Before the generalized use of food additives in processed junk food, a good after school snack would come from the subsoil covered with dirt. Jícama was one of my favorite “all natural” snacks—along with cucumbers and coconut.
Few dishes are as delicious and easier to make than Aguachiles. I was introduced to them by my daughter Natalia while on a winter vacation in Nayarit.
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.
Two days ago, Popeyes’ Wicked Shrimp hit locations nationwide. But only for a limited time.
The menu of la botana is Mexican in principle with clear influence by Spanish cuisine, in the line of Tapas bar food but on the fiery side—so you drink more. Caldo de camarón is the quintessential first course in a cantina.
The first food I prepared with a salt block was a Sichuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving).
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