Culinary Arts of Sinaloa, Mexico

CULINARY NOTES

Here are the most notable characteristics of this state's cuisine:

seafood, especially shrimp (camarón)
ranching provides fresh meat

TRADITIONAL DISHES TO LOOK FOR

Mochomos -- dried meat that's roasted, macerated and fried, and seasoned only with salt and onion

SEAFOOD

Tamales de camarón (coastal) -- shrimp tamales containing peas, wrapped in corn shucks
Pescado Ahumado -- smoked fish using laurel leaves
Caldo Sudador -- fish soup based on porgy (pargo)

FRUITS

Mango -- more than 30 varieties of mango in Sinaloa
Empanadas de fruta -- "pies" with fillings of guava (guayaba), pumpkin (calabaza), pineapple (piña) and other fruits

CHEESE

Quesos Caseros de Mocorito -- especially famous cheeses made in the town of Mocorito

TRADITIONAL ALCOHOLIC DRINK

Damiana -- fermented drink using the plant called Damiana, probably the daisylike Bigelovia veneta




(602) 774-1797



	Culinary Arts of Sinaloa

	The state of Sinaloa is famous throughout Mexico for its delicious cuisine and fresh flavorsome ingredients, thanks to the beautiful vegetables grown here. Because of the abundant flora and fauna of the region it is easy to find dishes made from exotic plants, poultry, fish and seafood in the many restaurants of the city. Some of the most representative local dishes are ''chilorio'' (consisting of fried pulled pork cooked with several spices and served with flour tortillas), ''machaca'' (sun-dried shredded spiced meat) and also grilled beef. For dessert, try the "jamoncillos", milk candies, fruit preserves, ''piloncillos'' (a candy made of sugar cane) and also ''tacuarines'' (ring-shaped cookies made out of flour and corn). Because of the city's large expatriate population, it is possible to find international restaurants offering delicious cuisine from around the world. Japanese cuisine, particularly the fantastic variety of sushi, is outstanding and you can also find many Mexican influenced dishes as well.

	CULINARY NOTES Here are the most notable characteristics of this state's cuisine: *seafood, especially shrimp (camarón)* ranching provides fresh meat TRADITIONAL DISHES TO LOOK FOR *Mochomos* -- dried meat that's roasted, macerated and fried, and seasoned only with salt and onion SEAFOOD Tamales de camarón (coastal) -- shrimp tamales containing peas, wrapped in corn shucks Pescado Ahumado -- smoked fish using laurel leaves Caldo Sudador -- fish soup based on porgy (pargo) FRUITS Mango -- more than 30 varieties of mango in Sinaloa Empanadas de fruta -- "pies" with fillings of guava (guayaba), pumpkin (calabaza), pineapple (piña) and other fruits CHEESE Quesos Caseros de Mocorito -- especially famous cheeses made in the town of Mocorito TRADITIONAL ALCOHOLIC DRINK *Damiana* -- fermented drink using the plant called Damiana, probably the daisylike Bigelovia veneta

Sonora's Cuisine \| Sinaloa's Cuisine \| Chihuahua's Cusine

	- S P O N S O R S -

Bonifacios.com			Hotel Torres del Fuerte
	Bonifacio's Gourmet Restaurant Eclectic fusion cuisine inspired in Mexico. The setting is an antique chapel built by the Jesuits, the first settlers in town along with the Spaniards about 400 years ago. Its thick brick-adobe paste walls have been carefully restored along with the wooden Amapa beam ceilings to give it a special "Old World" charm. The word eclectic comes into play again when dealing with its decor and glamor, exquisite paintings, elegant wall mirrors, discrete lighting, romantic candles, extravagant chandeliers all perfectly combine into an enchanting dining experience. El Fuerte, Sinaloa, Mexico.
			FODOR'S Choice 2009 Dinner Reservations
	Bonifacio's Chef	Reservations Required


	Bonifacio's Cotton Club
	Gourmet Restaurant & Beach Lounge
	Eclectic fusion cuisine inspired in Mexico. Featuring beach front lounge and luxurious dinning room with live music nightly. Destinations weddings, catering and special event planning. Playa Los Algodones, San Carlos, Sonora, Mexico. Bonifacios.com


Sonora's Cuisine \| Sinaloa's Cuisine \| Chihuahua's Cusine

	Sinaloa, Mexico


	(602) 774-1797
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