SINALOA

sinaloa


CULINARY THUMBNAIL

Here are the most notable characteristics of this state's cuisine:

  1. seafood, especially shrimp (camarón)
  2. ranching provides fresh meat

TRADITIONAL DISHES TO LOOK FOR

  • Mochomos -- dried meat that's roasted, macerated and fried, and seasoned only with salt and onion

SEAFOOD

  • Tamales de camarón (coastal) -- shrimp tamales containing peas, wrapped in corn shucks
  • Pescado Ahumado -- smoked fish using laurel leaves
  • Caldo Sudador -- fish soup based on porgy (pargo)

FRUITS

  • Mango -- more than 30 varieties of mango in Sinaloa
  • Empanadas de fruta -- "pies" with fillings of guava (guayaba), pumpkin (calabaza), pineapple (piña) and other fruits

CHEESE

  • Quesos Caseros de Mocorito -- especially famous cheeses made in the town of Mocorito

TRADITIONAL ALCOHOLIC DRINK

  • Damiana -- fermented drink using the plant called Damiana, probably the daisylike Bigelovia veneta

¿Tienes más información, recetas tradicionales, o fotos acerca de la comida de este estado? Si te gustaría compartir tu material con otros, mándalo y lo presentaré aquí.

Information on this page based on material presented in Gastronomía: Atlas cultural de México, 1988, an extensive and well illustrated work by various authors, published by the Secretaría del Educación Pública, Instituto Nacional de Antropología e Historia in Mexico City.

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