Gastronomy of SINALOA

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Typical Food of SINALOA

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Sinaloa is a state located in the northwest of Mexico and is renowned for its rich gastronomic culture. The cuisine of this state has gained a reputation among the most outstanding restaurants in Mexico, particularly when it comes to Sinaloan seafood dishes. This region’s gastronomy is a blend of flavors that originated from pre-Hispanic and colonial times, and over the years, new marine and exotic elements were added to perfect the dishes.

The state’s extensive coastline towards the Pacific Ocean has contributed to its culinary tradition’s success. Sinaloa’s cuisine is a mixture of marine and vegetable ingredients, offering a wide range of exquisite dishes that locals and tourists alike enjoy. The entire coastline of the state is abundant in marine species of high quality recognized both nationally and internationally. The region’s restaurants and seafood carts offer dishes of enormous gastronomic diversity, surprising visitors in terms of taste and variety.

Callos de Hacha (Scallops)
Callos de Hacha (Scallops). Photo by

The cuisine of Sinaloa is a historical endorsement of typical Mexican food. The traditional flavor of Sinaloan food is the result of culinary work carried out over hundreds of years. The state’s seafood, particularly shrimp, is highly appreciated and the base of many dishes, with Sinaloa being the producer of the largest specimens in Latin America.

One of the most popular dishes from Sinaloa is the aguachile, which has gained popularity across borders, and can now be tasted in various regions of Mexico, such as Monterrey, Playa del Carmen, and even in CDMX, the capital itself. The dish is made with raw shrimp, cooked in lemon with chiltepin pepper, cucumber, and red onion.

Sinaloan locals take pride in their cuisine and appreciate the recognition they receive for their dishes. The gastronomic culture of Sinaloa has been endorsed in various gastronomic festivals, where Mexican and foreign chefs with extensive experience and recognized careers participate, as well as other experts in the field. Sinaloan cuisine is recommended by culinary experts, classifying it as gourmet and highly recommended by international chefs for its flavor that satisfies any palate.

While much of Sinaloa’s gastronomic culture is made up of dishes made with seafood, the region also has other meat-derived dishes that are worth exploring. The typical food of Sinaloa comprises mainly the gastronomy of the sea, as a large part of the region has a coast that intercepts facing the Gulf of California. However, it is important to note that the coastal regions of Mexico are the ones with the greatest culinary offer.

For those who enjoy seafood, Sinaloa is the perfect destination, offering a wide range of dishes that will delight even the most demanding palates. It is also a place to discover new flavors and explore the region’s gastronomic culture. Sinaloa is the direct crossroads to enjoy La Paz, Los Cabos, Cabo San Lucas, and the famous Sea of Cortez, making it an ideal destination for food and travel enthusiasts alike.

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Typical Dishes of SINALOA

Mazatlan Shrimp Cocktail

When it comes to typical food from Sinaloa, the Mazatlan-style shrimp cocktail is undoubtedly one of the most popular and delicious dishes. Made with cheap shrimp, this refreshing delight is distinguished by its unique recipe that includes orange juice and soda, which gives it a distinct flavor. It is typically served spicy and cold, accompanied by crackers or corn toast and a cold beer.

One of the best ways to enjoy this dish is to visit one of the many restaurants located on the beaches of Mazatlán, where you can savor the authentic flavors of Sinaloa.


Aguachile. Photo by

Another popular dish that represents the typical food of Sinaloa is Aguachile, a spicy and succulent delight made with fresh shrimp, avocado, lemons, cucumbers, chiltepine peppers, red onion, salt, and pepper. The preparation of Aguachile is unique as all the ingredients except for shrimp are used to prepare the marinade.

The clean and raw shrimp are placed in the marinade until they change their hue, which impregnates them with flavor and cooks them. Chiltepine chiles, grown in the mountains of Sinaloa and Sonora, are a key ingredient in this dish, adding a special touch to the seafood to make it even more delicious. The base of the dish is fresh shrimp obtained locally, which is peeled and cleaned well as it is not cooked on the fire. t is then left to marinate in the famous Aguachile sauce, prepared by blending avocado, red onion, cilantro, cucumber, lime, lemon juice, and chiltepin pepper, which gives this dish its characteristic flavor.

