Crew members of the Grand Princess cruise take over the Suárez Pino Market

The kitchen of Teresita has been very useful for the crew that likes to prepare their food.

Mazatlan, Sinaloa.- In each of the tourist cruise arrivals to Mazatlan, the kitchen of the business ‘Teresita’, in the Mercado Pino Suárez becomes the space where you can try international food.

In it, small groups of 40 crew members of the vessels invest about 2,000 pesos to prepare Filipino and Asian dishes.

These days the cruise ships come, they have reached 80 or 90 people here with me. They are different groups, which give a single meal, according to their custom. Teresa Preciado, owner of the place.

 

Crew members of the Grand Princess cruise, in each visit they take a kitchen of the Pino Suarez Market to prepare their food.

It is on the second floor of the José María Pino Suárez Market, where the crew of the shipping lines that visit the port on their journey through the Pacific Ocean.

In this kitchen, as well as in two more businesses of the same line, they are offered affordable prices in fruit or spice ingredients, as happened with the guests of the Grand Princess cruise, on Sunday.

Seafood is preferred and they spend about 500 pesos in fish, in shrimp up to 400 pesos and in crabs up to 600 pesos.

“They cook three dishes in the groups, now they even came up with clams that they prepare with coconut milk, they are very characteristic ways of cooking where they visit us, which are the Philippines, Indonesia, India, and the United States,” he described.

It is fish, fish broth or shrimp and garlic mojo shrimp, are the most popular dishes that were observed prepared.

As for the charge for the use of this service, they are asked for three dollars or 50 pesos per person, where they are offered some ingredients such as tomatoes, onions, garlic, pepper, vinegar, oil, among others.

FACT

In a small kitchen of three by three meters, where up to four stoves are used, they can eat more than 40 people.

The time lapse in which you can find assets to these international chefs goes from 09:00 to 15:00, according to the itinerary that varies from one vessel to another.

“They are different groups that already know where things are, practically they take over like in their kitchen house and that makes us feel very happy to see them enjoying their food,” he said.

Source: El Sol De Mazatlan

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