(Published in the Pacific Pearl Magazine September 2025)
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By Maaike Hoekstra
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Ever wondered what it feels like to celebrate freedom with fireworks over the Pacific and the pulse of banda music echoing through the streets? If you’re planning a trip to Mazatlán in September, you’re in for one of the most vibrant cultural explosions of the year. But be warned: once you experience Día de la Independencia here, ordinary holidays will never feel the same.
September might technically be Mexico’s rainy season—but in Mazatlán, the skies clear just in time for celebration. Mexican Independence Day (September 16) and its lead-up on el Grito de Dolores (September 15) transform the city into a blur of color, flavor, and patriotic pride. Locals decorate their homes and cars with Mexican flags, mariachi and banda echo across the city, and families flood the streets in an electric atmosphere that you’ll never forget.

What Is Día de la Independencia in Mexico?
Forget Cinco de Mayo—Mexico’s true Independence Day is September 16, honoring the moment in 1810 when Father Miguel Hidalgo rang the church bell in Dolores and called for rebellion against Spanish rule. The celebration kicks off the night before, on 15 de septiembre, with the Grito de Independencia reenacted by the mayor in Mazatlán’s central plaza.
Día de la Independencia isn’t complete without antojitos mexicanos (Mexican street snacks). Mexicans embrace foods that represent national identity, and pozole (pork hominy soup) is one of the most iconic examples. It ties together indigenous roots, colonial history, and modern-day traditions—much like Mexico’s complex past.

Did you know that there are three versions of Pozole? Rojo (red) – with guajillo or ancho chili, Verde (green) – with tomatillos and green chilies and Blanco (white) – plain, without colorants. These match the colors of the Mexican flag, making pozole a visually patriotic centerpiece at Independence Day parties.
Pozole is ideal for feeding large groups, making it perfect for family reunions and neighborhood fiestas. It’s usually served with toppings like radishes, lettuce, onion, lime, and tostadas—encouraging a shared, festive experience. How difficult is it to make pozole? It’s all about the right ingredients and a long prep time. Invite your friends, bring out the tequila and let’s get started.

How to make Pozole

INGREDIENTS:

• 1 kg (2 lb) pre-cooked hominy
• 1.5 kg (3 lb) pork shank, cut in cubes
• 1 kg (2 lb) pork neckbone, cut in cubes
• 2 kg (4 lb) lean pork, diced
• 150 gr (5 oz) dried pasilla chili
• 1 onion, cut in quarters
• ½ head of garlic
• 5 cloves of garlic
• 5 liter (1.5 gallon) water to cook the meat
• Salt, pepper and oregano to taste

PREPARATION

Rinse the pre-cooked hominy and set aside. In a large soup pot bring the water, ½ onion and ½ head of garlic to a boil. Add the pork shank pieces and cook for 30 minutes. Then add the pork neck bone and cook for an additional 30 minutes. Finally add the lean pork meat and salt to taste. Cook for another 30 minutes. Once all the meat is cooked, add the pre-cooked hominy and the remaining half onion.
Remove the stems and seeds of the guajillo chilies. In a small saucepan cook the chilies in 3 cups of water for 5 minutes. Remove from the heat. Once it has cooled down, blend the chilies with the garlic cloves. Pass through a strainer into the pozole soup. Add freshly ground pepper and oregano to taste. Simmer for 5 minutes and season with salt if necessary.
Serve the pozole in Mexican pottery bowls, with tostadas, radish slices, finely sliced cabbage, chopped onion, oregano or cilantro to taste and lime.
SERVES 8 PEOPLE

How to book to Flavor Teller food tour?
Experiencing Día de la Independencia in Mazatlán is a full-body immersion into Mexican spirit. Between the savory flavors, the pulse of the music, and the warmth of the people, it’s a memory that etches itself into your heart. Want a front-row seat to Mazatlán’s most unforgettable fiesta? Join a Flavor Teller tour this September. But don’t wait—tours fill fast. Reserve your spot now on www.flavorteller.com and experience the real Mazatlán.
 