The shrimp are left to rest for at least half an hour so that they cook in the acidity of the sauce. Aguachile is a refreshing dish that is perfect for the hot climate of Sinaloa and is typically accompanied by cucumber, salt, purple onion, and avocado. This dish is a must-try for anyone visiting Sinaloa, as it is one of the most famous and loved dishes in the region.


Pozolillo is another traditional dish from Sinaloa, typically made with tender corn kernels and meat. The recipe is believed to have originated in Jalisco and was later adopted by Sinaloa, where it has become an essential part of the state’s gastronomy. The dish is made with ingredients such as shelled corn, chicken breast, pork leg, pork spine, radish, Serrano pepper, green tomatoes, garlic, onion, and salt.

One of the main differences between Pozolillo and Pozole, another popular Mexican soup, is that Pozolillo uses tender corn kernels instead of the traditional corn kernels. It is usually accompanied by toast, radishes, lemons, or chopped lettuce, making it a comforting and delicious meal that is perfect for cold evenings.

Sinaloa-style pickled marlin

One of the many ways to enjoy the local fish in Sinaloa is through pickling. This dish is often served during celebrations in Mazatlan, and some restaurants even offer it with smoked tuna. The marlin fish lives in the warm waters of the Indian, Atlantic, and Pacific oceans, with the latter crossing the Sinaloa coast, which explains its prevalence in the state.

The ingredients for this dish include smoked marlin, carrots, cabbage, vinegar, cloves, olive oil, pepper, onion, cumin, oregano, bay leaves, garlic, and salt. It is garnished with avocado and can be served with toast or pork beans as an accompaniment. Although its origins remain a mystery, you can find this dish mainly in the city of Mazatlan.

It is a popular dish in the beach regions of Mexico, but don’t be fooled – its flavor is totally unique compared to other seafood dishes. While the origin of pickled marlin remains a mystery, it has become a staple in the city of Mazatlan and is a must-try dish for seafood lovers visiting the region.

Tacos Gobernador (Governor tacos)

Tacos Gobernador (Governor tacos)
Tacos Gobernador (Governor tacos). Photo by

If you ever visit Mazatlán, you cannot miss the opportunity to try one of the most delicious dishes of Sinaloan cuisine, the Governor Tacos. This dish is a culinary creation that has become popular throughout Mexico and has its roots in the famous restaurant Los Arcos.

The recipe for the Governor Tacos calls for several ingredients, including shrimp, onion, Oaxaca or asadero cheese, lemon juice, serrano pepper, cilantro, machaca, oregano, chopped celery stalk, flour tortillas, and green pepper. The shrimp is cooked in butter and then mixed with the other ingredients before being stuffed into a tortilla. The taco is then heated on a griddle until the cheese melts, and lemon juice is added at the table to balance the flavors. This dish is typically served with pico de gallo or guacamole, white rice, and salad.

There are many stories about the creation of Governor Tacos, but the most accepted one is related to Los Arcos restaurant. The story goes that the chef of the restaurant was asked to create a dish to entertain the governor, who was visiting. The dish was presented with shrimp, machaca, and grilled cheese, and it was so delicious that the governor himself named it Governor Tacos. Today, there are many variations of the dish, but they all evoke the unique flavors of Sinaloan cuisine.

Garlic Shrimp

Shrimp in garlic is another popular dish in Sinaloa, where seafood is the main ingredient of its cuisine. This dish is simple yet flavorful and is a must-try for seafood lovers. The recipe calls for fresh shrimp, garlic, butter, and lemon juice. The shrimp is cooked in a butter and garlic sauce until it is pink, and lemon juice is added at the end to give it a tangy flavor.

Garlic shrimp is often served with rice, salad, and bread, making it a perfect meal for lunch or dinner. This dish is so popular in Sinaloa that you can find it in almost any seafood restaurant in the region.

Callos de Hacha (Scallops)

If you are a seafood lover, then you must try the scallops from Sinaloa. This dish is popular in the region and is rarely found in other parts of Mexico due to its unique geographical location near the Gulf of California. The dish is made using a species of bivalve mollusk from the Pinnidae family that is found in estuaries, sandbanks, or among the mud in bays and coastal lagoons of the Pacific, from Baja California.

The dish is made by using the adductor muscles of the clam, which are responsible for opening the valves to filter food or closing them to protect themselves from predators. The scallops are then cooked in various ways, including grilling, frying, or boiling. The dish is usually served with lime wedges, hot sauce, and tortillas.


