chihuahua

Transcription

chihuahua

GASTRONOMIC ROUTE
THE MILLENNIAL
TARAHUMARAS
CHIHUAHUA AND SINALOA
CHIHUAHUA • CUISINE OF T WO WORLDS
S I N A L O A • TABLE OF THE GARDEN AND THE SEA
ROUTE RESOURCES
SYMBOLS
CHIHUAHUA
CUISINE OF TWO WORLDS
CUISINE OF TWO WORLDS / GASTRONOMIC ROUTE
WELCOME TO CHIHUAHUA
CUISINE OF T WO WORLDS
Geographic Location: In the northern region of the Mexican territory
Area: 247,087 km2.
Climate: 20 ºC (highest) – 17 ºC (lowest)
Population: 3,406,465 inhabitants
This Gastronomic Route visits the municipalities of
Chihuahua, Cuauhtémoc, Creel, Divisadero and Parral.
Rarámuris and Mennonites gathered within a same
territory, one of the biggest all across Mexico. From
here come the aromas of the nut and the apple, where
these accomplices got together to create diverse and
singular cuisines.
The color and aroma of the apple trees of the region of
Ciudad Cuauhtémoc and the slow dedicated process
of production of Mennonite cheese, take us to communities whose Dutch and German past teach us a life
lesson about the true value of work, delighting us with
a great delicacy: the wide range of handcrafted cheese
creations.
This revolutionary land produces and incites to taste
the best meat cuts from the entire Country, combined
with the vegetables harvested by the Rarámuris, runers of great endurance, fascinating natives who have
generated a cuisine based upon corn, fruit picking,
and animal hunting. These culinary wonders gather in
the impressive landscape of the Copper Canyon, the
waterfalls and the rivers that decorate the great majesty of the Tarahumara Sierra, inviting you to live the wild
smells and flavors that surround Chihuahua.
When visiting Chihuahua, you will cast the idea of
a dry and sandy place away, and you will fall in love
when you discover that its culture, history and gastronomy are the fruit of diversity, like the one on boar of
El Chepe, currently the sole passengers train in all the
Country. The railway will take you across the great canyons of the Sierra where you will admire the amazing
biodiversity that makes of Chihuahua a national pride.
CHIHUAHUA
CHIHUAHUA LANDSCAPE
MAP
CHIHUAHUA
ACTIVITIES AND PLACES OF INTEREST
GASTRONOMIC ACTIVITIES
TOURISTIC ATTRACTIONS
Chihuahua
1. Sotol factory
2. Municipal slaughterhouse
Chihuahua
1. Pancho Villa Museum
2. Government Palace
3. Museum of the Mexican Revolution War
4. Cathedral
5. Quinta Gameros
Ciudad Cuauhtémoc
1. Quesería Pampas
2. La Norteñita
3. Casa Doña Carolina Restaurant
Divisadero Barrancas
1. Rarámuri Night, Divisadero Barrancas Hotel and
Mansión Tarahumara Hotel
Creel
1. Zulma Almaya (rarámuri cook)
2. Handcrafted pizza preparation
3. Discada
Parral
1. La Gota De Miel sweets parlor
2. Preparation of Rayadas de Parral
Cuauhtémoc
1. Mennonite Museum
2. The House of Handcrafts
Bocoyná
1. Arareko Lake
2. Valle de los Hongos
3. Valle de las Ranas
Divisadero Barrancas:
1. Divisadero viewpoint
2. Funicular
TOURISTIC RESOURCES
PLACES TO VISIT
• Chihuahua Cathedral.....................................................................Av. Libertad, Zona Centro II, Chihuahua. Tel. (614) 410 3877
• Quinta Gameros . .................................................................................................. Paseo Bolívar núm. 401, Zona Centro, Chihuahua.
• Aqueduct ................................................................................................................................................... Av. Zarco esq. Calle 54, Chihuahua.
• Government Palace and its mural paintings..........................................................................Venustiano Carranza esq. Libertad,
Chihuahua. Tel. (614) 429 3461
• Valle de los Hongos and Valle de las Ranas .............................................................4 km away from the community of Creel
(the first kilometer is a state road and the rest are of dirt roads)
• Cascada de Basaseachi National Park.................................................................................. Ocampo, 274 km West of Chihuahua.
• Handcrafts market............................................................................................. Aldama 519 esq. Victoria, Zona Centro, Chihuahua.
M U SEU M S
• Mennonite Museum....................................................................... Approximately in km 10 Corredor Comercial Cuauhtémoc.
Business Hours: Monday to Saturday, from 9:00 am to 6:00 pm
• Pancho Villa Museum.............................................................................. Av. Universidad núm. 1309, Chihuahua. (614) 432 2200
Business Hours: Tuesday to Sunday, from 10:00 am to 5:00 pm
• Museum of the Mexican Revolution War...................................... Calle Décima núm. 3010, Col. Santa Rosa, Chihuahua.
Business Hours: From 9:00 am to 7:00 pm. Sundays from 9:00 am to 4:00 pm
CHIHUAHUA
• Museum of Tarahumara Culture ........................................................................................................................................................ Guachochi
Business Hours: Monday to Friday, from 10:00 am to 5:00 pm
SO M E T YPIC AL F E S T I VA LS
• Cheese Fair...............................................................................................................................................................................April, in Ciudad Juárez
• Festival of the Three Cultures ...................................................................................................................... May, in Ciudad Cuauhtémoc
• Mennonite Expo.......................................................................................................................................................August, in Ciudad Guerrero
• Apple Fair ........................................................................................................................................................October, in Ciudad Cuauhtémoc
• Mushroom Festival .........................................................................................................................................August 12 to15, in San Juanito
• Apple Symposium ................................................................................................................................November, in Ciudad Cuauhtémoc
GASTRONOMIC RESOURCES
BEEF MEAT
The beef meat produced in the North of Mexico has
a great quality and is prepared in many different characteristic cuts from the region, like arrachera, loins,
tips, sirloin, and loaded ribs, among others. Several
dishes are prepared with them, like machaca, machacado, discada and the typical carne asada.
APPLE AND PECAN NUT
Chihuahua is the main producer of two very important ingredients in Mexico: apple, which is harvested
in several varieties (green, yellow, red, striped, etc.)
and used to prepare different typical products and
dishes from the State like dried apple slices, roasted
apples, cookies, pies, tamales, teas, preserved products, and many more; an pecan nut, native from
Mexico, mainly used to prepare sweet dishes, desserts and beverages.
CHEESE
En Chihuahua se elaboran dos tipos de quesos tradicionales: Two type of cheeses are traditionally produced in Chihuahua:
Chihuahua or Mennonite cheese has a delicate flavor
and aroma, and a golden yellow color. It is prepared with cow milk and has a semi-hard and mature
paste. It is presented in flattened cylinders and is
very suitable for melting it. From distant Dutch and
German origins, the Mennonite community settled
in Chihuahua produces and distributes the famous
cheese that they call Chester, another characteristic
product of the gastronomy from Chihuahua.
Asadero cheese is a fresh product of threaded paste,
which is created with raw cow milk and has a great
capacity for melting. It is used to prepare quesadillas,
burritos, montados, chili pepper with cheese and
many more dishes.
