Part 7/8:

As if the mofongo and 911 platter weren't enough, Pino introduced me to another Puerto Rican specialty - the Camarones Criollos, or Creole Shrimp. This dish featured a crispy, fried red snapper, served with a vibrant red creole sauce made with onions, peppers, and tomatoes.

The combination of the perfectly cooked, crispy fish and the flavorful creole sauce was a revelation. The lime juice added a refreshing touch, and the tostones (fried plantain discs) provided the perfect accompaniment.