(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 [email protected].
 
 

(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.