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.
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.
Shrimp Albondigas Soup
- The tomatoes were charred, peeled and broken up to provide the sauce for the shrimp albondigas soup.
- The shrimp ‘albondigas‘ were added to the simmering sauce of tomato, garlic, onion and celery
- the shrimp ‘albondigas‘ were plated.
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.
Pork in Chile ‘Adobo’ Sauce
- the cubed pork was simmered 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 pork was mixed with this blended chile ‘adobo’ sauce.
- meanwhile we prepared the dough for the flour tortillas
- after shaping the tortillas they were cooked on a comal.
- pork in the chile ‘adobo’ sauce, garnished with cilantro and served with flour tortillas
Sinaloa-style ‘Bread Pudding’
- some of the ingredients for the Sinaloa-style feast included the plantain in front
- Sinaloa-style ‘Bread Pudding‘ with slices of baguette, raw sugar syrup, raisins, prunes, plantain and asadero cheese
- close-up of Sinaloa-style ‘Bread Pudding.
Chef Rossana, our Mexican Cooking Class instructor, is on Twitter: https://twitter.com/MiMetate