Casa de la Vieja Escuela Mariscos
Mostly closed after a meteoric rise. Call for an appointment.
Sigh. Sic transit gloria mundi.
89th visit: June 27, 2015
First visit: July 3, 2008
Scrumptious Maryland-style crabcakes. These are authentic competition-style crabcakes made with backfin lump crabmeat delicately spiced with Old Bay Seasoning and tenderly fried to a delicate golden brown. Eat them on saltines, like the natives of Bawmer do. No other crabcake in New Mexico even comes close to these.It is a shame that this place closed almost as soon as it opened. Eating by the pool was a delight.
Sic transit gloria mundi.
Mahi-Mahi is one of the easiest of all fish to grill. It takes to the Weber like bears take to the woods. This version was prepared with a lime-garlic-green chile marinade, and has one of the finest flavors I have had. Tender and flaky, while still retaining the juiciness.
Shrimp and Andouille Gumbo
Gumbo is a stew or soup that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either the Bantu word for okra (ki ngombo) or the Choctaw word for filé (kombo)..
Andouille. The recipe was brought to the New World by the French colonists of Louisiana, and Cajun andouille is the best-known variety in the United States. The spiciest of all the variants, Cajun andouille is made of butt or shank meat and fat, seasoned with salt, cracked black pepper, and garlic, and smoked over pecan wood and sugar cane for up to seven or eight hours at approximately 175°F (80°C). The resulting sausage is used in a wide range of Louisiana dishes, such as gumbo, jambalaya, red beans and rice, and étouffée.
LaPlace, Louisiana, has proclaimed itself the Andouille Capital of the World, and holds a huge festival every third weekend of October, in which a ceremonial queen is chosen as Miss Andouille. LaPlace is also the home to Jacobs Sausage and Bailey’s Sausage. Both are family owned businesses that have more than 100 years of documented sausage making. To this day, both families dispute the origin of the sausage and its true creator in modern form.
Chef Jane’s version has no okra, and is thickened and taste enhancer with file powder. This version is spectacular, and is now a favorite dish among the visitors to Casa de la Vieja Escuela Mariscos.
Green Chile Cheese Dogs
GCCDs in a seafood house? Why not. Some kids will not eat seafood, but I’ve never seen a kid who doesn’t like hot dogs.
All ingredients on his plate are from Costco. Hebrew National all-beef dogs. Nondescript buns. 505 Green Chile. American cheese slices (never cedar — it doesn’t melt to a required gooey mess).
My 80-year-old sister from New Jersey loves these things.
Tri-fold Omelet con Salciccia
Beautiful hand-made two-egg tri-fold omelet.
The sausage is from M’Tucci’s Italian Market and Deli. Gentle fennel seed and other spices, this is one of my favorite buys from the delightful deli. The Dazzling Deanell agrees, too.
I only make this delightful dish for overnight guests.
Casa de la Vieja Escuela Mariscos
Phone: Are you kidding?