Al ajillo (Mexican cuisine)

Al ajillo (lit. with garlic) is a typical cooking style utilizing garlic in the cuisines of the Spanish-speaking world. The origin is Spain, with influence by the Moors. Beyond Spain, the style has influenced Latin America and broader Hispanic cuisines through colonization and migration, appearing in adaptations. The Spanish dish gambas al ajillo, is prawns cooked in a garlic and oil. In Mexico, camarones al ajillo combines shrimp, guajillo chili peppers and garlic (ajo). In other Latin American countries the dish is similar, but using other chilies. The aji panca, or aji mirasol in Peruvian cooking, use dried forms of aji amarillo.

Description: Wikipedia — Al ajillo, CC BY-SA 4.0