By Conservatory of the Mexican Gastronomic Culture
Sol Rubín de la Borbolla
Barco camaronero (2020-11-04) by Jaime Félix PicoConservatory of the Mexican Gastronomic Culture
In the southern region of the state of Sinaloa and the northern part of the state of Nayarit, the production of estuary or aquaculture shrimp is one of the most important economic activities.<br>
Almejas chocolatas (2021-05-28) by Jaime Félix PicoConservatory of the Mexican Gastronomic Culture
There are archeological remains, especially of the Totorame people, which recount the use in the pre-Hispanic era of the different species of shellfish and fish from the region and the techniques of use and conservation.<br>
Arco Teacapan (2020-05-19) by Jaime Félix PicoConservatory of the Mexican Gastronomic Culture
In places like the port of Teacapán, in the state of Sinaloa, shrimp is sold fresh, frozen and dried.
Tap to explore
Teacapán, Sinaloa, is a town dedicated to fishing, mainly shrimp.
To dry out the shrimp, it must be salted, placed in a cloth bag and wrapped in palm or mangrove leaves, forming a sphere on which an ixtle net is woven directly, in order to be hung in a dry place. The size of these spheres varies from 500 grams to more than 20 kilos.<br>
This preservation technique allows the shrimp to aerate as it is dehydrated and dried out by the salt. It can last for many months without needing to be refrigerated.
Cocinero popular de Sinaloa (2021-03-13) by Jaime Félix PicoConservatory of the Mexican Gastronomic Culture
The cuisine of the region that uses this natural resource is extensive, with one of the most notable dishes being a shellfish cocktail with cucumber, red onion and drenched in hot shrimp broth
Artesanos sinaloenses exponen sus barcinas (2021-05-28) by Jaime Félix PicoConservatory of the Mexican Gastronomic Culture
Artisans such as Álvaro Maldonado Ramos from Escuinapa, Sinaloa, and Magdaleno Sánchez Rangel from Tecuala, Nayarit, continue to make these barcinas with the same techniques of hundreds of years ago, using the natural resources of the environment.
STORY: Sol Rubín de la Borbolla (CCGM)<br>PHOTOGRAPHS: Jaime Félix Pico (Delegate of the CCGM en Sinaloa)<br>PUBLISHING: Ana Gabriela de la Rosa Avitia (CCGM)
