Best Sinaloan Foods
Chilorio is a Sinaloan dish consisting of fried pulled pork meat that is cooked in chili sauce and spices such oregano, garlic, and cumin. Originally, it was used as a way to preserve meat, but today it is usually used as a filling for numerous Mexican specialties such as tacos or enchiladas.
If chilorio is served as a main dish, it is traditionally accompanied by salsa, guacamole, Mexican rice, or refried beans on the side.
MOST ICONIC Chilorio
MAIN INGREDIENTS
Tacos gobernador (lit. governor's tacos) are Mexican tacos named after a Sinaloan governor. In order to prepare the dish, warm tortillas are filled with a combination of shrimps, grated cheese, coriander, onions, and tomatoes. The tortillas are then folded in half, brushed with butter, and cooked on a griddle over medium heat.
When served, tacos gobernador are often accompanied by lime wedges and hot chili sauce. Apart from Sinaloa, these tacos are also quite popular in Baja California.
OTHER VARIATIONS OF Tacos
MOST ICONIC Tacos gobernador
MAIN INGREDIENTS
Aguachile is a simple dish originating from the Mexican state of Sinaloa. It is a type of Mexican ceviche that (in its most classic version) consists of fresh raw shrimp, cucumber, red onion, lime juice, and water-pulverized chilis, giving the dish its name.
Unlike most ceviches, aguachile is served immediately after coating the shrimp in lime juice, so it is very important that the shrimp is as fresh as it can be. Aguachile is commonly accompanied by avocado and tostadas, while the beverage of choice is usually beer or tequila.
MAIN INGREDIENTS
Originating from the coastal region around Mazatlán, ceviche de Sierra is a traditional type of ceviche prepared with fresh mackerel as the key ingredient. Other ingredients used in the dish include lime juice, carrots, onions, cucumbers, serrano peppers, oregano, and salt.
The fish is finely chopped and marinated in lime juice and salt. The other ingredients are also chopped, and the two are then mixed together before serving. This ceviche can be enriched with the addition of diced avocado or chopped tomatoes.
OTHER VARIATIONS OF Ceviche
Sopes are small, thick disks of fried corn dough under a topping that usually consists of beans, meat, cheese, and a sauce. Every state in Mexico makes its own version of the dish and calls it differently. In Puebla, it's pellizcada (from pellizcar, meaning to pinch), in Veracruz a picada, in Yucatán a panucho, and in Oaxaca, a sope is called memela or garnacha.
It is characterized by its pinched edges that form a border which holds the toppings. The dish is sometimes referred to as the Mexican pizza, as the simplest form of explanation about what sope really is. These savory snacks are served either as an appetizer, as a main dish, for lunch or for dinner.
Asado mazatleco is a traditional dish originating from Mazatlan, hence the name. The dish consists of potatoes and cubed steak that are fried in oil. The combination is then topped with vegetables and simmered in tomato sauce. In some places, asado mazatleco is accompanied by lightly refried bayo beans.
The standard accompaniment to the dish are fresh griddle-cooked corn tortillas.
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