Laurence Jossel and Gonzalo Guzman of Nopalito showcased the sea with shrimp and calamari in a chilled, spicy tomato-based stew, served with a large chip. One really surprising ingredient was the addition of capers, which added saltiness to the stew. Chef Guzman said the Spanish brought capers over to Southern Mexico and now they are often seen in Acapulco cuisine.
Coctel de Camarones y Calamares Estilo Acapulco
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