 

(Published in the Pacific Pearl magazine August 2025)
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By Maaike Hoekstra

Mazatlán in summer is more than a beach destination—it’s a vibrant immersion of color, culture, and cuisine. Imagine golden light reflecting off colonial facades, the sizzle of beef tacos on a hot grill, and the warm embrace of ocean breezes after an early morning storm.
Weather-wise? Yes, during the day it’s hot and humid— or lush and tropical (glass half-full or half empty?). It also means you get the freshest ceviche, the ripest mangos, and siesta-friendly afternoons.
Usually you don’t feel for a heavy meal when it’s hot outside. So what do locals eat? We love botanas (bow-TAH-nas) to satisfy our summer appetite. Here are some that street snacks that you shouldn’t miss during your trip to Mazatlan.

Crazy about coconuts?
Can you never get enough of tropical coconuts? Are you hungry and thirsty? Along the malecón and Paseo del Centenario promenade you can find vendors who swiftly open a coconut with their machete. Look for the sign “Cocos helados”. The coconut water is usually served in a plastic bag with a straw. Then the coconut is hacked in half and with an ice scooper the pulp is removed. The vendor will add salt and lime juice, with an extensive hot sauce bar to spice it up as you wish. It doesn’t get any more tropical than this!

What is Tostilocos?
Who said that ceviche is only served at seafood restaurants? Meet Mazatlan’s Tostilocos! Think of Tostilocos as the seafood version of the Taco-in-a-bag. The small Tostitos bags are opened lengthwise and filled with shrimp or mackerel ceviche. Of course you can top it up with loads of lime and hot sauce. It seems like the strangest combination, but it has a great taste. Now there is an interesting distinction between how Tostilocos are served during the day or at night. Are you into seafood? Then look for Tostilocos during the day. Are you into Mexican street corn? Head out after sunset and get your Tostilocos with corn, sour cream and cotija cheese.

What is an Escamocha?
Do you have a sweet tooth, but still want to eat healthy? Have you ever tried Mazatlan’s fruit salad Escamocha? Street food snacks are not by definition all savory. A case in point is the Escamocha. It is originally from Guadalajara and it has a unique blend of chopped tropical fruits topped with orange juice, condensed milk, walnuts, raisins and desiccated coconut. Which fruits are part of an Escamocha? Usually melon, water melon, pineapple, papaya, apple and banana. Are you allergic to any of these ingredients? Don’t worry: the escamochas are made in the moment and the vendor can leave out any fruit or topping. So are Escamochas a breakfast thing? Not necessarily, you can find them all day long at any juice bar around town.

What is a Leperada?
Let’s take street food to a whole different level. Have you ever heard about Leperadas? It’s a popular local snack made with coconut. It was invented in the early 2000’s by Cocos Lepe, also famous for their coconut horchata. Nowadays you can find it at several small curbside vendors around town. The word “leperada” literally means a rude or insulting comment. The list of ingredients does seem like an offensive combination. So what are they? A true leperada has chunks of coconut pulp, cucumber, jicama, mango, tostitos chips, tamarind candy, peanuts, chili powder, hot sauce, sweet-n-spicy Chamoy sauce, lime and salt. Would you try it?

How to book a Flavor Teller food tour?
Mazatlán in summer isn’t for everyone—but if you crave authentic connection, culinary surprises, and vibrant culture, this season just might be your perfect escape. Hungry for more? Let Flavor Teller show you the real Mazatlán, one bite at a time. You’ll get access to vendors locals love—without the guesswork. Check out all our food tours online (www.flavorteller.com) or contact us via flavorteller@gmail.com.
 
 

(Published in the Pacifc Pearl Magazine July 2025)

​By Maaike Hoekstra

How do you get ready for summer in Mazatlan? You might decide to turn on the AC, look for shade at the hottest hours of the day and wear comfy light clothes. Obviously you will drink more water, lemonade or Jamaica hibiscus ice tea. How about sipping some Horchata rice water or our local favorite Cebada barley water with notes of cacao and cinnamon?

You can find lots of grain-based beverages around Mexico. Horchata rice water is the most well-known with its unmistakable cinnamon flavor. Did you know that the word “horchata” comes from the latin word hordeata (made with hordeum vulgare or barley)? Its origins trace back to 10th century southern Spain under Arab rule. With time the Spanish spread it to other parts of the world, using the available ingredients of each region, barley was substituted with other grains. These all have one thing in common: its milky white color although it is made with different ingredients. Nowadays you can find instant powder versions of horchata rice water and cebada barley water. A fun foodie fact: barley water is sometimes jokingly called Lodo (mud), because of its chocolate-brown color.

