7 Cape Cod restaurants where you can get great local food, according to a Cape cookbook author - mexican dishes in restaurants

Annie B.
Copps, a chef who served as food editor in Boston and Yankee Magazine, has been playing in the summer-and eating —
She was on the Cape since she was a child.
That's why "a bit of a cod flavor", a Illustrated recipe she created with over 30 cod horns --
Inspired recipes so personal.
In a book published last spring, Copps wrote: "Once you cross the Byrne or Sagamore Bridge, you enter a new land with rich beauty, history and cuisine.
Of course, the recipe contains a wealth of seafood recipes, such as oysters with mininonette sauce, smoked fish sauce, and pots.
Fried scallops with avocado and salsa and New England clam chowder.
"This is some of the best seafood," Copps of Somerville said of Cape favors . ".
"There are such good varieties.
You can have two completely different places in Wellfleet
Taste oysters, 500 yards apart.
"But the cloak is also about cranberry, so Copps shares the recipe for cranberry granola and cranberry BBQ Sauce (
She was paired with baby ribs).
As a recognition of the Portuguese tradition of provinstown, she offers Portuguese kale and sausage soup as well as sweet Portuguese bread.
Then is the Eastham radish paste recipe.
People may be surprised to find that Eastham has delicious radishes, Copps said.
"They are completely different from any other radish I have eaten," she said . ".
"They are delicious.
"When she is not eating at home, Copps like to eat fresh local food in places in Cape Town --sourced foods —
Everything from pizza to salad, Mexican to fish.
Copps did not flinch while describing Baxter's fish and chips in Hyannis --
She called it "the best fish and chips in America ".
Copps said when it came to casual seafood in the port of Hyannis: "They did the right thing . " Hyannis Port has been serving its customers since 1957.
"The batter on the fish is light and crisp.
Samantha marcahi, general manager of Chef's, said: "Chef Adriano Miranda makes this dish with the local haddock, which is bread and fried.
"We have fish coming in every day," Mulcahy said . ".
"He has only the best qualities.
This is really the biggest thing.
He is very picky about quality.
"Apart from that, Miranda won't share too much information about making this dish," said Mulcahy, "because he will reveal his secrets. ".
Copps said Miranda fried the fish perfectly.
"They set the whole temperature right so it can sing inside and make irresistible creaking outside," Copps said . ".
The author says French fries are also great.
"They are not too thick or too thin," she said . ".
The restaurant offers indoor and outdoor seating and serves food in two areas: Baxter houseboat club and family for people over 21-
Fish and chips from Baxter. (177 Pleasant Street, Hyannis)
While Copps was in Brewster, she enjoyed dining at the "delicate" Brewster fish house and ordered monkfish from ChefErik Schnackenberg.
"It's great," she said . "
"They only have super fresh fish.
"Monkfish from Chatham has Violin heads, peas, walnuts, Escalle, golden beets and squid ink.
Copps is also a fan of house fish chowder, a white, creamy New England cuisine --
According to manager Katie Smith, a hodgepodge of flavors including local clams and cod or any local white fish.
"We are proud to be able to work as closely as possible with independent people --
"We have companies and farmers to make sure our customers can get the best seasonal ingredients," Smith said . ".
Customers can also sample a large number of local seafood and ingredients picked by local farms in other dishes, Smith said, it includes scallops from Providence, oysters from Brewster and verfleet, kale from Chata Brewster Surrey Farm, Swiss beets and pumpkins. (2208 Main St. , Brewster)
Copps said she appreciated the variety of local fresh fish provided by founder Mac Hay.
"Everything he does is very complicated, from sashimi to fried clams and smoked blue fish," Copps said . ".
"He is a fisherman.
He totally liked what came down from the ship and what he grabbed himself.
"As long as we can, we can get the fish we provide from the ships that come in during the day --
Cod, flounder fish, blue fish, stri fish will appear during the season, "said Amy Wall, executive administrator of Mac.
"If the fish is not in the season, we try not to be on the menu.
