Almost every culture has their variety of piquant seafood, from Jamaican pepper shrimp to Creole shrimp and andouille jambalaya to Filipino hot and sour soup.
Chiles en nogada, colored as the Mexican flag, belongs to those rare dishes that can give you an incredible blend of flavors while you devour them.
If you’d split the State of Sinaloa in two, the north half would face the Sea of Cortez while the south half would face the Pacific Ocean. Known as the “Aquarium of the World’,” the Sea of Cortez—with slightly warmer waters than the Pacific Ocean—is a sanctuary to many species.
The seafood hits just keep coming from Byron Bay Chilli Co. Up next: this fish and prawns barbecue deliciousness, featuring their Fiery Coconut Chilli Sauce.
Grilled Seafood Focaccia just sounds right, doesn’t it? Or, as Rich and Bunny Tuttle of K Cass BBQ told us, “We have experimented with grilling all kinds of different pizzas, and this one is extremely delightful and healthy.”
Imagine a place where you can drive for more than 40 miles between a lagoon and the Gulf of Mexico, where humble houses on the side of the road sell crab meat by the kilo and on the road’s speed bumps you can buy fresh prawns, bags full of green habaneros, or the largest shrimp you’ve ever seen.
After long months of confinement and very limited social life due to the pandemic, I decided to run away from Mexico City’s source of contagion and the “cold” weather of its west surrounding mountains.