Tacos de camarón - Page 2

mindz · 02-16-2003

Jimmy, this is not even fair! I'm sitting at my 'puter, frost on the windowpane, checking the weather forecast for my a.m. run (seven degrees-yay! it"s warming up)...and like a glutton for punishment I check in at PlayaInfo.
Truly, I love your photos. You catch the mundane stuff that really takes me there.

dougie46 · 02-17-2003

Ok, almost the same, but not quite.....
All you gurus out here...We have had a shrimp(and a fish) like dish in Mazatlan I love, but never remember the name of...maybe you can help.
It is like a taco, or more like a crepe actually, as the covering is very thin. It is mainly shrimp, cheese, cucumber chunks, tomatoes, lettuce, onions,and a little ground beef(I think), marinated in lime juice I assume, with the lime flavour, with either a salsa, or green mole' sauce and a bit more cheese, poured on top. The filling changes a bit depending on where you get it...
Does anyone there serve this, or anyting like it?

JimmyMN · 02-22-2003

Dale: Not sure how they prepare the shrimp tacos but I'll be back in PDC the first week in March '03 and will spend a little time in the kitchen at the Oasis to figure out the magic. My cooking friends who were down with us last time have tried their best to duplicate the process, but said something seems to be lacking in their creation.

Mindz: Considering the zero cost of digital photos, I find it valuable to shoot all of the little oddities. For me, the photos also become a journal of my daily activities.

Dougie: What you describe sounds alot like an empanada. The empanadas are made from dough thats filled... sort of like a pita. After they've filled them (I haven't a clue of what's inside), they seem to use a hand press to seal them. Then they drop them in a fryer like they use for french fries. Maybe if there's enough interest, James will create a message category for them.

Jimmy in Minnesota

JAH · 02-22-2003

I've not had the tacos de camaron at Oasis yet, but the ones at Floresta are pretty simple. The shrimp are battered and deep fried -- more like a tempura batter than the deep fried shrimp we think of here in the States. On the corn tortilla is placed a layer of mayo, shrimp, and pico de gallo with plenty of cilantro. With a squeeze of lime and whatever habanero sauce your stomach can stomach, a taste delight is ready for comsumption!

I think empanadas, like tacos, are different in each region of Mexico. The filling is most probably dependent upon what the cook has available that day.

Sunny · 02-25-2003

Oh, you guys have me drueling to get back to Playa!!!

Jimmy~I'm an admirer of your pictures, too. I just love them! Rarely post, but always look for your pics. I notice one of my favorite Mexican beers in that taco shot.

Mindz~I really know how you feel, sitting here at my puter with a mug of hot soup and a runny nose! (OK, probably more than you needed to know!) It's 6* right now in MI. My car wouldn't start this morning--the windchill was -12.

I feel like Veruka, the spoiled German girl on Willy Wonka and the Chocolate Factory, "But I want to go to Mexico NOW!"
:lol:

SW · 03-01-2003

I LOVE this forum. It's what compelled me to finally log myself in, after lurking on this site for over a year (what can I say....I could always find the answers to most of my questions, thanks to all of you!).

Since I can't seem to post a new topic here, though, I thought I'd ask my cheap eat-related questions on this thread. Here goes:

1) Can anyone recommend a favorite panaderia (authentic bread store/bakery) in Playa? On our first visit to Playa, we saw people munching on what seemed basically to be Mexican-style croissants baked with ham, which my boyfriend decided would be perfect bus ride food. So, where can we find these, pan dulce, etc? Nothing like fresh-baked goods (Hot sounds great for cinnamon rolls, etc, but I think I'm looking for something more traditional here).

2) Taco questions: Now that I know all about the shrimp tacos in Playa, are there any other places recommended for fish tacos? Are they generally prepared Baja-style? (By the way, if you've never had Baja fish tacos, you are missing out on one of the best eating experiences you can have...batter-fried fish, crunchy cabbage, crema, lime, hot sauce in a soft hot corn tortilla...obviously it is time for me to have lunch). Also, I have had delicious potato and onion-filled tacos here in LA (no meat...I believe the filling was called rajas de papa, but i could be way off). Has anyone seen this in Playa? The boyfriend's carnivorous, but i pretty much stick with fish and veggies.

3) Any recommendations on where I can get a good spicy Mexican hot chocolate? I may need a break from cheladas and mojitos. Or not, but it would be nice to know, just in case.

Thanks! You have no idea how helpful you all have already been in planning my next trip.

