gastronomic route the art of tequila and music under the sun

Transcription

GASTRONOMIC ROUTE
THE ART OF TEQUILA AND
MUSIC UNDER THE SUN
JALISCO, NAYARIT AND COLIMA
J A L I S C O • CUISINE TO THE TUNE OF THE MARIACHI
N AYA R I T A N D C O L I M A • F L AV O R S O F T H E S E A
ROUTE RESOURCES
SYMBOLS
JALISCO
CUISINE TO THE TUNE OF THE MARIACHI
CUISINE TO THE TUNE OF THE MARIACHI / GASTRONOMIC ROUTE
WELCOME TO JALISCO
CUISINE TO THE TUNE OF THE MARIACHI
Geographic Location: To the West of the Country
Area: 80,386 km2
Climate: 23 ºC (highest) – 7 ºC (lowest)
Population: 7,350,682 inhabitants
The Cuisine to the Tune of the Mariachi Gastronomic
Route integrates the municipalities of Guadalajara,
Tapalpa, Mazamitla, Tequila and some municipalities on
the borders of the Chapala River.
The State of Jalisco is characterized for the production of
the most iconic beverage of Mexico, tequila, as well as
some original dishes like birria, pastor style mutton, and
soaked tortas among others. The natural richness of this
region is clearly noticed in its highlands, landscapes and
lakes, offering beautiful views and amazing sites. The activities to join are varied and entertaining, for the taste of
the whole family. We can find colonial architecture present in the Pueblos Mágicos (Magical Towns) of Tequila,
Tapalpa and Mazamitla.
Guadalajara, the capital of Jalisco, outstands for its economic and cultural potential. Tequila, a Pueblo Mágico,
is located in different landscapes, from irregular hills to
small valleys, and it is recognized as the birthplace of
our traditional beverage: Tequila. Tapalpa is a mountainous Pueblo Mágico, located along the sierra of the
same name, where eco-tourism, agriculture and stockbreeding are the main activities, as well as a wide gastronomy whose main and delicious dish is pastor style
mutton. And then, the last Pueblo Mágico of the region,
Mazamitla, offers natural beauties like El Chacal Hill, or
El Cerro del Tigre (The Hill of the Tiger), or El Salto (The
Jump), a 35 meter tall waterfall. In its gastronomy, the
bote (pulque stew), corundas, wheat gorditas, burnt
camote, capirotada, dairy products, preserved fruits and
punches, represent the vast variety of delicacies from the
region.
Chapala Lake is the right place if you seek fishing activities, walks along the bank, boat tours, and renaissance architecture. In its delicious gastronomy, we will find
Michi broth, charales, catfish, white fish, caviar, and carp
birria, and many more dishes prepared with the species
of the lake.
JALISCO
AGAVE LANDSCAPE
MAP
JALISCO
ACTIVITIES AND PLACES OF INTEREST
GASTRONOMIC ACTIVITIES
TOURISTIC ATTRACTIONS
Guadalajara
1. Tequila caballitos manufactured in crystal
Guadalajara
1. Cabañas Cultural Institute
2. Jalisco Handcrafts Institute
3. Art Museum of Zapopan
4. Huichol Art Museum
5. Historic Center
6. Pepe Guízar Square
7. Plaza de Armas
8. Government Palace
9. Metropolitan Cathedral
10. Guadalajara Square
11. De la Liberación Square
12. Degollado Theater
Tequila
1. La Cofradía Distillery
2. Mundo Cuervo
3. Sauza Distillery
4. Barrels Factory
Zacoalco
1. Equipales workshop
Mazamitla
1. Rincón de los Sabores
2. Mazamitla cajeta, chongos and rompope factory
Cajititlán
1. Artisans, molcajetes and metates
Tapalpa
1. San Bernardo Ranch
2. Tapalpa Market of Antojitos
Chapala
1. Dulces de Chapala
2. Sangrita from the Tres Generaciones House
3. Productos del Lago
Tequila
1. National Museum of Tequila
2. Museum of the Sauza Family
3. La Cofradía Museum
4. Museum of Rubio Distillery
Mazamitla
1. Colina los Ruiseñores
2. Sierra del Tigre
Tapalpa
1. San Antonio Chapala Parrish
2. Activities in the Lake
TOURISTIC RESOURCES
PL ACES TO VIS IT
• Plaza de Armas........................................................................................Av. Corona entre Morelos y Pedro Moreno, Centro, Guadalajara.