What is Mazatlan's Cebada drink?

Outside the Pino Suarez market you can find a family-run Cebada cart that has been around since 1934. That makes it one of the oldest street vendors in downtown. It was started by don Eduardo Toledo who arrived in Mazatlan as a deckhand. He was fed up of the sea and decided to settle down. Onboard the ship another deckhand had taught him how to make barley water. This was a totally new drink in Mazatlan and he decided to build the business from scratch. Today his grandson Rafa and great-grand children Rafa and Nancy are in charge of the two carts around the Mercado. “We make our cebada barley water from scratch with a unique twist. That’s the secret behind our success. You can buy small, medium or liter sizes as well as the barley mix so you can prepare it at home. The only thing you need to add is water, sugar to taste and a splash of evaporated Carnation milk.” A fun fact about their cart: it is the same horse cart with metal wheels that has been used since 1934. Nothing beats quality products like Don Rafa’s Cebada made with love. You can find them daily between 9.00 a.m. and 5.00 p.m. on the sidewalk of Melchor Ocampo street in front of the market or on the sidewalk of Aquiles Serdan street between Leandro Valle and Canizales street.

“Vamos al grano”, let’s get to the point: how difficult is it to make your own horchata? It is actually surprisingly easy to make your home-made version.

How to make Horchata
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INGREDIENTS:

• 300 gr (10 oz) long-grain rice
• 8 cups water
• 10 cm (4 inch) cinnamon stick
• 2 cups milk
• Sugar to taste

Place the rice in a big bowl with 4 cups water and leave to soak for two hours.
Crumble the cinnamon stick with your hands and toast lightly in a small skillet.
Drain the rice and grind finely in the blender with the cinnamon and milk. Strain the mixture over a pitcher and dissolve with 4 cups cold water. Sweeten to taste with sugar.

Pinole – the ancient super drink

You may have heard of the Rarámuri indigenous people from the Copper Canyons in Chihuahua. The name Rarámuri means “foot runners” and they are known for their ability to run extraordinarily long distances. The Rarámuri use a roasted ground corn beverage called Pinole as the energy source for their impressive endurance. It is usually seasoned with cocoa beans, cinnamon or anise seeds. It tastes like caramel popcorn in powder. The name comes from the Nahuatl word pinolli meaning cornmeal. The Pinole mixture has lots of fiber and complex carbohydrates, which are two helpful nutrients for keeping energy levels up.

Back in the summer of 2023 I experienced first-hand how useful Pinole is. At the Copper Canyon 63km Ultra trail marathon some of my fellow competitors were Rarámuri people. In their traditional huarache sandals with soles made of recycled tire treads and their traditional white cotton loincloth or colorful skirts, they outran most of us by many hours. Each of the hydration points deep in the Copper Canyon had nothing else but water, Pinole water and some fruit. I must admit that the Pinole didn’t look appetizing at all. But after 8+ hours and insistence from seasoned runners I decided to give it a try. It wasn’t too sweet, but I immediately felt the energy boost. Now I can proudly say that I conquered the Copper Canyon thanks to Pinole. Find your pinole at local spice shops in the market and prepare your Mexican power drink with water or milk and sugar to taste.

How to book a Flavor Teller tour?
If you’re ready to learn more about Mazatlan’s culinary scene, make sure to check out www.flavorteller.com and save your seats for one of the Flavor Teller food tours.
 
 

(Published in the Pacific Pearl magazine June 2025)
By Maaike Hoekstra

It’s funny how you can get lost in translation as a foodie. Every region in Mexico has their own version of Polvorones, which owe their name to the word polvo (dust). However many travelers from the US would refer to them as Mexican wedding cookies and I never understood what they meant. It turns out that it is the same thing! You can find Polvorones as popular treat at every Panaderia (bakery) or market throughout Mexico.
Did you know that these crumbly cookies are originally from the Moorish south of Spain? Historians say that the recipe migrated to Mexico together with the Spanish conquistadores in the 16th century. This recipe is flavored with orange, but you can also use chopped nuts (walnuts, pecan, hazelnut or almond) or cinnamon. You can use lard instead of butter and vegetable shortening.

