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WHAT TO EAT IN CULIACÁN
One of the main attractions of the city is its rich and varied gastronomy.
You can enjoy the local cuisine in a gastronomic corridor with a great diversity of restaurants that offer the city's specialties, as well as other typical Mexican dishes.
You must try its famous machaca (dried meat), the aguachile a dish with shrimp, chile, onion, cilantro and cucumbers; the milk and cheese taquitos with dried chile sauce; and the pan de mujer relleno de piloncillo (women's bread stuffed with piloncillo), among others.
In Culiacán you can try a rich Sinaloan-style chilorio (frying shredded pork and then cooking it in a sauce) accompanied of course with flour tortillas and the delicious enchiladas enchiladas del suelo (enchiladas with a hearty topping of zucchini, lettuce, Cotija cheese, and chorizo).
You can also refresh yourself with a rich agua de cebada, a barley drink with a creamy, nutty, cinnamon and sweet flavor. A rare combination with a unique flavor.
Gastronomy and typical cuisine in Culiacán
“Enchiladas del Suelo” Recipe
Ingredients:
- 12 corn tortillas
- 8 ancho chili peppers, deveined and seedless
- 1 teaspoon fresh oregano
- 350 grams of fried and shredded chorizo
- 1 shredded lettuce
- 3 zucchini cooked and cut
- 4 radishes, sliced
- 1 carrot cooked and cut into small pieces
- 2 cups of water
- butter for frying
- 1 avocado sliced
- ¾ Cotija cheese crumbled
Directions:
Put the ancho chiles in a pot with water until it boils. Remove from heat and let rest for at least 10 minutes.
Blend and strain the chiles and add the oregano, salt and pepper to taste.
Heat a tablespoon of oil in a pan, add the chorizo and cook for 5 minutes until golden brown.
Heat the tortillas and dip them in the ancho chile sauce, then fry them and fill them with the chorizo. Fold them without rolling them.
Garnish with lettuce, zucchini, carrot, radish and avocado.
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