"Mac's seafood serves local cuisine at three restaurants in Cape Town: Mac's Shack and Mac's on the pier, whether it's in Vail fleet or Mac in provivenstown
Although the name of Mac is Shack, it is the company's "cloth-
A place for napkins, complete with sushi and a bar.
The Mac on the pier is the company's Clam Hut in port Vail, where you can pick up a plate of local full belly clams or Wellfleet oysters at a picnic table on the beach, eat outside.
The Mac's Fish House in Providence offers a menu similar to the Mac's Shack, as well as a full set of sushi and raw bars. (
Mac's Shack, 91 Commercial Street, Wellfleet;
Mac is located at Pier 265, Commercial Street. , Wellfleet;
Mac fish, 85 handle Painter Road, plow)
If Copps were in the mood to eat pizza at the Cape, she would go to hyannis' spizzabarbone and she said the pizza was delicious and the salad was fresh.
Ali Otu said owners Ali and Jason otour grow vegetables and herbs in the restaurant's rooftop garden and the family garden in Cotuit.
Between the two gardens, the couple harvested different types of lettuce and beans, pumpkins, tomatoes, herbs, etc.
"It's always very, very important to localize as much as possible and do things from scratch," she said . ".
Although Italy's San Masano tomatoes make tomato sauce for pizza to satisfy the taste of Naples, local tomatoes end up turning into salads and other dishes, she said.
Copps said she had her own way to eat the salad at the restaurant: She poured the salad on the pizza.
"For me, pizza with salad on it is one of God's greatest gifts," Copps said . ".
"This has changed life. ”(390 Main St. , Hyannis)
Sometimes Copps take a ferry from Woods Hall to Martha's Vineyard.
When she does this, travel is usually included for dinner in Taqueria, kuckhole, Woods Hole.
"It's small, bustling, fresh and great because it's right next to the Woods Hole ferry," she said . ".
According to Beth Colt, the owner, the dishes in the restaurant
Including clam chowder, salsas, barbecue-
Made daily from raw materials, ingredients come from local farms such as the Morning Glory Farm in Edgartown and the Nobska Farm in Woods Hall.
Copps said she didn't always order a particular dish, but she knew it would be fresh and delicious no matter what she ordered. (6 Luscombe Ave. , Woods Hole)
Having a brunch at The Spindler restaurant in Providence means "early salad" for Copps ".
"The chef has a strong idea of the taste and source of the food," she said . ".
Chef Latrell Liam-
Rowland picks ingredients from local farms and gardens and starts every working day.
"Selection of Cape ingredients [is]
What is driving the dishes of the Spinler restaurantRowland said.
"This is the framework for us to start the creative process.
Salad in the morning with salad vegetables, red quinoa, grilled asparagus, soft
Boiled eggs and beets with bacon cookies.
This time of year, Luttrell-
Roland added his own Wellfleet garden marinated rhubarb to his morning salad, he said, because it's the season.
On the way to work at the cod organic farm in Barnstable, chefs often stop to buy food such as salad vegetables, asparagus and beets.
He said that once he arrived at work, he would walk to the garden of nearby friends and continue to collect herbs for various dishes.
"I really appreciate the people who want to eat local food," Luttrell-Rowland said.
"Because that's one of my goals and I put a lot of stuff into it. ”(
386 Commercial Street, Provincetown)
Planning a special night?
You can't beat twenty.
Eight Atlantic, specialty restaurant Wequassett Resort Golf Club in Harwich, fresh food with gorgeous atmosphere, Copes said.
"The chef there, James Hackney, is not very talented and he fully accepts the local seasonal food and makes it beautiful," she said . ".
She said it was difficult for her to choose her favorite dish because the menu at the restaurant was constantly changing.
One of Hackney's latest works is the local Cod: A gray
Grilled Cod tenderloin with milk
Purse strings (
A root dish belonging to the dandelion family)
Roasted garlic and spinach.
This dish consists of oyster mayonnaise made of poached Chatham oysters.
"The food here is really beautiful and exquisite," she said . "
As an extra bonus, guests can be at 8-foot-
High windows offering panoramic views of the Pleasant Bay.
"At any time, as long as you can eat where there is a sea view, it will open up your senses," Copps said . ". (2173 MA-28, Harwich)