INGREDIENTS:
125 grams (4.5 oz) butter
125 grams (4.5 oz) vegetable shortening
125 grams (4.5 oz) sugar
2 egg yolks
4 tbsp orange juice
Grated peel of 2 large oranges
500 grams (18 oz) flour
Icing sugar

PREPARATION:
Preheat the oven at 200°C (392°F). In a large bowl whisk the butter until creamy. Slowly add the sugar until it has been incorporated well and add the egg yolks, orange juice and orange peel. Then using a spatula, fold in the flour a little at a time until you get a dough.
On a floured surface roll out the dough with a rolling pin until 2 cm (3/4 inch) thickness. Cut out circles of 6 cm (2.5 inch) and place them onto a greased baking tray. Roll out the remaining dough and cut more circles until the dough is finished.
Bake the cookies for 25 minutes in the oven or until the rims are slightly browned. Leave to cool down on a rack. Place on a serving dish and sprinkle icing sugar on top.
Store in an airtight container.

FOR 36 COOKIES

If you’re ready to learn more about Mazatlan’s culinary scene, make sure to check out www.flavorteller.com and save your seats for one of the Flavor Teller food tours.

(Published in the Pacific Pearl magazine May 2025)
by Flavor Teller Maaike Hoekstra

Have you ever been invited to a local party? Or are you already getting ready for this year’s Cinco de Mayo fiesta? What is the right thing to bring? A family-sized Pacifico beer is always a good bet and you can’t go wrong with guacamole. But what if I told you that there is an easy-to-prepare appetizer that everybody loves and will make you the star of the party.
We all know that Mazatlecos love shrimp and fish prepared in any way possible. The easiest way to serve shrimp as an appetizer is cooked shrimp that you can peel yourself. But shrimp dip is a popular second option. You might have tried its culinary cousin Marlin dip or Paté de marlin. Getting your hands on smoked marlin outside of Mazatlan is often difficult. Luckily you can find shrimp (raw or frozen) in most supermarkets around Mexico, the USA or Canada. So let’s get started and cook like a local.

Ingredients:
500 gr (1 lb) shrimp, peeled and deveined
2 cloves of garlic or 1 tsp garlic powder
1 celery stick
1 jalapeño or serrano chili (to taste)
¼ onion
1 cup sour cream or 1 bar cream cheese
2 tsp mayonnaise
2 chipotle peppers (to taste)
Pepper and salt to taste

Preparation:
First cook the shrimp in salted water for about 10 minutes. Leave to cool down.
Dice the celery, fresh chili and onion in small cubes. Divide the cooked shrimp in two portions. Cut half of the cooked shrimp in small cubes and leave the other half separate. Place the chopped vegetables and chopped shrimp in a bowl.
Add the sour cream or cream cheese, mayonnaise, garlic, chipotle, the uncut shrimp, salt and pepper to the blender. Whizz until you get a smooth consistency.
Add the cream-shrimp mixture to the bowl with vegetable and chopped shrimp. Mix well, cover the bowl with plastic wrap and leave to cool down in the refrigerator for 30 minutes.
Serve with tostadas or salty crackers.

How to book a Flavor Teller food tour?
If you’re ready to learn more about Mazatlan’s culinary scene, make sure to check out www.flavorteller.com and save your seats for one of the Flavor Teller food tours.
 
 

Imagine biting into a freshly made tortilla as the scent of sea air swirls around you. Around the corner, abuelas stir pots of stews they’ve perfected over generations. This isn’t a restaurant—it’s Mazatlán, lived and loved by locals. Want in?

When you think of Mazatlán, sun-soaked beaches and its lively Malecón may come to mind—but if you only stick to the tourist strip, you're missing the heart of this coastal city: its food. Eating like a local in Mazatlán means unlocking a cultural treasure map, where every dish tells a story and every food stall is a chapter. This guide reveals the secrets to experiencing Mazatlán’s food culture the way it was meant to be savored—authentically, safely, and memorably.
Whether you’re a first-time visitor or a seasoned traveler looking to deepen your connection to Mexico, this guide will help you discover where to go, what to order, and why your taste buds—and your soul—will thank you.

Who Is This For?

This guide is perfect for curious travelers—especially couples, foodies, cruise visitors, and cultural explorers—who want more than a meal. If you're seeking real human connection, off-the-beaten-path flavors, and a deeper understanding of Mazatlán’s culture, you're in the right place.