Chilorio. Photo by

Another popular dish that is widely enjoyed in Sinaloa is Chilorio, a recipe that has a history of over 300 years. This dish originated in the northeast of Mexico, in the state of Sinaloa, and is made with shredded pork that is cooked in lard with various spices such as oregano, cumin, garlic, pasilla chili, and salt. This dish can be enjoyed alone or as a filling for tacos, burritos, or tortas. The chilorio is usually accompanied by beans and flour tortillas, and it is a perfect comfort food that can satisfy any appetite.

The Chilorio has its roots in Mocorito, a Magic Town in Sinaloa. Traditionally, Chilorio was made with wild boar, porcupine, and armadillo meat, and chili, and was a pre-Hispanic food. However, with the arrival of the Spaniards and the introduction of pigs in New Spain, the recipe was modified, and pork became the main ingredient. The result is a succulent and aromatic dish that has become a staple of Sinaloan cuisine.

Although chilorio can be found throughout Mexico, the one made in the Evora region, particularly in Mocorito, is considered the most famous. This dish is so popular that it is now commercially available in cans or plastic bags, although nothing can compare to the taste of homemade Chilorio made with fresh ingredients.

Camarones a la Diabla (Spicy Shrimps)

Camarones a la Diabla, or spicy shrimps, are a staple of Mexican cuisine, but the version found in Sinaloa is truly unique. The dish is made by cooking shrimps in a spicy tomato sauce that is flavored with garlic, onion, and chili peppers. The sauce is typically made with chile de arbol or guajillo chili, which gives the dish its signature heat.

Camarones a la Diabla is a popular dish in Sinaloa and can be found in most seafood restaurants in the state. The dish is usually served with rice and a side of vegetables or salad. The Sinaloan version of the dish has a special touch that sets it apart from other versions found in Mexico, making it a must-try for any foodie visiting the region.


Ceviche is a popular dish that can be found throughout Mexico, but Sinaloa’s version is truly special. The dish is made with fresh raw fish, which is marinated in citrus juices such as lime or lemon. The acid in the juice ‘cooks’ the fish, giving it a unique texture and flavor. Sinaloa’s version of ceviche is known for its simplicity and freshness, with minimal spices and ingredients added.

This allows the natural flavors of the fish to shine through. In Sinaloa, you can find ceviche in many forms, including shrimp, octopus, and mixed seafood. It is often served with tostadas or tortilla chips, making it a perfect snack or appetizer.

Enchiladas del suelo (Ground enchiladas)

Enchiladas de suelo are a staple of Sinaloa’s gastronomy. These enchiladas are made with shaved or thin tortillas, zucchini, chorizo, chopped lettuce, cotija cheese, lemons, pickled onion, sliced radishes, vinegar, chili peppers, potatoes, and salt. The dish is covered with chile colorado sauce, lettuce, onion, and cotija cheese. In another version of the recipe, they are bathed with tomato sauce for those who do not like the spicy flavor.Ground enchiladas can be found in Culiacán, specifically in the Juan Izábal Market and in the stalls of the city. Mazatlán is another place where you can try this delicious dish.

Enchiladas del suelo (Ground enchiladas)
Enchiladas del suelo (Ground enchiladas). Photo by

According to tradition, these enchiladas were prepared in the haciendas of the region with tortillas dipped in red chile sauce, in addition to sausage, chopped potatoes, and another tortilla placed on top, covered with tomato sauce and served with grated cheese. They are a typical snack of the gastronomy of Sinaloa, traditional in Culiacán.

They are made from tortillas rubbed with red chile sauce, seasoned with oregano and cumin. They are passed through lard, stuffed with chorizo and garnished with lettuce, radish, zucchini, and boiled and fried potatoes. Sausage, chopped potatoes, and another tortilla on top are commonly added, then covered with tomato sauce and sprinkled with cheese.

They are called ground enchiladas for those days when there were no stoves. When it was cooked on clay stoves or in stoves at ground level. If we let ourselves be carried away by the simple name of the enchiladas, perhaps we are imagining the classic green and red enchiladas, since the ground enchiladas are totally different.

Breaded fish

Another popular dish in Sinaloa is breaded fish, which is a must-try for seafood lovers. While the name may sound simple, the dish is actually quite complex. It is made by taking a fillet of fish and coating it in breadcrumbs before frying it to perfection. The result is a crispy exterior that gives way to tender and juicy fish on the inside.

