Romeritos
Romeritos is a Mexican dish from Central Mexico,[1] consisting of tender sprigs of seepweed (Suaeda spp.) which are boiled and served in a mole sauce seasoned with shrimp jerky blended into the mix.
Typical additional ingredients include boiled potatoes, nopales and re-hydrated shrimp. They are usually served with patties of dried shrimp[2] with bread slices and in tacos. They are traditionally enjoyed at Christmas and Lent.
The type of seepweed used depends on the region. The plant is known as romerito in Spanish. That name in English means "little rosemary"; some seepweed species can vaguely resemble such a plant when fresh, but neither the taste nor the scent is similar in any way.
See also
- List of Mexican dishes
- Suaeda pulvinata
- food portal
References
- v
- t
- e
and stews
- Birria
- Caldo de pollo
- Caldo de queso
- Caldo de siete mares
- Caldo tlalpeño
- Caldo Xóchitl
- Chileatole
- Clemole
- Cocido
- Lime soup
- Manchamanteles
- Menudo
- Mole de olla
- Pozole
- Sopa de fideo
- Sopa de nopal
- Tortilla soup
- Arroz a la tumbada
- Arroz blanco
- Arroz negro
- Arroz poblano
- Arroz rojo
- Morisqueta
- Huevos a la mexicana
- Huevos divorciados
- Huevos motuleños
- Huevos rancheros
- Machacado con huevo
dishes
- Chile relleno
- Chiles en escabeche
- Chiles en nogada
- Chipotle
- Elote
- Esquites
- Guasanas
- Nopal asado
- Rajas con crema
- Romeritos
- Tortita de papa
| |
Poultry |
|
---|---|
Pork |
|
Beef |
|
Seafood |
protein dishes
- Chicharrón de queso
- Quesadilla
- Queso en salsa
- Queso flameado
Corn dough |
|
---|---|
Wheat dough |
condiments
- Adobo
- Mole
- Recado rojo
- Salsa
and sweets
Regional | |
---|---|
Fusion and diaspora | |
Historical |
- Food portal
- Mexico portal
- Category
- Commons
- Cookbook
- WikiProject
This Mexican cuisine–related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e