An emblematic grilled-fish dish from Barra Vieja beach near Acapulco on the Guerrero coast, traced to fisherman Beto Godoy and his wife Gregoria Galeana, whose restaurant (est. 1970) is regarded as its birthplace; the name 'a la talla' refers to fishermen skewering the catch at a uniform height ('talla') over the coals.
The charred adobo crust crackles with smoky, tangy chile heat, giving way to flaky, juicy fish beneath. A hit of lime cuts the richness, and folded into a warm tortilla it becomes the ultimate beach taco.
The acidic, chile-rich adobo both seasons the fish and forms a protective crust that chars over live coals, sealing in moisture. Butterflying the fish exposes maximum surface to the smoke and heat for even, fast cooking.
Variations
red adobo only, half-red half-green adobo, red snapper (huachinango) or robalo, served whole or as tacos
On the Palate
Where Pescado a la Talla sits in the Mexican flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 30 min
- 110 min
Toast guajillo and ancho chiles, then soak them in hot water until soft.
- 26 min
Blend the chiles with garlic, vinegar, oregano, and salt into a thick red adobo.
- 38 min
Butterfly the whole fish open along the backbone so it lies flat.
Watch outCut cleanly along the backbone and open the fish flat like a book — even thickness is what lets it char evenly over the coals.
- 460 min
Slather the red adobo generously over the open flesh and let it marinate.
- 53 min
Set the fish in a fish-grilling basket and place over hot charcoal.
- 625 min
Grill skin-side first, then flesh-side, basting with adobo until cooked and charred at the edges.
Watch outGrill skin-first, then flesh, basting until the flesh turns opaque and the edges catch dark char spots — that smoky edge is the whole point.
- 71 min
Squeeze lime over the fish as it comes off the grill.
- 84 min
Serve with warm tortillas, rice, and salsa for making tacos.