• Government Palace.......................................................................................................................................... Plaza de Armas, Centro, Guadalajara.
• Metropolitan Cathedral......................................................................................................................... Av. Alcalde núm.10, Centro, Guadalajara.
• Municipal Palace..........................................................................................Presidencia Municipal de Guadalajara. Av. Hidalgo núm. 400,
entre Pedro Loza y Av. Alcalde Centro, Guadalajara.
• De la Liberación Square...............................................................Avenidas Hidalgo, Morelos, Liceo, Degollado, Centro, Guadalajara.
• Degollado Theater.Calle de Belén entre Av. Hidalgo y Morelos, Centro, Guadalajara.
• Temple of Santiago Apóstol........................................................................................... Pino Suarez y Pedro Moreno, Zona Centro, Tonalá
• San Antonio Tapalpa Parrish.................................................................................................................................................... Main square of Tapalpa.
M U SEU M S
• Cabañas Cultural Institute..........................................................................................................................................Cabañas núm. 8. Plaza Tapatía.
Business Hours: Tuesday to Saturday, from 10:15 am to 8:30 pm, Sundays from 10:15 am to 2:45 pm.
• National Museum of Tequila......................................................................................Juan Ramón Corona núm. 34, Zona Centro, Tequila.
Business Hours: Tuesday to Sunday, from 9:00 am to 4:00 pm
• Jalisco handcrafts Institute........................................................................................... Calz. González Gallo núm. 20, Centro, Guadalajara.
• Art Museum of Zapopan...............................................................Andador 20 de Noviembre núm. 166 Centro Histórico, Zapopan.
JALISCO
• Huichol Art Museum............................................................................................................ Eva Briseño núm. 52, Centro Histórico, Zapopan.
Business Hours: Monday to Saturday, from 9:30 am to 1:30 pm, and from 3:00 pm to 6:00
• Pantaleón Panduro Museum..................................................................................... Prisciliano Sánchez núm.191, Centro, Tlaquepaque.
Business Hours: Tuesday to Saturday, from 10:00 am to 6:00 pm. Sundays from 10:00 am to 3:00 pm
SO M E T YPIC AL F E S T I VA LS
• National Tequila Fair.............................................................................................................................. November 29 to December 12, in Tequila
• Charro-Taurine Celebration........................................................................................................................February 23 to March 2, in Mazamitla
• Tapalpa on the Open.............................................................................................................................................................................................May, Tapalpa
• Chapala Carnival.........................................................................................................The previous Thursday to Carnival Tuesday, in Chapala
• International Mariachi Encounter.....................................................................................................First week of September, in Guadalajara
• National Fair of Birria and Soaked Tortas................... .............................................................................................................July, in Tlaquepaque
GASTRONOMIC RESOURCES
TYPICAL DISHES AND BEVERAGES
BIRRIA
It is traditionally prepared with goat meat, which is
seasoned with an adobo made by mixing ancho chili
pepper, spices, ginger and vinegar, cooked in covered
clay pots in a traditional oven. It is served in its juices,
soaked with tomatoes and rattle chili pepper, decorated with onions and eaten with corn tortillas.
CUACHALA
This dish is prepared with shredded chicken, served
in a sauce prepared with green tomatoes or tomatillos, tomatoes, ancho chili pepper, the broth where
the chicken was cooked, and corn masa to thicken it.
It is usually eaten with tostadas.
SOAKED TORTAS
These are prepared with birote bread, which is cut
open in half, spread with fried beans, and stuffed with
pork carnitas and cured onions, to finally soak them
(therefore their name) with sweet sauce, and then
with yahualica tree chili pepper.
POZOLE
This is a type of soup prepared with pork meat with
pozolero corn, and whose broth is seasoned with ancho chili pepper. It is served in bowls, toped with oregano, piquing chili pepper, lettuce, radishes, onions
and lime, and accompanied with tostadas. It is a very
ancient recipe with pre-Hispanic roots.
