Cuisine of Nayarit
This is a guide to the unique cuisine of Nayarit. There are several foods listed
for which there is no translation as they are native to the region.
Nayarit is blessed with an excellent climate that offers abundant rains in the summer.
This, along with its fertile soil, produces a great variety of beautiful flowers
and fruits with an incomparable flavor.
The Nayar Mesa is famous for its chiles. Nayarit offers a wonderful chile sauce called
Salsa Huichol (named after the Indian tribe). Several varieties of this sauce are
made from a selection of chiles, spices, vinegar and salt. Akin to tabasco sauce,
it has a much better flavor.
Nayarit produce includes coconuts, corn, wheat and beans. It is the largest producer
in the nation of tobacco, bananas (there are 14 varieties grown in this region),
mangos (the famous petacones come from here) and sugar cane.
From its seas come shark, dog fish, sea bass, sierra, shrimp and oysters, which explains
why seafood takes center stage in Nayarit’s gastronomy. Exquisite oyster enchiladas
and sopes, shrimp tamales, barbecued fish (a regional specialty), shrimp soup and
fish cooked over a manglar wood fire are just some of the delicacies offered here.
This guide was discovered by Conner and adapted from the original Spanish version
by Camille of Mexico Connect. The original author is unknown, if you know who it
was, please let us know.
Mariscos (Seafood)
Pescado Sarandeado (Barbecued Fish)
This signature dish originated on the isle of Mexcaltitan.
It is usually prepared with the pargo fish (sea bream), a fish that does not readily
dry out when exposed to heat because of the fat content of its skin. The fish is
marinated in a combination of lemon juice, soy sauce and chile, then smoked over
a manglar wood and palm frond fire. It is served on large platters accompanied by
sliced onion, tomato and cucumber, tortillas tostadas and a special salsa.
Pescado Tatemado (Fish Tatemado)
Normally the fish used for this dish is liza
(mullet). It is cooked over an open manglar wood fire.
Chichichangas de Ostion (Oyster Chichichangas)
A dough is prepared using the liquid retrieved
from oyster shells. This dough is then formed into tortillas and filled with oysters, tomatoes,
green chile strips and onion, and is folded like a taco and fried in oil.
Sopes de Ostion (Oyster Sopes)
These are prepared like enchiladas with the
exception that the tortilla is smaller and has edges to contain the filling. Not
to be missed!
Sopa de Ostion (Oyster Soup)
Onions, garlic and tomatoes are sautéed until
soft. Then water, bay leaf, oregano and coriander are added and brought to a boil.
Oysters are added one by one in order not to break them and the broth is simmered
and served. Delicious!
Ceviche de Pescado (Ceviche)
Raw sierra (mackerel) is scraped to remove
the flesh from the bones and then placed in a bowl and mixed with lime juice and
allowed tomarinate until cooked by the acidity. Chopped carrot and onion is added to
the fish and it is allowed to marinate a bit longer before serving.
Camarones (Shrimp)
Ceviche de Camaron (Shrimp Ceviche)
Fresh shrimp is marinated in lime juice,
salt and chile, and served with onions, cucumbers and condiments.
Camarones al Mojo de Ajo (Shrimp in Garlic)
Butter is melted in a pan, then garlic is
added, followed by shrimp,and a touch of vinegar and spices. This mixture is sautéed
until the shrimp are well-flavored.
Camarones a la Diabla (Shrimp a la Diabla)
Prepared as above but with chile sauce instead
of garlic.
Camarones Rancheros (Shrimp Rancheros)
Shrimp are peeled and butterflied, and placed
in an oiled frying pan. Tomato, onion and green chile are added and the mixture is
sautéed until the tomatoes become soft.
Cucarachas de Camaron (Shrimp Cockroaches)
A small amount of butter or oil is heated
in a pan. Then the shrimp are added and covered with huichol sauce to taste and sautéed
until the shrimp are well-done.
Arroz con Camarones (Rice with Shrimp)
This dish is the traditional Mexican rice
with dried shrimp and broth. This gives the rice dish a unique and delicious flavor.
Tamales de Camaron (Shrimp Tamales)
There are two varieties of shrimp—fresh and
dried. Tamales with fresh shrimp are made following the traditional recipe of masa
(corn flour), lard and baking powder, filled with whole, peeled shrimp. Tamales made
with dried shrimp are also prepared as above with ground chilacate and shrimp powder
added to the masa. Both are a delicacy.
Tortas de Camaron con Nopales (Shrimp and
Cactus Fritters or Omelets)
These fritters are prepared with dried shrimp,
powdered chile and egg. The cactus is simmered in a tomato and chilacate sauce with
which the fritters are then served. This dish is most common during Holy Week.
Caldo de Camaron (Shrimp Broth)
In Nayarit, shrimp broth is customarily called
jugo (juice). The shrimp is simmered with bay leaf, oregano, coriander and tomato.
