“This dish represents some of the things we found living together along the northern coast, a place of contrasting sweet, sour, and salty flavors. The barquillos, a type of chiton, sort of licks the algae of the rocks and the meat looks almost like a tongue. We serve them on a plate of frozen shells, mimicking the cold sea where they came from.” —Virgilio Martinez
- 100 ml sea water
- 1 juiced, orange prickly pear
- 20 g Miel de Palo
- 3 salty fingers, stems and tips separated
- 4 barquillos, unshucked
- In a pot, combine the sea water, prickly pear juice, and miel de palo. Bring to a boil, then reduce the heat to low and add the salty fingers’ stems and barquillos, and simmer for 1 minute. Remove from the heat and set aside to cool.
- Once the barquillo meat has absorbed all of the flavors—after 10 minutes— pick the meat out of the shells and clean it (keep the shells for plating). In a bowl, place the shells with water to cover and put them in the freezer; when it is completely frozen use this dish to plate.
- Slice the salty fingers’ tips and place them raw just on top of the barquillos’ “tongues.” Place everything on top of frozen shells and serve.