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A Special Note of Thanks
We would like to extend our heartfelt gratitude to Laura Wilkinson for her dedication to sharing the richness of Mexican gastronomy through her writing.
Thanks to Laura’s storytelling, the Romeritos recipe shared by Executive Chef Alejandro Torres from 10 Experiences Tour Cozumel transcends the kitchen and reaches the hearts of those who cherish our traditions. Laura does more than just list ingredients; she beautifully captures the pre-Hispanic history of quelites and the cultural evolution that makes this dish a cornerstone of Mexican Christmas and Lent.
Her work as a chronicler of these culinary journeys ensures that the legacy of Mexico—from the ancient Aztec use of seepweed to the complex flavors of artisanal mole—remains vibrant and accessible to a global audience.
Thank you, Laura, for being the bridge between our kitchen and the world!
10 Experiences Tour Cozumel Romeritos Christmas
Mexican Recipes: Romeritos: A Traditional Mexican Christmas Dish
Chef Alejandro Torres, 10 Experiences Tour Cozumel
The Mexican traditional recipe by the Executive Chef of 10 Experiences Tour, Alejandro Torres, is worthy of sharing. Now, let’s prepare the romeritos (seepweed) or revoltijo, as it is known in some parts of the country, gathering flavors in a unique way since the main ingredient is mole, but adds the delicious flavor of shrimp as protein, also prickly pear cactus (nopales), potatoes and the romeritos, which give the name to this dish.
Its origin dates back to pre-Hispanic times. Back then, plants were prized by the Aztec culture and were included in their diet. They provide multiple nutritional and medicinal benefits. It belongs to the quelite genus. The origin of its name comes from the Nahuatl language meaning “edible herb”.
Many historians affirm that the romeritos might have been boiled, bathed in a sauce, or even eaten raw.
During the arrival of the Spaniards this practice ceased as the Spaniards considered the romeritos to be “weeds”, so their consumption declined.
Years later, however, in the city of Puebla this indigenous legacy blended with Spanish gastronomy for Lent season, when read meat was not to be consumed.
From that moment on, local and foreign ingredients were used in combination, such as: ancho chile pepper, sesame seeds, potatoes, prickly pear cactus and shrimp.
This time we will be using the mole of your choice or preference, already prepared and available in different brands, presentations, and blends. I personally recommend the almond type of mole.
Here’s the list of ingredients, readied in advance to be incorporated during preparation.
Quantities are enough for four or six people who will certainly enjoy this Christmas dish.
- 2 cups of mole
- 4 cups of chicken broth (homemade with all the classic ingredients)
- 1 kilo of clean romeritos
- 200 gr. dried shrimp
- 200 gr. dried shrimp powder
- 4 eggs
- 2 cups of canola oil
- 6 prickly pears (nopales) cut into sticks
- 1/2 gr of white nixtamal
- Salt to taste
The first step is to clean the romeritos. The stems are normally sold in bundles, from which we will only use the leaves, this is, we must remove all of the thick stems because they can give a bitter taste. After them, wash and boil in water with a pinch of salt. We will know they are ready as they change color from deep green to a more faded one. Transfer to a container with cold water to cut off boiling and have them ready for when the time comes to drain and be placed in the main cooking pot.
Cut the potatoes and the prickly pears in cubes and cook separately in water. When they have cooked three quarters, drain and reserve (all ingredients will be later boiled for blending)
To proceed, we must prepare the mole in a large pot using the chicken broth to reach the desired viscosity (brothy), considering that we will put all the ingredients together in this pot. When the mole is ready, we only need to perfectly combine the romeritos, potatoes and prickly pears.
The dried shrimps must be very carefully peeled so as not to remove the meat while peeling the shell and removing the legs and the head. Set aside.
Have a pan ready with enough hot oil to fry the shrimp cakes. Now for the most fun part, beat the egg whites until stiff and add the egg yolks while mixing; add the shrimp and the shrimp powder until you get a thick batter, being careful not to lower the volume of the egg.
With the help of two spoons, shape patties or simply shape them by hand: Place one by one in the pan, until both sides are golden brown. Remove, drain on paper towels, and set aside.
The time comes to bring all ingredients in the master pot where the mole with the chicken broth sat. Cook at low temperature. Start by putting the prickly pears, potatoes, and romeritos into the broth. Cook for a few minutes for the flavors to strengthen. Leave the possibility open for adding the shrimp patties or leave them ready to serve, in other words, when serving. Put a generous portion of patties and cover them with the broth. Have tortillas ready and warm as a tool to take the food to the mouth. It will be a real combination of flavors.
For the perfect pairing, we select a Sauvignon Blanc white wine, which is usually fresh, dry and with citric notes. You can also opt for a Cabernet rosé wine, which is usually more delicate and sweeter.
At 10 Experiences, every encounter, every journey, and every bite is an invitation to celebrate our roots… and to create moments that transcend.
Exciting News! We’re thrilled to announce the opening of our new location: 10 Experiences by Di!
🎉 Join us for the same unforgettable culinary journey you love, now in a beautiful new setting.
Indulge in an incredible 10-course meal, each dish expertly paired with drinks from 10 unique regions of Mexico. Under the guidance of our knowledgeable experts, you’ll enjoy an immersive experience enhanced by audiovisual elements that showcase the rich culture and traditions of our country.
🗓 Schedule:
– 10 Experiences by Di:
Monday to Friday at 11:00 AM and 2:00 PM;
Saturdays at 12:00 PM.
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Monday to Saturday at 6:30 PM.
We can’t wait for you to experience the flavors and stories of Mexico at our new location! Reserve your spot today and be part of this culinary adventure!
RE POST – BLOG COZUMEL 4 YOU.