GREEN, COLORADO AND PASADO CHILI PEPPERS
The native variety from the North is green chili pepper, of long shape and light green color. It is used
in rajas and included in soups and stews. When this
chili pepper ripens, it turns red and becomes colorado chili pepper, which is used to prepare salsas and
stews. Green chili pepper also becomes pasado chili
pepper when it is toasted, peeled off and left to dry.
To use it, it must be rehydrated in water, and it is used
to stuff or to include in soups and stews as well.
WHEAT FLOUR TORTILLAS
These tortillas are traditional in the North of Mexico,
where they represent every day’s bread. They are prepared with wheat flour and lard, and they have a soft
and thin texture.
CHIHUAHUA
MENNONITE OR ASADERO CHEESE
TYPICAL DISHES AND BEVERAGES
OSO BROTH
It is a broth prepared with catfish, colorado chili pepper, aromatic herbs, tomatoes, green tomatoes, and
vegetables, accompanied with lime. It is said that
during the building of La Boquilla dam, the workers
were constantly fed with this fish broth, and so, they
humorously began to call it “caldo odioso” (annoying
broth). Through time, and with the same humor, it
started to deform into “caldo de oso”, not related at all
to the bear (“oso” in Spanish), and not “annoying” at all,
as it has a great flavor.
BURRITOS
These are flour tortillas stuffed with machaca or
shredded meat, stewed with colorado chili pepper,
folded, and rolled to make a taco. A variant is burritos
montados, which are first stuffed with a layer of asadero cheese and then with the meat.
CHILI PEPPER WITH CHEESE
These are grilled green chili pepper rajas with onions
and tomatoes, which are prepared with cream and
Chihuahua cheese until it melts. They are eaten with
wheat flour tortillas.
CARNE ASADA
This is the typical way to cook meat in the North,
either, arrachera, loins, loaded ribs, sirloin or other
cut. The pieces are prepared natural or marinated in
oil with oregano, laurel and beer, to then grill it over
mezquite firewood.
DISCADA
They are beef loin tips fried with bell pepper, onions,
bacon, chorizo, and finished with beer. The name and
peculiarity of this dish is that it is prepared in a traditional utensil of the northern cuisine called disc. In
old times, a worn out disc from the plow was used,
which is a piece of thick metal with a slight depression in the middle where several meals are fried and
prepared.
RAYADAS DE PARRAL
This is a sweet bread of round shape with a white
stripe (“raya” in Spanish) across it. It is prepared with
wheat and bran flours, piloncillo and aniseed.
SOTOL
It is a type of mezcal, marked with Designation of
Origin, prepared from the pines or hearts of the sereque or yellow maguey, which are roasted in ground
ovens to then mash them and let them ferment. The
fermented juice is distilled and then sotol is obtained.
It is drunk straight in any of its three variants (white,
rested or aged).
CHIHUAHUA
SALSA TRADICIONAL © CPTM 7 Foto: Ricardo Espinosa - reo
SERVICES OFFER
PREMIUM HOTELS IN CHIHUAHUA
FAMILY HOTELS IN CHIHUAHUA
Soberano
Barranca del Cobre núm. 3211,
Fracc. Barrancas,
Chihuahua, Chihuahua. CP 31125
(614) 4292 929 / (614) 4292 916
www.hotelsoberano.com
Fiesta Inn
Boulevard Ortiz Mena núm. 2801,
Col. Quintas del Sol, Chihuahua,
Chihuahua. CP 31250
(614) 4290 100 www.fiestainn.com/es/mxchihuahua/hotel-chihuahua
Wingate
Sierra de la Campana núm. 3701,
Fraccionamiento Comercial Vistas del Sol,
(614) 1803 030
www.wingatechihuahua.com.mx
Holiday Inn Express
Av. Cristóbal Colon núm.11390,
Complejo Industrial,
(614) 4422 200
www.hiexpress.com/chihuahua-ex
Holiday Inn Suites
Calle J. Escudero núm. 702,
Col. San Felipe,
(614) 43 9000
suites@holidayChihuahua.net
Mirador
Av. Universidad núm. 1309,
(614) 4322 200
www.bestwesternmirador.com
Palacio del Sol
Independencia núm.116-3, Centro,
(614) 4123 456 www.hotelpalaciodelsol.com
Sicomoro
Blvd. Antonio Ortiz Mena núm. 411,
(614) 2142 500
www.sicomoro.com
Microtel
Periférico de la Juventud núm. 3304,
Col. La Salle, Chihuahua, CP 31250
(614) 4322 525
www.microtelinn.com.mx
CHIHUAHUA
Casa Grande
Av. Tecnológico núm. 4702, Col. Granjas,
(614) 4394 444
www.hcg.com.mx
Ramada Encore
Periférico de la Juventud núm. 5700-3,
Col. Saucito, Chihuahua, Chihuahua.
(614) 4429 090
www.ramadaencorechihuahua.com
Quality Inn
Victoria núm.409, Centro,
(614) 4399 000
www.qualityinnchihuahua.com
Ibis
Av. Benito Juárez García núm. 3115,
Centro, Chihuahua, Chihuahua. CP 31000
(614) 2015 100
www.ibishotel.com
La Calesa
Av. Juárez núm.3300, Centro, Chihuahua.
(614) 4160 222
www.lacalesa.com.mx
Olea
Av. de la Empresa núm. 3110-9,
Hacienda Santa Fe, Chihuahua. CP 31236
(614) 4302 184
carlos@restaurantolea.com
El Retablo
Lateral Periférico Ortiz Mena núm.1810,
Sicomoro, Chihuahua. CP 31205
(614) 4160 408
El Quintal
Periférico de la Juventud núm. 6511,
Chihuahua.
(614) 5415 454 / (614) 5415 455
www.elquintal.com.mx
FAMILY RESTAURANTS IN CHIHUAHUA
PREMIUM RESTAURANTS
IN CHIHUAHUA
La Casona
Aldama y Ocampo núm. 430,
Centro, Chihuahua. CP 31000
(614) 4102 051
www.casona.com.mx
Los Mezquites
Av. Cuauhtémoc núm. 2009,
Chihuahua.
(614) 4116 699 www.losmezquites.com.mx
SERVICES OFFER
Mesón de Catedral
Victoria núm. 200, 2° piso,
Centro, Chihuahua.
(614) 4101 550
mesondecatedral@hotmail.com
Casa Doña Carolina
Arte& Gourmet
Huerta El Charco del Burro,
Col. 10 de mayo, Guerrero.
