Recipe: Habanero Cajeta–Glazed Black Cod with Macadamia Nuts, Tomatoes, and Greens

Habanero Cajeta–Glazed Black Cod with Macadamia Nuts, Tomatoes, and Greens

In this sweet and silky seafood dish, Cabo San Lucas–based chef Marco Bustamante blankets black cod in a spicy cajeta, a Mexican condiment that's made by reducing sugar and milk (often from goats) until it's thick, sweet, and caramelized. Unlike traditional versions of the sauce, the cajeta in this recipe bends toward savory; when paired with rich black cod, it recalls the popular Japanese dish of miso-glazed black cod. Get the recipe here.

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Eat this Word: Tres Leches

tres leches cake WHAT? Easy as uno, dos, tres. Pastel de tres leches, "tres leches" for short, is a dessert that just doesn’t know when to quit. This gooey confection contains a butter cake that is perforated and soaked with a combination of heavy cream and evaporated and condensed milks, and then topped with meringue frosting or whipped cream. Sometimes it is also topped with cajeta, a sweet caramel made from goat’s milk, or doused with coconut milk—making it cuatro or cinco leches, accordingly. The history of tres leches is ambiguous: although it has been embraced by Miami’s Cuban community, scholars place its origins in either Nicaragua, Mexico, or Guatemala. In Texas Monthly, Patricia Sharpe wrote that this "insanely rich" cake possibly originated with a "promotional recipe once distributed in Latin America, perhaps on cans of evaporated milk or with a brand of electric mixer." Tres leches is certainly doing its part to promote dairy

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