Lime cured scallops

This ceviche-style dish is very simple but tasty, and very hot too!
The subtle flavor of the scallops is given a spicy kick by marinating them in a blended mix of lime juice, green serrano peppers, cilantro and cucumber.
A classic dish from the coastal states of Mèxico.

"Drowned" octopus

The baby octopus are slowly cooked in a reduced chile de àrbol, and tomato sauce with a hint of parsley. Served on a tostadita, it makes a flavorful appetizer.

Peanuts

Peanuts origin dates to 7400 years back in Peru, where the oldest traces of this plant and seeds have been found. It spread all over the American continent; in Mèxico, it was called - cacáhuatl - meaning "cacao on the ground" as the peanut pods rest on the ground.
The Spaniards then took it to Europe and the far East, where it became a very popular ingredient in Asian gastronomy.

In Mèxico peanuts are commonly found as a bar snack, roasted, salted and spicy; or in more elaborated dishes as a sauce, also as sweet treats such as caramelized pralines or peanut brittle.

See the following post for a sweet dessert made with cacahuates..

From Veracruz

The "torito" is a beloved beverage from the state of Veracruz, where it is an institution. Toritos are considered an aperitif, but they make also a good after-dinner drink, they are also very potent because of the high content of aguardiente or cane liquor.
The most popular flavors are peanut, nanche, mango and guanàbana or soursop.

MEZQUITE's version of this torito is transformed into ice cream.
A lovely dessert with a kick!