From the Source - Mexico: Authentic Recipes From the People That Know Them the Best (Lonely Planet) by Planet Lonely

Author:Planet, Lonely [Planet, Lonely]
Language: eng
Format: epub
ISBN: 9781786578945
Publisher: Lonely Planet Publications
Published: 2017-07-31T16:00:00+00:00

Chef //

Alan Zamudio

Location //

La Mazatleca, Mazatlán

F rom September to March, up to 550 trawlers – the largest fleet in Mexico – head out from Mazatlán on three-week expeditions, returning with holds brimming with yellowleg, whiteleg, blue, and crystal shrimp. The best place to purchase these beauties is Las Changueras market where, under curbside awnings, vendors such as Ana y Claudia Mariscos weigh and sell shrimp graded by size. Across the street, other shrimpers’ families sort and bag the tiny coral-hued, sun-dried shrimp popular for botanas (snacks) or soup.

Shrimp in many forms feature prominently in the menus of Mazatlán restaurants, most often butterflied and breaded or grilled. Executive chef Alan Zamudio of La Mazatleca wanted to shake things up a bit when he returned from culinary school in Monterrey to launch La Mazatleca, an upscale beachfront sports-bar located in the Zona Dorada (Golden Zone), the north Mazatlán neighbourhood filled with hotels, nightclubs and restaurants. Given the mix of patrons, the bar’s menu needed to appeal to tourists as well as locals.

‘I was influenced by my travels to Italy, Thailand and Argentina,’ says Zamudio, ‘And wanted to bring a fusion of global and Mexican flavours to a beach setting.’

It took him six months to perfect his shrimp and octopus enchilada dish called La Tambora. ‘Everyone typically eats mole sauce with chicken so we decided to substitute shrimp and octopus,’ he explains. ‘At first glance people think “Um, I don’t think so” but once they try it they love it.’

To make it, tender shrimp and octopus are tucked with white rice inside three rolled corn tortillas bathed in mole . The mole ’s velvety richness with its hints of cacao and spice complement the buttery sweetness of the seafood. A topping of red onion and radish escabeche and shredded lettuce is a welcome twist on the heavy melted cheese typically seen on most traditional enchiladas. Served with a chilled local Pacífico beer, it’s best enjoyed with a view of Las Gaviotas beach.

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