Stuffed Fish Filets with Almond Sauce: Rollos del Mar
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...
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Braised Quail with Garlic and Chile: Guilotas de Tierra Caliente
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 ...
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Guerrero Style Grilled Fish: Pescado A La Talla
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 ...
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Barra Vieja Style Shrimp: Camarones Estilo Barra Vieja
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...
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Fish Stew from the Costa Chica: Caldo Largo de Pescado
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...
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Guerrero Style Green Pipian Pozole: Pozole Verde con Pipian de Guerrero
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...
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Acapulco style fish filets: Filetes de pescado estilo Acapulco
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. Acapulco style fis...
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