Mexican Seafood Recipes

This is from Pipo's restaurant in Acapulco. (Queso Chihuahua: A mild nutty-tasting cheese that was originally made in the Mennonite communities in Chihuahua but is now quite hard to find. It melts well and is used for stuffing chiles or to grate as a topping. Monterey Jack or a medium-sharp Cheddar is a good substitute.)

The website also has a recipe for homemade tomato sauce to complement the Red Snapper.

I created this in response to a post looking for a recipe for this dish that was either nutty or with coconut. I also saw some other post that had preferred recipes without tomatoes. I will be also experimenting with trying this with wine.

Heat level is mild-medium. 30 minutes prep time.