SeafoodMedium

Pescado a la Talla (Charcoal-Grilled Butterflied Fish)

Name: Pescado a la Talla (Charcoal-Grilled Butterflied Fish)
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 2 Dried ancho chilli; 8 Dried guajillo chillies; 3 g Cumin; 6 Garlic cloves; 1 Huachinango entero (1.5 kg aprox); 4 Limes; 100 g Mayonesa; 5 g Black pepper; 1 to taste Salt; 30 ml White vinegar

4.0(1 rating)

70 min (40 prep + 30 cook) Medium 4 servings Guerrero

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 3 Jun 2026

Butterflied red snapper grilled over charcoal with red guajillo chilli adobo, Guerrero style.

About this recipe

Pescado a la talla is the star dish of Guerrero's Costa Grande. A whole red snapper butterflied open is bathed in a red guajillo chilli adobo and grilled over charcoal, achieving a smoky, intense flavour synonymous with Acapulco and Barra de Coyuca.

History & Origin

Pescado a la talla is the most iconic dish of the Costa Grande of Guerrero and has its origins in the fishing communities of Barra de Coyuca, near Acapulco. The word talla refers to the technique of butterflying the fish, making a longitudinal cut that allows it to cook evenly over the embers. Guerrero fishermen developed this preparation as a practical way to cook their daily catch directly on the beach, spreading the fish with a red adobo made from guajillo, ancho and pasilla chillies mixed with mayonnaise, garlic and spices. The classic version uses red snapper, but it is also prepared with sea bream, sea bass or tilapia. The red adobo goes on one side of the fish and a garlic mayonnaise mixture on the other, creating a spectacular contrast of flavours. In the 1970s and 80s, when Acapulco was Mexico's most important tourist destination, pescado a la talla gained national and international fame. The beachside restaurants of Barra Vieja and Pie de la Cuesta became essential gastronomic destinations. Today it is considered the culinary ambassador of Guerrero.

Estimated cost

£8.49

Total cost

£2.12

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

35g

Protein

12g

Carbohydrates

16g

Fat

Fibre

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Abre the huachinango in mariposa haciendo a corte a it largo of the lomo without separar the dos mitades. Remove thes visceras and limpia well.
2
Deseed the guajillo and ancho chillies, toast them lightly and soak them in hot water for 15 minutes. Blend with garlic, pepper, cumin, vinegar and salt until you have a thick adobo.
3
Spread generously a lado of the fish with the adobo red. En the another lado, mixture the mayonesa with garlic chopped thin and untala.
4
Leave to marinate the fish at least 30 minutes in refrigeracion for that absorba the flavours.
5
Prepare thes brasas of carbon. When esten to the punto with ceniza white, place a rejilla and pon the fish with the lado of the adobo towards below primero.
6
Roast 12-15 minutes on each side, banando with mas adobo for the coccion. El fish this listo when the meat separate facilmente of the bone.
7
Serve entero in a plate large with limes, warm tortillas, rice and green sauce.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.