Five must-have dishes of Nayarit gastronomy
Nayarit's wealth is not only determined by its natural landscapes, its sun and beach destinations, or the warmth of its people. Its typical dishes and its extensive gastronomy based on seafood are part of what makes this state one of the favorites of national and international tourism.
Therefore, in this blog we've decided to list five of them, so that the next time you visit our state, you can try and test for yourself the flavor of its dishes.
Zarandeado fish
Pescado zarandeado
Pescado Zarandeado traces its origin to pre-Hispanic times, specifically to the island of Mexcaltitán in Nayarit, where the fishing culture remains deeply rooted.
This dish combines mangrove, vegetables, and a good marine protein, the fish. Its great nutritional value is reflected in its presentation, as it is served accompanied by cucumber, tomato, onion, beans, hot sauce and tortillas.
Fish chicharron
Chicharrón de pescado
This delicious dish traces back its origins hundreds of years ago, to the first encounters between Spaniards and natives. During the conquest of the Inca empire, the fusion of fried Iberian pork pieces with potatoes, sweet potatoes and native corn took place.
However, the Nayarit culture has adopted it as its own, especially in the coastal region and Santa María del Oro, where it is a must for visitors. Its crunchy flavor, combined with a spicy and sweet dressing, creates a culinary impression in the diner’s mouth. Try it in tacos, with tomato, onion and cucumber.
Tlaxtihuilli
Also native to the island of Mexcaltitán, this typical dish combines the ancestral flavors of the region with the shrimp tradition of Santiago Ixcuintla. Caldillo (thick soup) prepared with a seafood base, makes use of corn and shrimp, both abundant products in the area.
The nixtamalized dough is used to prepare an atole to which dried and ground shrimp will be added, seasoned with tequesquite salt and guajillo and serrano chiles. Enjoy it accompanied by tortillas and a refreshing drink.
Roaste whole pig
Puerco echado
In the northern area of Nayarit, there is an affinity for pork, and in some regions, specifically those that border Acaponeta, it is well known due to its delicious flavor and its appearance, which is literally the “whole” pork.
Thick fresh drink
Tejuino
And although it is not considered a dish in the formal terms of the word, tejuino is part of Nayarit cuisine. Considered as our ancestral drink, tejuino has its origin in the ceremonial activities of the Wixárika people, where it is used as a guiding method for the marakame and the deities that accompany it.
Nowadays, this drink has been mixed to the point it became the thick corn atole that we know today, which is accompanied with baking soda, lemon, and even ice cream.