Table of Contents​

1. Where Locals Actually Eat: Hidden Gems of Mazatlán
2. What to Order: Must-Try Dishes You Won’t Find at Your Resort
3. Why Eating Like a Local Matters (More Than You Think)
4. Local Insider Tips for a Deliciously Authentic Experience
5. Travel Tips & FAQs for First-Timers
6. Final Thoughts & Where to Start Your Culinary Journey

1. Where Locals Actually Eat: Hidden Gems of Mazatlán

1.1 Pino Suarez Market (Mercado Municipal)
The heartbeat of local food culture. Wander past fruit stalls, butcher counters, and tortillerías, but don’t leave without trying:

• Torta de pierna (braised pork sandwich on Telera bread)
• Escamocha (tropical fruit salad with lime, chili, and salt)
• Fresh tamales, especially shrimp or sweet corn

Local Insider Tip:
“Come before 11 AM for the freshest tamales and a less crowded experience.” – Wendy Acosta, Flavor Teller guide

1.2 Street Carts of downtown Mazatlan
From fried tacos and ceviche tostadas to agua frescas served out of recycled pickle jars, these humble carts deliver explosive flavor. Don’t miss:

• Tacos de marlín ahumado (smoked marlin tacos)
• Churros cooked on the spot and tossed in cinnamon sugar (only available after sunset though!)

1.3 Marisquerías near the docks
Locals swear by these family-run seafood joints near the cruise ship terminal and around downtown.

• Shrimp empanadas and aguachile (chili-lime raw shrimp) are menu staples.
• Micheladas with tamarind rims are a rite of passage or sip on a cold Pacifico beer (made in Mazatlan!).

1.4 El Tigre at the Market
This iconic stand is run by Yolanda, who also opens her kitchen to guests through the Flavor Teller Mexican Kitchen Experience.
Local Insider Tip:
“Yolanda’s shrimp salad is legendary—and only available in limited batches. Ask early!” – Maaike Hoekstra, Flavor Teller founder

2. What to Order: Must-Try Dishes You Won’t Find at Your Resort

Mazatlán’s culinary soul is rooted in Sinaloan traditions. Here’s what to eat—and why it matters.

2.1 Ceviche de Sierra
Made from mackerel or “Sierra” fish, this ceviche is a tangy, spicy explosion served with tostadas. Often homemade at food stands.
2.2 Tacos Dorados de Papa o Queso
Crispy fried potato or cheese tacos—comfort food with a crunch. Usually topped with chicharrón or machaca, cabbage, crema, and salsa roja.
2.3 Asado a la Plaza
A stew-like beef dish traditionally eaten at family gatherings. A hidden gem few tourists ever taste.
2.4 Machaca a la Mexicana
Sun-dried shredded beef cooked with peppers, onions, and eggs. A cowboy-style breakfast that’s deeply local.
2.5 Nieve de Garrafa
Artisanal ice cream churned in wooden barrels. Try flavors like tamarind, mango, or the nostalgic Mazapán (peanut candy).

3. Why Eating Like a Local Matters (More Than You Think)

Eating like a local isn’t just a culinary decision—it’s a cultural immersion. Here’s why it transforms your trip:

You Support Families, Not Chains
Most local eateries are family-owned. Your meal funds someone’s child’s schoolbooks, not a corporate boardroom.
You Access Stories Hidden from Tourists
Behind every taco is a tale—from fishermen’s traditions to abuelitas’ recipes passed down through generations.
You Build Street Food Confidence
It’s not always easy to try unknown dishes in foreign cities. But trusted guides (like Flavor Teller) take you straight to the good stuff—without worry.
You Belong, Not Just Visit
When you eat at the stands locals love, they notice. They smile, chat, share. You stop being a stranger.

4. Local Insider Tips for a Deliciously Authentic Experience
✅ Don’t Eat Before Your Tour: You’ll be full by the third stop.
✅ Ask About the Story: Vendors light up when you ask about their food’s origins.
✅ Bring Cash (Small Bills): Most stands don’t take cards.
✅ Say Yes to What’s New: Even if you’re unsure—like tuna pâté on Wonder Bread—you might discover a new favorite.
✅ Join a Tour Early in Your Trip: You’ll gain food confidence and a list of return-worthy spots for the rest of your stay.

