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Mexico

Caldo Tlalpeño

4 chicken wings and 2 legs.3 chilies chipotles dried or canned1 ½ cups of chickpea1 onion2 garlic cloves1 stick of Mexican tea2 cups of green beans4 Carrots in slices 3 lemons

Cook the chicken in a low fire with 8 cups of water, the onion, carrots, green beans and the chickpeas soak in water the night before cook in a low fire until the vegetable become tender. You can dress it with chopped onion, sliced avocados and lemon juice to taste
Camarones al CocoShrimps with coconut)

Typical from Campeche.

24 shrimps size 21/25(big) peeled (leave the tail), juice of a lemon, salt as desired. For the dough:200g of flour2 eggsMilk as needed. For breading:1 ½ cup of dry grated coconut sweetened 1 ½ cup of corn flakes half grated with the rolling pin.Oil to fry. To accompany:3 sour apples peeled and cut in cubesA stick of cinnamon.Make 6 servings.
. Open the shrimps by the back in ¾. Put them in water and lemon for a few seconds. Rinse and dry them. Put them into the dough. Bread them with the dry coconut mixed with the Cornflakes and fry them in hot oil taking care not to overcook them. Rinse tem on a soaking paper and serve them accompanied by apple- sauce.The dough:Mix the flour with the egg, a bit of salt and the necessary milk to form a thick gruel.The apple sauce:Cook the apples with sugar and a bit of water until they are tender and the pure is thick. Serve the sauce in a coconut shell surrounded by the shrimps.
Caviar Campechano

Typical food in Campeche used as en entry.

Spawn of river fish cooked.¼ cup of olive oilSalt as desiredFor the sauce:1 cup of olive oil2 large natural sweet peppers peeled and seeded and finely chopped 1 canned sweet pepper finely chopped1-middling onion finely chopped 4 red tomatoes Finely chopped One spoonful of parsley 1teaspoonful of dried marjoram 3 leaves of laurel. To accompany:Fired tortillas.Make 3 servings.
Grate the spawn of river fish and crumble it. Add the sauce, the ¼ of olive oil and the salt.The sauce: Fry the ingredients in a cup of olive oil until they are golden. Season them with salt and rinse them pressing over the solids.Serve them in a bowl with the tortillas around.