BOTE
One of the characteristics of this dish, which gives it
its name, is that it is prepared in great quantities inside a 20 liter bin (“bote” in Spanish). It consists of a stew
made with several meats like beef, pork, mutton and
chicken, which are seasoned with tomatoes, green
tomatoes, serrano chili peppers and spices. Finally,
vegetables like corn, squash, chayote and carrots are
added, along with pulque.
PACHOLAS
This is a very ancient dish, prepared by mashing beef
and pork meat on a metate, along with garlic, ancho
chili pepper and spices, to then shape it in a sort of
curled steaks. It is fried in oil and accompanied with
sweet salsa.
JALISCO
PACHOLAS
SOAKED TORTAS
PASTOR STYLE MUTTON
For this dish, a young lamb is seasoned with salt and
pepper, cut open, pierced with a spike and stuck to
the ground, roasting it slowly next to the mesquite
firewood. It is eaten with corn tortillas and salsa.
SANGRITA
This is a salty beverage without alcohol, made from
tomato juice with orange juice, lime, salt and spices,
which is usually served as a companion for Tequila,
also in a caballito (shot glass).
MICHI BROTH
This is an original dish from the Chapala Lake area,
where it is prepared with catfish or white fish. It is
cooked in a broth made with fried tomatoes, onions,
tree chili peppers, cilantro, and vegetables like
squash, chayote, potatoes, cabbage and carrots. It is
accompanied with lime and oregano. The name of
this dish comes from the word in Nahuatl “michin”,
which means “fish”.
TYPICAL SWEETS
In Jalisco, a whole range of traditional sweets are prepared with all types of ingredients. There are sweets
from Chapala and from Los Altos region; burnt milk
cajetas from Sayula; guava rolls from Atenguillo and
Mascota; nut palanquetas from Ciudad Guzmán,
prickly pear cheese from Ojuelos de Jalisco; mangos
and plums in syrup from San Cristóbal de la Barranca;
alfajores from San Juan de los Lagos; quince sweet
from Ixtlahuacán de los Membrillos and Valle de
Guadalupe; cocadas and tamarinds from the coastal region; buñuelos from Guadalajara and Los Altos
zone; tequila ice cream with lime from the region of
Tequila; fruit jams from Amatitán; and the traditional
sweet potato with honey for the Day of the Dead
across the entire State.
TEQUILA
This is a type of mezcal with Designation of Origin
Certification, made from the pines or hearts of the
blue maguey, which are roasted in ground ovens,
mashed, and left to ferment. The fermented juice is
distilled, obtaining the Tequila liquor. This beverage is
drunk by its own in any of its three varieties (white,
rested or aged), and accompanied with sangrita, lime
and salt.
JALISCO
TYPICAL SWEETS
SERVICES OFFER
PREMIUM HOTELS IN THE
METROPOLITAN ZONE OF GUADALAJARA
Quinta Real
Av. México núm. 2727, Col. Vallarta Norte,
Guadalajara, Jalisco. CP 44690
(80) 0570 0988
www.quintareal.com
Camino Real
Av. Vallarta núm. 5005, Col. Vallarta San Jorge,
(33) 3134 2424
www.caminoreal.com/guadalajara
Hilton Guadalajara
Av. de las Rosas núm. 2932, Guadalajara,
Jalisco. CP 44500
(33) 3678 0505
www.hilton.com
Fiesta Americana Grand
Américas núm. 1551, Col. Providencia,
(33) 3648 3523
www.fiestamericanagrand.com/en/mx-guadalajara
Presidente Intercontinental
Av. López Mateos esq. Av. Moctezuma, Col.
