Acapulco-Style Fish Filets: Filetes de Pescado Estilo Acapulco by Karen Hursh Graber

Fresh fish filets from Mexico's Pacific coast are lightly marinated in tequila and lime juice, then grilled or sauteed and topped with a fresh salsa, for a delicious, low-fat entree. This is good with ... read more

fish vegetables main-dishes Guerrero

Guerrero Style Green Pipian Pozole: Pozole Verde con Pipian de Guerrero by Karen Hursh Graber

Pumpkin seeds, the characteristic ingredient of green pipian, add an appetizing textural dimension to this pozole, and the poblano chiles and chard that are blended with them provide a bright combin... read more

vegetables masa main-dishes soups Guerrero

Stuffed Fish Filets with Almond Sauce: Rollos del Mar by Karen Hursh Graber

Along the Costa Alegre, numerous restaurants serve filets of whatever fish is freshest, stuffed with different combinations of seafood. Shrimp is nearly always used, along with squid or octopus. The al... read more

fish main-dishes salsas Guerrero

Braised Quail with Garlic and Chile: Guilotas de Tierra Caliente by Karen Hursh Graber

This recipe is adapted from La Cocina Familiar en el Estado de Guerrero, published by Editorial Océano. It is a typical regional game dish. Ingredients: 4 quail, washed, dried and split ... read more

poultry main-dishes salsas Guerrero

Guerrero Style Grilled Fish: Pescado A La Talla by Karen Hursh Graber

This is probably the most famous dish from the Guerrero coast, and another one that is wonderfully easy to prepare. The traditional fish to use for this dish is snapper, but bass or grouper would also ... read more

fish main-dishes Guerrero

Barra Vieja Style Shrimp: Camarones Estilo Barra Vieja by Karen Hursh Graber

This is quick, easy, delicious, and best accompanied by plain white rice. Although the original recipe calls for lard, I much prefer olive or vegetable oil. Ingredients: 2 pounds medium size... read more

seafood main-dishes Guerrero

Fish Stew from the Costa Chica: Caldo Largo de Pescado by Karen Hursh Graber

Ingredients: For the broth: 2 ½ pounds bones from mild white fish, such as snapper or bass, with 1 or 2 heads juice of 1 lime 3 sprigs parsley 1 small onion, roughly choppe... read more

fish main-dishes soups Guerrero