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Agua De Jamaica (Jamaica Flower Water) ****
This scarlet-coloured drink made from the dried calyxes of the Jamaica flower is perfect to serve with antojitos (appetizers).
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Ceviche (Marinated Fish) ****
This recipe is typical of the ceviche served in Acapulco. All kinds of firm fish can be used, as well as shrimps and scallops.
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Creme De Aguacate (Cream of Avocado Soup) ****
The Hass variety of avocado -- so popular in California -- originated in Atlixco in the state of Puebla, but this soup is from Uruapan in the hot countryside of Michoacán.
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Ensalada De Napalitos Y Jicama (Cactus and Jicama Salad) ****
This is a refreshing, composed salad that makes a colourful display of nopal cactus, jicama, tomato and avocado.
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Huachinango A La Talla (Grilled Red Snapper) ****
Fish grilled in this manner is a specialty in the palapas (palm-roofed beach restaurants) of Barra Vista, on the outskirts of Acapulco.
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