Ciudad del Sol, Guadalajara, Jalisco. CP 45050
(33) 3678 1234
www.intercontinental.com
NH Guadalajara Collection
Sao Paulo núm. 2334, Col. Providencia,
(33) 3648 9500
www.nh-hotels.com
Villa Ganz
López Cotilla núm.1739, Col. Americana,
(33) 3120 1416
www.villaganz.com
Villa del Ensueño
Florida núm. 305, Col. San Juan,
Tlaquepaque, Jalisco. CP 45500
(33) 3635 8792
www.villadelensueno.com
FAMILY HOTELS IN GUADALAJARA
Morales
Ramón Corona núm. 243, Centro Histórico,
(33) 3658 5232
www.hotelmorales.com.mx
Misión Carlton
Av. Niños Héroes núm. 125, Centro,
(33) 3614 7272
www.hotelesmision.com.mx
JALISCO
Guadalajara Plaza Expo
Av. Mariano Otero núm. 3261, Col. Verde Valle,
(33) 3669 0215
www.hotelesgdlplaza.com.mx
El Chololo
Km. 17 de la carretera a Chapala,
Guadalajara. CP 44500
www.visita.jalisco.com.mx
De Mendoza Hotel
Venustiano Carranza núm. 16, Centro,
(33) 3942 5151
www.demendoza.com.mx
FAMILY RESTAURANTS IN GUADALAJARA
PREMIUM RESTAURANTS IN THE
Las 9 Esquinas
Colón núm. 384, Centro,
(33) 3613 6260
www.las9esq.s.com
La Tequila
Av. México núm. 2830, Col. Terranova,
(33) 3640 3440
www.latequila.com
Adobe Fonda
Av. Independencia núm. 1795, Tlaquepaque
(33) 3657 2792
www.adobefonda.com
Santo Coyote
Calle Lerdo de Tejada núm. 2379,
(33) 3343 2266 /(33) 3343 2267
www.santocoyote.com.mx
El Güero
Madero núm.13, Centro,
(33) 3613 5622
Karnes Garibaldi
Garibaldi núm.1306, Guadalajara.
(33) 3826 1286/ (33) 3825 5802
www.karnegaribaldi.com.mx
El Abajeño
Juárez No. 231, Centro, Tlaquepaque. CP 45570
(33) 3635 9015
La Chata
Corona núm.126, Centro,
(33) 3613 1315
www.lachata.com.mx
SERVICES OFFER
Patio Tapatío
Plaza de los Mariachis, Guadalajara.
www.plazadelosmariachis.com
Casa Bariachi
Vallarta núm. 2221, Col. Arcos Vallarta,
(33) 3615 0029
www.cbariachi.com
Kamilos 333
José Clemente Orozco núm.333, Guadalajara.
(333) 825 7869
www.kamilos333.com
La Chata
Corona núm.126, Centro,
(33) 3613 1315
La Gorda
Juan Álvarez núm. 1336,
Col. Villaseñor, Guadalajara. CP 44600
(33) 3825 2239
La Casa de los Moles
Diagonal Isabel Prieto núm. 766, Guadalajara.
(33) 3642 7064
Casa Fuerte
Av. Independencia núm. 224, Tlaquepaque.
(33) 3657 8499
www.casafuerte.com
PREMIUM HOTELS IN TEQUILA
Los Abolengos
Calle México núm. 138, Centro,
Tequila, Jalisco. CP 46400
(33) 3620 1014
www.losabolengos.com
La Cofradía
La Cofradía núm. 1297, Col. La Cofradía,
(374) 742 1015
www.tequilacofradia.com.mx
Hacienda del Carmen
Km. 58 de la carretera Guadalajara-TalaEtzatlán. Ahualulco de Mercado,
(33) 3633 1771
FAMILY HOTELS IN TEQUILA
Tierra Mágica
Jesús Rodríguez de Híjar núm. 25,
(37) 4742 1414
www.tierramagica.com.mx
Casa Dulce María
Abasolo núm. 20, Centro,