The broth is served with chopped onion, lime and saltine crackers.
Pate de Camaron (Shrimp Pate)
Shrimp is finely chopped and mixed with spices
until it forms a paste. It is then bathed with white wine or port and allowed to
rest in the refrigerator. It is served with saltines or black bread.
Tlaxtihuille
A haute cuisine dish with pre-Hispanic origins
which consists of a tole—a liquid made from ground corn—powdered shrimp and chile.
This delicate preparation requires a skilled chef.
Pollo (Chicken)
Pollo al Estilo Ixtlan del Rio (Chicken Ixtlan
del Rio)
After boiling the chicken, it is fried in lard
and served with potatoes which have been fried in the same lard, zucchini with a vinaigrette
dressing and chopped lettuce. This is all smothered with a typical Mexican tomato
sauce with plenty of ground oregano.
Carne (Pork and Beef)
Beef dishes are often made with similar
preparations to the shrimp dishes.
Frijoles Puercos (Pork Beans)
A special kind of beans, azufrados, are
cultivated in Nayarit for local consumption and are preferred for this dish. Chorizo
and Chiles de Arbol (Szechwan chiles) are sautéed in pork lard, then the beans are added
and mashed. This dish is usually garnished with farmer’s cheese and served with corn
chips. In some places along the coast it is served with sardines.
Tostadas de Chanfaina (Chitterling Tostadas)
Pig innards are prepared in a unique traditional
manner, then chopped and served atop tostadas with huichol sauce which is made from the
best chiles available on the Nayar mesa.
Salsa (Sauces)
Pipian de Pepitas de Calabaza (Pipian
Sauce with Pumpkin Seeds)
This sauce is prepared with a variety
of toasted grains and seeds, including pumpkin seeds and peanuts. They are ground
and combined with broth to make the sauce. The sauce has a light brown color and
is served over meat with tortillas and well-fried beans or frijoles refritos.
Dulces (Desserts)
Cañas Asadas (Grilled Sugar Cane)
Nayarit, one of the principal producers
of sugar cane, offers its inhabitants this unusual treat. On the streets of Tepic
during the harvest or safra, you will find numerous vendors selling bags of tender,
peeled, cooked sugar cane. Aside from being sweet, cane juice is said to contain
a number of minerals, making it healthy as well.
Melado
Another delicacy of this region, melado
is sugar cane syrup. It is served with cottage cheese.
Platano Pancle (Bananas Pancle)
Sun-dried bananas that are sweetened with
piloncillo (raw sugar). Also sold commercially in stores.
Cocada
Shredded coconut mixed with a variety
of fruits, such as pineapple, strawberry or lemon.
Coyules
A regional fruit prepared with piloncillo
(raw sugar) syrup and cinnamon. Commonly found in school snack shops. Once you’ve
eaten the syrup that sticks to it, it is broken open to extract the edible nut inside.
Jocuixtles
A wild fruit most commonly prepared with
piloncillo (raw sugar) syrup.
Agualamas
A wild regional fruit that is cooked with
piloncillo (raw sugar) and cinnamon.
Arrayan Cubierto
The arrayan is a wild fruit which abounds
in this region. The fruit is made into a paste, covered with sugar and sun-dried.
Tamales de Elote (Sweet Corn Tamales)
There are two versions of these sweet
tamales. The first, colados, are made with ground corn which is then sieved. The
second, oyejos, are made with crushed corn. Both are made with young corn.
Gorditas de Maiz Horneadas
The corn is prepared with eggs and piloncillo
(raw sugar) and then formed into small cookies and baked. A true delicacy.
Pan de Platano (Banana Bread)
Banana bread is made with flour, cinnamon,
eggs and baking powder and has a soft consistency and a wonderful aroma.
Torrejas
A delicious egg bread which is sliced,
dipped in egg and quickly pan fried, then covered with piloncillo syrup and cinnamon. Before serving it is sprinkled with sesame seeds.
Ante
A delicious bread made with eggs and butter,
covered with sweet cream, raisins and nuts. Served in individual portions in clay
dishes and, during the month of September, decorated with a national flag.
Buñuelos de Viento
These tasty fried cookies are made from
wheat flower, milk and eggs. The batter is dipped into patterned molds, then fried
in hot oil. When golden, they are removed and sprinkled with cinnamon and sugar. Buñuelos
are a common desert at Christmas.
Jericallas
A baked custard made from milk, eggs,
sugar and cinnamon. Normally served cold.
Bebidas (Beverages)
Tejuino
A drink made from fermented corn.
Agua de Cebada (Barley Water)
A refreshing drink made from barley. Most
commonly consumed by people living on the coast, especially in summer.
Tepache de Piña (Pineapple Tepache)
Pineapple rind is soaked in sugar water
until it is fermented then served chilled.
Licor de Nanche (Nanche Liquor)
The nanche fruit is macerated in alcohol
and sugar. Also available as an agua (fruit drink).