Garnachas are thick masa cakes topped with a variety of meats, beans, chiles with a sauce and cheese

This sauces is commonly passed at the Oaxacan table to use with meats, for appetizers (antojitos) or with beans and soups.

Diana Kennedy's recipe from The Art of Mexican Cooking. This is a dish from the Veracruz region of Mexico.  She has suggested cooking the dish in two stages to avoid overcooking the shrimp.