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WHAT TO EAT IN SANTA MARÍA DEL ORO
On the banks of the lagoon there are several luxurious boutique hotels, as well as restaurants that offer the typical dishes of the region.
One of the most representative are chicharrones de pescado, small strips of marinated mojarra, coated in flour and fried in oil. It is usually served with beans, lemon and the traditional nayarita sauce.
Other typical dishes are: cuachala, made of shredded chicken or pork in tomato broth, chili peppers and corn, various types of ceviche and aguachile (raw shrimp, onions, cucumbers, limes, and chile).
Many of the restaurants overlook the lagoon, so in addition to being able to savor all the regional creations, you have the opportunity to enjoy a unique landscape.
As for the desserts, one of the most iconic is the baked capirotada, made with toasted bread, pieces of banana, raisins, walnuts and peanuts covered with piloncillo syrup and cheese.
You can also try aguas frescas, popsicles or sorbets made with jackfruit, a fruit from Asia that has been adopted by the Nayarits.
Gastronomy and typical cuisine in Santa María del Oro
Baked Capirotada Recipe
Ingredients:
- 6 bolillos
- 2 liters of water
- 2 bananas
- ½ kg of piloncillo
- 1 cup of sugar
- 2 cinnamon sticks
- 4 cloves
- ½ cup of peanuts
- ½ cup raisins
- ½ cup of walnuts
- 150 grams of fresh cheese
- oil, the necessary
Directions:
Cut the bread into slices and let them dry. Once they are dry, fry them in hot oil and put on absorbent paper to remove excess fat.
Put the water in a large pot over high heat until it boils, add the piloncillo, sugar, cinnamon and cloves. Lower the heat to medium and cook until a light syrup or syrup is made. Strain and reserve.
Mix the chopped nuts and reserve.
Start assembling the slices of bread for your capirotada in a round oven-proof dish. On top put the mixture of nuts evenly.
At the end place small pieces of cheese and bathe with piloncillo honey. Then repeat this procedure in the next layer until the ingredients are finished, making sure that the last layer is cheese with syrup and a few pieces of banana.
Cover with aluminum foil and bake in your preheated oven for 45 minutes until the top crust is golden and the lower layers are moist. Serve the capirotada warm or cold.
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