Anguila a la Talla
Anguila a la Talla is a vibrant Mexican coastal dish featuring whole butterflied eel, marinated in a bold blend of dried chilies, spices, and citrus, then grilled over charcoal. It's a specialty of the Pacific coast, particularly in states like Guerrero and Colima, where fresh eel from local waters is prepared with a smoky, spicy, and tangy flavor profile.
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🍽️ Nutrition at a glance
This dish is a high-protein, low-carbohydrate meal, providing essential omega-3 fatty acids, vitamin B12, and minerals like selenium and phosphorus. A typical serving of grilled eel with its marinade can range from 250 to 400 calories, depending on the portion size and amount of oil used in the preparation.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 35 g |
| Carbs | 5 g |
| Fat | 20 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 450 mg |
| Vitamin A | 120 mcg |
| Vitamin B12 | 15 mcg |
| Vitamin D | 10 mcg |
| Calcium | 60 mg |
| Iron | 3 mg |
| Magnesium | 45 mg |
| Phosphorus | 350 mg |
| Selenium | 40 mcg |
Per 1 serving (200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Anguila a la Talla is a testament to Mexico's rich culinary fusion, combining indigenous grilling techniques with Spanish influences and local seafood. Nutritionally, eel is one of the few natural food sources of vitamin D, making this dish a unique and beneficial choice, especially in coastal regions.
AI estimate may be inaccurate · Terms