Chilpachol (Mexican cuisine): Chilpachol (or chilpachole) is a seafood stew, originating from the Sotavento region of Veracruz, Mexico. It is now widespread on all the coasts of the Gulf of Mexico. It is prepared with fish or certain shellfish, the most traditional being the blue crab, better known in Mexico under the name of jaiba, a species of crab that has become very rare.
The broth is made with tomatoes, onion and dried chilli (usually peppers).
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