After driving her fans crazy in the Bicentennial Park of the Mexican capital in a tweet, the interpreter of “Despechá” thanked her followers and celebrated her culinary discovery in the country.
But it was not only his declaration of love for his Mexican fans and the inspiration that the “Motobabys” give him, as he called them. Now Rauw Alejandro’s fiancée is very enthusiastic about the dish of Sinaloan origin, so she asked for her recipe to replicate it to her own taste.
“Someone please have the recipe for shrimp aguachile Diossss it’s great I discovered it on this last trip to Mexico and it would be a dream to learn how to do it, is it difficult??”, the singer said on her Twitter account.
Hello, does anyone have the recipe for the shrimp aguachile? Godssss, it’s delicious. I discovered it on this last trip to Mexico and it would be a dream to learn how to make it. Is it difficult?
— ROSALÍA (@rosalia)
April 4, 2023
Where does the aguachile come from?
The origins of this dish correspond to the mountain region of Sinaloa, where it was originally prepared with meat pounded in boiling water, adding a few chiltepine chiles -characteristic of the region-, to give it that spicy touch that distinguishes it. Over time, the meat was replaced with shrimp, a species in which Sinaloa is the leading producer (it generates 45.5% of the country).
How is the aguachile prepared?
There is no single way to make aguachile, in all of them the ingredients of the traditional recipe are preserved: water, chiltepin pepper and clean shrimp, in some varieties the water is replaced by lemon, salt and pepper to taste, others mix new ingredients and textures, among which have become more common are slices of cucumber, mango, bell pepper, avocado, tequila and even clam juice.
The best places to eat aguachile in CDMX
These are some of the places where you can taste this dish with a very Sinaloan spirit.