(614) 4151 199
www.hoteldivisadero.com
PREMIUM AND FAMILY
HOTELS IN CUAUHTEMOC
PREMIUM AND FAMILY HOTELS IN CREEL
Tarahumara Inn
Allende núm. 373 entre 3ª y 5ª,
Centro, Cuauhtémoc. CP 31500
(625) 5811 919
www.tarahumarainn.com
PREMIUM AND FAMILY
RESTAURANTS IN CUAUHTEMOC
Búfalo Km. 2 de la Carretera a la Junta,
Col. Esperanza,
Cuauhtémoc. CP 31527
(625) 581 5690
rtabuhe@hotmail.com
Los Arcos
Km 2 de la Carretera a la Junta,
Cuauhtémoc
(625) 5811 578
pizzerialosarcos@gmail.com
Quinta Misión Eco-Hotel
Av. López Mateos s/n, Estación Creel,
Bocoyná, Chihuahua. CP 33200
(635) 5923 600
www.quintamision.com
Best Western Lodge Creel
Av. Adolfo López Mateos núm. 61,
(635) 4560 707
www.thelodgeatcreel.com
Villa Mexicana
Adolfo López Mateos s/n,
(614) 4217 088
www.vmcoppercanyon.com
Parador de La Montaña
Av. López Mateos núm. 44,
(635) 4560 085
www.hotelparadorcreel.com
CHIHUAHUA
PREMIUM AND FAMILY
RESTAURANTS IN CREEL
Las Vigas
Av. Adolfo López Mateos núm. 61
Bocoyná. CP 33200
(635) 4560 071
PREMIUM AND FAMILY
HOTELS IN DIVISADERO
Ferrocarril Chihuahua al Pacifico,
Km 622, Bocoyná, Chihuahua. CP 33201
(614) 4151 199 www.hoteldivisadero.com
Mansión Tarahumara
Av. Juárez núm. 1602 - A, Barrancas
del Cobre, Chihuahua. CP 31000
(614) 4154 721/ (635) 5783 030
www.hotelmansiontarahumara.com.mx/es/index.html
PREMIUM AND FAMILY
RESTAURANTS IN DIVISADERO
Mansión Tarahumara
Av. Juárez 1602 - A, Barrancas del
Cobre, Chihuahua. CP 31000 (614) 4154 721
www.hotelmansiontarahumara.com.mx/es/index.html
Ferrocarril Chihuahua al Pacifico, km 622,
PREMIUM AND FAMILY
HOTELS IN PARRAL
Howard Johnson Periférico Sur y Libramiento Carretera
a Durango-Cerro Blanco,
Hidalgo del Parral, Chihuahua.
(627) 5235 590 www.hojo.com
Adriana
Calle Colegio núm.2, Hidalgo del
Parral, Chihuahua. CP 33800
(627) 5222 570
www.hoteladriana.mx
PREMIUM AND FAMILY
RESTAURANTS IN PARRAL
Los Pinos
Km. 4 de la Carretera a Santa Bárbara s/n,
Hidalgo del Parral, CP 33826
(627) 5229 992
jaime.lerma2@hotmail.com
Morelos
Plazuela Morelos núm. 22,
Centro, Hidalgo del Parral,
(627) 5226 030
restauran.morelos@hotmail.com
ACTIVITIES OF THE ROUTE
Here starts the fascinating trip around Chihuahua, a
State with spectacular corners and natural spaces,
beautiful cities and charming towns, as well as an
eccentric selection of the most traditional recipes.
We will begin in the capital where we will enjoy the
famous cuts of the best meat from the State, at one
of the many local restaurants. We will also know its
Cathedral, its aqueduct, the mural paintings of the
Government Palace, The House of Handcrafts and its
museums of the Mexican revolution War and Pancho
Villa’s.
In the municipalities of Creel and Divisadero, we can
prepare handcrafted pizza and a delicious traditional
discada inside the gastronomic workshop that the
Best Western Lodge at Creel Hotel offers. This is the
region of the millennial Rarámuri culture, wrongly called Tarahumara, When arriving to this zone, we will be
able to share their lifestyle and understand their respect and love for nature, tasting their unique gastronomy, listening to their music, watching their typical
dances, and appreciating this unmatchable indigenous culture.
Our next destination is Cuauhtémoc, the cradle of
the greatest apple production. We will be received in
La Norteñita to learn about the production, care and
merchandising of this fruit, as well as tasting their products, without forgetting that November is the date of
an Apple Symposium.
We will continue our gastronomic trip in Hidalgo del
Parral, where we will delight with three characteristic
culinary products of this forest region: Doña Cuca enchiladas, the famous bread called Rayadas, which we
will be able to prepare ourselves, and the recognized
regional sweets.
The Mennonite community, creator of the cheese
that carries its name, is settled in this municipality. We will be around its inhabitants to learn better
about their history and the products they create. We
will participate in the processing of this famous dairy
product, and complete our visit with a stop at the
Mennonite Museum. During August, we can attend
the Mennonite Expo, or wait until May, and participate
in the Festival of the Three Cultures.
Finally, we cannot forget that Chihuahua is known
for its exquisite meat cuts and high quality stockbreeding, so we will visit a municipal slaughterhouse
where we an learn about the details surrounding the
production of this highly appreciated ingredient used
in the northern cuisine.
CHIHUAHUA
MENNONITE WOMAN © CPTM 7 Foto: Ricardo Espinosa - reo
RARÁMURI GIRL
COYAMITO SOTOL
Sotol is a distilled from a plant of the same
name, which grows in the North of Mexico,
New Mexico, and West of Texas. It is known
as the beverage of the State of Chihuahua
and produced in a similar way to that of the
mezcales from the central region of Mexico.
In this factory, we will watch the process of
production of handcrafted stool, as well as
taste the beverage.
Rancho El Jagüey
Km. 22.5, Carretera Chihuahua-Aldama,
Aldama, Chihuahua.CP 32910
(614) 4511 954
Contact: Blanca Bejarano de Mendoza
concepcion.mendoza@hotmail.com
MUNICIPAL SLAUGHTERHOUSE
The proper, human and hygienic handle
of cattle is important in the process before and during its slaughter. Here, you can
know the way in which the animals are treated before they are slaughtered, how they
are prepared for it, the utensils used for it,
and the details of the process.
Calle 57 y Lombardo Toledano s/n.,
Chihuahua, Chihuahua.
(614) 4465 532
Contact: Juan Trinidad Marta Delgado
jmartad@hotmail.com
LA NORTEÑITA
Grupo La Norteñita is a company founded
by Mr. Salvador Corral Piñón, and located
in Ciudad Cuauhtémoc where the weather,
altitude and latitude produce a sweeter
and juicier apple. The company is dedicated mainly to the production of fruits, consolidated as the main producer of apple in
Mexico and with an important participation
in the international markets.
Km 98.5 de la Carretera ChihuahuaCuauhtémoc s/n. Col. Real del Monte,
Cuauhtémoc, Chihuahua. CP 31552
(625) 5902 501
www.grupolanortenita.com
Contact: Sandra Luz Olea
sandraolea@gpoln.com
CASA DOÑA CAROLINA RESTAURANT
It is the only restaurant settled inside a colonial style house in the middle of apple tree
fields, specialized in dishes of high Mexican
cuisine prepared with apples, where we will
be able to see the orchards, the picking,
and buying several products prepared with
this fruit.
Huerta El Charco del Burro,
Col. 10 de mayo,
Ciudad Guerrero, Chihuahua.
(614) 4151 199
www.hoteldivisadero.com
Contact: Ivonne Sandoval
ivonnesandoval@hoteldivisadero.com
CHIHUAHUA
QUESERÍA PAMPAS
ZULMA ALMANZA LOYA
LA NORTEÑITA
CASA DOÑA CAROLINA RESTAURANT
QUESERÍA PAMPAS
In 1921, a group of Mennonite settlers
from Canada established in this State, dedicating to agriculture, fruit growing and
stockbreeding, including the production
of cheese. The production of this dairy
product in Chihuahua reaches between 50
and 60 daily tons of Chester, Mennonite or
Chihuahua cheese. Quesería Pampas, with
over 60 years in this activity, collects the
milk which thousands of families milk inside
the community, producing incomes, and
employing 20 more people in the process
of production of the traditional Mennonite
Pampas brand cheese.
