For the restaurateurs of the port, Mazatlan gastronomy remains in the top three of the reasons why they prefer to vacation, either because of the immediacy of the protein from the sea on the table or because of its diversification, which ranges from the sand to a ranch
MAZATLAN. – The gastronomy of Mazatlán echoes worldwide thanks to the easy access to local ingredients, its proximity to the sea and the countryside, as well as its recipes that mix the pre-Hispanic past with colonial and contemporary elements.
Precisely, food is one of the main influences in the decisions of tourists to visit this destination, and its flavors are recommended by word of mouth, and are even recognized globally by culinary dictionaries and by the outstanding work of dozens of Sinaloan chefs.
According to the Larousse Mexico Cooking Dictionary, Sinaloa is known as “the granary of Mexico,” being one of the largest food producers in the country. This industry represents 12% of the state’s Gross Domestic Product, becoming the most important nationally in food processing.
At the national level, Sinaloa is also among the main producers of chickpeas, tomatoes, cucumbers, corn, tomatoes, green chiles, mangoes, potatoes, watermelons, beans, and sorghum. Thanks to its long coastline, it ranks first in the catch of skipjack, tuna, bonito, crab and shark, and second in the catch of sardines, mullet and shrimp.
The gastronomic influence as a tourist attraction
Rogelio Núñez Sosa, president of the National Gastronomic Council of Mazatlán, highlights that tourism cannot exist without the presence of gastronomy, since this is the starting point to enjoy other attractions of a place and is a hallmark of each region.
Without gastronomy, there is no tourism. They visit us mainly for the beaches, but secondly they do so for our gastronomy. What is the use of having a Magical Town without a gastronomic offer? Gastronomy is a fundamental part of development and tourist attraction. When you talk about gastronomy, you talk about economy. You have to take care of it and innovate, he declared.
When we think of Spain, we imagine a paella; in Italy, our minds fly to pizzas and pastas; in Japan, we think of sushi or ramen; even if we go to the United States, a hamburger comes to mind.
In Mexico, if you are in San Luis Potosí, you enjoy enchiladas potosinas; in Michoacán, try the famous Zamorano chongos; in Jalisco, you taste the traditional Torta ahogada; in Yucatan, you taste the cochinita pibil. And in Mazatlán, what do you think? Undoubtedly, the mind moves to the zarandeado fish, the ceviches and, above all, the aguachiles.
Although Mazatlán is known for its marine delicacies, it also has an important gastronomic influence related to the rural area, which makes it a destination of culinary variety. In its rural corridor, you can taste roasted meat, lamb barbecue, tomato sauce and many other products.
Pickled marlin? Marlin pate? Marlin a la mexicana? Empanadas… of marlin? With a single product, Mazatlan cuisine manages to transform flavors and offers a wide variety that both tourists and locals enjoy on the palate.
It is precisely the rural area that has managed to become an additional attraction to beach tourism in Mazatlán. Roberto Osuna Valdez, restauranteur in La Noria, highlighted that in the last three years this area has become a gastronomic corridor with “ranch” food, attracting tourists and giving them one more reason to stay in Mazatlán.
“The rural area has come to give Mazatlán a very good point in terms of tourism. In the last survey that was released, the beach was in first place, the boardwalk second, and gastronomy in third. Gastronomy is occupying a place close to number one every time.
Both international and national tourists, as well as regional tourists, decide to get up early on a Sunday, go out as a family by road and arrive at any of these rural restaurants to enjoy breakfast, take a walk through the town and then return to the hotel or to their homes.
Erick Mandujano Caro, president of the National Chamber of the Restaurant Industry and Seasoned Foods of Mazatlán, adds that the port has managed to maintain itself thanks to this, and its booming popularity and the tourism and real estate boom have attracted investment from high cuisine.
“The gastronomic sector has too much interference in the decision-making of tourists to come to visit Mazatlán… high cuisine spaces are beginning to open, something that goes beyond seafood, with popularity, together with the towns around Mazatlán. Who would think of going to a nearby town just for their restaurant?” he expressed.
Mazatlán as a Creative City by UNESCO
With the objective that the gastronomy of Mazatlán is recognized worldwide, a group of restaurateurs has come together and will work together to participate again in the call for Mazatlán as a Creative City by UNESCO.
Creative Cities is a network created by UNESCO in 2004, whose objective is to promote cooperation between cities that consider creativity as a strategic factor for development.
In Mexico, there are nine Creative Cities: Ensenada, Guadalajara, Morelia, Puebla, Querétaro, San Cristóbal de las Casas, Mexico City and Mérida.
Source: Punto
