/ck/ - Food & Cooking

>>8520454
Aguachile is delicious, indeed, but raw shrimp is not. It should be quickly cooked and then cooled over ice, not denatured in acid. Be careful when you make if you follow some newb online about a denatured suggested method. Most shrimp is frozen on boats in the past couple of decades. The more you know...

Aquachile is coastal, and most mexican food is regional as well, and what you describe mole and tamales would be where fresh seafood dishes weren't the main. Tamales and mole sauced items are party food, since the prep is more laborsome, like really laborsome.

Pic is my favorite way to serve sopa de tortilla azteca, crispy pieces of chiccarron, fried dried rings of ancho chilies, several dollops of crema and lots of queso fresca.

Carry on my mexican food lovin' amigo!