Tixtihuil
Dish that shows the Indigenous contribution to Sinaloan gastronomic culture
Tixtihuil (2020-10-15) by MateriaSinaloa Science Center
Considered a "dish for the gods," it used to be eaten after long days of work to recharge. The recipe is a tradition, and is passed on from parent to child, conserving its traditional flavor as it is prepared as it was centuries ago.
It is made with fresh shrimp, corn masa ground in the metate, pasilla chili, water, oregano and salt. The combination brings out the flavors of each one of the ingredients that form part of it. It is accompanied by freshly made tortillas and lemon juice.
Tixtihuil was created by the Totorame people, an Indigenous group that inhabited the area around the town of Chiametlán, the cradle of fusion in Sinaloa.
Aguachile
The most representative dish of Sinaloa, a shellfish-based meal that celebrates the freshness and proximity of the ocean.
The origins of aguachile date back to the mountains of Sinaloa, where it was originally prepared with ground meat in boiling water, to which chiltepin chilis—characteristic of the region—were added to spice it up.
Aguachile (2020-10-15) by MateriaSinaloa Science Center
Over time, the recipe migrated to the coasts of Sinaloa where meat was quickly replaced with shrimp, which was seasoned with lime.
There are different ways to prepare Aguachile, and it may vary depending on the ingredients and salsas that you decide to add.
The traditional variety sticks closer to the original recipe and is prepared with water, chiltepin chili and raw shrimp. There is also red, green and black aguachile, prepared not only with raw shrimp, but also with cooked shrimp, octopus, clams and other shellfish.
Taco Gobernador
A contemporary creation of Sinaloan cuisine
Tacos Gobernador (2020-09-21) by MateriaSinaloa Science Center
Created in 1990 by a chef from the "Los Arcos" restaurant after a visit from the governor at the time, Francisco Labastida
The governor had commented on his love for the shrimp tacos prepared by his wife, so the chef decided to create a new dish for him.
They are prepared with shrimp machaca, fresh corn tortillas, cheese and salsa, always accompanied by lemon
After 30 years, it has become a very popular dish in both Sinaloa and other states of Mexico
Flautas
Typical Sinaloan dish
Flautas (2020-09-21) by MateriaSinaloa Science Center
It is a traditional dish of Mexican cuisine. Its name comes from its similarity to a flute.
It consists of a rolled corn tortilla filled with different ingredients, mainly shredded chicken or beef, though it can also be filled with cheese or potato
Enchiladas de suelo
Sinaloan dish, originally from Culiacán
Enchiladas de suelo (2020-09-21) by MateriaSinaloa Science Center
They are called "suelo" ("floor") enchiladas because women prepared them practically sitting on the floor
It is a recipe originally from Culiacán that can only be found today in traditional restaurants.
Enchiladas de suelo are not fried. Rather, the tortillas are drenched in a thick spicy sauce, filled with chorizo, covered with shredded cheese and topped with lettuce and onion
Although it has been designated as a cultural heritage of Sinaloa, it is considered to be an endangered dish
Suchi Culichi
The Sinaloan culture has taken to transforming all types of dishes, giving them a special touch and characteristic. One plate in particular is sushi, incorporating ingredients that gave it an unexpected twist
Sushi Culichi (2020-05-15) by MateriaSinaloa Science Center
When a Sinaloan thinks of sushi, the first image that comes to their mind is a baked dish, with beef, roasted onion, etc. Something unimaginable for the traditional dish. In addition, mayonnaise is added and it is topped with chipotle
Comunicación Educativa
Materia, El Museo del Centro de Ciencias de Sinaloa
https://www.ccs.edu.mx/somosmateria/
Investigación: Mariana López & Sheyla Soto
