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Papua New GuineaFlavors · Loreto
Almejas chocolatas, a large brown-shelled mollusk from the Sea of Cortés, arranged on the ground and cooked under a fire of dry branches, served with lime and hot sauce. It is the dish most closely associated with Loreto in Baja California Sur.
Traditional dish from Loreto, Baixa Califórnia do Sul
Also known as: almejas chocolatas tatemadas, almeja chocolata tatemada
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Almejas tatemadas — Loreto, Mexico
Tatemadas clams are the most characteristic dish of Loreto, on the shore of the Sea of Cortés. The base is the almeja chocolata, a large mollusk with a smooth brown shell, the color that gives it its name. To tatemar — that is, to roast directly on the fire — the clams are placed side by side on the sand or gravel, with the opening facing down, covered with dry branches and brush, and that pile is set alight.
The fire burns for a few minutes and then goes out on its own. When the ash is brushed aside, the shells are open and the meat is cooked in its own juices, with a light smoky flavor. They are eaten right there with lime, salt and hot sauce, and many people add melted butter or garlic.
In Loreto, some families say they learned the technique on the bay’s islands and pass it down from generation to generation. The almeja chocolata is harvested in several spots of Baja California Sur and also appears raw, in cocktails, or au gratin, but the tatemada version has become the city’s signature, prepared at family gatherings and beach outings.
The harvesting of almeja chocolata is subject to protection rules in the Loreto bay, with closed seasons. Availability can vary throughout the year: check before you go.
Loreto , Baixa Califórnia do Sul
Preparation of almejas chocolatas under a fire of dry branches, regarded as Loreto’s most characteristic dish.
Whole almejas chocolatas, dry branches and brush for the fire; for serving: lime, salt, hot sauce and sometimes butter and garlic.
Straight from the shell, still hot, with lime and hot sauce, accompanied by tortillas and a cold drink.
At family and beach gatherings; availability depends on almeja chocolata fishing regulations.
Your questions
They are almejas chocolatas cooked under a fire of dry branches, served with lime and hot sauce. It is the dish most closely associated with Loreto.
Because of the shell’s smooth brown color, which resembles chocolate.
It depends on the almeja chocolata fishing regulations in the Loreto bay, which include closed seasons. Check before you go.
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