In the blistering sun of South MacDill Avenue, where the streets sweat and the scent of salt and spice lingers in the air, a secret simmers. Not the kind of secret kept behind closed doors, but one wrapped in tortillas, doused in fire-kissed sauces, and whispered from mouth to watering mouth. Its name? Chilpayas, a name that echoes Veracruz, drips with heritage, and might just be Tampa’s best-kept Mexican seafood secret.
The Origins of a Culinary Journey
From the tangled coastlines of Alvarado, Veracruz, to the storm-warmed air of Tampa Bay, Sergio Delfin and Adriana Aburto have brought more than food to their new city—they’ve brought a story. A tale steeped in generational recipes, hard-earned reputation, and an undying devotion to flavor. Sergio’s voice rings proud when he speaks of their past: “We were number one on TripAdvisor,” he says, his tone soaked with memories of success in the Yucatán near Cancún.
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