(374) 742 3200
www.casadulcemaria.com
JALISCO
Plaza Jardín
José Cuervo núm.13, Centro,
(37) 4742 0061 / (37) 4742 4000
www.hotelplazajardin.com
Las Cazuelas
Lázaro Cárdenas núm. 148,
Mpio. El Arenal, Tequila. CP 45350
(37) 4748 0555
www.cazuelasrestaurant.mx
Misión Tequillan
Abasolo núm. 47,
Centro, Tequila, Jalisco. CP 46400
(37) 4742 1414
www.tequillan.com.mx
Hacienda del Carmen
Km. 58 de la carretera
Guadalajara-Tala-Etzatlán,
Ahualulco de Mercado, Tequila. CP 46400
(33) 3633 1771
Galería Virgen del Carmen
Sixto Gorjón núm. 101,
Centro, Tequila, Jalisco. CP 46400
(37) 4742 1155
www.hotelgaleriavirgendelcarmen.com
FAMILY RESTAURANTS IN TEQUILA
Fonda Cholula
Ramón Corona esq. José Cuervo,
Tequila. CP 46400
(37) 4742 1037
www.mundocuervo.com
PREMIUM RESTAURANTS IN TEQUILA
Los Abolengos
Calle México núm. 138, Centro,
Tequila. CP 46400
(33) 3620 1014
www.losabolengos.com
La Cofradía
La Cofradía núm.1297,
Centro, Tequila. CP 46400
(37) 4742 3677
Los Jilgueros
Lázaro Cárdenas núm. 52,
El Arenal. CP 45350
(37) 4748 0650
www.restaurantelosjilgueros.com.mx
La Higuera
Km. 35 de la Carretera Internacional
Guadalajara-Nogales, El Arenal, CP 45350
(37) 4748 0555
www.restaurantlahiguera.com.mx
SERVICES OFFER
La Posta
Carretera Internacional núm. 604
Col. Infonavit, Tequila. CP 46402
(37) 4742 1959
www.grupolaposta.mx
FAMILY HOTELS IN TAPALPA
La Casona
Capulín núm. 54, Zona El Salto,
Tapalpa, Jalisco. CP 49340
(343) 432 0552/ (343) 432 1268
www.hotellacasona.com
PREMIUM HOTELS IN TAPALPA
Tapalpa Country Club
Km. 5.5 de la carretera Tapalpa-San Gabriel,
(34) 3432 0710/ (34) 3432 0720
www.tapalpacountry.com
La Casona de Manzano
Francisco I. Madero núm.84,
(343) 432 0767/ (343) 432 1141
www.casonademanzano.com.mx
El Remanso
(33) 3128 3778
www.hotelelremanso.com.mx
Rancho San Bernardo
Km. 4.5 de la carretera Tapalpa-Chiquilistlán,
(343) 432 1326/ (333) 149 5166
www.ranchosanbernardotapalpa.com
La Casa de Maty
Matamoros núm. 69,Tapalpa, Jalisco. CP 49340
(34) 3432 0189
www.lacasadematy.com.mx
El Mesón del Ticuz
Pedro Loza núm. 555,
(343) 432 0351/ (343) 432 0979
www.elmesondelticuz.com
Villa de San José
Cerrada de Ignacio T. López núm. 91,
(343) 432 0451/ (343) 432 0471
(343) 432 0397
www.hotelvilladesanjose.com
Mesón Luna Sacra
Luis E. Bracamontes núm. 230,
(343) 432 1151
www.lunasacra.com
JALISCO
Real Tapalpa Inn
Juárez núm. 229,
(343) 432 0589/ (343) 432 0131
www.realtapalpa.com
La Hacienda Inn
Raúl Quintero núm. 120,
(343) 432 0193
www.posadalahacienda.com
Las Margaritas
16 de Septiembre núm. 81, Tapalpa, Jal. CP 49340
(343) 432 0799/ 432 0102
La Loma Inn
Luis E. Bracamontes núm. 197, Tapalpa, Jalisco.
