The Mexican state of Sinaloa is between the Sea of Cortez and the Sierra Madres. Seafood abounds along the 640 km of Sinaloa’s coastline. The primary cities of the state are Mazatlán, Culiacán and Los Mochis.
Aguachile de Camarón Sinaloense
Camarones (shrimp or small prawns) are marinated in lime and chile, and served with cucumbers, onion, and cilantro.
camarones in a type of ceviche, Sinaloa-style
The ceviche-like prawns were served on a crisp tortilla. I really don’t like cucumbers so my tortilla is missing these obnoxious things and was super delicious! Yummy, especially skipping the cucumbers.
Prawn Tacos
Shrimp Albondigas Soup
- The tomatoes were charred, peeled and broken up to provide the sauce for the shrimp albondigas soup.
the plum tomatoes charred and peeled, and awaiting being broken up to provide the sauce
- The shrimp ‘albondigas‘ were added to the simmering sauce of tomato, garlic, onion and celery
shrimp albondigas (meatballs) are placed in the simmering tomato sauce
- the shrimp ‘albondigas‘ were plated.
plating the shrimp albondigas
This was the prettiest dish but I didn’t really like it. I felt that the delicate flavour of the shrimp was lost when mixed with maseca (special corn flour). I’m not fond of crab cakes either, and put this in the same category. I would probably have just added camarones pelados (peeled shrimp) into the soup, and skipped the carrots – I felt their flavour dominated the dish.
shrimp ‘albondigas’
Pork in Chile ‘Adobo’ Sauce
- the cubed pork was simmered in orange juice
the cubed pork is cooked in orange juice
- the ancho chiles were soaked, and then added to onion, garlic, oregano, cumin, pepper, vinegar plus reserved pork cooking liquid, and blended into an ‘adobo’ sauce for the pork.
the ancho chiles were soaked
- the pork was mixed with this blended chile ‘adobo’ sauce.
blended ‘adobo‘ chile sauce
- meanwhile we prepared the dough for the flour tortillas
preparing the dough for the flour tortilla
- after shaping the tortillas they were cooked on a comal.
cooking the tortilla on a ‘comal’
- pork in the chile ‘adobo’ sauce, garnished with cilantro and served with flour tortillas
Pork Adobo Sinaloa
Sinaloa-style ‘Bread Pudding’
- some of the ingredients for the Sinaloa-style feast included the plantain in front
the plantain out front is for the Sinaloa-style Bread Pudding
- Sinaloa-style ‘Bread Pudding‘ with slices of baguette, raw sugar syrup, raisins, prunes, plantain and asadero cheese
Bread Pudding
- close-up of Sinaloa-style ‘Bread Pudding.
close-up of the Bread Pudding
Chef Rossana, our Mexican Cooking Class instructor, is on Twitter: https://twitter.com/MiMetate
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