While La Pigua is the more famous of the two, Kraken is probably a little more elaborate in its recipes and presentations. Both restaurants, of course, are all about seafood and favorites of the Critic since the Pleistocene era.
In other words, for a while now.
La Pigua has the traditional coastal seafood you would expect; from seafood cocktails and salads to fried whole fish, all done with flair and accompanied by excellent and professional service. The Pigua was reviewed here (with photos) in 2012 – http://www.lawsonsyucatan.com/2012/01/08/la-pigua/
Kraken is the more recently opened restaurant, and Isla Arena (Campeche) native Eduardo Estrella is really an estrella when it comes to combining fresh fish and seafood with local and not so local ingredients and presenting the result in true top chef fashion. Service is still a little below the level of the food, but perfectly adequate.
Enjoy the photos (all from Kraken) and visit one of these classic Merida seafood dining options, both highly recommended by the cantankerous Critic.
Pulpo (octopus) Kraken
Tiradito de Atun (tuna) This was the Critic’s dish and on top of the raw tuna was a mango sauce with serrano chile and sesame and a sauce on the plate featuring among other things, dijon mustard which was unexpected and delicious
Ceviche de camarones (shrimp)
Breaded shrimp taco
Usually made on Mondays because it was “easy” to prepare, frijol con puerco is a true Yucatecan classic I have come to love.
There is the colorful, aromatic array of finely chopped condiments (above), with onions, radishes, limones and plenty of exotic cilantro; these are added to your plate according to your preferences. I’m not a huge fan of onion breath myself so I don’t put more than a teaspoons worth in mine.
Another selection of condiments offered included chopped cucumber, a first for me (below) and creamy avocado which of course helps to boost the dish’s already stratospheric calorie count.
In addition to the condiments there should be a fresh roasted tomato salsa as well as fire-toasted habanero chiles ground with the juice of freshly picked limones, preferably from the obligatory backyard tree.
Once it’s all mixed and prepared as you like it, roll up a hot tortilla, grab that spoon with the other hand and dig in.
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