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WHAT TO EAT IN SAN IGNACIO
Regional cuisine includes dishes like cazuela and cocido based on beef; colache de calabaza, a Sinaloa dish with zucchini as the main ingredient; and various fish and seafood dishes such as aguachile, pescado zarandeado, and oysters on the half shell.
If you have a sweet tooth, you can also savor exquisite desserts like capirotada made with bread and piloncillo, rice pudding, and jamoncillos.
Gastronomy and typical cuisine in San Ignacio
Colache de Calabaza Recipe (zucchinis stew)
Ingredients:
- 1 tablespoon butter or olive oil
- ¼ onion, in half-moon strips
- 2 poblano peppers, roasted, peeled, seeded, and cut into strips
- 2 or 3 ripe tomatoes, chopped
- 5 or 6 zucchinis, cut into small cubes
- 1 can (400 grams) of corn kernels, drained
- canned green olives, to taste
- 2 sprigs of cilantro, chopped
- grated cheese for gratin, to taste
- salt and pepper, to taste
Directions:
Heat the oil in a medium pot over medium heat. Add the onion and poblano strips and cook, stirring constantly, until the onion looks transparent. Add the tomatoes, mix, reduce the heat to low, and cover.
Cook for a few minutes until the tomatoes start releasing their juices.
Add the zucchinis, season with salt, and cover (without stirring).
Cook for a couple of minutes until the zucchinis start to change color, then stir.
Incorporate the corn kernels, olives, and cilantro, and cover. Uncover occasionally to stir and ensure the vegetables' liquid hasn't evaporated.
Cook until the vegetables are tender, adjust seasoning, and turn off the heat.
Distribute the cheese on top, cover, and let it melt.
Serve immediately with white rice or refried beans and slices of avocado.
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