ROMERITOS (A traditional Mexican dish)




  • 3.3 lb. romeritos, cleaned out removing the stems by pulling the leafs upside down (romeritos are sprigs of a wild plant known as seeaweed)
  • 0.5 lb. dried shrimp
  • 6 eggs, separated white and yolk
  • 2 tbs bread crumbs
  • Ahuacatlan Natural to fry
  • 2.2 lb. mole paste or powder substitute
  • Chicken broth, as needed to make the mole
  • 1.1 lb. small red bliss potatoes, boiled in water with salt
  • 10 cactus leaves, boiled and sliced into stripes
  • Salt to taste

Preparation time: 1 hour

Cooking time: 25 minutes

Total time: 1 hour 25 minutes

Ideal for: 6 persons


  • Blanch the romeritos by boiling a pot of water and salt. Once it’s boiling, submerge into the water and let them cook for 5 minutes or until soft. Strain and reserve.
  • In a Vitamix or Cuisinart, blend the dried shrimp with skin on until they become a fine powder.
  • In an electric mixer, beat the egg whites to hard peak, add the yolks, the shrimp powder, and the breadcrumbs making until even. Take a tablespoon of this dough and making a croquette, fry them one at a time on both sides in Ahuacatlan natural. Remove the excess of oil by placing them over paper towels.
  • In a large pot, dissolve the mole in chicken broth reaching the desired consistency.
  • Add the cactus leafs, potatoes and mix in. Add the romeritos by folding them in the mole.
  • Cook for 10 minutes until it boils, if too thick you may add more chicken stock.
  • Add the shrimp croquets when ready to serve.

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