Puerto Nuevo-style lobster was created in 1954 when Rosa Maria Plascencia fried the crustaceans in lard to feed the fishing village’s lobstermen after they returned to shore with their daily catch. The dish is served with refried beans, rice, butter and huge, just-made flour tortillas. The tiny town’s handful of restaurants usually serve frozen product from the Caribbean or nearby Guerrero Negro — as diminishing amounts of fresh, local lobster are shipped to Asia. Still, it’s worth the visit to enjoy this Baja California classic and views of the vast Pacific. La Casa de Langosta, once owned by Plascencia’s family, is one of the better restaurants in which to sample this requisite dish.

agringoinmexico

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