Mexican seafood and cheese
(I skimmed the very long "Authentic Mexcian" thread and didn't see this discussed. Please forgive me if I missed it.)
I've been following a thread about cheese being a no-no on seafood in Italy. When I saw a recipe in a magazine for "Enchiladas del Mar," I started wondering about Mexico. The dish apparently is served in a restaurant in Phoenix and includes shrimp, scallops, crabmeat, oaxacan cheese and goat cheese. Is this kind of thing done in Mexico? I'm inclined to doubt it, but don't have a clue. The three main points I picked up from the Italian thread were a) cheese obscures the delicate flavors of seafood b) cheese and seafood together taste like vomit and c) if you like it, do it anyhow. The points all make sense to me, though I wish I'd never read "b." What do others think?
The quality of seafood in Mexico is excellent (such as shrimp from Mazatlan) and there are many Mexican dishes (such as fish, shrimp or crab tacos) that combine fish and cheese and taste nothing like vomit. One of these dishes, with, say, a bottle of (unavailable in Ontario) Pacifico beer is one of life's real small pleasures.
If you are ever in Mexico, in a city with one of the "Los Arcos" chain of seafood restaurants, try it. You'll see what I mean.