Gastronomy of Los Mochis

The gastronomy in Los Mochis combines customs of the past with those of the present and offers a wide selection of saucers.

One of the most typical saucers in this city is the chilorio done based on meat of pig deshebrada in sauce of chiles and accompanied on tortillas of flour. The nasty beans also are one of the most traditional saucers and are prepared based on ground beans seasoned with lard and sausage, are served with cheese Chihuahua and jalapeños.

Considered one of the producing forts of seafood, the city also has an intimate culinary tradition that offers saucers as coctails of seafood, ceviche and shaken fish, which is prepared to the embers by vegetables. 

The traditional sweets in the city are basically the facts of milk; they emphasize the jamoncillo, the cookies of maize and the coricos. 

To go with your family, this city relies on a great variety of restaurants that they serve regional and Mexican specialities as El Molcajete, El Oasis, El Bucanero, El Farallón y El Leñador.

The saucers that you cannot get lost:

Frijoles puercos

Saucer based on ground beans, sausage, served 

with cheese Chihuahua and chiles jalapeños. 

Chilorio

Meat of pig deshebrada in sauce of chiles and accompanied on tortillas of flour.

Aguachile

Saucer prepared based on shrimps with cucumber, coriander,
 highland chili, lemon and purple onion,
 seasoned with salt and pepper and accompanied on toasts.

Tacuarines

Sweet creaking cookies, also known like "corico" in other regions of state of Sinaloa.