This was one of the dishes I learned when I was studying with Lillian Haines in California, trying to build an international repertoire of catering dishes. With some minor changes I have used it time and again.
According to Lillian, the recipe originated not in Mexico—but in U.S. regional rivalry. During a convention of U.S. mayors, an argument arose about who cooked crab better, people on the East or West Coast. As a result, crab-cooking contests were held on both coasts and the wi