While many types of fish can be used for this dish, Sinaloa’s most popular variety is pescado zarandeado, which is a type of snook. This fish is known for its firm texture and mild flavor, making it the perfect choice for breading. Breaded fish is typically served with rice, beans, and a side salad, making it a filling and satisfying meal.


Machaca is one of the most beloved dishes in Sinaloa, particularly in the northern region. It is a breakfast dish made from dried and shredded beef or pork that is cooked with scrambled eggs. The meat is typically marinated in a combination of salt, pepper, and other spices before it is sun-dried. Once the meat is dry, it is shredded into small pieces and cooked with eggs, onions, and tomatoes. The resulting dish is savory, tender, and perfect for a hearty breakfast.

In Sinaloa, machaca is often served with refried beans, flour tortillas, and salsa. Some people also add cheese or avocado to the dish. Machaca is so popular in Sinaloa that it is often referred to as the “king of breakfasts.” It is a dish that locals love to share with visitors, and many restaurants in the region serve their own versions of the dish.

Tamales Barbones (Bearded Tamales)

Tamales Barbones (Bearded Tamales)
Tamales Barbones (Bearded Tamales). Photo by

This dish is particularly popular in Escuinapa, a coastal city known for its shrimp, mango, and chili pepper production. The main ingredients of Tamales Barbones are peeled shrimp, shrimp or fish broth, corn dough, lard, onion, garlic, tomatoes, chili peppers, cumin, pepper, and salt. The shrimp is wrapped in dough with corn husks and cooked in a steamer for an hour. The resulting tamales are presented with their heads and “beards” (the protruding shrimp antennae) visible, hence their unique name.

Apart from Escuinapa, you can also find Tamales Barbones in El Rosario, Mazatlán, and other coastal cities of Sinaloa. Seafood is a crucial component of the state’s cuisine, and it is reflected in the preparation of this dish. While tamales are a common dish throughout Mexico, the Tamales Barbones have a distinct local flavor. The dough is filled with shrimp and peas, and sometimes sliced chili peppers. Additionally, other types of tamales wrapped in banana leaves are customary in Sinaloa, including the so-called “silly tamales,” which are made of just dough.

It is worth noting that Mexico has over 100 different types of tamales, each with their unique characteristics and ingredients. While the strained and baked tamales are some of the most widely known, regional variations like Tamales Barbones offer an exciting opportunity for food enthusiasts to explore the diversity of Mexican cuisine.

Sinaloa Style Birria

Birria is a traditional Mexican dish that originated in the state of Jalisco. It is typically made with goat or lamb meat that is slow-cooked with a variety of spices and chilies. In Sinaloa, however, the dish is made with beef or goat meat and has its own unique flavor profile. Sinaloa-style birria is a savory and spicy stew that is perfect for cold winter days.

To make Sinaloa-style birria, chefs start by marinating the meat in a combination of guajillo and puya chilies, onions, garlic, bay leaf, thyme, oregano, cinnamon, cloves, and salt. The meat is then seared and slow-cooked in the marinade until it is tender and falls apart easily. The resulting broth is rich and flavorful, with just the right amount of heat.

Sinaloa-style birria is often served with corn tortillas, lime wedges, and a variety of garnishes, including chopped onions, cilantro, and radishes. It is a dish that is often enjoyed with friends and family, and many locals have their own secret recipes for making it.

Pickled Oysters

Sinaloa is home to some of the best seafood in Mexico, and pickled oysters are a popular dish along the coast. The dish is made by marinating fresh oysters in a mixture of white vinegar, olive oil, garlic, and onions. The marinade gives the oysters a tangy and slightly sweet flavor that complements their briny taste.

Pickled Oysters
Pickled Oysters. Photo by

To make pickled oysters, chefs start by shucking fresh oysters and then placing them in a jar or bowl. They then mix together the marinade ingredients and pour the mixture over the oysters. The oysters are then left to marinate in the refrigerator for several hours, allowing the flavors to meld together.

Pickled oysters are often served as an appetizer or a light snack in coastal restaurants. They are typically accompanied by crackers, bread, or tortilla chips. Some people also like to add a splash of hot sauce or a sprinkle of cilantro to the dish.

