Miguel Ravago, one of the Fonda San Miguel founders, was served this dish in the Mexico City home of Guadelupe Rivera Marin, the daughter of Diego Rivera and Frida Kahlo. Miguel was so impressed with the taste of salmon that he asked Guadelupe’s permission to recreate the recipe for the restaurant in Austin. The recipe was published in the Fonda San Miguel: Thirty Years of Food and Art cookbook.
The salmon is cured for 24 hours, thinly sliced, and rolled into rosettes. It can be served on crispy tostadas or toasted bread slices with chives flavored soft cheese, pimentos, red onions, and lime zest.