Tag: Sinaloa

History, Mexican Culture

Yoreme – Mexico’s North-Western Indigenous Communities

by Irene5 Comments on Yoreme – Mexico’s North-Western Indigenous Communities
Yoreme – Mexico’s North-Western Indigenous Communities

The Yoreme (also known as Mayo, Yaqui or Yoeme) are an indigenous group located mainly in the Mexican states of Sonora, Sinaloa, and to a smaller extent, Durango and Chihuahua, as well as a community in Arizona, in the United States. These communities remain connected through their common ancestry and religion, which is based on a syncretism of Catholicism as assimilated from the Jesuit missions, and their beliefs; they have remained faithful to the Catholic religion to this day, and most of their celebrations are centred around the Christian calendar, such as Christmas, Lent and very prominently, Holy Week and Easter ... click on title for more

Ingredients, Regional Cuisine

Camarones a la Diabla – Deviled Shrimp

by Irene14 Comments on Camarones a la Diabla – Deviled Shrimp
Camarones a la Diabla – Deviled Shrimp

Camarones a la diabla - Deviled Shrimp, is a classic dish that may be found all around Mexico, with some variations from state to state.  Following my previous post featuring a city in the state of Sinaloa, I chose a recipe from that state, which is also interesting for the use of extra condiments; vegan shrimp may be used instead of raw shrimp, catering to vegetarians, and people with shellfish allergies ... click on title for more

main course, Regional Cuisine

Sinaloa Style Chicken II – On a Charcoal Grill

by Irene17 Comments on Sinaloa Style Chicken II – On a Charcoal Grill
Sinaloa Style Chicken II – On a Charcoal Grill

Last year, I shared a story about Sinaloa Style Chicken, which is a well known dish in Mexico, and also in the United States, from chains such as Pollo Loco™ and Pollo Feliz™. That time the weather was still cold, so I broiled the chicken in the oven; a few weeks ago, we were enjoying beautiful weather, and I had a bunch of green multiplier onions begging to be grilled, so those were the perfect conditions to revisit the spatchcocked chicken, but this time, cooked outdoors … click on title for more

Mexican Culture, Regional Cuisine

Sinaloa – The Round Pitahaya

by Irene6 Comments on Sinaloa – The Round Pitahaya
Sinaloa – The Round Pitahaya

Another restaurant I had the chance to visit in Culiacan with my sister and brother in-law was “La Pitahaya Redonda”. This is a curious name, but it probably comes from the widespread interpretation of the etymology of the word “Sinaloa” by Eustaquio Buelna, a historian and politician born in Mocorito, Sinaloa in the mid 1800s … click on title for more