Green aporreadillo recipe
Mode of preparation:

Put a iron griddle to heat and then put half sewing jerky. as this list is removed from the comal jerky and clubbing with stone molcajete it gets jerky on a table and begins to beat her with the stone molcajete, then crumbles hence the name aporreadillo as this shredded gets a deep skillet with enough oil to heat, then pour the shredded jerky and you add a few pieces of onion, as they incorporate this sauteed eggs one by one and let cook without moving much.


250 grams of dried beef pulp oread black
10 eggs
8-10 green chilies, Mix Serranos and Jalapenos
1 cup corn oil
2 cloves garlic, minced
3 slices of onions
Salt to taste

For the sauce:

They put in the blender the chilies deveined toasted in comal (if you like it spicy can leave veins, garlic, onion and salt. Liquefy, so no fine shrouded and then empties into the pan with jerky and eggs until boiling.

This is one of the most traditional dishes of the area of Costa Grande of Guerrero, it is customary to eat for lunch or dinner.

Vuelve a la vida (Back to Life)

3 kilos of gold fillet (or red snapper or grouper, etc..)
1/2 kilo of shrimp
1/2 kilo of snail
1/2 kilo of octopus
3 kilos of lemons
1/2 kilo of oranges
5 kilos of tomatoes
1 kilo of red onion
A bunch of green chillies
2 bunches of cilantro
1 jar of stuffed olives
1 jar of whole olive
1 can of chilies and pickled carrots.
5 cloves of garlic.
Olive oil
1 handful of oregano.
1 bunch bay leaves
Buffalo Sauce
Salt and pepper

Mode of preparation:

Cut into cubes and marinated fish for two hours in the lemon.
Meanwhile …
Fry the garlic in olive oil until golden.
While this is cool…
Finite chop tomatoes, onion, cilantro, peppers and stuffed olives.
They pour the mixture into a clean pail.
Add the conch, octopus and shrimp chopped, cooked and marinated.
We miss him olive oil and little garlics yet golden. After standing two hours, rinsed with water and the fish threw the lemon juice.
We took the fish to the mix.
We season with oregano, salt, pepper, buffalo sauce, ketchup, bay leaves and whole olives.

Add to taste:

Little juice of orange and olive little juices to taste.
Serve immediately in bowls, cup, glass, whatever.
Acapulqueño If you eat it with saltine crackers.
If not, you eat it with toast.

Lobsters Skillet
Mode of preparation:

In a saucepan melt the butter and add the onion and garlic. When lightly acitronados (be careful not over burning garlic as it comes bitter) lobsters are added, which will take on a red color, they are added with the lemon juice, stirring constantly. Add the salt and pepper, when the color is uniform will be cooked. Shortly before removing from the fire add the chopped parsley and stir.

It is mounted on a bed of spaghetti with butter, or white rice, or on lettuce leaves and garnish with tomato slices.


12 Medium Lobsters
2 tablespoons olive oil
1 Tbsp butter
8 cloves garlic, minced
1 onion finely chopped
Salt to taste
Pepper to taste
1 lemon squeezed
Finely chopped parsley

Guerrero Style Shrimp Soup
Mode of preparation:

Fry in a little oil the Guajillo, Tree Chiles, onion and garlic. Be careful you do not burn chilies because they bitter.

Liquefy passed through a sieve and return the broth to the pot add the water, shrimp and sprig epazote. At this point, season with salt and pepper

If you want the thicker broth that is left to taste add a little flour tortilla dissolved in water.

Boil until shrimp until they turn red and it is ready.

Serve with raw onion into squares, chopped serrano peppers if you hold it spicy, add a little dried oregano and should feature handmade tortillas.


4 seeded guajillo chilies
3 Tree chilies
2 cloves of garlic.
1/2 onion
1 kg of shrimp with shell and head.
1 sprig of Epazote
Water for broth.
Salt and pepper, needed amount.