Mexican cuisine is a vibrant mosaic of flavors, colors, and traditions that reflect its rich history and cultural diversity. Among its star ingredients, seafood occupies a privileged place, especially in the country’s coastal regions, where the sea provides an abundance of resources that have been celebrated in Mexican cuisine for centuries. At Plaza Azteca Bethesda, we are proud to offer dishes that honor this tradition, combining fresh ingredients and ancient techniques to create unique culinary experiences.
A Journey Through the History of Seafood in Mexico
The presence of seafood in Mexican cuisine dates back to pre-Hispanic times, when indigenous civilizations such as the Mayans and Aztecs explored the use of seafood in their diets. The Aztecs, for example, incorporated seafood into their dishes in places like Tenochtitlán, which, although not on the coast, had access to canals and lakes where aquatic species were harvested. With the arrival of the Spanish, techniques and recipes were enriched, merging with ingredients and flavors brought from the Old World.
During the colonial era, port cities like Veracruz, Acapulco, and Mazatlán established themselves as important centers for fishing and seafood preparation, developing their own styles that still endure in regional Mexican cuisine today.
Varieties of Seafood in Mexican Cuisine
The diversity of seafood in Mexico is impressive, adapting to each region and local culture. Among the most common and appreciated varieties are:
- Shrimp: used in cocktails, fajitas, ceviches, and tacos.
- Octopus and Galician-style octopus: prepared using traditional techniques in the Pacific and Gulf regions.
- Oysters and clams: in ceviches, aguachiles, or simply fresh with lemon and hot sauce.
- Lobster and crab: in haute cuisine dishes, especially on the Pacific and Yucatan coasts.
- Fish such as red snapper, snapper, and grouper: essential ingredients in preparations such as ceviches, skewers, and soups.
Preparation with Fresh Ingredients and Traditional Techniques
The key to a truly delicious seafood dish lies in the freshness of the ingredients and traditional techniques that respect the essence of the product. At Plaza Azteca, each seafood is carefully selected, prioritizing its local origin and quality.
Some traditional techniques we employ include:
- Ceviche: fresh seafood marinated in lemon juice with cilantro, onion, tomato, and chili peppers, in a process that “cooks” the seafood with the acidity of the lemon, highlighting its texture and natural flavor.
- Aguachile: Seafood in a spicy broth prepared with chilies, lime, onion, and cilantro, which enhances its flavor and freshness.
- Seafood Fajitas: Seafood grilled or sautéed with peppers, onion, and spices, using techniques that preserve its juiciness and authentic flavor.
- Kebabs: Combinations of seafood and vegetables, grilled with techniques that provide a smoky touch and a perfect texture.
The use of fresh ingredients, such as regional limes, local chilies, and aromatic herbs, along with traditional cooking techniques, ensures that each dish reflects the authentic essence of Mexican seafood cuisine.
At Plaza Azteca, your seafood experience is a celebration of tradition and quality. We invite you to try our specialties, which combine history, variety, and ancient techniques to offer flavors that will transport you to the shores of Mexico with every bite. Visit us or order online and enjoy the best Mexican and Latin cuisine in Maryland!
