THE 5 MOST OUTSTANDING TYPICAL FOODS OF SINALOA - CULTURE VOCABULARY - 2024

The typical foods of Sinaloa respond to the geographic location of this Mexican state, as well as the characteristics of its economic activity. Agriculture and fishing provide the native ingredients necessary for the elaboration of unique dishes.

Due to its coastal location facing the Sea of ​​Cortez, Sinaloa has the second largest fishing fleet in Mexico; Furthermore, it is the main agricultural region of the country.

In the typical dishes of the state, the presence of shellfish and fish stands out, but not exclusively.

Many of the traditional and most representative foods of Sinaloa are meat-based. The chilorio (pork), the Sinaloa-style roast chicken or the mochomo (beef) stand out.

You may also be interested in this list of typical Mexican foods.

The 5 most important typical dishes of Sinaloa

1- Chilorio

Chilorio Sinaloa is a dish made from chopped pork. It is cooked with different varieties of chili, coriander, dried oregano, cumin powder, garlic and vinegar.

Lard is also used. This is what will give the whole a characteristic and distinctive flavor.

2- Mochomo

The meat used in the preparation of this typical dish is beef. Said meat is salted and roasted, then crushed and fried in plenty of butter until it is well browned.

When the meat begins to acquire color, chopped onion is added and it is fried for a few more minutes.

It is normally served inside corn tortillas, sometimes accompanied by rice.

3- Sinaloa-style roast chicken

Sinaloa-style grilled or roasted chicken is prepared using a whole chicken. This dish requires a longer preparation and elaboration time.

The reason is that the chicken must be marinated for at least two hours - preferably overnight - in a set of previously blended ingredients.

These ingredients include chili, onion, oregano, thyme, garlic, fresh orange juice, bay leaf, white vinegar, salt, and pepper.

Once the chicken has acquired the flavor generated by the marinade, it is prepared over hot coals for ten minutes on each side until cooked.

4- Sinaloan shrimp in aguachile

Aguachile is a typical sauce from the Sinaloa region. This sauce soaks the shrimp with a very peculiar and characteristic flavor.

The sauce is made from lime juice, peeled cucumber, various chili peppers, coriander, red onion, salt, and pepper. The chilies will give the whole a spicy touch.

For its preparation it is only necessary to liquefy all the ingredients except for the shrimp. When these are clean and uncooked, they will be added to marinate in cold for at least half an hour.

5- Fish shaken

Various types of fish are used to make this dish: snapper, snook or cabrilla.

Once the fish is clean and open, it is placed on buttered aluminum foil to go to the oven.

All the vegetables are placed on the fish: red tomato, coriander, bell pepper, onion, oregano, salt and pepper.

Soy sauce, mayonnaise and mustard are also used to add flavor and consistency to the fish, which is roasted for about 35 minutes.

References

1. Mexican dishes and drinks in Sinaloa in Roamancing Magazine, from roamancing.com
2. The cuisine of Sinaloa: Cenadurias in Mazatlán serve caldo and conversation in Mexconnect, from mexconnect.com
3. A state-by-state guide to Mexico's extraordinary cuisine en Matador Network, de matadornetwork.com
4. Chilorio Sinaloense at The Latin Kitchen, from thelatinkitchen.com
5. Unique Mexican Cuisine by City, State and Region at The Spruce, from thespruce.com