Alberto Mazzocco
Alberto Mazzocco
AEME
•Aguachile shrimp with xoconostle sauce•

This is my star dish, with this "tapa" I won the second state and first nacional contest of pinchos and tapas.
To prepare it, a roasted nopal is used on which the shrimp marinated with the xoconostle sauce is served.
Served with onion, cucumber, cilantro and a vein of guajillo.

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