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WHAT TO EAT IN MAZATLÁN
The traditional cuisine of Mazatlán combines the pre-Hispanic, the colonial and the international inheritance
It is blessed by the enormous variety of seafood and fish found in the surrounding waters.
The local shrimp are known as U 10, because ten of them weigh one pound. They are simply fabulous, and each restaurant has its own way of preparing them.
Regional specialties include the shredded dorado “machaca,” served fried with scrambled eggs, the "chilorio" and the shrimp "ceviche" in “aguachile,” the grilled seafood "parrillada," smoked marlin, shrimp stuffed "tamales," and the chili peppers filled with shrimp salad, "pescado zarandeado," the typical "costeña" soup, "pichones empapelados,” and cream of garbanzo beans (chickpeas). Simply delicious.
Other typical dishes of Mazatlan are: beef jerky, carnitas, Sinaloa-style chicken, Sinaloan chilaquiles, Sinaloa mochomos, papered pigeons, stuffed shrimps, coastal soup, Sinaloan shrimp, Cahuama soup, Pickled Oysters, Mazatlan Style Machitos, Mazatlan Style Tamales, Shrimp Machaca, Chilli Filled with Shrimp Salad, Fish Seven Gates, Pork Beans, Oyster Steak, Enchiladas, Bean Tamales and Roasted Shrimp Tacos with cheese.
You can also taste delicious desserts like: tacuarines (corn crackers from Sinaloa), three-milk cake, woman's bread, honey nougat with peanuts.
The typical drinks are: Tejuino ( cold beverage made from fermented corn) and barley waters, as well as waters with fruits like plum and melon.
Gastronomy and typical cuisine in Mazatlán
“Chilorio” Recipe
Ingredients:
- 1½ kg boneless pork
- 6 garlic cloves
- 3 dried ancho chiles
- ¼ onion
- 2 cups of water
- 1 tsp dried oregano
- ¼ tsp ground cumin
- ½ tsp of coriander seeds
- 1 cup of oil
- ½ cup apple vinager
- 1 teaspoon ground black pepper
- 2 bay leaves
- salt to taste
- 1 pinch of sugar
Directions:
In a large pot, simmer the pork in the water or broth with onion, garlic, laurel and pepper covered, for 2 hours. Pull the pork into bite-sized chunks.
Heat the oil in a large pan. Fry the pork until it browns. Remove the pork and set aside. With the broth cover the dried chiles in a bowl. Let the chiles soak in the liquid until they are soft, then remove and discard their stems and seeds. Blend the chiles with onion, garlic vinager, a pinch of salt and (1 cup) water/broth. Blend until smooth.
Served with tortillas or tostadas, accompanied with eggs, or combine with potatoes.
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