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WHAT TO EAT IN MULEGÉ
Mulegé cuisine includes a large number of seafood dishes.
The most popular dishes are: ceviche de callos de almeja garra de león (lion's claw) y el ceviche de camarón (shrimp)
Other seafood dishes that you can enjoy in Mulegé are: manta ray machaca, abalone or squid chilorio, breaded squid fillet and stuffed clams
However, it can be said that the typical dish of Mulegé is pan de dátil (date bread), known as "desert bread". This bread is the result of a fusion of regional ingredients with techniques and machines that were brought from France. Its secret is in the fermentation and cooking of the ovens.
You can also savor rich sweets such as guava, biznaga and melcocha.
As for drinks, be sure to try the date mezcal.
Gastronomy and typical cuisine in Mulegé
Manta ray Machaca Recipe
Ingredients:
- ½ kilo of dried manta ray
- 2 garlic cloves finely chopped
- 1 large julienne cut onion
- 2 tomatoes finely chopped
- 2 bay leaves
- 1 green poblano chile cut into strips (previously roasted, peeled and deveined)
- 1 jar of olives
- 1 tablespoon of oil
- salt to taste
- pepper to taste
Directions:
Wash the manta ray and put it to boil in water together with the bay leaves and after a boil, change the water and repeat the operation twice.
Let the meat cook, drain and shred.
In a pan add the oil, fry the garlic, onion, tomatoes and chili. Once they are cooked add the meat. Finally, add the olives.
The ingredients are mixed in the pan over low heat to integrate the flavors.
It can be served with fresh cheese, beans, and flour or corn tortillas.
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