Skip to main content

Tucson AZ: Cocos Con Camaron

I found this food stand near Tucson airport and had a very enjoyable meal. Quite frankly, I think the food at the airport is uninspired, so I drove around to try to find something to eat before I caught my flight. On a Sunday, many of the weekday options around the airport are closed. Luckily, this stand was open, clearly staffed by a hard-working family.

As you can see from the menu, they serve a variety of fruit drinks and fruit salads as well as savory dishes.

My order started off with a taquito made of beef head (cabeza). The meat was very tasty but not overly strong, just enough to make me wish I had ordered more of it. The burro's chicken was very juicy. The avocado complemented the meat very well in flavor, texture, and coolness. Even the simple lettuce made a nice contrast. I asked for my mango drink with a combination of crushed ice and water. I don't always order fruit drinks with my Mexican meals but perhaps I should change my habits---the sweetness of the mango contrasted with the savory meat just enough to highlight both.

Comments

  1. We just tried this place yesterday, and the food was delicious!

    The food stand is called "Raspados La Nina" and is located at 5385 S. Park Ave., Tucson, AZ 85706
    520-889-0335

    We ordered the beef street tacos and the cocos con camaron.The coconut in the cocos con camaron was tender and sweet, and complimented the shrimp and tangy tomato-based sauce well. We often stop at food stands in Puerto Penasco for cocos con camaron, and this dish was a good version of it.

    ReplyDelete
  2. We just tried this place yesterday, and the food was delicious!

    The food stand is called "Respados La Nina" and is located at 5385 S. Park Ave., Tucson, AZ 85706
    520-889-0335.

    We order the beef street tacos and the cocos con camaron. We often stop at food stands in Puerto Penasco for cocos con camaron, and this dish was a good version of it. The coconut was sweet and tender, and complimented the shrimp and tomato-based sauce well. The portions of shrimp were generous.

    The family operating the business was kind and hospitable. They also accept debit and credit card payments now.

    ReplyDelete

Post a Comment

Popular posts from this blog

Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.