The larger conger eel caught in Mexico, called congrio, is mostly eaten in the coastal areas, with either a tomato-based sauce or in adobo.    From Wordnik.com.  [Culinary guide to Mexican fish and shellfish: Las delicias del mar I] Reference

The pics were everything my bf and I tried, but you missed the congrio!.    From Wordnik.com.  [Barros Luco Is Just What New York’s Chilean Food Fans Have Been Waiting For | Midtown Lunch - Finding Lunch in the Food Wasteland of NYC's Midtown Manhattan] Reference

Oh- we had congrio! just didn’t put it up on that post….    From Wordnik.com.  [Barros Luco Is Just What New York’s Chilean Food Fans Have Been Waiting For | Midtown Lunch - Finding Lunch in the Food Wasteland of NYC's Midtown Manhattan] Reference