Beto Godoy, a restaurant on the outskirts of Acapulco, is a widely known and very popular attraction in Acapulco. The main building is strewn with pictures of many Mexican and international artists. Its small hut-like structure, its communal dinning area, and its sandy floors make for a very relaxing and enjoyable experience. The main attraction, of course, is Pescado a la Talla, or Fish a la Talla.
"A la talla", referring to the style that the fish is flavored and made with. Its not about the fish itself, which varies from the days catch, but about the paste that it's rubbed with. Its a thick paste made from Guajillo and Ancho Chiles(both dried chiles). Once the fish is smeared copiously with the paste it's put on a hot, coal burning grill.
The paste itself, due to the ancho chiles, has a natural smoky flavor. The paste, alongside the natural wood coals give it that extra umph to heighten its smokiness. The fish is cooked until it is browned and somewhat charred around the edges to give a bit of crispiness. It is served in the center of the table, and people are given spoons so they can dig in and eat whatever they like.
The paste is smoky, and a tad bitter. The flavors stay in your mouth long after you have eaten the dish. There is some heat, but it's somewhat of a vague aftertaste (depending on the mix of the paste), which means you get to actually enjoy the fish.
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