Local Insider Tip:
“Cruise guest? Choose a morning tour. We’ll get you back with plenty of time to spare.” – Eduardo Valadés, Flavor Teller guide

5. Travel Tips & FAQ for First-Timers
Q: Is street food safe in Mazatlán?
A: With the right guidance, absolutely. Flavor Teller only works with vetted vendors trusted by locals and guides alike.
Q: I don’t speak Spanish—will I be okay?
A: Yes. Most vendors are welcoming, and Flavor Teller guides are bilingual.
Q: What if I have dietary restrictions?
A: Notify your guide in advance. Most tours can accommodate vegetarian, gluten-free, or mild spice preferences.
Q: What’s the best time to eat like a local?
A: Mornings for tamales, midday for market lunch, and evenings for street tacos and micheladas.
Q: Is it walkable?
A: Tours are designed with accessibility in mind and include rest stops. Transportation is provided for Barrio Bites and Night Eats tours.

6. Conclusion: Where to Start Your Culinary Journey
​Mazatlán’s food culture is a feast for the senses—and the soul. But the real magic happens when you venture beyond the hotel buffet and eat like a local. Whether you join a guided food tour or follow your instincts to the mercado, the flavors you’ll find will linger far beyond your last bite.
​
Ready to taste the real Mazatlán?
Join a Flavor Teller food tour and discover what travelers say is the “highlight of their entire trip.”
🍽️ Eat like a local. Connect like a local. Feel like you belong.

Published in the Pacific Pearl magazine March 2025

Who said it’s difficult to have a meat-free diet in Mexico? And why do most locals obey a meat-free month of March? Mazatlan’s markets are bursting with fresh produce for a bargain price. After Carnival locals are preparing lots of vegetarian dishes, because catholic tradition requires a non-red meat diet during Lent.
A favorite vegetarian dish in Mexico is Chiles rellenos: Poblano pepper with cheese filling. But have you ever tried stuffed cauliflower or zucchini? Cauliflower isn’t an indigenous vegetable in Mexico. It was introduced by the courts of the French Archduke Maximilian who was emperor of Mexico between 1864 and 1867. These fritters can be eaten all year round, but especially during Lent.

Ingredients:

• 6 small zucchinis
• 1 small cauliflower, divided in 6 pieces
• 1 tbsp milk
• 1 kg (4.4 lb) ripe tomatoes
• ½ onion
• 3 garlic cloves
• ½ cup water
• 1 tbsp olive oil
• 1 bay leaf
• Salt and pepper to taste
• 250 gr (9 oz) Chihuahua cheese
• 5 eggs, split egg yolk and white
• ½ cup flour
• Vegetable oil to fry

​Preparation:
Cook the zucchinis and cauliflower separately until firm to the bite; add the milk to the cauliflower. Strain the vegetables and set aside.
Puree the tomatoes, onion, garlic and water. Heat 1 tablespoon oil in a saucepan and sauté the tomato puree for five minutes on a high heat. Add the bay leaf, salt and pepper to taste and simmer softly for another 8 minutes. Set aside until serving.
Cut the top end of the zucchinis and hollow out a ‘canal’ in the middle. Fill with grated cheese and set aside. Press cheese into the cauliflower pieces and set aside.
Whisk the egg whites until stiff peaks form and fold in the egg yolks, one by one. Sprinkle the flour on a large flat plate and roll the vegetables in it.
Heat oil in a large skillet on a high heat. Make sure there is at least 1 cm (0.5 inch) of oil in the bottom of the pan.
Dip the vegetables into the whipped egg mixture until completely covered. Add two pieces at a time to the hot oil and fry until brown on all sides. Leave to drain on plate with paper towels.
Heat the tomato sauce right before serving. Put the vegetable fritters in the sauce and heat up for five minutes. Served with cooked white rice.
​
SERVES 6 PEOPLE.

If you’re ready to learn more about Mazatlan’s culinary scene, make sure to check out www.flavorteller.com and save your seats for one of the Flavor Teller food tours.
 

