At most local
Mexican restaurants seafood takes up little of the menu, and is usually limited
to shrimp fajitas, maybe a seafood cocktail and, if lucky, a ceviche appetizer.
But that changed dramatically in the autumn of 2009
One of my favorite Mexican foods is camarones a la diabla—the devil’s shrimp. In theory means shrimp in a fiendishly spicy red pepper sauce, but even in Mexico the level of spicing varies considerably. A simple beachside restaurant at Zihuatanejo served camarones lived up to this fiery reputation.