#mexican-food

#mexican-food

Ceviche, which hails from Peru, features raw fish marinated in citrus juice for 20-30 minutes, while aguachile consists of seafood mixed with lime juice and served immediately, resulting in a different texture.

A good plate of Sinaloa-style aguachile starts with liquid hot peppers, lots of lime, and freshly butterflied, raw shrimp. The flavor and heat build like a strong corrido: dramatic and full of contrast, tension and release.

Shrimp tacos are a staple 'payday food,' but by optimizing the use of shrimp and enhancing flavor, they can be made more affordable.

In Mexico, traditional chasers for tequila include red sangrita or green verdita, but combining them yields a unique blended verdita margarita that's refreshing and flavorful.

Cenote’s food is more about efficiency than excellence, designed for those needing a quick, decent meal rather than culinary thrills.