Published in the Pacific Pearl February 2025 

Mazatlan’s winter months might seem like summer to some. But for those of us who spend most of the year in tropical temperatures, February is the month of northern winds, Carnaval and hot chocolate or Atole corn custard. So what is our winter comfort food? You may have heard about Pozole (pork hominy soup) served at local diners, but do you know Asado a la plaza?
Asado a la Plaza could be considered the middle brother of Sinaloa cuisine, forgotten between seafood and grilled fish, Machaca dried beef and shrimp tamales. However if there is one dish that represents Sinaloa, it’s this dish of fried meat and potatoes topped with vegetables and a rich bone broth which locals mothers prepare with much love. This satisfying dish highlights the region’s agricultural abundance: carrot, zucchini, onion, potato and tomato. Let’s cook like a local and make Asado a la Plaza with Doña Cuca Cardenas’ recipe.

Ingredients (serves 8 people)

• 1 kilo (2.2 lb) tenderloin (cuete or gusano at local butchers)
• 4 cups water
• 10 peppercorns
• 6 cloves garlic
• ¼ onion
• 1 tbsp salt
• 450 grams (1 lb) zucchini or shredded lettuce
• 1 kilo (2.2 lb) potatoes
• 1/3 cup vinegar

Add the water, pepper, garlic, onion, salt and meat to a pressure cooker, insta-pot or large pan. If you use a pressure cooker, cook for 40 minutes or cook until tender if you are using a regular pan. Leave to cool down, slice the meat into small cubes and set aside.
Meanwhile cut the zucchini in small cubes and boil in a pan with one cup of water until half cooked. Strain and leave to cool down in a bowl and sprinkle with vinegar. You can also use finely sliced lettuce as a topping.
Wash the potatoes, prick 4-5 times with a fork and cook in the beef broth until half cooked. Remove from the broth to cool down. Peel the skin off, cut in small cubes and set aside.

Pickled onion for Asado

• 1 large red onion
• ¼ cup lime juice
• ¼ cup vinegar
• 1 teaspoon salt
• Boiling water

Remove the outer skin from the onion. Cut in half, slice thinly and place in a heat-proof bowl. Add the lime juice, vinegar, salt and cover with boiling water. Put a lid on top and leave to cool down.

Beef tomato broth

• 3 large ripe tomatoes
• 3 cloves garlic
• 1/8 onion
• 1 ½ cup beef broth
• Salt, pepper and oregano to taste

Cook the tomatoes in the pan with beef broth for 5 minutes. Remove the tomatoes from the pan, let them cool down and peel off the skin. Add to a blender with the garlic, onion and 1 ½ cup beef broth until smooth. Then season to taste with salt, pepper and oregano.
Heat vegetable oil in a skillet, fry the meat cubes and season with salt and pepper. Make sure to stir continuously until lightly fried. Remove from the oil and keep warm. Then fry the potato cubes in the same oil until golden.
Divide the fried potatoes and meat between eight plates and top with zucchini or shredded lettuce, pickled onion and crumble Cotija cheese on top. Serve with tostadas and the hot beef tomato broth in small cups, so every person can add their broth.
Note: you can use chicken or tuna instead of beef for this recipe.
​
If you’re ready to learn more about Mazatlan’s culinary scene, make sure to check out www.flavorteller.com and save your seats for one of the Flavor Teller food tours.

Published in the Pacific Pearl magazine January 2025

First of all: feliz Año Nuevo, happy New Year! Most of us start the New Year with fresh plans of exercise and diet. In Mexico many dieticians incorporate nopales cactus leaves in their nutritional recommendations. But what are nopales, how do you prepare them and where can you buy them?
​
Did you know that nopales have been part of the Mexican diet for thousands of years alongside corn and beans? The Opuntia cactus was domesticated 9000 years ago by the Chichimeca hunter-gatherer civilization in the central northern plains. From there it spread southwards and it was known in Nahuatl as Nohpalli which means tree with fruits. Currently there are over 100 different nopales varieties. Nopales have multiple uses: you can eat its flat oval-shaped leaves or its tuna cactus fruit and it is even used as a garden ‘fence’.
In Mexico the nopal is more than just food. It is also an important national symbol. The Mexica tribe, who lived in the mythical city Aztlan, migrated around 1000 AD from northern Mexico in search of fertile soils to found their capital Tenochtitlan (currently Mexico-city). The indicated location would be where an eagle sits on a Nopal cactus devouring a snake. You can find this symbol in the center of the Mexican flag. A fun Spanish saying is that somebody with very Mexican features, is said to “have a nopal on his forehead”.
So what are the health benefits of nopales? First of all nopales have few calories (15 kcal/100 g) and it is helpful for people with diabetes. Nopales are usually consumed cooked and mixed with a Pico de Gallo salad or in guacamole. Should you be worried about the cactus leaf thorns? Not at all: at local markets or supermarkets you can find thorn-less nopales. You will often see the vendors do this slow and meticulous labor of removing the thorns. Can you eat nopales raw? You won’t see anybody eat nopales like celery sticks, but it’s a common ingredient in our famous Jugo Verde (green juice). Let’s get the blender off the shelf and give it a try!

