Al ajillo is a typicalcondiment in the cuisines of theSpanish-speaking world. The likely origin, through colonization, is the Spanish dishgambas al ajillo, prawns cooked in a garlic and hot paprika oil. In Mexico, it combinesguajillo chili peppers andajo (garlic).^[1] In other Latin American countries the dish is similar, but using other chilies, for example theaji panca oraji mirasol in Peruvian cooking, dried forms ofaji amarillo.

It is a dish made with shrimp that are fried in a pan with butter orvegetable oil, in which slices of garlic and guajillo chile have been frying. It is seasoned with salt,black pepper, lemon and parsley orcoriander.^[1]

It is a dish made with fish that is fried in a pan with butter or vegetable oil, in which slices of garlic and guajillo chile have been frying. It is seasoned with salt, black pepper, lemon and parsley or coriander.

• Bayless, Rick. Mexican Kitchen. (1996).ISBN 978-0-684-80006-6.

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