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

Ann Arbor MI: West End Grill

Trev, Jan, and Karem took me to a wonderful evening at West End Grill located, appropriately enough, in the West End. The restaurant still has its old tin ceiling festooned with stained glass chandeliers. I was too hungry to take a picture of our appetizers: crab cakes and bleu cheese tarts. The crab cakes had just a bit of heat to them, something you don't always find in a crab cake but which worked very well. The bleu cheese tarts lived up to their intriguing premise, rich and tangy. This is my caprese salad. The mozzarella, tomato, and basil were all outstanding. The balsamic vinegar had been very well aged, giving it a thick consistency. My main course was tuna, perfectly prepared to a medium well. The tuna left just enough room for a chocolate lava cake paired with decaf coffee. The cake was rich and moist. I kept scraping my plate to be sure I retrieved all of the chocolate.

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

Miami: Shorty's BBQ

The Widens introduced me to another Miami favorite, Shorty's BBQ. We had three different meats: brisket, ribs, and chicken. All were excellent. I would say the brisket was my favorite, which was was fork tender and moist. Shorty's is best known around town for its piquant sauce. In the photo, the top sauce is a standard red, sweet BBQ sauce.  The bottom container holds Shorty's special BBQ sauce.  It was great---the highlighted spice is, I believe, cumin.  The sauce is of a lighter color than the sweet sauce, so there are other things going on as well; I suspect it has less sugar. I love cumin because it tweaks the palate in a different way than many spices.  I loved this sauce so much I ate it by the spoonful.  Bill and I agreed that this sauce is reminscent of the sauce from Arthur Bryant's in Kansas City.