Soc. Coop. Bajío de Abajo, S.C.L. Campo
Menonita núm.1-b, Apdo. Postal 195, Cd.
Cuauhtémoc, Chihuahua.
(625) 5831 731 / (625) 5831 812
www.quesopampas.com
Contact: Johan Guenther
scbajio@quesopampas.com
RAYADAS DE PARRAL PREPARATION
At La Parralense bakery, the preparation of
this bread follows the ancient methods of
the original recipe. In this workshop, we will
be able to learn the technique to produce this
traditional bread from Chihuahua.Calle Rayo
13 Hidalgo del Parral, Chihuahua. CP 33800
(627) 5232 110
Contact: José Guadalupe Ochoa
HANDCRAFTED PIZZA PREPARATION
In the gastronomic workshop of the Best
Western Lodge Hotel at Creel Hotel, you will
be able to prepare an exquisite pizza with
typical ingredients of the region, especially
with the Mennonite cheeses as well as cold
meat re-known for their great flavor. This
happens every day at 5:00 pm.
(635) 4560 707
Contact: Juan Manuel Vilchis
gerencia@thelodgeatcreel.com
CHIHUAHUA STYLE DISCADA
In the garden of the Best Western Lodge at
Creel Hotel, you will be able to enjoy a delicious charbroiled discada from Chihuahua,
prepared according to the tradition with
bacon, ham, chorizo, chopped onions, jalapeño chili pepper, tomatoes and the best
meat cuts of the State.
(635) 4560 707
Contact: Juan Manuel Vilchis
gerencia@thelodgeatcreel.com
CHIHUAHUA
MANSIÓN TARAHUMARA HOTEL
DIVISADERO BARRANCAS HOTEL
DIVISADERO BARRANCAS HOTEL
Divisadero barracas offers a night to show
the gastronomic products of the Raramuri
people, the “men with winged feet or good
runners. The members of this indigenous
community prepare tonari, a beef broth
with spices from the Sierra, the tesgüino, a
fermented corn beverage, tamales, chacales or stewed tender corn kernels, and tortillas during fests season. They also harvest
quelites, mushrooms, corn and beans. In
this activity, there will be a tasting besides
a show with folkloric dances of the community. Km 622 del Ferrocarril Chihuahua al
Pacifico, Bocoyná, Chihuahua.CP 33201
Contact: Lic. Ivonne Sandoval
ivonnesandoval@hoteldivisadero.com
MANSIÓN
TARAHUMARA
HOTEL
(RARAMURI NIGHT)
People from all over the world have come to
live the fabulous experience of being in the
Western Sierra Madre and know the mysterious Raramuri people, “men of winged
feet or good runners”. During the Raramuri
Night of the Mansión Tarahumara Hotel,
you will watch a display and tasting of the
gastronomic products from the communities of this ethnic group, as well as a show to
admire the dances they dedicate to the sun,
the moon and the stars, ancient gods that
watch over them. Accompanied by a flute,
violin, guitar and drum, they represent the
night sky in their choreographies.
Av. Juárez núm.1602 - A
Barrancas del Cobre, Chihuahua.CP 31000
(614) 4154 721/ (635) 5783 030
www.hotelmansiontarahumara.com
Contact: Ivonne Barriga
mansion.relacionespublicas@prodigy.net.mx
LA GOTA DE MIEL SWEETS PARLOR
Here, we will enjoy the best typical sweets
of the State, like jamoncillo, milk sweets and
nut sweets, handcrafted since 1932. They
are mainly produced with milk and pecan
nuts and have no preservatives, so they
keep their original flavor.
Av. 20 de Noviembre núm. 51, Centro,
Hidalgo del Parral, Chihuahua.
(627)5221 217
Contact: Dirección de Fomento Económico
Municipio de Parral, Chihuahua.
(627) 5257 740
CHIHUAHUA
WALNUT SWEET
Parral is one of the main producers of walnut and oak in Mexico. There are even records from 1920 of a plantation of creole
oaks in the area. In this activity, we will be
able to taste dishes prepared with walnuts
as well as buying typical sweets from the
region.
Prior reservation is required
Valle de Allende, Chihuahua,
(628) 5460 462
Contact: Teresa Villanueva
Contact Sectur: Ibania García Ramírez
pioblue-84@hotmail.com
QUINCE ATE AND TYPICAL SWEETS
Valle de Allende and Aldama are regions of
Chihuahua that traditionally produce quince, as well as sweets like jams and cajeta
prepared with it. Cajeta, known in the rest
of the Country as ate, is by cooking the pulp
of the quince with great amounts of sugar
to obtain a sweet block that can be cut to
accompany or stuff several culinary preparations. This recipe is usually handcrafted.
Prior Reservation is required
Valle de Allende, Chihuahua
(627) 117 3180
Contact: Margarita García de Medina
Contact Sectur: Ibania García Ramirez
pioblue-84@hotmail.com
TRAIN CHEPE
CHIHUAHUA
PHONE NUMBERS OF INTEREST
Secretary of Tourism of the State.............................. (614) 429 3421
Mexican Red Cross................................................................................065
Emergencies............................................................................................066
Police Department................................................................................060
Green Angels..........................................................................................078
SINALOA
TABLE OF THE GARDEN AND THE SEA
TABLE OF THE GARDEN AND THE SEA / GASTRONOMIC ROUTE
WELCOME TO SINALOA
TABLE OF THE GARDEN AND THE SEA
Geographic Location: In the Northwest of the Country
Area: 58,328 km2
Climate: 10.5 ºC (highest) - 36 ºC (lowest)
Population: 2,767,761 inhabitants
This Gastronomic Route covers the municipalities of
El Fuerte, Los Mochis, Culiacán, Cosalá and Mazatlán
Talking about Sinaloa is talking about love and respect for traditions, it is falling in love with its beaches,
feeling at home through the warm hospitality of its
inhabitants, it means visiting their vast fields that produce and supply the entire nation, justifying their nickname: “the barn of Mexico”.
This is Sinaloa, an abundant territory, rich in products
from the sea and the earth, like vegetables, fruits,
meat, fish, and more. It means love for the products
obtained, it means union between the producer and
the entrepreneur, a state where you will come with
full pockets, a destination that you just cannot miss.
Sinaloa is tradition, culture, history, it is the place where the immensity of the sea merges with the high
mountains and vast fields that coexist with technology and industry, whose joined forces have developed
one of the most powerful economies in the Country.
MAZATLÁN
SINALOA
SQUID © CPTM 7 Foto: Ricardo Espinosa - reo
MAP
SINALOA
ACTIVITIES AND PLACES OF INTEREST
TOURISTIC ATTRACTIONS
El Fuerte
1. Visitors Center
2. El Pochotal
Mazatlán
1. Machado Square
2. Historic Center of Mazatlán
3. Archeology Museum
4. Mazatlán Aquarium
5. De la Piedra Island
Los Mochis
1. Ingenio Azucarero
2. Yoreme people
3. Culinary Institute of the Northwest
4. Casa Elina
Cosalá
1. Papaya preserved products
Culiacán
1. Campos Leyson
2. Bacurimi gastronomic corridor
3. Los Arcos seafood production plant
Mazatlán
1. Fish market
2. Pinsa
3. Café El Marino
4. Veraneando
5. Cocomex
6. Onilikan
Los Mochis
1. El Farallón Island
2. Maviri Beach (Topolobampo)
3. El Fuerte Museum
4. Bats cave (Topolobampo)
5. Sinaloa Park
Culiacán
1. Botanical garden
2. Revolución Park
3. Regional Museum
4. El Pitón
Cosalá
1. Balnearios
El Fuerte
1. The Montesclaros Fortress
2. Municipal Museum of Tehueco
TOURISTIC RESOURCES
PLACES TO VISIT
• Machado Square ................................................................................................. Av. Benito Juárez esquina Gabriel Leyva, Mazatlán
• Farallón Island.......................................27 km sea inside from Los Mochis Port, where you can rent fast and light boats
• Botanical Garden...................................................................................................................................................................... Los Mochis, Ahome
• Maviri Beach................................................................ 6 km away from Topolobampo Port and 20 minutes from Los Mochis.
