Escabeche

A tangy preparation where fish, vegetables, or meat are seasoned with vinegar, oil, aromatics, and spices.

Escabeche matters because it gives guests a clearer way to read a menu: not only what is being served, but what kind of technique, texture, memory, or hospitality decision is behind it.

It is used for seafood, root vegetables, peppers, onions, and preserved dishes.

THT uses escabeche as a bridge between preservation, acidity, and Caribbean memory.