I have been working with the American Culinary Federation photographing the best chefs and restaurateurs of Louisiana. I stopped by Rio Mar, one of Chef Garcia's restaurants, to grab a photo of Chef. He was very hospitable and brought out two delicious dishes. Fresh is the best way to describe the cuisine at Rio Mar. Below are the resulting photos and dish descriptions from our culinary encounter.
Below: The first item Chef brought out was a selection of four types of traditional civiche.
Below: Portugal octopus with green, red, and yellow peppers topped with fresh cilantro.
Below: Mixto - Shrimp, squid, and puppy drum with charred peppers.
Below: Panamanian civiche - Puppy drum with habanero peppers and red onions.
Below: Ecudorian civiche - Shrimp with tomato and lime juice with popcorn.
Below: Fresh ingredients for the second dish.
Below: Zarzula de Mariscos that includes mussles, shrimp, squid, clam, tuna, escolar, and drum. This dish is similar to a bouillabaisse. This is served with a saffron aioli and bread. The broth is amazing.