Crab is 10X better than any lobster I’ve ever had. I’ve had flown in live lobster from Nova Scotia on a group buy. It was OK but not worth the price.
On the other hand, I’ve pulled up Dungeness crab in Sooke Bay and cooked them on the dock and been eating it 15 minutes later. Frickin’ excellent. Even without garlic butter, crab is just awesome.
If you drive down Baja California, with Ensenada behind you as you keep going due south, you will start encountering a few stands and roadside restaurants here and there that always seem to have crab burritos on the menu. Some of these are thick with meat, also all the usual finely-chopped vegetables found in shredded beef machaca common in northern Mexico cuisine.
When crabmeat burritos are on the menu, I know I’m south of Ensenada, near the boundary with that mythical, mystical, wild desert Baja. That sensation and flavor combo go hand-in-hand in me.
EDIT: these places also usually make some killer huevos rancheros, too, some places accompany them with side helping of chorizo made with abalone or sea-snail.
Crab is 10X better than any lobster I’ve ever had. I’ve had flown in live lobster from Nova Scotia on a group buy. It was OK but not worth the price.
On the other hand, I’ve pulled up Dungeness crab in Sooke Bay and cooked them on the dock and been eating it 15 minutes later. Frickin’ excellent. Even without garlic butter, crab is just awesome.
If you drive down Baja California, with Ensenada behind you as you keep going due south, you will start encountering a few stands and roadside restaurants here and there that always seem to have crab burritos on the menu. Some of these are thick with meat, also all the usual finely-chopped vegetables found in shredded beef machaca common in northern Mexico cuisine.
When crabmeat burritos are on the menu, I know I’m south of Ensenada, near the boundary with that mythical, mystical, wild desert Baja. That sensation and flavor combo go hand-in-hand in me.
EDIT: these places also usually make some killer huevos rancheros, too, some places accompany them with side helping of chorizo made with abalone or sea-snail.