Page 129 - South Mississippi Living - September, 2015

require some exploration, but there are four big boys you need to seriously consider. The first is simply titled Camaron Frito, or fried shrimp. A plate of these delicacies
is going to change the way you think of fried shrimp. The batter is light and does nothing to detract from the subtle flavor of the shrimp. The focus of this dish is the shrimp, so other than a light salad and any of
the eight salsas, or dipping sauces to be found at
the salsa bar, this is the way fried shrimp should be served. I loved it!
Next is Pepe’s Shrimp Rice. A basic but surprisingly good combination of perfectly sautéed shrimp — never overcooked — and aromatic rice. The small salad of greens, tomato, cilantro and lime provides just the right counter point to the shrimp. This selection just might fall into the comfort food category, at least for me.
The third must-try dish is shrimp ceviche. This is a recipe with Spanish origins that’s popular all over Latin America. Chopped shrimp are marinated in citrus juice which cooks them, then combined with fresh tomatoes, onion, fresh herbs and seasoned judiciously. Served on two tortillas with a lime
and cilantro garnish, I found this to be the perfect summer time meal.
Lastly is the lovely combination of meats called Toluca Favorita, named for the city in Mexico this family once called home. Homemade chorizo sausage, beef and pork, all lovingly marinated and served fajitas style, make this is a meat lover’s dream come true.
Pepe’s is one of the most popular Mexican restaurants on the Coast, and with good cause. Expect a higher standard here and you will not be disappointed.
ABOVE: TOLUCA FAVORITA. BELOW: CAMARON FRITO.
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