A FOOD TRADITION

Nayarit Cuisine

Nayarit cuisine combines Indigenous western Mexican foodways with the seafood traditions of the Pacific coast, especially around the Marismas Nacionales, San Blas, and Bahía de Banderas. Maize, beans, chiles, tomatoes, coconut, tropical fruit, shrimp, fish, and shellfish are common, with pork and poultry also important inland. Techniques include grilling or smoking seafood over wood, marinating fish and shellfish in citrus and chiles, preparing maize dough on a comal, and making brothy coastal stews. Pescado zarandeado, tlaxtihuille, and ceviche nayarita are representative examples. Nayarit shares coastal practices with Jalisco, Sinaloa, and Colima without being reducible to them.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.