The name comes from the fusion of two dishes of Mexican cuisine: the "guacamaya" and the "aguachile".
I used it for the national pinchos and tapas contest.
To prepare it, marinate the shrimp in a sauce made with lemon, chile, tomato and salt, the serrano ham is fried to create a pork rind, the "tapa" is a slice of rustic baguette and decorated with guacamole, onion, cilantro and tomato.
Instagram: Alberto Mazzocco
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