Mexican Food With Caribbean Flair – Does Life Get Any Tastier?

Here at El Tapatio, we take great pride in offering the best Mexican food in the Southern New Hampshire region. However, with that comes great responsibility. Remaining true to traditional Mexican cuisine while providing an experience that stands about the rest is no easy task. Which, is perhaps, the reason we’re so excited for National Yucatan Shrimp Day!


May 24th is Yucatan Shrimp Day

Founded in 2020, this National Day is one of the newer additions to the 1,500 national days out there (yes, there really are that many). Regardless, we expect this one to stick around.

While the dish is far from new, May 24th is designated Yucatan Shrimp Day after the creation of Randy Wayne. Owner of Doc Ford’s Rum Bar & Grille, Wayne has opened several locations, including Ft. Meyers, St. Pete Pier, Captiva and Sanibel Islands in Florida. Whichever you visit, one recipe continues to outshine the others. You guessed it, the Yucatan Shrimp.

The recipe calls for several jumbo shrimp to be steamed with the shell on. Once cooked, the shrimp are bathed in a garlic and butter sauce and finished with Doc Ford’s special sauce that provides a spicy chili kick.  Served with your favorite Caribbean rum drink or Mexican beer, this meal is the ultimate blend of Mexican and Caribbean cuisine.



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The Yucatan Peninsula

Geographically, you’ll find the Yucatan Peninsula settled between the Gulf of Mexico and the Caribbean Sea. The Peninsula encompasses three Mexican states and areas of Belize and Guatemala. As part of several cultures, Yucatan demonstrates uniqueness in its culture and food style. Unlike other regions of Mexico, food in the Peninsula represents a blend of authentic Mexican food and Caribbean cuisine combined.

Below, we’re giving you an inside look at Doc Ford’s Yucatan Shrimp recipe, as well as one of our favorites right here at El Tapatio!


Doc Ford’s Yucatan Shrimp


  • 4tablespoons unsalted butter
  • 1large clove garlic, minced
  • Juice of two large limes
  • 1tablespoon Indonesian sambal
  • Kosher salt and freshly ground black pepper to taste
  • 1pound large, fresh, shell-on shrimp
  • 2tablespoons chopped cilantro



In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes. Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.

Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.

In a large bowl, toss the shrimp and chili sauce. Sprinkle with cilantro and toss again.


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El Tapatio’s Camarones Yucatecos

Like Doc Ford’s, our chefs are big fans of special sauces. So, while we will entice you with mouth-watering descriptions, the recipe remains untold!

Our Camarones Yucatecos is a generous portion of impeccably seasoned and grilled shrimp combined with a colorful display of peppers, zucchini, squash, and onions. Grilled to perfection and tossed in the El Tapatio secret sauce, you can be confident that your tastebuds will thank you, especially since this meal is served with Mexican rice and our always fresh guacamole salad.


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Wherever the day leads you, on May 24th, El Tapatio will be open and ready to serve you! Providing the most authentic Mexican food in the area, you can be sure this national day will be celebrated appropriately! When visiting, be sure to check out the Camarones Yucatecos!

We can’t wait to see you!

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