Originally published: 2025-04-16 22:03:00
Mazatlán, Sinaloa.- If for flavor and freshness it is what you are looking for when you visit some tourist and beach destination, the port of Mazatlán is found in the top of The best gastronomy to test, particularly its sea flavor.
That is why Mazatlán is my land He investigated what are the sea dishes that best season and tasting on the Mazatlecos as those who have visited fate and have sought the best food in the port.
Recently, Mazatlán has surpassed in a matter of quality and culinary attraction to many sun and beach destinations in the country, having endless dishes that have been improving by Gastronomic Talent Mazatleco, however, here we leave you the top 7 of base dishes that best respond by consumers.
Aguachile has become Mazatlán such as the typical and representative food of destination, which is prepared based on butterfly shrimp style, a touch of fresh chiles, lemon, cucumber, purple onion and avocado.
Lately this dish has evolved in its flavor, as chefs have played with the taste of different types of spicy, call Serrano, Havana, Chiltepín, Jalapeño, among others. Based on the different types of spicy, green sauces, black, yellow and red are born, anyone can combine with butterfly shrimp.
As for the history of Aguachile, this saucer has its origin in the Sierra de Sinaloawhere this recipe was prepared with crushed meat instead of shrimp and where the meat was placed in boiling water, to which only the chiles were added, from there the name arose.
This is the delicacy of the Mazatlecos for all types of meetings, it is the Sierra Ceviche, which is made based on the same name, the Sierra fish.
So simple is his recipe that the taste delights the palates of those who seek to boot something prior to the strong dish, since this delicacy is distinguished by the ground carrot and the mountains, also ground. You can also eat it natural, without carrot and add avocado.
These two ingredients are combined by lemon to tan the fish, giving a touch of salt and pepper. Subsequently, purple onion and coriander to taste are added, and you will finally have a sierra ceviche that you can taste it with any type of salt and any type of toast or salty cookies.
Were you looking for something to the embers? There is no better dish in Mazatlán than the shaking fish made with a special salted leg touch. Although the savings fish saucer has its origin in Nayaritas lands, Mazatlán adopted this meal dating from pre -Hispanic times, but as in Mazatlán there is a habit of improving the recipe, it was well created the unique flavor that is distinguished.
The fish to use is the so -called ‘Robalo’, where around 900 grams of fish market is the ideal to combine it with a marinade that is prepared with a garlic paste, guajillos chiles, wide and rattle and is put to the embers until golden brown; It also brings onion confined with butter, a radish salad and is accompanied with pico de rooster sauce, smoked cauliflower, tatemada tomato sauce and handmade tortillas.
Once taken from the embers, there is no better way to try it than in tacos.
If you thought the cold shrimp cocktail has a better taste, you are wrong or wrong. The hot peppers has overcome by cold -style flavor and freshness, since there is no better flavor than the same shrimp -based broth, which gives the distinguishable touch to this unique dish that is sold in any cart or establishment of seafood in Mazatlán.
Its main protein is shrimp, but this has improved by adding its portion of octopus, ax callus, snail and in some tuna places.
Already as additional ingredients your chopped cucumber and purple onion are added, as well as a touch of sauce to taste and better preference. Do not forget your toast or salty cookies.
The governor tacos are another of the typical meals of Mazatlán, which has more than two decades by enchanting the Mazatlecos and every visitor who dares to try them.
If you brought craving, this dish is exclusively about three tortillas; the first one that brings shrimp; the second octopus; and the third of octopus and shrimp. All quesadilla, doraditos and the cape protein. Additionally, lettuce or cabbage, purple onion and a spicy tomato sauce can be added. Do not forget to put the flavor to lemon.
Although this saucer is of Japanese origin, Mazatlán has adopted it for the unique flavor that has been given to tuna. Like the Aguachile style, the tuna sashimi is combined with a black sauce that gives the protein unique flavor, adding the cucumber in slices, purple onion and avocado also in slices.
This flavor is derived from the portion of sauce and lemon to use, so in Mazatlán it is known which is most appropriate for the taste to be unmatched.
The dripping or pinching as it is known in other parts of México, is one of the street meals that most consume the Mazatlecos.
However, if you thought that the meat was the only protein that gave the best flavor to the chorreada they were wrong, because the shrimp or octopus flavor gives it an unimaginable touch.
This recipe consists of the typical tortilla made of corn to which the “pig seats” is added; Subsequently, the chihuahua cheese was derived and then the shrimp and cooked octopus. You can also add tuna or jaiba medallion, what you like. What differentiates this dish are the sauces that are added, without forgetting the delicious guacamole.
