How to make Asado a la Plaza

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.
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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.