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The Guardian - UK
The Guardian - UK
Lifestyle
Karla Zazueta

Devil prawns and cheese broth: Karla Zazueta’s traditional recipes from northern Mexico

Karla Zazueta's 'camarones a la diabla' chilli prawns. A glass of beer. Some salad. A pan full of the prawns.
Karla Zazueta's camarones a la diabla, or devil prawns. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food Styling Assistant: Eden Owen-Jones

I grew up a Norteña (which, according to the Collins dictionary, means a native woman from northern Mexico), stretching out my ch sounds, talking golpeado (abruptly) and listening to Norteñan and Sinaloense banda music. I went to carne asadas (north Mexican barbecues), ate flour tortillas, dogos (Mexican hotdogs), nachos and corn on the cob on the beach while running around with my siblings. Even though I have been living in London for the past 20 years, I still cook the same family recipes that I grew up eating. I’m living proof that you can take a Norteña out of the north, but you can’t take the north out of a Norteña’s heart.

Camarones a la diabla (devil prawns; pictured top)

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