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4–6
servingsEasy
Published 2001
Boca del río, that haven of excellent seafood cooking, sprawls around a little confluence of river mouths including an estuary simply called El Estero. On the bank of the estuary, Isidro Uscanga, a Veracruzan descended from colonial Afro-Cuban ancestors, has a restaurant proudly titled after himself, El Negro del Estero. This is my attempt to re-create one of his various seafood cocktails, justly known as the freshest and best in the area.
Caracol (snail) is what Gulf coast M