**Jesus** · 03-01-2003

Quote:

Originally posted by "SW"

we saw people munching on what seemed basically to be Mexican-style croissants baked with ham, which my boyfriend decided would be perfect bus ride food. So, where can we find these, pan dulce,

That should be the traditional "Torta" a bun or small baguette called "Bolillo" or a wider one "Telera" wich is simply called "pan blanco" in Mexico City and could be called "Frances" in Merida city. Is basically the same as a hamburger with a different bun, but inside you smear some frijoles refritos "re-fried beans", lettuce, tomatoe, onion, chile, and the filling of your choice. Could also use mayonaise instead of the beans. NO ketchup of course. But also it could had been a simple croissant with ham, depends on where the guys bought it.

Quote:

Originally posted by "SW"

delicious potato and onion-filled tacos here in LA (no meat...I believe the filling was called rajas de papa, but i could be way off). Has anyone seen this in Playa? The boyfriend's carnivorous, but i pretty much stick with fish and veggies.

Yes, the dish is called Papas con Rajas, and it consist of boiled potatoes, chile poblano, onion, cream. The fact that they sometimes are not hot/spicy depends on the chile poblano and the cook. For other non-meat options you can ask for quesadillas with: champiñones (mushrooms), flor de calabaza (cabagge flower), cuitlacoche (black mushroom from the corn) a mexican delicacy, and the basic one, oaxaca cheese.

Buen provecho.[/quote]

mindz · 03-01-2003

I know of two large bakeries in Playa del Carmen, both on 30, not far from each other. One, El Molino, is on the east side of the street on the corner of 2nd - look for the windmill sign. They have great cakes. The other one is on the west side of the street a bit farther north, look for a sheaf of wheat on the building. Sorry, forgot the name, but it includes "panaderia." This bakery has a smaller shop on Juarez not far from the bus station, north side of the street. I have also bought baked goods at supermercado san francisco, but was disappointed--not as fresh. I'm a fan of conchas, piedras (whole grain, a bit like a scone) and of course bolillos.
Two weeks and I'll be eating them

SW · 03-02-2003

Jesus, thank you for your help, but what we saw seemed to have the ham actually baked into the croissant, and was quite different than a torta (although we are definitely fans of tortas!). It didn't need to be assembled, just looked like it came off the baking sheet that way. But I definitely apprecizte the other vegetarian suggestions...I always seem to find something good to eat.

Mindz, thanks so much for the panaderia suggestions. We'll check them out; I'm sure we'll find good things even if we don't find the mystery bread.

I was lucky enough to have a bite of papas con rajas today. Yummy. Now I just need to eat some King Cake before it's too late.

JAH · 03-02-2003

SW,

Any time you like to start a new topic on this forum, please feel free to send a private email to one of the forum moderators listed at the top. We would be happy to oblige you.

Cordially,
JAH

**Jesus** · 03-03-2003

Quote:

Originally posted by "SW"

Jesus, thank you for your help, but what we saw seemed to have the ham actually baked into the croissant, and was quite different than a torta (although we are definitely fans of tortas!). It didn't need to be assembled, just looked like it came off the baking sheet that way..

Mhhh, then I got it wrong, I was thinking of "pork ham" but you were writting about "pan dulce"...

Huuu, there are plenty of different kinds of pan dulce with everything you can imagine to stuff them, can be Pineaple marmalade, strawberry jelly, etc. I don't know if bakeries in Playa make the ones filled with "Cajeta" if they do, don't miss them. Is a caramel made from goat milk and sugar, it is cooked until is "burned" and aquieres a very brown color, but the flavor is not of a burnt meal at all. Almost look like liquid chocolate or syrup.
For the name of each, is sooooooooo difficult because in every town in Mexico they have ther own name even if it's the same recipy. You will have to ask the clerk or stay a long time at the shelves trying to decide (it also happens to me on some days).

buen provecho

mindz · 03-07-2003

I looove cajeta! I can eat it with a spoon right out of the jar :P
One of the best things about bakeries in Mexico is that you help yourself - you take a tray and tongs and choose what you want. It makes it so much easier for those of us who speak only a little Spanish. They may be labelled only with the name of the fillings, like "pina" or "queso." I have eaten so many delicious pastries that I don't know the names of.

SW · 03-07-2003

Mexican bakeries are the best. Even simple bolillos are delicious.

What is the difference between cajeta and dulce de leche? I've often wondered...being a caramel junkie, I suspect I would love cajeta, but can't bring myself to try it, as I'm wary of all goat milk products (just a personal quirk). But a good friend of mine swears by cajeta smeared onto those thin Maria cookies.

(sorry; i know we've strayed far from the tacos de camaron here, but why not follow up a taco feast with some desert?)

