The centuries-old Spanish tradition of El Ronqueo De Atún, the ritual in which a bluefin tuna fish is strategically and artistically cut and carved, is heading upstream to the plates of Fort Worthians on Wednesday, Feb. 25 at 6:30 p.m. for Dos Mares’ first Tuna Ronqueo viewing and meal event.
Making good on his commitment to bring south-of-the-border tastes of the Pacific and Gulf of Mexico to Fort Worth, Dos Mares’ culinary director, Chef Rodrigo Cárdenas — who also serves in the same capacity at sister restaurant Don Artemio — will be the one yielding the cook’s knife during this pioneering event. While tuna cuttings are typically associated with sushi counters, Cárdenas, who opened Dos Mares this past November, is putting his own twist on the long-celebrated ritual.
“The traditional ronqueo method is widely practiced in Spain and is a highly precise and specialized technique necessary to both maximize yield and respect the entire fish,” said Cárdenas, adding that he learned this method from Canary Islands native Chef Pedro Martín.
The literal translation of El Ronqueo De Atún, we’ll have you know, is “snoring of the tuna” — a nod to the distinct sound the knife makes as it glides carefully along the fish’s backbone. Attendees will get a front-row seat to see — and hear — this firsthand.
Along the coast of the Canary Islands, bluefin tuna live abundantly in the ocean, a stark contrast to what can be found in Texas’ coastal waters. As a result, the Pacific Bluefin Tuna — known for its rich and buttery flavor —will arrive fresh off a plane to Fort Worth with a Baja California, Mexico–stamped passport. These fish are no small catch and can tip the scale at upwards of 155 pounds.
A $185 ticket (which you can purchase here while registration remains open) will get you through the doors, where you’ll receive a welcome margarita. The event, billed as a cocktail party, will include plenty of posh eats and drinks, including champagne, caviar, a Beluga Vodka martini, and the tuna itself, which Cárdenas will offer in a range of presentations from cold crudos, tartares, and tostadas to cured sashimi and hot tacos and grilled bites.
Since opening its doors in November, Dos Mares’ elevated shoreline cuisine has been quite the hit with local foodies. Just yesterday, Fort Worth Star-Telegram’s popular food writer Bud Kennedy released a digital article with a headline asking if Dos Mares is “Fort Worth’s best new restaurant.”
The restaurant, which butts up to Don Artemio on West Seventh Street, offers a sizable menu that includes three different ceviches, grilled lobster, wood-fired red snapper, a Chilean sea bass with chipotle sauce, and steak, lamb, and hen for those looking to add a little turf to their surf.