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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.
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