• Historic Center of Mazatlán........................................................................................................................................................................ Mazatlán
• Revolución Park..................................................................................Francisco Villa, Primer Cuadro, Culiacán de Rosales, Sinaloa
M U SEU M S
• Archeology Museum........................................................................................Sixto Osuna núm. 76, Mazatlán. Tel. (669) 985 3502.
Business Hours: Tuesday to Sunday, from 10:00 am to 6:00 pm
• Regional Museum of Valle del Fuerte.................... Antonio Rosales y Álvaro Obregón s/n, Centro, El Fuerte, Ahome.
Tel. (668) 812 4692.
Business Hours: Monday to Friday, from 9:00 am to 3:00 pm, and from 5:00 pm to 8:00 pm.
Saturdays from 10:00 am to 5:00 pm.
• Regional museum..................................................................................................................................................Rafael Buelna esq. Guerrero,
Centro Cívico Constitución, Centro, Culiacán. Tel. (667) 715 5541
Business Hours: Tuesday to Saturday, from 9:30 am to 5:00 pm.
Sunday from 10:00 am to 2:00 pm. Free admission.
SINALOA
SO M E T YPIC AL F E S T I VA LS
• Carnival....................................................................................................................................................................................... February, in Mazatlán
• New Year’s Dance.....................................................................................................................................................................January, in El Fuerte
• Stockbreeding Fair..............................................................November 18 to December 5, no fixed date, in Culiacán, Sinaloa.
• Navy Day................................................................................................................................................... May, in Ahome; June 19, in Culiacán
• Festival of the Naval Officer........................................................................June in the beaches of Teacapan, Mazatlán, Sinaloa.
SHRIMP
Shrimp is one of the most important ingredients in the
gastronomy of Sinaloa. Nowadays, the State is the greatest shrimp producer of the Country, as it has a great
amount of shrimp farms of high-level production. In
the region, shrimps are eaten natural, dry or smoked,
in ceviches, aguachiles, cocktails, empanadas, tamales,
meatballs and many more preparations.
TOMATO
Tomato is a native fruit from Mexico, essential in the cuisine of all the Country to prepare salsas or stews. There
are many types of tomato, like red, yellow, brown, of
long, round, striped or pear-like shape, big, medium or
small sized like miltomates. Nowadays, Sinaloa is one of
the main producers and exporters of tomato in Mexico.
MARLIN
Also called sailfish, it has a big size and a strong colored
and flavored flesh. It is a common prey in sports fishing,
and its meat is mush used in the gastronomy of Sinaloa.
It is prepared in machaca, smoked, in pescadillas, empanadas, tostadas and chilorio.
TYPICAL DISHES AND BEVERAGES
AGUACHILE
It is prepared with raw shrimps cut open in butterfly
and cooked with lime juice, adding ground serrano chili
pepper, purple onion and sliced cucumber. It is usually
eaten with tostadas.
PESCADILLAS
These are dobladas made from corn tortillas and stuffed
with smoked marlin and then fried until they are golden.
CEVICHE
It is raw fish, cooked with lime juice and adding chopped tomatoes, onions, serrano chili pepper, cilantro and
cucumber. It is usually eaten with tostadas.
TAMALES
From the many traditional tamales of Sinaloa, these two
stand out:
Barbones tamales are made with corn masa and wrapped in totomoxtle leaves (dry corn leaves). They are
stuffed with guajillo and ancho chili peppers salsa, and
fresh whole shrimps, with heads and whiskers, therefore their name and look when opened (“barbas” means
“whiskers” in English).
Nixcocos or colorados tamales are made with corn
masa. They can be natural or prepared with colache or
SINALOA
SHRIMP
BASS
PACÍFICO BREWERY
quelites. The characteristic of these tamales is that hey
have a red color, as Brazilian timber tree is placed in the
steamer to add color while they are being cooked.
CHILORIO
This stew is made with shredded pork meat soaked in
adobo (spiced sauce) made from pasilla or ancho chili
peppers, spices, orange juice and vinegar. It is served in
tacos, and can also be prepared with abalone, fish, poultry and other meats.
COLACHE
This stew is prepared with chopped squash, onions,
green chili pepper and panocha (piloncillo), which adds
a sweet touch to it. It is usually eaten as a garnish or to
stew tamales.
ASADO DE PLAZA
This dish is prepared with fried beef pork, accompanied
with potatoes, carrots, chayote and cooked cabbage.
It is soaked in tomato sauce and decorated with cured
purple meat, lettuce and cream. It is very common in
diners, eaten with tortillas and spicy hot salsa.
ENCHILADAS DEL SUELO
These are corn tortillas dipped in colorado chili pepper
sauce and fried, topping it with squash in vinegar and
chorizo, and decorating them with lettuce, cucumber,
radishes, cured purple onion and cheese. Finally, they
are seasoned with lime juice.
CORICOS
They are corn flour crackers with the shape of a doughnut, very classic in the region. In Culiacán, they are called
tacuarines, after the train known as “Tacuarinero”, which
the women of this city used to ride to sell their coricos
when it stopped by.
WOMAN’S BREAD
This type of round flat bread is stuffed with different
ingredients like panela (piloncillo), pumpkin sweet, or
cajeta, and is usually sold by the side of the roads and
highways.
TEJUINO
It is a refreshing beverage of low alcoholic content, prepared with new fermented corn. It is drunk with salt, chili
pepper and lime at will. There are two types of tejuino:
the white one, which is natural, and the dark one, which
is prepared with panela (piloncillo). This is an original
Wirrarika (Huichol) beverage.
PACÍFICO BEER
Since 1900, Pacífico beer is produced in Mazatlán, becoming a symbol o the State of Sinaloa. It is a light pilsener beer, fresh, of light and bright gold color, with a
good body and character, and that offers a slight aroma
to malt and hop, which are combined with a fine bitter
flavor.
SINALOA
ASADO DE PLAZA
CEVICHE
SERVICES OFFER
PREMIUM HOTELS IN EL FUERTE
PREMIUM RESTAURANTS IN EL FUERTE
Posada del Hidalgo
Hidalgo núm.101, Centro,
El Fuerte, Sinaloa. CP 81820
(698) 8931 194
www.hotelposadadelhidalgo.com
Posada del Hidalgo
Hidalgo núm.101,
Centro, El Fuerte. CP 81820
(698) 8931 194
www.hotelposadadelhidalgo.com/es/
Torres del Fuerte
Rodolfo G. Robles núm.102,
El Fuerte, Sinaloa. CP 81820
(698) 8931 975 / (698) 8931 974
www.hotelestorres.com
Paseo de Las Aves
Camino a la Galera s/n,
El Fuerte, CP 81820
(698) 8601 861
paseodelasaves@hotmail.com
Hacienda Palma Sola
Km. 1 de la Carretera El Fuerte – Carrizo,
El Fuerte, Sinaloa.
