| | |  Entertainment | Restaurants & Dining 
A PV Beach Tradition at Daiquiri Dick's
 Laura Gelezunas - videodivaproductions.com
February 12, 2010
| | For more information or to make a reservation, please visit DDPV.com or call (322) 222-0566. | |
There is your typical fish-on-a-stick sold by various beach vendors, but for something extra special try fish-on-a-stick Daiquiri Dick's style.
The restaurant's owners, Tari and Peter Bowman get a kick out of offering this seafood delight to customers. They have been doing it for over 25 years.
"When we bought Daiquiri Dick's in 1981, the first thing we noticed were vendors on the beach selling the fish on a stick," says Tari, "It was a great product and always fresh so we thought it would be terrific to use it as one of our signature dishes."
Tari often greets the man, who has diligently brought fresh fish to the restaurant for years. "Don Jose has been bringing fresh fish to the restaurants on Olas Altas for almost 40 years, he's been bringing it to DD's for the last 27 faithfully," says Tari.
The preparation is fairly simple and the key is a super fresh product. "First the chef needs to trim off the fins, then he has to weave the fish on to the stick," says Tari, "Many of our clients say they don't want to see the head but without the head the fish won't stay on the stick. The chef simply twists and turns the stick and weaves it between the bones and that makes it hang on to the stick so it won't fall off when they are grilling it."
The chef makes several cuts across the flesh of the fish on both sides so that is doesn't shrink excessively and will cook more evenly. Foil is wound around the stick keeps it from being burned on the grill. They also do the same wrap on the tail.
Then the fish is lightly seasoned with salt and pepper, a little bit of oil and a dash of lime juice and that's why it tastes so great - it's simply straight fresh fish on the grill. The Huachinango/Red Snapper requires about 25 minutes total to cook both sides perfectly, deliciously.
Tari and Peter could not simply hand people the fish on the stick and serving ideas abounded. "When we decided to do fish on the stick we needed to change the presentation so we had special plates made," says Tari, "They are designed from a heavier wood and a special shape making it easy to show off the whole fish."
There is more to this dish than meets the eye. "Obviously to have fish on a stick, we needed the stick, a good friend of ours Jaime Lepe has been making these sticks for the last 27 years," says Tari, "He goes into the jungle, cuts the special wood himself and forms them into a shape that is easily woven into the whole fish."
Once the fish has finished cooking, the chef removes it from the grill and mounts the stick on the special plate and then he adds rice or French fries and mixed vegetables. Next time you come to the restaurant Tari and Peter sincerely invite you to try the fish on a stick, because it's a memorable dish and you will never taste fish this fresh anywhere else.
And if you have never noticed the details of the Daiquiri Dick's logo, look again. "We took the concept of fish on a stick one step further," says Tari, "We created a logo that we have been using for over 25 years exactly as you see it, a fish on the stick."
 Open daily from 9 am-11 pm for breakfast, lunch and dinner, Daiquiri Dick's contemporary design exudes a quiet elegance that invites relaxation, and its tropical location at Olas Altas 314 on Los Muertos Beach offers the perfect atmosphere for enjoying spectacular views of Banderas Bay. For reservations call (322) 222-0566. For more information, visit DDPV.com.
Click HERE to read more about Daiquiri Dick's. |
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