Bass fillet ceviche

Bass fillet ceviche is a type of ceviche that is commonly found in seafood and cocktail stalls in Culiacán, the capital of Sinaloa. The dish consists of cutting the bass fillet into pieces and mixing them with lemon juice, hot sauce, soy sauce, piquín pepper, red onion, cucumber, coarse salt, and pepper. What sets this dish apart from other ceviches in the region is the special treatment that the bass fillet receives during preparation.

After adding salt and ice, the fillets are left overnight and then washed with plenty of water to continue the preparation. The result is a dish that is a worthy opponent of the classic ceviche. The raw bass fillet is mixed with cucumber, red onion, lemon juice, piquín pepper, commercial hot sauce, salt, and pepper, creating a perfect blend of flavors.

Sinaloa’s cuisine is a fusion of Indigenous, Spanish, and Mexican influences, and the state’s seafood dishes are no exception. Ceviche is believed to have originated in Peru, but it has become a staple in many Latin American countries, including Mexico. Ceviche is typically made by marinating raw fish in citrus juices, which “cooks” the fish, and then adding other ingredients such as onion, chili peppers, and cilantro. The dish is served cold and is a refreshing and flavorful option, especially on hot summer days.

Chiles Rellenos de Jaiba (Stuffed Chiles with Crab)

One of the most beloved dishes of Sinaloa is Chiles Rellenos de Jaiba, or stuffed chiles with crab. This recipe is a perfect example of how Sinaloa’s cuisine combines products from the land and sea to create a harmonious and flavorful dish. The main ingredient of this dish is the crab, which is highly prized for its delicate texture and sweet flavor. In Sinaloa, the dish is typically prepared with jalapeño or poblano peppers, which are known for their mild heat and robust flavor.

Chiles Rellenos de Jaiba (Stuffed Chiles with Crab)
Chiles Rellenos de Jaiba (Stuffed Chiles with Crab). Photo by

To prepare Chiles Rellenos de Jaiba, the crab meat is first cooked with tomatoes, butter, and spices to enhance its flavor. The poblano or jalapeño peppers are then stuffed with the seasoned crab meat and coated with an egg mixture before being deep-fried until golden brown. The result is a delicious and crispy appetizer that is perfect for any seafood lover.

While Chiles Rellenos is a popular dish in many parts of Mexico, Sinaloa’s version stands out for its unique use of crab meat as a filling. In addition, the dish is often served with traditional Sinaloan accompaniments such as barcinas (dried shrimp), ceviche, and chiros (dried small fish).

Pescado Zarandeado (Zarandeado Fish)

Another popular dish of Sinaloa is Pescado Zarandeado, or zarandeado fish. This dish is a testament to Sinaloa’s coastal heritage and is made using the freshest catch of the day. The fish, typically grouper, snapper, or sea bass, is first cleaned and buttered before being seasoned with onions, cilantro, bell pepper, and tomato. The fish is then wrapped in aluminum foil and roasted on a mangrove wood grill called a zaranda, which imparts a unique smoky flavor to the dish.

Once the fish is cooked, it is marinated and served with a variety of accompaniments such as rice, beans, vegetables, and French fries. Pescado Zarandeado is not only a delicious dish but also a cultural icon of Sinaloa’s cuisine, with many local restaurants and food vendors specializing in this popular seafood dish.

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Typical Drinks of SINALOA

When it comes to Mexican gastronomy, Sinaloa is a state that cannot be left out. Located in the northwestern region of the country, Sinaloa is a culinary gem known for its fresh seafood, exotic fruits, and vibrant flavors. The state’s gastronomy is heavily influenced by its climatic conditions, geography, and agricultural products, which dictate the preparation of the variety of dishes found in the region. Among the many delights Sinaloa has to offer are its traditional drinks. These drinks are mostly cold, refreshing, and contain coastal fruit flavors such as coconut, although there are some exceptions in winter with hot drinks like atole.


Tonicol is a drink that is 100% Sinaloan. It was created in the city of El Rosario by Don Antonio Espinoza de los Monteros and was officially launched on the market in 1947. Tonicol consists of a carbonated drink or soft drink with a sweet vanilla flavor that is unique to Sinaloa. It is often used to accompany meals, roasts, and snacks. However, outside the state, it has also gained popularity as a natural remedy due to its various natural properties.