Curlygirl · 03-07-2003

Cajeta is made by slowly cooking down and caramelizing goat's milk. Dulce de leche is made by a similar technique using cow's milk. Both are heavenly - different with the cajeta providing a tangy nuance not found in the cow's milk. Administrators at large - isn't this waaaaaay off topic from shrimp tacos? Could you possibly start a new heading for the bakery postings?

SW · 03-07-2003

Thanks for the clarification, Curlygirl! I love me some dulce de leche ice cream.

My apologies to all for veering so far off topic. I've given myself a stern lecture and some good slaps on the wrist...lesson learned.

02-16-2003	#16 (permalink)
mindz way into it Join Date: Apr 2002 Location: wisconsin Posts: 249	NOT FAIR Jimmy, this is not even fair! I'm sitting at my 'puter, frost on the windowpane, checking the weather forecast for my a.m. run (seven degrees-yay! it"s warming up)...and like a glutton for punishment I check in at PlayaInfo. Truly, I love your photos. You catch the mundane stuff that really takes me there.

02-25-2003	#20 (permalink)
Sunny ruined Join Date: Sep 2001 Location: Michigan Posts: 87	re Oh, you guys have me drueling to get back to Playa!!! Jimmy~I'm an admirer of your pictures, too. I just love them! Rarely post, but always look for your pics. I notice one of my favorite Mexican beers in that taco shot. Mindz~I really know how you feel, sitting here at my puter with a mug of hot soup and a runny nose! (OK, probably more than you needed to know!) It's 6* right now in MI. My car wouldn't start this morning--the windchill was -12. I feel like Veruka, the spoiled German girl on Willy Wonka and the Chocolate Factory, "But I want to go to Mexico NOW!" :lol:

03-01-2003	#21 (permalink)
SW toe in water Join Date: Feb 2003 Location: los angeles, ca Posts: 41	panaderias/more tacos/hot chocolate I LOVE this forum. It's what compelled me to finally log myself in, after lurking on this site for over a year (what can I say....I could always find the answers to most of my questions, thanks to all of you!). Since I can't seem to post a new topic here, though, I thought I'd ask my cheap eat-related questions on this thread. Here goes: 1) Can anyone recommend a favorite panaderia (authentic bread store/bakery) in Playa? On our first visit to Playa, we saw people munching on what seemed basically to be Mexican-style croissants baked with ham, which my boyfriend decided would be perfect bus ride food. So, where can we find these, pan dulce, etc? Nothing like fresh-baked goods (Hot sounds great for cinnamon rolls, etc, but I think I'm looking for something more traditional here). 2) Taco questions: Now that I know all about the shrimp tacos in Playa, are there any other places recommended for fish tacos? Are they generally prepared Baja-style? (By the way, if you've never had Baja fish tacos, you are missing out on one of the best eating experiences you can have...batter-fried fish, crunchy cabbage, crema, lime, hot sauce in a soft hot corn tortilla...obviously it is time for me to have lunch). Also, I have had delicious potato and onion-filled tacos here in LA (no meat...I believe the filling was called rajas de papa, but i could be way off). Has anyone seen this in Playa? The boyfriend's carnivorous, but i pretty much stick with fish and veggies. 3) Any recommendations on where I can get a good spicy Mexican hot chocolate? I may need a break from cheladas and mojitos. Or not, but it would be nice to know, just in case. Thanks! You have no idea how helpful you all have already been in planning my next trip.

03-01-2003	#23 (permalink)
mindz way into it Join Date: Apr 2002 Location: wisconsin Posts: 249	bakeries- panaderias I know of two large bakeries in Playa del Carmen, both on 30, not far from each other. One, El Molino, is on the east side of the street on the corner of 2nd - look for the windmill sign. They have great cakes. The other one is on the west side of the street a bit farther north, look for a sheaf of wheat on the building. Sorry, forgot the name, but it includes "panaderia." This bakery has a smaller shop on Juarez not far from the bus station, north side of the street. I have also bought baked goods at supermercado san francisco, but was disappointed--not as fresh. I'm a fan of conchas, piedras (whole grain, a bit like a scone) and of course bolillos. Two weeks and I'll be eating them

03-07-2003	#27 (permalink)
mindz way into it Join Date: Apr 2002 Location: wisconsin Posts: 249	pan dulce I looove cajeta! I can eat it with a spoon right out of the jar :P One of the best things about bakeries in Mexico is that you help yourself - you take a tray and tongs and choose what you want. It makes it so much easier for those of us who speak only a little Spanish. They may be labelled only with the name of the fillings, like "pina" or "queso." I have eaten so many delicious pastries that I don't know the names of.

