Zarandeado Style Fish, a Classic Dish of the Riviera Nayarit Raul Lucido - Mexico News
go to original August 5, 2013

Legend has it that this recipe originated in the port of San Blas, along the coast of the state of Nayarit. Do you know the story behind this delicious dish? It's quite charming, and coming up I'll guide you through it...

It came to be when a group of fishermen decided to cook a snapper on firewood, marinated with all they had at hand, which back then were limes, a sauce made from dried chili and butter; at the time, the only wood they had was that which came from mangrove, a protected species today, meaning that the wood used today comes from controlled harvested timber.

As with many other recipes from Mexican cuisine, there are variants that have been the result of interpretations or adaptations to the recipes, which have taken place over time. This gives the dish an extra hint of identity to each of the recipes made, creating a dish with personality. Zarandeado style fish "To Talla" Barra Vieja in Acapulco, but despite that the two recipes are similar, both have very different character.

Today, Zarandeado fish has become a classic in the Riviera Nayarit, adopting it as its own and a dish that is present in all the menus of the restaurants from the beach along the coast of Nayarit, usually prepared with a snapper or fresh local snapper, marinated with dried chiles and spices, sometimes adding achiote, grilled over a wood fire and served with red onions with limes, tortillas and chile de arbol sauce with garlic and oil...Great for sharing with family or friends at the center of the table!

If you visit the Riviera Nayarit, you cannot leave without tasting this delicious culinary delight: Zarandeado style fish. It will surely be a good excuse to return to this hidden paradise on the Mexican Pacific.