(698) 8931 940
www.hotelhaciendapalmasola.com
hhpalmasola@hotmail.com
Mesón del General
Benito Juárez núm. 202,
Centro, El Fuerte.
(698) 8930 260
www.elmesondelgeneral.com
Lariza
Ángel Flores núm. 521,
El Fuerte, CP 81820
(698) 104 8121
www.elfuerte.com.mx/empresa/lariza/restaurant_lariza.htm
El Fuerte
Montesclaros núm.37,
El Fuerte, Sinaloa
.
(698) 8930 226
www.hotelelfuerte.com.mx
hotelfte@prodigy.net.mx
El Río
Carretera El Fuerte-Choix
El Fuerte, CP 81820
(698) 1047 899
SINALOA
PREMIUM HOTELS IN LOS MOCHIS
Best Western
Av. Álvaro Obregón núm. 691 Pte.,
Los Mochis, Ahome, Sinaloa. CP 81200
(668) 8163 000
www.bestwestern.com.mx
Plaza Inn
Av. Gabriel Leyva núm. 405 Nte.,
Centro, Los Mochis, Ahome,
Sinaloa. CP 81200
(668) 8160 800
www.plazainnhotel.com.mx
Santa Anita
Leyva e Hidalgo s/n,
Centro, Los Mochis, Ahome,
Sinaloa. CP 81200
(668) 8167 046
www.santaanitahotel.com
reservaciones@hotelesbalderrama.com
City Express
Blvd. Centenario núm.1135,
Col. Las Delicias,
Los Mochis, Ahome, Sinaloa. CP 81277
(668) 8169 800
www.hotelescity.com
celmm.ventas@cityexpress.com.mx
Corintios
Av. Álvaro Obregón núm.580 Pte.,
Centro, Los Mochis, Ahome, Sinaloa.CP 81200
(668) 8182 300
www.hotelcorintios.com
reservaciones@hotelcorintios.com
Taj- Mahal
Av. Álvaro Obregón núm. 400 Ote.,
Los Mochis, Ahome, Sinaloa.
(668) 8187 095
www.hoteltaj-mahal.com
reservaciones@hoteltaj-mahal.com
PREMIUM RESTAURANTS
IN LOS MOCHIS
El Farallón
Centro, Los Mochis, Ahome
(668) 812 1428 / (668) 812 1273
www.farallon.com.mx
Cazadores Steak’s
Lázaro Cárdenas núm. 317 Pte.,
Ahome, Los Mochis. CP 81200
(668) 8128 695
Mr. Owens (Hotel Plaza Inn)
Av. Gabriel Leyva núm. 405 Nte.,
Centro, Ahome, Los Mochis. CP 81200
(668) 8160 800 www.plazainnhotel.com.mx
SERVICES OFFER
Santa Anita
Leyva e Hidalgo s/n,
Centro, Los Mochis, Ahome. CP 81200
(668) 8167 046
www.santaanitahotel.com
reservaciones@hotelesbalderrama.com
La Isla
Domicilio conocido s/n. El Maviri-Topolobampo,
frente a la sindicatura de Topolobampo,
Topolobampo, Ahome. CP 81370
(668) 1448 468
laislarestaurant@hotmail.com
El Rajá (Hotel Taj-Mahal)
Av. Álvaro Obregón núm. 400 Ote.,
Los Mochis, Ahome.
(668) 8187 095
www.hoteltaj-mahal.com
reservaciones@hoteltaj-mahal.com
La Molienda (Hotel Best Western)
Los Mochis, Ahome. CP 81200
(668) 8163 000
www.bestwestern.com.mx
Palatium (Corintios Hotel)
Centro, Los Mochis, Ahome. CP 81200
(668) 8182 300
www.hotelcorintios.com
reservaciones@hotelcorintios.com
PREMIUM HOTELS IN COSALÁ
Quinta Minera
Miguel Hidalgo núm. 92,
entre Rosales y Arroyo Grande,
Cosalá, Sinaloa. CP 80700
(696) 9650 170 www.hotel-quintaminera.com
Real del Conde
Calle Rosales núm. 6,
Centro, Cosalá, Sinaloa.
(696) 9650 006
hotelrealdelconde@hotmail.com
PREMIUM RESTAURANTS IN COSALÁ
Sazón Real Doña Tichi
Hidalgo núm. 64,
Centro, Cosalá. CP 80700
(696) 9650 174
sanate_8@hotmail.com
El Portal de los Mineros
Miguel Hidalgo núm. 92,
entre Rosales y Arroyo Grande,
Cosalá. CP 80700
(696) 9650 170 www.hotel-quintaminera.com
SINALOA
El Merendero
Arteaga núm. 5,
Centro, Cosalá. CP 80700
(696) 9650 236 restaurantmerendero@hotmail.com
PREMIUM HOTELS IN CULIACÁN
PREMIUM RESTAURANTS IN CULIACÁN
Cayena
Blvd. José Diego Valadés, Desarrollo Urbano
Tres Ríos, Culiacán CP 80027
(667) 7157 673
www.cayenna.com.mx
Lucerna
Blvd. Diego Valadés Ríos,
Desarrollo Urbano Tres Ríos,
Culiacán, Sinaloa. CP 80020
(667) 7590 000
www.hoteleslucerna.com.mx
San Luis Linda Vista
Av. Álvaro Obregón y Río Sinaloa núm.1,
Col. Guadalupe, Culiacán, Sinaloa. CP 80220
(667) 7592 000
www.hotelsanluislindavista.com
Panamá
Blvd. Pedro Infante núm. 2363,
Desarrollo Urbano Tres Ríos,
Culiacán. CP 80020
(667) 174 343
www.panama.com.mx
Executivo
Blvd. Francisco I. Madero esq. Álvaro
Obregón, Centro,
(667) 7139 300
www.executivo.com.mx
Los Arcos
Blvd. Xicoténcatl y Lago de Cuitzeo,
Col. Las Quintas, Culiacán. CP 80060
(667) 7138 355 www.grupolosarcos.com
San Marcos Av. Álvaro Obregón núm. 51 Nte.,
(667) 7520 470
www.sanmarcos.com.mx
Mariscos Cuevas
Teófilo Noris núm.57 Nte.,
Centro, Culiacán. CP 80000
(667) 7121 232
www.mariscoscuevas.com
Palomar del Río
Av. Bravo núm.1135 Sur,
Col. Guadalupe, Culiacán. CP 80220
(667) 7157 727
www.elpalomardelrio.com
SERVICES OFFER
Quin Mart
Riva Palacio núm. 450 Nte.,
entre Hidalgo y A. Flores, Culiacán.
(667) 7138 142
www.quinmart.com.mx
Marina del Cid
Av. Camarón Sábalo s/n,
El Cid, Mazatlán, Sinaloa. CP 82110
(669) 9896 969
www.elcid.com.mx
Av. El Dorado núm. 1370,
Las Quintas, Culiacán.
