The stuff we had was little baby squid, deep fried. That's what they called calamari. I just thought the baby squid was calamari, and the bigger squid were cut up to bite size chunks and that was just called squid. Could be different areas call em something different. Whatever it is called, I ate it and wanted more.
There was a place here that made calamari almandine and it was very good. They were actually from large squid, cut into steaks and tenderized, then broiled with an almond butter and spices.
I have also had the little squid tentacles battered and fried. My wife had never eaten that before.
She had however eaten the calamari almandine, as large steaks.
Anyhow I took her out to the pier in Monterey California and she ordered the fried calamari while I ordered the clam chowder.
When they brought her a platter full of fried spiders she freaked out immediately and swore that she could not eat it. She ended up eating my chowder and I ate batter fried calamari.
I put it right up there with cicherones, port cracklings, and chitlins.
“Up”, of course, is a relative term.
As in, I could put that back UP on the shelf and leave it right there.
I like most Mexican food except for molle, Which is basically just sauce made from the burnt peppers you scrape off the grill.