You’d have to try to miss the camarones embarazados on a walk along the beaches of Banderas Bay. Makeshift grills encased in bricks or rocks, exhaling the last puffs of smoke from early-morning cooking sessions, dot the shores. Soaked in a rich, burnished-red adobo sauce, head-on shrimp are threaded onto extra-long skewers, grilled until crisp and stuck in sand mounds, tempting passers-by.
Ask locals and they’ll tell you camarones embarazados have been part of the culture of Puerto Vallarta, Mexico, “desde siempre” — since forever. Juan Manuel Gómez Encarnación, a renowned local historian, recalled kids selling them at the beach as early as the 1940s.
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