I want to pre-face this article with sharing that this restaurant (Buzo’s in Playa Del Carmen) is one of my all-time favourite restaurants, and I go there very frequently. This dish is one of my go-to’s and I eat it a lot. For me to be able to track this helps me feel confident in knowing I can go there and order this and my guesstimations aren’t far off. I also want to share that I don’t always ‘calculate’ this way, but the opportunity was there so I took advantage of it. Learning experience for you and I! Enjoy!
Buzo’s delicious seafood molcajete (pronounced: mo-ka-het-eh) is basically a hot bowl of seafood (white fish, shrimp and octopus) steamed in the juices of onions, bell peppers and tomatoes. I order this without cheese (traditionally comes with) because I don’t like it. It’s super plain without added oils or sauces, which I love to be able to actually taste and enjoy the fresh ingredients.
I took half to order home because it’s so big. As I was preparing to eat the leftovers, I figured I could split up the ingredients, weigh them individually and then put in a ‘new recipe’ into My Macros+ and then it would be almost perfectly accurate. So that’s what I did
I didn’t separate every single piece to the gram, but for the most part what I had as my leftovers came out to be:
20g cooked shrimp
60g cooked octopus
80g cooked sea bass
50g cooked onions
100g cooked bell pepper
50g cooked tomatoes
For a total of 360 grams in total weight, breaking into 42P 18C 5F
Once I created that as a recipe in My Macros+, I now have that for later whenever I go back. I know that this portion (what I measured above) is about half the dish, and the total dish is about 700g in weight.
Pretty simple, eh? Again, this isn’t something I do frequently (taking it home and individually weighing out the ingredients) but I had the opportunity to do so and I hope this helps you maybe to learn or apply this option if you are in a similar experience!