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WHAT TO EAT IN COMODÚ
Among the dishes that you can savor on your visit to Comondú are: lobster and manta ray or marlin machaca
Some other dishes are: fish meatballs, milk goat, stuffed fish, caldo de cabeza de mero (grouper head broth) and meat empanadas.
San José de Comondú is known for a tasty sweet known as the Panocha de Gajo that is made from sugar cane and orange peels. This sweet can be eaten in the weeks surrounding Holy Week, since due to the scarcity of water, sugar cane is not cultivated throughout the year.
You can also enjoy the good wines of the region.
Gastronomy and typical cuisine in Comondú
Panocha de Gajo Recipe
Ingredients:
- sugar cane
- orange peels
Directions:
It is necessary to squeeze the juice of the sugar cane and cut the orange peel into small squares and dry for a while.
The cane juice is poured into a large saucepan and mixed for several hours, removing from time to time the foam that is generated with a strainer. Before it thickens too much, add the orange peels.
Since the mixture is thicker, it is emptied onto a wooden board, allowed to cool and cut into small pieces.
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