>> soft shell crabs thrive in warm waters of the gulf, making them an easy catch. not a bad thing from where i'm standing. >> cilantro. >> purple onion. >> chili. chili limon. it wouldn't be mexico if there wasn't a chili limon. >> it's so crispy. >> so crispy, right? >> wow. that's a great combination with the tamarindo with the crab. so refreshing. what do you want the world to know about the cuisine of veracruz?
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