We make the detour to TBE once in awhile just to enjoy the campechana, a seafood cocktail of sorts. For $10, you can get a goblet chock full of abalone, shrimp, octopus, fish, and scallops in a "soup" or tomatoes, limes, onions, and avocado. It's incredibly refreshing on a hot day, but just as delicious in the middle of what we Angelenos call winter.
Two fish tacos, rice, and beans. There's not a better deal for $4.50 in LA as far as I'm concerned.
4 comments:
I love ceviche but not gazpacho because to me cold tomato taste is not appetizing. I like the general idea of the goblet'o'seafood, though. I wonder if the soup could be reformulated, say with lime juice and fish sauce?
Actually the base of the soup is Ketchup. Ketchup and Lime juice. That is what makes Mexican Cocktels special... If fact, if you go in the back of TBE, you can find TINS upon tins of Heinz! LOL! :D
--Dommy!
Dommy!, you are a wealth of information. No wonder the soup's pink but there are barely any tomato pieces in the campechana!
These pictures bring back good memories, I'll have to drive down there sometimes soon.
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