(667) 7160 101
www.quinmart.com.mx
Crowne Plaza Resort
Blvd. Sábalo Cerritos num.1110-b,
Marina Mazatlán,
Mazatlán, Sinaloa. CP 82110
(669) 9880 324
www.Mazatláncp.com
PREMIUM HOTELS IN MAZATLÁN
Pueblo Bonito
Av. Camarón Sábalo núm. 2121 Nte.,
Fracc. Sábalo Country,
Zona dorada, Mazatlán, Sinaloa. CP 82110
(669) 9898 900
www.pueblobonito.com
Casa Lucila
Olas Altas núm.16, Centro,
(669) 9821 100
www.casalucila.com
Royal Villas
Av. Camarón Sábalo núm.500,
Zona Dorada, Mazatlán, Sinaloa. CP 82110
(669) 9166 161
www.royalvillas.com.mx
María Coral Isla de la Piedra
Isla de la Piedra, domicilio conocido,
(669) 9819 491
www.hotelmariacoral.com.mx
info@mariacoralhotel.com
Playa Mazatlán
Av. Playa Gaviotas núm. 202,
(669) 9890 555
www.hotelplayaMazatlán.com
Las Flores
Av. Playa Gaviotas núm. 212,
(669) 9149 310
www.lasflores.com.mx
SINALOA
Olas Altas Inn
Av. del Mar núm. 719, Zona Costera,
(669) 9813 192
www.olasaltasinn.com.mx
reserva@olasaltasinn.com.mx
PREMIUM RESTAURANTS IN MAZATLÁN
Los Panchos
Calle Gaviotas núm. 408, Centro Comercial
Cabañas, Zona Dorada, Mazatlán. CP 82110
(669) 9140 911
www.restoranpanchos.com
Costa Marinera
Priv. del Camarón s/n, Sábalo Country Club,
Mazatlán. CP 82120
(669) 9161 599
www.lacostamarinera.com
El Mesón de los Laureanos
El Quelite,
Callejón Francisco Bernal y Benito Juárez,
Mazatlán. CP 82350
(669) 965 4465 / (669) 965 1194
www.elmesondeloslaureanos.com
Los Arrieros
Domicilio conocido, El Quelite,
Mazatlán. CP 82350
(669) 9654 175
losarrieros_elquelite@hotmail.com
La Bohemia
Constitución núm. 511, Centro Histórico,
Plazuela Machado, Mazatlán. CP 82000
(669) 1360 866
labohemia511@hotmail.com
Carlos & Lucía
Av. Camarón Sábalo núm. 2000,
Mazatlán. CP 82110
(669) 9135 677
lucialleras@yahoo.com.mx
Puerto Azul
Paseo Claussen núm.46 A,
Mazatlán. CP 82000
(669) 9101 060
gte.puertoazul@hotmail.com
Playa Bruja Mr. Lionso
Av. Camarón Sábalo s/n,
Zona Cerritos, Mazatlán. CP 82100
(669) 9880 425
www.playabrujamrlionso.com
ACTIVITIES OF THE ROUTE
Our experience begins in the Pueblo Mágico (Magical
Town) of El Fuerte, where w will visit El Capomo, to
appreciate the preparation and tasting the coricos, as
well as unique tortillas from the region, all livened up
by the traditional dance of the deer.
In Los Mochis, we will join a workshop to learn how to
prepare recipes from the Municipality in the Culinary
Institute of the Northwest, and we will visit the
Botanical Garden to admire the species from the State.
We will also visit the Ingenio Azucarero, a company
dedicated to cultivating, harvesting and producing
sugar. Right away, we will walk the Leyson fields to
appreciate the harvest and process of picking tomato, a crop from Sinaloa known around the world for
its great quality. In the Bacurimi gastronomic corridor,
we will enjoy exquisite dishes from the region. We will
also know the papaya preserved products typical in
the area, produced by the company named El Rodeo,
where we will participate in its elaboration. Of course,
you cannot miss visiting Farallón Island and the beautiful surrounding beaches.
Changing the beat, we will visit Los Arcos seafood
processing plant, also the name of the great national chain of restaurants that was born in Culiacán,
to watch their careful handling of produce. We will
participate in the capture of fish and seafood that are
consumed in this region, as well as the technique to
keep the products in excellent conditions in the Isla
Piedra fish market. We will also observe the method
used by Pinsa to fish tuna fish. The Café El Marino plant
is a place to learn about the production and merchandising of coffee. And fro the grand finale, we will end
this fantastic route by visiting the Revolución Park and
the Regional Museum
SINALOA
TRADICIONAL DESSERT © CPTM 7 Foto: Ricardo Espinosa - reo
LOS CAPOMOS VISITORS’ CENTER
In this small village of Mayo-Yoreme people,
who still preserve their ethnic traditions, we
will learn the artisanal work of a group of
women known as Las Alfareras “The Potters
from El Fuerte”. We will witness a short version of the Dance of the Deer, the most traditional of these people. We will also taste
traditional dishes like guacavaqui and the
typical beverage of pinole water. We will eat
the best homemade corn tortillas and some
crackers prepared with this same cereal.
Los Capomos, El Fuerte, Sinaloa. CP 81820
Contact: SECTUR estatal
(669) 981 8883 al 87
culturayformacionturistica@hotmail.com
INGENIO AZUCARERO
This sugar plantation was founded in 1901,
and until the mid 20th century it was the main
economic activity of Los Mochis. Originally, it
used to be the botanical garden of the founder of the City, Benjamin Johnston. This industry has employed hundreds of people in the
fields, to sow and harvest sugarcane, as well as
inside the factory to produce the sweetener.
Here, we will watch the process of the sugarcane to refine it and transform it into sugar.
Prolongación v. Guerrero sur s/n, Los Mochis,
Ahome, Sinaloa. CP 81200
(668) 816 2100
Contact: Héctor de la Vega Castellanos
hvegac@calmsa.com.mx
EL POCHOTAL – WOMAN’S BREAD
In the cooperative of El Pochotal, the workers prepare the famous “woman’s bread”,
stuffed with piloncillo or pumpkin, besides
from many other products from wheat flour,
like the empanadas stuffed with piloncillo,
cajeta and pumpkin, the famous coricos of
Sinaloa, cemitas, and more. You can buy any
of these delicacies, as well as participate in its
singular baking in stone ovens.
