When you think of the dishes at your favorite Mexican restaurants, meals made with slow-cooked beef or pork or grilled chicken come to mind. These proteins are popular fillings in tacos and burritos, but we’ve just started the season of Lent, and many Christians are not eating meat for at least one day of the week. If this is the way you’re observing Lent this year, we don’t want you to miss out on enjoying Mexican food! The solution: shrimp!
As our regular customers know, we’re all about tradition at Los Reyes. With that in mind, let’s take a look back at the history of shrimp in Mexican food.
Before the Spanish
Mexico has a lot of coastline, so it’s no surprise that seafood was part of Mexican cuisine long before the Spanish arrived. For example, the ancient Mayans gathered shrimp and other shellfish from rivers and coastal areas. There are also several lakes and rivers in Mexico teeming with freshwater fish and shellfish. Communities throughout Mexivo have always had access to seafood and shellfish like shrimp and used them in many types of dishes.
After the Spanish
When the Spanish arrived in the 16th century, they brought their cooking techniques and ingredients with them. They also started using the ingredients they found in the New World, including the plentiful seafood. Versatile seafood like shrimp became popular in areas with heavy Spanish influence, such as Veracruz, which was a major port.
The Spanish also introduced new food preservation techniques, such as salting or drying. These techniques made storing and transporting food much easier, making it possible to bring saltwater fish further inland. They also led to dishes like Camarones secos (dried shrimp), which are still eaten in Mexico today.
Shrimp in Modern Mexico
By the 19th century, shrimp was a staple in Mexican cuisine, especially in coastal states like Sinaloa, Sonora, and Yucatán. These areas continue to be significant shrimp producers, and shrimp dishes are a big part of local cooking. In the 20th century, as shrimp became more available and popular, it became a feature of more inland dishes, like tacos, soups, and stews.
Unsurprisingly, shrimp is most popular in coastal Mexican areas. Mazatlán, a port city in Sinaloa, is even called the “Shrimp Capital of the World” because it has so many shrimp dishes.
Enjoy Seafood and Shrimp at Mexican Restaurants
There’s something for everyone at Los Reyes! If you’re giving up eating meat this Lent, you can still enjoy shrimp in tacos, quesadillas, chimichangas, and more. You might even discover a new favorite!
