Camarones Roca (Rock Prawns with Sweet & Tangy Sauce)

History & Origin

Camarones roca are one of the most successful culinary creations of contemporary Baja Californian cuisine, born in the restaurants of Ensenada and Tijuana in the 1990s and 2000s. Their name comes from their crispy texture reminiscent of a rock, combined with a creamy, sweet and tangy sauce that contrasts perfectly. The sauce is prepared with mayonnaise, condensed milk, mustard and a touch of chipotle sauce, creating an addictive flavour. In Baja California, camarones roca quickly became the flagship dish of restaurants such as Mariscos El Mazateño and La Guerrerense. The preparation combines the Baja Californian tradition of battered prawns with the influence of Asian cuisine that arrived on the peninsula through Japanese and Chinese immigrants in the early 20th century.