Tonicol’s fame is such that the Coca-Cola company reportedly attempted to acquire the recipe, but it was not sold. Instead, the company decided to launch its own version, which turned out to be a failure. The Tonicol is a drink that originates in the city of El Rosario, Sinaloa. It was about to achieve what it had never achieved before: dethrone Coca Cola as the most consumed soft drink in Mexico. The reason? The irresistible vanilla flavor it had, which is still unmatched to this day.

Cerveza Pacífico (“Pacífico” Beer)

Cerveza Pacífico ("Pacífico" Beer)
Cerveza Pacífico (“Pacífico” Beer). Photo by

This refreshing beer originated from the city of Mazatlán, and it is now one of the most consumed beers in Sinaloa and northern Mexico. Its light, crisp flavor and light color make it a favorite for all types of events, and it has a long history and tradition in the region. Pacific beer was created more than 110 years ago, and it has since won several awards and is now exported to other countries.

Pacífico beer’s origin story is fascinating, as it began as a small brewery in the port city of Mazatlán. The founders of the brewery were German immigrants who brought their brewing knowledge and techniques to Mexico. The beer quickly became popular in the region due to its high quality and unique taste, and it eventually became one of the most beloved beers in Mexico.

Today, Pacific beer is a cultural icon in Sinaloa and is often associated with the state’s laid-back and fun-loving lifestyle. It is often enjoyed with friends and family during social gatherings, meals, or just to relax after a long day. Many people in Sinaloa also enjoy pairing Pacific beer with local seafood dishes, such as ceviche or shrimp cocktails.


Cocorchatas, also known as coconut horchatas, are a delicious and refreshing drink that is not exclusive to Sinaloa, as the traditional horchata is prepared in several states of the northern region. The only variation in the preparation of Cocorchatas is the addition of coconut, which gives this drink its delicious flavor and unique name.

This refreshing drink can be prepared at home or found in bars, restaurants, or even on the street. In Sinaloa, Cocorchatas are known to be the most delicious, with their catchy name adding to their popularity.

Nanche Water

Nanche water, also known as agua de nanchi, agua de nance, or agua de nanche, is a refreshing drink made from the nance fruit. The fruit is native to Sinaloa, making it one of the typical drinks of the state. The drink has a unique flavor that is sweet and tangy. It is prepared by mixing nance pulp with water, sugar, and sometimes lime juice.

The drink is then chilled, making it the perfect thirst quencher on a hot summer day. Although nance is not commonly found in many parts of Mexico, it has become a popular drink in Sinaloa, where the climate is ideal for the cultivation of this fruit.

Nance is a small yellow fruit that is similar in appearance to a cherry. It is rich in vitamin C and has a unique flavor that is often described as a combination of pineapple, mango, and apricot. Nance is traditionally used in many dishes in Sinaloa, including sauces, jams, and desserts. However, it is in the form of agua de nance that the fruit truly shines. The drink is perfect for those who are looking for something different and refreshing.

Barley Water

Barley Water
Barley Water. Photo by

Barley water is a refreshing drink that has become one of the most beloved typical drinks in Sinaloa. Although it was not originally created in the region, it has gained immense popularity due to its unique flavor and refreshing qualities. The drink is made by blending barley base or barley and sugar with milk, creating a creamy texture that is both delicious and satisfying.

Although the recipe for Barley water varies slightly across the different regions of Sinaloa, it typically includes coconut, which gives the drink a unique and delicious flavor. The drink is widely available in restaurants and street food stalls, making it easily accessible to anyone who wants to try it.

Sinaloa-style barley water is a perfect solution for those hot and humid days when the heat becomes unbearable. The drink is perfect for cooling down and quenching thirst, and it is an excellent alternative to carbonated soft drinks, which can be overly sweet and unhealthy.


Tejuino is one of the most emblematic drinks of Mexican culture and a favorite of many people in Sinaloa. It is a traditional drink made from corn dough and piloncillo, which gives it its sweet flavor. The drink is left to ferment for a few days, resulting in a low degree of alcohol that adds to its distinct taste.

Tejuino is typically served with ice or lemon snow, creating a refreshing and delicious sensation on the palate. For those who prefer a spicy kick, chili, salt, and lemon can be added, creating a unique and unforgettable flavor. The drink is commonly found on the street with street vendors or in establishments exclusively dedicated to its sale.

