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WHAT TO EAT IN COSTA ESMERALDA
Throughout the entire Costas Esmeralda (Emerald Coast), there are a large number of palapas on the beach and restaurants.
Along the beach you can enjoy delicious dishes based on fresh fish and seafood.
The huatape de camarón, a thick shrimp broth with ground corn, guajillo chile and corn kernels, is considered the typical dish of Tecolutla, as well as the pineapples stuffed with shellfish and the Tiquinchin fish that is grilled over firewood.
As for Nautla, the must-try are roasted chicken, barbecue, fish in garlic sauce, camarones a la diabla (shrimp with red chile sauce), sea bass broth, fillet stuffed with seafood, jaibas enchipotladas (pan-fried crabs in a smoky chipotle sauce) and vuelve a la vida (seafood cocktail).
Other options to savor in the region are: the coco malayo (Malaysian coconut), a coconut split in half and stuffed with shrimp, the chilpachole, a broth made with tomatoes, onion, chili and the crab, pulpo en su tinta (squid cooked in a sauce made with cuttlefish ink), pescado en escabeche (pickled fish) and shrimp empanadas, to mention a few.
Among the drinks, be sure to try the toritos, which are a cane alcohol drink combined with fresh fruits.
Gastronomy and typical cuisine in Costa Esmeralda
“Huatape de Camarón” Recipe
Ingredients:
- 1 kg of shrimp
- 3 guajillo pepper
- 1 chile color
- 2 chipotle chiles
- 2 peeled garlic cloves
- 1 branch of epazote
- 1 ½ liters of water
- 70 grams of corn dough
- 1 white onion, diced
- 5 lemons
- oil
- salt to taste
- pepper to taste
Directions:
Toast the chiles and grind them with the garlic cloves. Fry the mixture in a large frying pan with little oil and add the epazote branch and the liter and a half of water. Leave until it boils.
Blend the corn dough with a little water and gradually add it to the pan to thicken the broth. Let it boil and add the shrimp. Rectify the seasoning with salt and pepper and let it boil for another 5 minutes.
It can be served with chopped white onion and lemon.
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