๐ฒ๐ฝ MรXICO (Sinaloa)
EDITOR'S NOTE: Updated on 31 January 2021 with photo of bistec ranchero. An updated version of this article (30 November 2023) is available as
part of the Historical section of our Substack page. Check
that out here:
Cien percento Culichi. 100% Culichi, as in someone from Sinaloa's most populous city of Culiacรกn. The food here matches up perfectly, with delicious plates from that west coast state, mainly focusing on the meaty dishes found inland. Machaca and chilorio can be somewhat dull if done without heart, but any Sinaloan chef should prepare it the way it should be.
Often eaten with eggs for breakfast, machaca (below) is shown here ordered with frijoles puercos, beans full of pork fat and bits. Machaca itself is spiced dried meat, shredded and usually eaten with big flour tortillas, especially in Sinaloa.
Often eaten with eggs for breakfast, machaca (below) is shown here ordered with frijoles puercos, beans full of pork fat and bits. Machaca itself is spiced dried meat, shredded and usually eaten with big flour tortillas, especially in Sinaloa.
Drying meat was first done as a form of preservation, but the style is still popular even when unnecessary with modern refrigeration, etc. While the process is usually different these days, the consistency and quality of the meat can be close to the original when the chef is good.
The star of inland Sinaloan cuisine is chilorio ($12.99, below), slow-simmered pork that is fried in lard and cooked for hours in chiles. The bright red finished product is amazing, and also goes well with frijoles puercos.
The star of inland Sinaloan cuisine is chilorio ($12.99, below), slow-simmered pork that is fried in lard and cooked for hours in chiles. The bright red finished product is amazing, and also goes well with frijoles puercos.
Wrapping up some chilorio in one of their provided tortillas, smearing on some frijoles puercos, crumbling in a little cheese and drenching it all with their nice red salsa, is like a dream.
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| Another worthy meat dish worth trying: Bistec ranchero. |
Sinaloa is a coastal state and the seafood is also fantastic. Even after eating too much already a tostada de ceviche ($6.50, below) could not be resisted. Delciously, this seems to be cooked with just caught shrimp.
El Sinaloense is good for longtime lovers of Sinaloan cuisine or for
those looking for an introduction. It always seems to be busy,
especially on weekends from very early hours. We'll see you there!
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