CP 49340
(343) 432 0168
www.lalomayelvergel.com
Cabañas San Francisco
Carretera Tapalpa-Atemajac, a 500 m
del crucero, Tapalpa, Jalisco. CP 49340
(33) 3631 8203/ (343) 410 8028
(343) 410 8004
www.cabanassanfrancisco.com.mx
Del Carmen Hotel
(343) 432 1300
Paulinos Inn
Ramón Corona núm. 24,
Tapalpa, Jalisco.CP 49340
(343) 432 0851/ 432 0109
El Rincón de los Ángeles
Hidalgo núm. 98, Tapalpa, Jalisco. CP 49340
(343) 432 0076/ (33) 3809 7128
www.elrincondelosangelestapalpa.com
Cabañas Monte Real
Prolongación Ayuntamiento núm. 30,
Col. Casa Blanca, Tapalpa, Jalisco. CP 49340
(34) 3432 0261
www.monterealtapalpa.com
FAMILY RESTAURANTS IN TAPALPA
Bar la Villa Raúl Quintero núm. 93
Centro, Tapalpa. CP 49340
(34) 3432 1428
Tamales de Acelga
Benito Juárez núm. 138
Centro, Tapalpa. CP 49340
(34) 3432 0093
Posada la Hacienda
Raúl Quintero núm. 120, Tapalpa. CP 49340
(34) 3432 0194
www.posadalahacienda.com
SERVICES OFFER
Paulinos
Allende núm. 69. Centro, Tapalpa. CP 49340
(33) 3662 7366
PREMIUM HOTELS IN MAZAMITLA
Monte Verde
Domicilio conocido,
Mazamitla, Jalisco. CP 49500
(33) 3616 1060/ 01 (800) 777 1060
www.monteverde.com.mx
Huerta Real (Hotel y cabañas)
Reforma núm. 36,
(38) 2538 0993/ (38) 2538 0994
www.huertareal.com
Villas Mazamitla
Autopista Guadalajara-Mazamitla s/n,
(38) 2538 1264/. (38) 2538 1265
www.villas-mazamitla.com.mx
Posada Sierra Vista (Cabañas)
Km. 5.3 de la carretera Mazamitla-Tamazula,
(38) 2538 0770/ (38) 2538 0780
www.sierravista.mx
La Troje
Galeana núm. 53-H,
www.latrojedemazamitla.com
PREMIUM RESTAURANTS IN MAZAMITLA
La Troje
Galeana núm. 53-A,
Mazamitla. CP 49500
FAMILY RESTAURANTS IN MAZAMITLA
FAMILY HOTELS IN MAZAMITLA
Monte Escondido
Prol. Vicente Guerrero núm. 100,
Col. Pueblo Bonito,
(38) 2538 0969
www.bosqueescondido.com.mx
El Charco
Prolongación Galeana núm. 60,
Mazamitla. CP 49500
(33) 3142 3691
Colina de Ruiseñores
Allende núm. 50,
Mazamitla.CP 49500
(38) 2828 0484
JALISCO
Casa Luna 16 de Septiembre núm.1,
Mazamitla. CP 49500
(38) 2532 4338
La Casa del Borrego
Domicilio conocido,
Mazamitla. CP 49500
www.bosqueescondido.com.mx
La Alpina
Portal Reforma núm. 8,
Mazamitla. CP 49500
(38) 2538 0104
Asadero Pepes
Galeana núm. 55,
Mazamitla. CP 49500
(38) 2538 1019
PREMIUM HOTELS IN CHAPALA
Real de Chapala
Paseo del Prado núm. 20,
Chapala, Jalisco. CP 45900
(33) 3641 5326 / (33) 3642 4262
www.realdechapala.com
Monte Coxala
Rafael Osuna Oriente núm. 300, Col. Raquet
Club, Jocotepec, Jalisco. CP 45800
FAMILY HOTELS IN CHAPALA
Villas Buenaventura
Km. 13.5 de la carretera Chapala-Jocotepec,
(38) 7761 0202
Villa Montecarlo
Av. Hidalgo núm. 296,
(37) 6765 2120/ (37) 6765 2024
Rincón de los Sueños
Niños Héroes núm. 59,
(37) 6765 6000
www.rincondelossuenos.com.mx
Grand Spa Cosalá
Km. 13.5 de la carretera Chapala-Jocotepec,
(38) 7761 0202
SERVICES OFFER
FAMILY RESTAURANTS IN CHAPALA
Acapulquito
Paseo Ramón Corona núm. 28,
Chapala. CP 45900
(37) 6765 4757
Petrita
Paseo Ramón Corona núm. 30-2,
Chapala. CP 45900
(37) 6765 4950
El Guayabo Sabroso
Chapala. CP 45900
(37) 6765 4180
Mariscos Güicho
Chapala. CP 45900
(37) 6765 3232
Don Juan
Chapala. CP 45900
(37) 765 3060
Cazadores
Chapala. CP 45900
(33) 1280 6773
JALISCO
PASTOR STYLE MUTTON
ACTIVITIES OF THE ROUTE
Jalisco is a history on its own, full of music and spicy flavor, as its dishes like pozole, birria, menudo or
soaked tortas of Guadalajara are usually accompanied with the music of the Mariachi, joyful hast and
tequila caballitos, which we can buy at the handcrafts
markets, as well as watch how they are handcrafted.