02-17-2003	#17 (permalink)
dougie46 life=playa Join Date: Oct 2002 Location: Edmonton, Alberta Posts: 679	Ok, almost the same, but not quite..... All you gurus out here...We have had a shrimp(and a fish) like dish in Mazatlan I love, but never remember the name of...maybe you can help. It is like a taco, or more like a crepe actually, as the covering is very thin. It is mainly shrimp, cheese, cucumber chunks, tomatoes, lettuce, onions,and a little ground beef(I think), marinated in lime juice I assume, with the lime flavour, with either a salsa, or green mole' sauce and a bit more cheese, poured on top. The filling changes a bit depending on where you get it... Does anyone there serve this, or anyting like it?

02-22-2003	#18 (permalink)
JimmyMN party machine Join Date: Jan 2002 Location: Minneapolis-St. Paul Posts: 2,498	Dale: Not sure how they prepare the shrimp tacos but I'll be back in PDC the first week in March '03 and will spend a little time in the kitchen at the Oasis to figure out the magic. My cooking friends who were down with us last time have tried their best to duplicate the process, but said something seems to be lacking in their creation. Mindz: Considering the zero cost of digital photos, I find it valuable to shoot all of the little oddities. For me, the photos also become a journal of my daily activities. Dougie: What you describe sounds alot like an empanada. The empanadas are made from dough thats filled... sort of like a pita. After they've filled them (I haven't a clue of what's inside), they seem to use a hand press to seal them. Then they drop them in a fryer like they use for french fries. Maybe if there's enough interest, James will create a message category for them. Jimmy in Minnesota

02-22-2003	#19 (permalink)
JAH reposado Join Date: Apr 2001 Location: Indiana Posts: 1,309	I've not had the tacos de camaron at Oasis yet, but the ones at Floresta are pretty simple. The shrimp are battered and deep fried -- more like a tempura batter than the deep fried shrimp we think of here in the States. On the corn tortilla is placed a layer of mayo, shrimp, and pico de gallo with plenty of cilantro. With a squeeze of lime and whatever habanero sauce your stomach can stomach, a taste delight is ready for comsumption! I think empanadas, like tacos, are different in each region of Mexico. The filling is most probably dependent upon what the cook has available that day.

03-02-2003	#24 (permalink)
SW toe in water Join Date: Feb 2003 Location: los angeles, ca Posts: 41	Jesus, thank you for your help, but what we saw seemed to have the ham actually baked into the croissant, and was quite different than a torta (although we are definitely fans of tortas!). It didn't need to be assembled, just looked like it came off the baking sheet that way. But I definitely apprecizte the other vegetarian suggestions...I always seem to find something good to eat. Mindz, thanks so much for the panaderia suggestions. We'll check them out; I'm sure we'll find good things even if we don't find the mystery bread. I was lucky enough to have a bite of papas con rajas today. Yummy. Now I just need to eat some King Cake before it's too late.

03-02-2003	#25 (permalink)
JAH reposado Join Date: Apr 2001 Location: Indiana Posts: 1,309	SW, Any time you like to start a new topic on this forum, please feel free to send a private email to one of the forum moderators listed at the top. We would be happy to oblige you. Cordially, JAH

03-07-2003	#28 (permalink)
SW toe in water Join Date: Feb 2003 Location: los angeles, ca Posts: 41	Mexican bakeries are the best. Even simple bolillos are delicious. What is the difference between cajeta and dulce de leche? I've often wondered...being a caramel junkie, I suspect I would love cajeta, but can't bring myself to try it, as I'm wary of all goat milk products (just a personal quirk). But a good friend of mine swears by cajeta smeared onto those thin Maria cookies. (sorry; i know we've strayed far from the tacos de camaron here, but why not follow up a taco feast with some desert?)

03-07-2003	#29 (permalink)
Curlygirl way into it Join Date: Jan 2003 Location: Cleveland Posts: 138	Cajeta vs Dulce de Leche Cajeta is made by slowly cooking down and caramelizing goat's milk. Dulce de leche is made by a similar technique using cow's milk. Both are heavenly - different with the cajeta providing a tangy nuance not found in the cow's milk. Administrators at large - isn't this waaaaaay off topic from shrimp tacos? Could you possibly start a new heading for the bakery postings?

03-07-2003	#30 (permalink)
SW toe in water Join Date: Feb 2003 Location: los angeles, ca Posts: 41	Thanks for the clarification, Curlygirl! I love me some dulce de leche ice cream. My apologies to all for veering so far off topic. I've given myself a stern lecture and some good slaps on the wrist...lesson learned.

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