Travel fish was so good that we had second helpings. What was the price of our seafood feast? Including drinks, before tip, the cost was only $10 per person. Seafood feast Vi l l a g e r s sold bags of dried pink s h r i m p o u t s i d e Restaurant A l b e r c a . Inside, we enjoyed camarones cucaracha fried in their shells until crispy, and served with small green limes and a salsa of finely chopped cucumber, hot green peppers, fresh lime juice and sea salt. As we listened to Mexicanmusic playing on a jukebox, the waitress served a mouth-watering shrimp paté made with puréed cooked shrimp, chiles, onions and mayonnaise. It was even better when we spread it on a flat, golden tortilla de camaron, made from ground dried shrimpmixed with masa (a maize or field corn dough) and baked until crispy. Our seafoodmeal continued with shrimp tamales (masa cylinders stuffed with shrimp and steamed in corn husks) and aguachile. Similar to shrimp ceviche, this tasty dish consists of shrimp marinated in lime juice with cucumbers, onions, tomatoes and hot peppers. After serving an avocado, cucumber, onion and tomato salad, the waitress brought us bowls of taxtihuil de camaron. The traditional Nayarit soup is a delicious shrimp and chile de árbol broth, boiled with shrimp balls made from ground shrimp and masa. Pescado zarandeado is another Mexcaltitán food specialty. We watched the cook butterfly-open a red snapper and bass, sprinkle themwith lime juice and sea salt and grill them over a mangrove driftwood fire. The barbecued Pescado zarandeado (Mexcaltitán barbecued fish) Aguachile A woman sells bags of dried pink shrimp in Mexcaltitán Dining at Restaurant Alberca, Mexcaltitán Camarones cucaracha (shrimp fried in their shells until dry and crispy) with tortillas de camaron, limes and cucumber salsa 30 | www.snowbirds.org
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