Tejuino is a popular drink in several states that are part of northern Mexico, mainly in beach states like Sinaloa. Its unique and refreshing taste makes it the perfect drink to enjoy on a hot summer day at the beach. Its low alcohol content also makes it an excellent alternative to stronger alcoholic beverages, making it a perfect choice for those who want to enjoy a refreshing drink without getting too intoxicated.

Cold Coconuts

Mazatlán, one of the coastal cities of Sinaloa, is known for its beautiful beaches and coconut palm trees. It is no surprise then that cold coconuts are a popular drink in this city. The coconuts are chilled and served with a straw, making it a refreshing and healthy drink option. Not only is it delicious, but it is also packed with nutrients such as potassium, magnesium, and calcium, making it a perfect post-beach drink.

Horchata Water

Cocorchata from Sinaloa
Cocorchata from Sinaloa. Photo by

Horchata water is a classic Sinaloa drink that is used to combat the heat felt in the state. This drink has origins in the Middle East, where it is often made from ground nuts or sesame seeds. In Mexico, it is made from rice, cinnamon, and sugar, which are mixed together and left to soak overnight. The mixture is then blended and strained to create a refreshing, sweet drink. Horchata water is served chilled and is perfect for hot summer days.

A unique variation of horchata water that is popular in Sinaloa is cocorchata. This drink is made by mixing horchata water with coconut milk, giving it a creamy texture and a subtle coconut flavor. The coconut milk also adds extra nutritional value to the drink, making it a perfect choice for those looking for a healthy and refreshing drink.

Melon Seed Water

Another refreshing drink that is popular in Sinaloa is melon seed water. This drink is made by soaking the seeds of a cantaloupe or honeydew melon in water overnight. The seeds are then blended with water, sugar, and lime juice to create a sweet, tangy drink that is perfect for combating the heat. While it may be easy to prepare, it is not commonly found outside of Sinaloa, making it a unique drink to try when visiting the state.

Pinole Atole

While Sinaloa is known for its warm climate, it is not always sunny and hot. During the winter months, the temperature can drop, and locals turn to hot drinks to warm up. One popular drink during this time is pinole atole. Pinole atole is a hot drink made from pinole, a ground mixture of roasted corn, cinnamon, and sugar, and atole, a corn-based drink. The mixture is cooked together to create a thick, warming drink that is perfect for cold winter nights.

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Typical Sweets and Desserts of SINALOA

Torta de Garbanzo (Chickpea cake)

It is an exquisite dessert that is eaten in Sinaloa and Jalisco, although with some variations in the latter state. The Sinaloan recipe for this cake includes ingredients such as covered orange peel, cinnamon, raisins, and bits of citron. Another version has rough milk, vanilla extract, sugar, and chickpeas. In Sinaloa, the cultivation of chickpeas is common since it is one of the products that the northern state exports, which makes chickpea cake a typical Sinaloan dish. The chickpea cake or chickpea cake is a type of dessert that very honestly represents the region, since the chickpea is a very popular fruit here.

The history of chickpeas in Sinaloa goes back to the pre-Hispanic era, when the indigenous people of the region used the legume as a staple food. Over time, chickpeas became an essential ingredient in many traditional dishes, including the Torta de Garbanzo. Today, this dessert is commonly served during special occasions, such as weddings, birthdays, and other celebrations.

Pan de Mujer (Woman bread)

Pan de Mujer (Woman bread)
Pan de Mujer (Woman bread). Photo by

This soft and fluffy bread is considered a delicacy in Sinaloa, and it is believed that its origin is in Guasave, in the north of the state. It is also prepared in Carboneras (municipality of Culiacán), Mocorito, and Bacurimí. This bread should be eaten hot, and it is not uncommon for people to line up at local bakeries to buy it fresh from the oven.

Pan de Mujer is made with white flour, corn, sugar, salt, yeast, vegetable shortening, and water. It is veneered in shape, and in one of its variants, it is filled with panocha, which is a type of unrefined whole cane sugar commonly used in Mexican cuisine. Interestingly, the name “Pan de Mujer” has a mysterious origin, and there are several theories about why it is called that. Some believe it is because it was traditionally made by women, while others suggest that the bread was so delicious that men would buy it for their wives as a treat.

It is not known why the bread is called “Pan de Mujer.” There are several theories and stories about its name, but none of them can be verified. Regardless of its origin, pan de mujer is a rich and flavorful bread that can be found throughout Mexico.

