Romeritos is aMexican dish from Central Mexico,[1] consisting of tender sprigs of seepweed (Suaeda spp.) that are boiled or steamed and sometimes served in amole poblano flavored with dried shrimp.
Typical additional ingredients include boiled potatoes,nopales, and shrimp—sometimes fritters of dried shrimp[2] with bread slices and in tacos. They are traditionally enjoyed atChristmas andLent.
The type of seepweed used depends on the region. The plant is known asromerito in Spanish. That name in English means "little rosemary"; some seepweed species can vaguely resemble such a plant when fresh, but neither the taste nor the fragrance is similar in any way. The dish dates back to theAztecs.[3]
| Soups and stews | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Rice and pasta dishes | |||||||||||
| Bean dishes | |||||||||||
| Egg dishes | |||||||||||
| Vegetable dishes | |||||||||||
| Meat dishes |
| ||||||||||
| Other protein dishes | |||||||||||
| Cheese dishes | |||||||||||
| Antojitos |
| ||||||||||
| Sauces and condiments | |||||||||||
| Desserts and sweets | |||||||||||
| Salads | |||||||||||
| Breads | |||||||||||
| Beverages | |||||||||||
| Variants |
| ||||||||||
 | ThisMexican cuisine–related article is astub. You can help Wikipedia byadding missing information. |
