With 32 states in Mexico plus Mexico City, each food tour you choose will be a wholly different experience. While one region might focus on chiles, another might focus on tamales or tacos. No two are alike. This makes booking a food tour a necessary part of any travel itinerary in this country.

For Mazatlán, it’s all about the fresh seafood and classic Sinaloan favorites here. It’s been slowly popping up as one of the top destinations for cuisine. What I didn’t realize is that, despite the passion for the traditional cuisine and culture here, there are very few knowledgeable food tour guides. Actually, only two, it seems.

We went with Tomatl as the owner and tour guide, Paola Osuna, a private chef and former restaurant owner, took us not only on an authentic food experience of Mazatlán but also showed us the day-to-day lives and experiences of the people here.

Family Run Birria

Birria might have started inland, but it has established a strong presence here. We started with the Birria because it’s only served for breakfast and lunch. Most traditional eateries use goat meat, so check the menu before you place your order. Others may include beef, chicken, and lamb as alternatives to Birria. Nothing wrong with that, but we were going for the real O.G. deal here.

It should be served with a side cup of rich broth or consommé for dipping the tacos (smell the fresh pot in the back if you get the chance). Test your sense of smell and see if you can detect the aromas of cumin and cinnamon in the broth to help mask the goat meat. For colder weather, you could have it served as a soup or stew, already soaked, and sprinkle it with onion and cilantro, then top it off with a squeeze of fresh lime.

Some of these bodegas and restaurants will only have this item on the menu. These are family-run spots, spanning generations. The Birria recipes have been shared and passed down, as cuisine here favors the community. They may be similar, but each has its own unique qualities. Whether it’s the length of time to slow-cook the meat, whether it’s braised instead, or the amount of chiles and spices used. No two are ever really the same.

You will also know how authentic and popular it is when you see very few travelers and instead find it filled with locals. Here, eating is supposed to be a social event. These times are supposed to be shared with friends and family, never alone.

The Shrimp Capital of the World

For the state of Sinaloa, eleven rivers twist and turn to Mazatlán and on to the Pacific Coast, making the right conditions for one of the largest shrimp-breeding regions. It’s all the nutrients and warm waters that make them so naturally plump. Tourism comes second in Mazatlán to the seafood industry. The local economy is heavily dependent on it, from those who bring in ultra-fresh seafood, including shrimp, to the city. You will learn the step-by-step process for exporting to the rest of the world, including sorting, cleaning, and freezing before entering international markets.

It’s not just a product for us but also ties into the local cuisine. You have shrimp ceviche, shrimp tacos, and a variety of other dishes. Some restaurants offer the fresh catch of the day, which they receive only several hours earlier, directly from the water. Cultural identity here is tied to this industry as well, reflecting coastal heritage. Who knows what Mazatlán would be like without shrimp?

Part of the tour is heading to the marina to view the fleet of shrimp boats. Numbering in the hundreds, some are privately owned and contracted out by companies, while others are owned directly. Generational families work these boats the same way in the restaurants you visited, with knowledge and trade secrets passed down. While others are out to sea for 30-40 days to catch a full load, others are docked for repairs or to take a well-deserved break.

From here, you go to what would be considered the open-air shrimp market, affectionately nicknamed the Shrimp Ladies. These seafood stalls are the only places everyone recommends for the freshest shrimp. These women, who get it directly from the boat, are friendly and welcoming. None of it is cooked, so you will need to clean and cook it yourself if you are staying in an Airbnb or somewhere with a kitchen. It’s ok to haggle a bit on the price, and it’s a fun experience to have with the locals.

You’ll also be taken to another shrimp-friendly shop on the same street, where you will be led to the back and can see how the shrimp are prepared to last longer. Watch your nose, as the smell is powerful. These fresh shrimp are cooked in tubs of water and massive amounts of salt, then left out in the sun to dry before being packaged.

Once you’ve finished learning the importance of shrimp in Mazatlán, take a seat and enjoy a sample plate of variously cooked shrimp. You have coconut shrimp, garlic shrimp, and some spicy red chile shrimp. Add in some dipping sauces, and you won’t believe the difference compared to purchasing this at your local grocery store.

Pacifico Beer Origins

As a port city, immigrants to Mexico play just as important a role in shaping the food and drink here as do the original inhabitants, which is how this pilsner-style lager originates in Mazatlán. Originally from German immigrant brewers, the focus was to make it compare favorably with a beach and ocean setting while still using their European techniques.

Now it’s an iconic Mexican beer thanks to the influence of the surfer community in the 1970s, sharing it along the Baja Peninsula. While you are in here, you will find it nearly everywhere. Bars, restaurants, and bodegas all serve this delicious beverage. Pacifico is a light beer, which, of course, pairs exceptionally well with the selection of Mazatlán seafood. It helps to balance out with the chili spices and seafood oils.

Sadly, the main distillery has stopped giving tours for the foreseeable future. But you can still crack one on and enjoy!

Get It Sinaloa Style

Many of the small neighborhoods in Mazatlán have a local cenaduría for an evening light dinner. These eateries are the perfect stop for traditional meals and small plates known as Antojitos Mexicanos. They are also welcoming and warm, like a family gathering, with loud conversations and laughter among locals and tourists. It’s community-focused, usually also family-run, and decently affordable.

What makes it Sinaloa style is how these tacos, enchiladas, and tostados are topped off. You are getting add-ons of lettuce, carrots, radishes, red onion, cheese, and cream. The final piece is a delicious broth that you pour over it all, letting it soak in all the flavors together. It’s comfort food at its finest with a regional twist.

Finish With Nieve de Garrafa (Ice Cream)

Otherwise known as “Mexican Sorbet”, it’s a nice cold dessert to help finish the tour. Starting with the Garrafa (metal cylinder), all the base ingredients are placed inside. These include fruit, sugar, water, or milk. It’s then placed inside another container or barrel filled with ice and salt to keep it cold. The ingredients are then churned by hand to thicken and smooth them for our enjoyment. There are basic flavors like chocolate and vanilla, as well as more fruit-forward options like Guava, Mango, and Dragonfruit. You can top it off with sides of additional fruits and sauces.

Most are served by mobile street vendors that have been around for decades (see the picture above; they were established in 1938, which is unbelievable), while there are some permanent locations, like an ice cream parlor. On a hot and humid day in Mazatlán, this is a real lifesaver, so really savor it.

Optional Cooking Class

With a private chef as your guide, it only seems logical that taking a cooking class in addition to a food tour of Mazatlán is the right choice. She is a wealth of knowledge in the kitchen, as you learn about the traditions and native ingredients of Mexican cuisine, and the crafting secrets behind them.

Unlike some cooking classes, you won’t be going to the market to handpick your ingredients. These will already be provided in the kitchen. You will, however, get to learn what to look for in things like the different types of chiles and corns, traditional fillings, and signature dishes. All from scratch.

Conclusion

Don’t be in such a hurry while you are in Mazatlán. Feel the Sinaloan pride in the food culture here with every slow bite you take. Sip it, savor it, and leave with a full stomach and a sense of appreciation for this culinary destination. That’s what the Mazatlán way of life is all about here.