Page 141 - South Mississippi Living - June, 2019

sublime. The avocado offers a fattiness that blends well with the cream sauce and protein – I had it with chicken. It’s light and filling and it looks great on the plate, as well.
“The stuffed avocado is our best seller,” Morales said. “People love it. We go through several cases of avocados during the week, but we
double, if not triple our avocado prep during the weekends. Buying avocados in bulk can be difficult, but we have a system down with our suppliers. You never want an avocado to be too hard or too soft, so they try to bring them to us when they are somewhat ripened.”
Morales prides himself on offering something for everyone at El Aquila, even vegetarians. Aside from the avocado items, the menu includes dishes
that feature Poblano peppers,
eggplant, zucchini and few salads, as well. The grilled eggplant features medallions
of pan-seared eggplant with a light pico de gallo cream sauce and Canasta cheese, a Mexican cheese Morales said is similar to Buffalo Mozzarella but “not as stringy when it melts.”
It’s the use of ingredients
like the Canasta cheese that keep Coast foodies coming back to El Aguila. And the attention to detail is evident across the menu. For instance, the queso dip at El Aguila is unlike anything else. Typically, queso dip is made with white cheese mixed with some chiles, but Morales blends several types of Mexican cheese, including Canasta, along
with some Mexican spices to create a cheese dip that’s not only incredibly flavorful, but memorable as well.
GRILLED Eggplant
STUFFED Avocado
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June 2019 • SOUTH MISSISSIPPI Living 141