The New York Times: Camarones Embarazados, the Grilled Shrimp Recipe That Brings the Beach to You

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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The New York Times: The Original Nachos Were Crunchy, Cheesy and Truly Mexican

The biggest claim to fame for the border city of Piedras Negras, in Coahuila, Mexico, is that it was the birthplace of nachos, one of America’s most popular snacks. Yet that fact is not widely known beyond the region, something that has long frustrated the people of Piedras, as locals call their hometown. They’re so proud of their invention that they started the International Nacho Festival there in 1995.

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