Restaurants & Bars

La Güera - Shrimp delight in Patzcuaro!

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Restaurants & Bars

La Güera - Shrimp delight in Patzcuaro!

David Haun | Apr 5, 2006 11:24 PM

La Güera - at the triangle, east of bus station, just off road around Pátzcuaro and south of the Plaza Grande!

The delightful, Mexican woman who owns and manages La Guera’s Restaurant in Patzcuaro is undeniable a natural blond. Since birth, she has been called “La Güera,” or Blondie. La Guera’s is her restaurant!

This was my first visit to the best seafood restaurant in Pátzcuaro. La Güera opened across the street and moved to the present location several years ago. It's easy to miss because of the small entrance, but the restaurant opens towards the back to seat many happy diners.

We started with Tostados. The Cerviche de Pescado was a thick layer of fish cerviche on a crisp tortilla. The Tostado de Camaron was the same but with a thin layer of refried beans and about 8 medium shrimp crowded on the tortilla. Other tostados with octopus and combinations.

The same choices were offered in their Seafood Cocktails, in either small, medium, or large sizes. The house wine was very good and inexpensive while the Michiladas (tall, frosted glass filled with beer and fresh lime juice, and probably misspelled) were, I was told, the best my friends had ever had.

While not their specialty, Fish was filleted, stuffed with a seafood mixture, or flattened and fried in the Milanese style.

But everyone was at the restaurant for their shrimp. The 3 of us had the shrimp with garlic, or Mojo de Ojo. About a dozen large shrimp were carefully cleaned and sautéed with a hearty garlic and olive oil combination. The fresh baked bread mopped up the extra garlic.

There was a dome of vegetable rice in the center with a large variety of salad and vegetables around the rim. Abundant slices of fresh tomatoes, purple onions, tomatoes, peeled cucumbers, were added to the shredded carrots and chopped iceberg lettuce. This produced a great salad.

We could have chosen to have our shrimp prepared a la diablo, with hot chiles, sauteed mushrooms, stuffed relleno style, empanada style, wrapped in a pie crust or just sauteed in butter. Doesn't really matter how you try the shrimp, just try it!

Image: http://oaxacan.homestead.com/files/er...

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