Cuisine of Nayarit: flavors of the Mexican Pacific
A cuisine that comes from the sea, the mountains and corn
Nayarit cuisine is a unique blend of Pacific ingredients, native cooking and colonial tradition. In every municipality you will find dishes that tell stories going back centuries.
Must-try dishes
Pescado zarandeado
The signature dish of Nayarit. A fish —usually snapper or snook— split in half, marinated with a sauce made of dried chile, garlic and spices, and cooked over embers on a grill made of mangrove sticks. Trying the original in Mexcaltitán or San Blas is a must.
Shrimp tamales and meatballs
In the northern region, especially in Santiago Ixcuintla and Tuxpan, shrimp is prepared in tamales wrapped in papatla leaf or in meatballs served with red broth. They are proof of how seafood cooking blends with rural tradition.
Plaza-style chicken (or “picha” chicken)
Typical of the southern corridor (Ixtlán del Río, Ahuacatlán, Jala), it is a roasted chicken served with potatoes, lettuce and a slightly sweet and spicy sauce, offered under the arcades of the main plazas.
Nayarit-style pozole
Unlike the pozole of Jalisco, the Nayarit version is made with burst corn and can be served with pork or with shrimp. In Tepic it is commonly found as a Sunday dish.
Tejuino and traditional drinks
Tejuino, a fermented corn drink served with lime sorbet, salt and chile, is a street classic. To this are added hibiscus water, tuba (a coconut drink) and raicilla, a distilled cousin of mezcal.
Typical sweets and breads
- Mango cajeta from Ahuacatlán.
- Chocolate tablets from Amatlán de Cañas.
- Torrejas and corn cookies from Jala.
- Milk sweets from Ixtlán del Río.
Where to eat
From beachfront palapas to fine dining restaurants in Punta Mita, Nayarit has options for every budget. The municipal markets —especially those of Tepic, Santiago Ixcuintla and Tuxpan— are essential stops to get to know traditional cooking.