Jugo Verde recipe (for 1 glass)

• 1 nopal cactus leaf, diced
• 1 celery stick, diced
• ¾ cup pineapple, diced
• ½ cup orange juice or water
• Fresh parsley, optional to taste

Add all the ingredients in a blender and mix until you get a smooth consistency. You can add more orange juice to make it less thick. If you prefer, you can strain out the fiber and serve in a glass.

If you’re ready to learn more about Mazatlan’s culinary scene, make sure to check out www.flavorteller.com and save your seats for one of the Flavor Teller food tours.
 

Published in the Pacific Pearl magazine December 2024

In December Mexico is flooded with scents of cinnamon and piloncillo sugar, which comes from Buñuelos a traditional dessert that brightens up local homes around the holiday season. Buñuelos are fried pancakes that have a long cultural and culinary history in Mexico. You might see them stacked up at street vendors with their essential piloncillo syrup. You can enjoy them as a sweet treat or serve them at Christmas or New Year’s dinner.
The origins of Buñuelos trace back around two thousand years to the Middle East, where they were consumed as fried dough balls with honey. Then they spread to Spain and transformed into Buñuelos. The Spanish Conquista and its cultural exchange, made it available in Mexico as early as the 16th century. Spanish Buñuelos de viento are stuffed with cream, while the Mexican Buñuelos look more like a fried wheat flour tortilla. Convents were the first places where Buñuelos were made. The famous Mexican nun Sor Juana Inés de la Cruz wrote a recipe book in the 17th century including three buñuelo recipes.
Do you want to add a Mexican touch to your holiday celebration? Let’s get hands-on with Buñuelos.

Ingredients:

• ½ - ¾ cup water
• Anise seeds
• 2 cups all-purpose flour
• 1 tsp baking powder (optional)
• 1 egg
• 1 tbsp sugar
• 1 tbsp cold butter or vegetable shortening
• 2 cups vegetable oil to fry the buñuelos

Bring the water to a boil, add the anise seeds and boil for 3 minutes. Leave to cool until lukewarm. Strain out the anise seeds and set aside.
Place the flour in a large bowl, create a hole in the middle and add the egg, sugar and butter. Mix with your fingertips until you get a crumbly texture. Add the anise water one tablespoon at a time and knead for 5 minutes until the dough has a smooth texture.
Leave the dough to rest in a covered greased bowl for 30 minutes.
Divide the dough in 12 balls. Roll the balls on floured surface to an 18 cm or 7 inch diameter. Stretch the dough as much as possible, using your hands, without tearing it.
Meanwhile heat the vegetable oil in a large skillet. Add one buñuelo, fry for 15-20 seconds and turn over. Make sure to press it into the oil and fry an additional 30 seconds until it’s golden. Leave to drain on a plate with paper towels and fry the next.
 
 
Sugar syrup: 

• 3 ½ cups water
• 1 12-oz piloncillo sugar cone or 12 oz. Caster sugar
• 1 cinnamon stick
• Peel of ¼ orange
• 4-6 guayabas (optional)

Bring the water to a boil in a heavy saucepan and add the anise seeds, sugar, cinnamon, orange peel and guayabas. Boil on a medium heat for 10 minutes. Stir, lower the heat and cook on a gentle heat for another 5 minutes. The sugar syrup can be kept in the fridge for up to one week. Strain before serving on the buñuelos.
To serve the buñuelos, pour some sugar syrup on top and serve warm or at room temperature.
FOR 12 BUÑUELOS
 
This holiday season, don’t miss the Buñuelos and have it with Mexican spiced coffee or hot chocolate. It doesn’t matter where you are in Mexico, Buñuelos are the perfect mix of tradition, culture and history.
If you’re ready to learn more about Mazatlan’s culinary scene, make sure to check out www.flavorteller.com and save your seats for one of the Flavor Teller food tours.