Ejido Pochotal, El Fuerte, Sinaloa, CP 81820
(698) 1043 182/ (698) 1034 556
(698) 1043 182
Contact: María del Rosario Flores o María
Salustina Urías López
VILLAGE OF MAYO-YOREME PEOPLE
They are native people from Sinaloa whose
name means “the people from the riverbank”
and who truly respect traditions. By their side,
we will learn about their lifestyle and gastronomy, like the guacavaqui, a symbolic dish
prepared with ingredients offered from the
Mother Earth. It includes beef bones, chickpeas, cabbage, carrots, tomatoes, onions,
squash, green beans and oregano. Their traditional beverage is flour atole with panocha
(piloncillo). Calle San Fernando núm.1958,
Fracc. Los Ángeles, Ahome, Sinaloa. CP 81295
(668) 1002 288 / (667) 7125 097
Contact: Celia Guadalupe Montaño Flores
mundoyoreme@gmail.com
SINALOA
LOS CAPOMOS VISITORS’ CENTER
VILLAGE OF MAYO-YOREME PEOPLE
AGRÍCOLA SAN ISIDRO DE CULIACAN
WOMAN’S BREAD AT EL POCHOTAL
CULINARY
INSTITUTE
OF
THE
NORTHWEST
This school of gastronomy is specialized in following the gastronomic trends and rescuing
the traditions from Sinaloa. Here, we will join a
gastronomic workshop to learn how to prepare food from the region, like the famous
coricos, a very typical recipe. Blvd. Rosendo
G. Castro núm. 680 Pte., Col. Americana, Los
Mochis, Ahome, Sinaloa. CP 81200
(668) 8182 629
icnor.wordpress.com
Contact: Elina Benítez Ibarra
icnor@live.com.mx
CASA ELINA
This is the reight place to visit if you want
to taste and buy products from the gastronomy of Sinaloa, like coricos, honey,
pepitorias and more. You will also find the
ingredients and utensils to needed to prepare gourmet dishes and desserts from
the region. Blvd. Rosendo G. Castro No. 680
Pte., Col. Americana, Los Mochis, Ahome,
Sinaloa. CP 81200
(668) 8182 629
Contact: Elina Benítez Ibarra
casa_elina2@prodigy.net.mx
EL RODEO PRESERVED PRODUCTS
This family company has over 50 years of
tradition producing preserved fruits, like
pumpkin, papaya, sweet potatoes, and
mango. Here, you will be able to participate
in the preparation of preserved products, as
well as tasting and buying products.
Domicilio conocido, Cosalá, Sinaloa, CP 80700
Contact: Jesús Enrique Félix González
(696) 1045 690
AGRÍCOLA SAN ISIDRO DE CULIACÁN
Here, you can know and participate in the
production of eggplant jam, sweet flavored
and spicy hot flavored dehydrated eggplant, as well as Leyson brand eggplant
pulp. These are all natural products, rich
in fiber, without colorants. You will enjoy a
visit to the open-air fields, under mesh shadow crops, or green houses. Km. 13.5 de la
Carretera 20.
Navolato, Sinaloa. CP 80379
(667) 7172 984
www.asic.com.mx
Contact: Magdalena Leyson Stamatopulos
mleyson@hotmail.com
SINALOA
EL RODEO
CORREDOR GAST. BACURIMI
LONJA PESQUERA ISLA PIEDRA
VERANEANDO
BACURIMI GASTRONOMIC CORRIDOR
It is one of the many touristic attractions
of the Municipality of Culiacán, where
there are a series of restaurants of traditional Mexican food, in which we will enjoy
the gastronomy of the State, its flavors, its
aromas and all the charms it offers to the
world.
Restaurante “La Chuparrosa” Km 3 de la carretera a Culiacancito, Culiacán, Sinaloa.
(667) 729 7810
www.lachuparrosa.com
(669) 981 8883 al 87
LOS ARCOS FROZEN SEAFOOD
We will visit the seafood stocking and distribution plant of Los Arcos, a restaurant
chain known all over the world for the quality of their fish and seafood, with branches
in Mazatlán, Guadalajara, León, Mexico City,
Toluca, Monterrey, Ciudad Juárez, Mexicali,
Tijuana and San Diego, CA.
Blvd. Xicoténcatl y Lago de Cuitzeo,
Col. Las Quintas, Culiacán, Sinaloa. CP 80060
(667) 7138 355
www.grupolosarcos.com
Contact: Heriberto López
Culiacán@grupolosarcos.com
FISH MARKET OF DE LA PIEDRA ISLAND
It is a civil association dedicated to buying
and selling sea species, with the main objective of merchandising fish so its partners
obtain better economic conditions. We will
know the process of capturing fish and seafood consumed in the region as well as the
process to preserve the products in excellent conditions for its merchandising.
Calle Principal s/n, Isla de la Piedra, Mazatlán,
Sinaloa. CP 82267
(669) 9819 504
Contact: Jesús Bernardo Osuna Sánchez
bernardo_38@hotmail.com
VERANEANDO
As part of the entertainment in the route, you can join eco-touristic activities like
temazcal, rafting, zip-line and horseback
riding. The tour includes transportation, regional meals and the required equipment.
Km. 28 de la Carretera al Recodo,
Mazatlán, Sinaloa.
(669) 9880 425
veraneandoadventure.com/espa%C3%B1ol
Contact: Denisse Arámburo Herrera
veraneandoadventure@hotmail.com
SINALOA
COCOMEX
This was the first farm to be established as
a legal Moreleti crocodile breeder. It is the
largest of its kind in Mexico, with over 22
thousand specimens, with which it protects
and preserves the specie. They have aquaterrariums, incubators, slaughterhouse,
nursery, and optimal control booths. They
also merchandise crocodile meat, besides
offering skin and products like bags, shoes,
crocodile oil and dissected heads. On the
walkthroughs, which last between 40 and
80 minutes, you will be guided by a biologist who will explain the functions of the
farm. The visits season begins in October
and ends in April. The visit hours are from
10:00 am to 4:00 pm. Prior reservation is
required.
Paseo Niños Héroes 276 Pte., Centro,
(667) 712 4588 / (667) 713 2506
Contact: Cocodrilos Mexicanos S.A. de C.V.
cocomex@cocomex.com.mx
COCOMEX
COCOMEX
CAFÉ EL MARINO
This company produces, exports and merchandises industrialized products like green coffee,
100% pure toasted and milled coffee, toasted
and milled coffee with sugar, and instant coffee. In this processing plant, you will know the
way in which the coffee bean is transformed.
Km. 1192 de la Carretera Internacional al Sur,
(669) 9801 878
www.cafemarino.com.mx
Contact: Efraín Noriega Peraza
efrain@cafemarino.com.mx
ONILIKAN
This company from Sinaloa, located in
Mazatlán, produces 100% natural handcrafted liquors and aguardientes. Its facilities
are specially designed to offer tours where
people can watch the full process of production, from the distillation to the bottling.
Business Hours: Monday to Friday, from 8:30
am to 5:30 pm. Satudays from 9:00 am to
2:00 pm
Av. Playa Gaviotas núm. 505, local 1,
Zona Dorada, Mazatlán, Sinaloa
(699) 668 2370 / (669) 9135 5038
www.onilikan.com
Contact: María Victoria Campos Quiñones
PINSA
Pinsa Group is one of the most importants
of Latin America within the tuna fish industry. It is integrated by three companies:
Pinsa, Pesca Azteca and Mazindustril. Pinsa,
the processing company of the group, has
thirteen lines of production, freezers to
store produce and warehouses to stock
finished products with a capacity of up to
2 million boxes of canned tuna fish. Here,
we will be able to watch the process undertaken to breed, capture, clean, process and
merchandise tuna fish.
Av. Puerto de Mazatlán núm. 406,
Parque Industrial Alfredo V. Bonfil,
(669) 9825 210
www.pinsa.com,
(669) 981 8883 al 87
SINALOA
ONILIKAN
ONILIKAN
SINALOA
PHONE NUMBERS OF INTEREST
Secretary Of Tourism of the State Mazatlán......... (669) 981 8883
Secretary Of Tourism of the State Culiacán........... (667) 758 7000
Police and Radio Patrols......................................................................080
Emergencies............................................................................................066
Green Angels..........................................................................................078
Mexican Red Cross................................................................................065
Touristic District Attorney’s Office............................ (669) 914 3222

chihuahua

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