in mexico city, i hunted caldo de camarón. six bowls in five days. the oddest and least delicious was made from dried bay shrimp in a seedy cantina in colonia san rafael. as a heartlander, it disappoints me a bit that contramar's was the best by a wide margin—murky with prawn brains and garlic, red with achiote, refreshed by cubes of avocado and a liberal showering of white onion, cilantro, and lime.
No comments:
Post a Comment