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Mexican Oysters

mirilara | | Jun 4, 2007 11:49 AM

Mexican Oysters
Just a couple weeks in SF did it for me. I became an Oyster-Lover. So, I was rather sad to come back to my very in-land hometown in Mexico. However, a couple of days ago, one of my friends said that I could get really good oysters from Veracruz, and oysters here in Puebla, only a couple of hours away from Veracruz, were pretty fresh.

As I was CERTAIN somebody had told me that oysters only grew in northern latitudes, I had to look it up myself.

Mexico, in fact, is the 6th largest producer of oysters in the world, according to a study in the Marine Fisheries Review. But the oyster culture here is very different from that of "connoisseur" cultures. There aren't any Oyster Bars, no 3-dollar-per-oyster-served-over-ice-with-thai-inspired-sauce. People just serve the raw meats on a plate.

Furthermore, nobody can tell me what kind of oysters there are here in MX.
The general answer has been "well, there are little, medium, and large."

Also, as a non-connoisseur I have had trouble finding acurate information about oysters: to eat or not to eat during R months? (two online articles said the opposite: one said to eat during R months, one said NOT to eat during R months?) to eat or not to eat raw ones?

So, my questions are:

1. What variety are these Mexican oysters? And do oyster bars in the states import Mexican oysters or they only consumed locally?
2. Can they be eaten raw? Can a long-dead oyster be eaten raw?
4. When can they be eaten? summer, winter?
5. Are the best oysters from the cooler climates (north) or south?



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