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  • Pardha Pothana

    Cocktel de camarones in Campeche - The shrimp are straight from Gulf of Mexico, briefly cooked, then doused in a tomato-based sauce that's a bit spicy, a bit sour. Chiles replace the horseradish of typical cocktail sauce, and a little bitter orange juice often gives an exotic citrus note. It's all piled in big tapered ice cream-soda glass and seasoned with chopped sweet onion and sometimes chunks of avocado. Salt crackers are the traditional side, though you can get corn chips (totopos) too.

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