Zarandeado Fish Sinaloa. In Mexico the fish for this dish is typically split in half from head to tail leaving in most of the bones. The fish filet is garnished with strips of nopal cactus and served on a big plate with lots of salad and vegetables.
Steak on Grill. I had to talk then to my friends in Mazatlán Sinaloa and the ones on the Riviera. The two marinated sides imagine them as fillets with head tail and rib bones still in place get grilled along with the marinated backbonemaking it easier for guests.
This Puerto Vallarta specialty dish of grilled snapper is marinated in a paste of dried chiles and spices and is found in most.
There are excellent raw seafood carts all over Tijuana mostly run by Sinaloans and some Nayaritans and some fine sit down restaurants that are solid but Palmera is a day on the beach at Playa Maviri Sinaloa. There are excellent raw seafood carts all over Tijuana mostly run by Sinaloans and some Nayaritans and some fine sit down restaurants that are solid but Palmera is a day on the beach at Playa Maviri Sinaloa. Pescado zarandeado is a traditional way of grilling fish in Sinaloa served on a large platter and meant to be shared. The cook opens the fish like a book leaving it cleaned and partially filleted with the scales still on.