Coricos or Tacuarines

Coricos, also known as tacuarines, are another popular sweet in Sinaloa, Sonora, and Baja California, and have made their way to other regions in Mexico. They are corn cookies that are shaped like donuts, and in Sinaloa, they are commonly known as coricos. In the past, these cookies were called tacuarines because women used to board the railway known as “Tacuarinero” to sell their cookies.

The ingredients used in making coricos include corn flour, baking powder, eggs, salt, sugar, vanilla essence, and margarine. They are light and fluffy, with a slightly crunchy texture that makes them a favorite among locals and visitors alike. Coricos are often sold at informal sales places in Sinaloa, with the cities of Los Mochis, Culiacán, and Mazatlán being some of the best places to find them.

Cremitas or Dulce de Leche (Milk sweet)

One of the most popular sweets in Sinaloa is Cremitas, also known as Dulce de Leche. These sweets are made with milk and sugar, and their creamy texture and rich flavor make them a favorite among locals and visitors alike. In Mazatlan, a city in Sinaloa, cremitas are often served at parties and gatherings. Their texture and color make them look irresistible, and once you taste them, you’ll be hooked.

Suaves de Coco (Coconut “Suaves”)

Suaves de Coco (Coconut "Suaves")
Suaves de Coco (Coconut “Suaves”). Photo by

Another typical sweet from Mazatlan is Suaves, also known as coconut chocolates. These sweets have been around for more than 60 years and are a favorite among locals and tourists. Suaves are made with coconut and chocolate and are known for their soft and chewy texture. They are usually sold in bags, and visitors often take them back to their hometowns as a souvenir.


Cocadas are another typical sweet from Sinaloa that you must try. These sweets are made with grated coconut and sugar and have a delicious coconut flavor. In Mazatlan, cocadas come in different colors, such as yellow, brown, red, and green. The colored cocadas are the most popular, and you can find them in the Pino Suarez market located in the center of the city. The flavors of cocadas do not change with the dyes used, so make sure to try them all!


Jamoncillo is a typical sweet from the region that is made from cow’s milk, sugar, and cinnamon. This sweet has a smooth texture and is a bit chewy. Jamoncillo is a favorite among locals, and you can find it in different forms throughout the city. This sweet is perfect for those who have a sweet tooth and are looking for a delicious treat.

In conclusion, Sinaloa has a rich culture and cuisine that you must experience when visiting the state. The sweets and desserts mentioned in this article are just a few of the many delicious treats you will find. From cremitas to suaves, cocadas to jamoncillo, each sweet has a unique flavor and texture that will leave you wanting more. So, make sure to try them all and indulge in the sweetness of Sinaloa.

Arroz con leche (Rice pudding)

It is a traditional dessert that has been enjoyed by Sinaloans for generations. This sweet and creamy dish is made with rice, milk, sugar, and cinnamon, and sometimes also includes raisins, nuts, or other spices. The result is a unique and addictive flavor that delights the palate of anyone who tries it. Dulce de leche, a caramelized milk-based sweet, is another favorite among Mazatlecos, the inhabitants of Mazatlán, a coastal city in Sinaloa.

Pay de Guayaba (Guava pie)

Pay de Guayaba (Guava pie)
Pay de Guayaba (Guava pie). Photo by

One of the most requested pies in the bakeries of Mazatlán is Pay de Guayaba, or guava pie. This delicious dessert is made with a mixture of cookies, nuts, sugar, milk, and guava, resulting in a unique combination of flavors that is hard to resist. It is no wonder that Mazatlecos and visitors alike have been consuming this delicious pie at an increasing rate, as it is affordable and can be found in any pastry or pastry shop in the city.

Nieve de Garrafa (Carafe ice cream)

It is another traditional dessert that has been enjoyed in Sinaloa for many years. This handmade ice cream is made using natural fruits, nuts, and either water or milk, depending on the desired flavor. Cheese, plum, strawberry, vanilla, and chocolate are among the most popular flavors, and this creamy treat can be enjoyed at any time of the year in Mazatlán.

Raspados (Scraped ice)

It is a refreshing and flavorful dessert that can be found in various stalls in the streets of the city. Burnt milk, tamarind, plum, and other flavors are available, but the ones recommended are those made from the original recipe for shaved ice cream from Concordia, a town located in the southern part of Sinaloa.

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