Recipe: Romeritos de antojo

One of the most representative and lesser known culinary recipes of the State of Aguascalientes, Mexico, so well known for its cooking excellence, is romeritos de antojo. Try it with your family and friends.

Recipe: Romeritos de antojo
This is a recipe for Romeritos de antojo. Romeritos are one of the most traditional dishes during the Christmas season. Photo: Agricultura

Romeritos de antojo is one of the most representative and less known culinary recipes of the State of Aguascalientes, Mexico, so well known for its culinary excellence. Try it with your family and friends.

Romeritos de antojo recipe

For 1 kg of romeritos


125 grams of chile mulato
125 grams of pasilla chile
125 grams of ancho chile
100 grams of almonds
100 grams of animal crackers
100 grams of raisins
3 large peppers
1 pinch of cumin
1 cinnamon stick
100 grams of sesame seeds
1 tortilla
3 cloves
Chicken broth to taste
1 roll of bread
50 grams of walnuts
3 nopales
2 kg of cambray potatoes
100 grams of whole shrimp
2 cloves of garlic
1/2 onion
Butter to taste
1/2 tablet of chocolate


Fry in butter the chiles, already cleaned and deveined. Separately do the same with the almonds, raisins, walnuts, garlic, crackers, sesame seeds, cinnamon sticks, onion, bolillo, and tortilla, the latter until toasted. Then add all the ingredients that have been browned and add the peppers, cumin, and cloves (these without browning) to the pan where the chiles have been placed.

Peel the whole shrimp, and remove the head and the eyes. In a frying pan, brown both the shells and the heads with a little butter. Then add them to the fried ingredients. Once everything is ready, you can request the service of a grinder, so that the consistency of the mole is better. The whole peeled shrimps are lightly browned in lard.

In a casserole, pour the ingredients of the mole, the chicken broth (be careful that it is not too watery), and half of a chocolate tablet. Stir until dissolved. In two different cacelolas, cook the romeritos and the nopales along with the potatoes. Then drain them and in the following order add them to the mole: romeritos, nopales, potatoes, and golden shrimps.

For the shrimp tortitas:


2 whole eggs
Necessary oil
250 grams of shrimp pulp


Put the eggs to the shrimp pulp (do not add salt, as shrimp is very salty), stir and form the pancakes, and fry them in oil. As soon as the mole has been seasoned, add them and wait a bit to serve.