If there is one thing I could eat every day, it’s ceviche, or fish salsa as I used to call it. Ceviche makes me reminiscent of summer: it’s light, citrusy, spicy, and the seasoned plantain chips or tostadas are the perfect utensils to scoop pieces of fish and avocados.
There’s a new Mexican restaurant that opened up in the Park Hill neighborhood right by us called Sietes Leguas. I’ve been hooked on their ceviche and horchata (cinnamon rice milk) ever since.
5450 East Colfax Ave.
Denver, CO 80220
I was born in Kolkata, India (back then it was called Calcutta) and left the country for Indonesia at the age of 2. Ever since then we’ve been going back (every 3-4 years or so) to see grandparents, some 30+ cousins, & various relatives that aren’t really related to us.
The greatest thing this time around is the abundance of restaurants and rich food. Bengalis love feasting, and the biggest foundation of our diet is fish (we’re surrounded by rivers and lakes).
Every morning my grandfather goes to the local market (pictured above). The biggest drawback is fish bones. There are numerous little bones in varying fishes and if you’re not careful one will inevitably get lodged in your throat and if you don’t know from experience what that feels like, count yourself lucky.
To tell you the truth I try to stick with mutton and chicken here. So bear with me, because I’m going to have numerous food posts of authentic Indian, well, Bengali cuisine.