re while tasting a delicious mutton. In San Bernardo
ranch, you can prepare, taste and buy the traditional
jams and learn the process to preserve fruits. In the
Pueblo Mágico of Mazamitla, we will be taught how
to prepare the delicious Bote, a typical recipe from
this region.
In Tequila, as expected, we will watch the production
of this beverage from the agave crops to its distillation. Other products and workshops that we can find
in the Pueblo Mágico of Tequila, are the barrels where
the beverage is aged, created in a workshop that we
can visit to learn how they are put together. If you are
asking yourself what is done with the remains from
the agave, there are several workshops that use this
material and transform it in paper. To dive into experiential tourism, there is nothing like a visit to the opal
mines of Tequila, where each person can obtain with
his or her own hands a stone for this precious mineral
right from its natural deposits.
On the way to Chapala, we will visit San Juan
Evangelista to admire the art of creating molcajetes
and mutates in which the traditional pacholas are
prepared, the unique dish that you cannot miss tasting. Arriving in Chapala, we will enjoy a change in
the environment thanks to the Lake and the extraordinary fish and seafood dishes. We will take splendid
boat tours to participate in the fishing in one of our
future delicacies.
On the way to Tapalpa, we can find the Pueblo
Mágico of Zacoalco, where we can visit the production of equipales, typical leather chairs and tables for
dining sets. When arriving to Tapalpa, we will enjoy
the famous pastor style mutton, prepared in the bonfires of the local restaurants. To watch the fire cooking
the meat and to feel the aroma and the heat from
the bonfire is an experience that boosts the pleasu-
In this same Municipality, we will visit a sangrita factory to learn the process and to taste this great beverage, which is usually served to accompany tequila. In
El Guayabo Restaurant, we will learn how to prepare
traditional michi borth, as well as tasting delicious
vampires, a typical beverage from Jalisco, and finally,
we will visit Productos del Lago, a charal processing
plant where we will take a walk around the facilities to
watch the process of drying and packing of these fish.
JALISCO
AGAVE LANDSCAPE
LAS 9 ESQUINAS
Visit a restaurant from Jalisco to take part of
its staff, and prepare birria or the salsas that
accompany this traditional dish. It includes
tasting and full meal. Colón núm. 384, Centro,
(33) 3613 6260
www.las9esq.s.com
CASA BARIACHI
Visit this traditional kitchen from Jalisco where you can witness the preparation of ancient dishes with pre-Hispanic ingredients.
It includes food tasting accompanied with
Mariachi music..
Vallarta núm. 222, Arcos Vallarta, Guadalajara,
Jalisco. CP 44130
(33) 3615 0029
www.cbariachi.com
LA GORDA
In this typical kitchen from Jalisco, you will
witness the preparation of soaked tortas with
bread known as “birote” or “salted birote”, the
creation of tomato and spicy hot salsas, live
the experience of preparing them yourself,
and finally taste them
Juan Álvarez núm. 1336,
Col. Villaseñor, Guadalajara, Jalisco. CP 44600
(33) 3825 2239
EL ADOBE
In the heart of this traditional fonda from
Jalisco we can witness the preparation of
delicious traditional Mexican dishes and
beverages, as well as living the experience of being in the kitchen and behind the
bar, enjoying food in a totally artisanal
environment.
Av. Independencia núm. 1795,
Tlaquepaque, Jalisco. CP 45550
(33) 3657 2792
www.adobefonda.com
EL CHARRO
Visit this famous charro suits store, where
you will find everything related to this national tradition and sport. Av. Juárez núm. 148,
(33) 3614 9743/ (33) 3122 5148
www.tienda.elcharroweb.com
CRISTACOLOR TEQUILA CABALLITOS
MANUFACURED IN CRYSTAL
Visit and have the experience of the manufacturing of the famous crystal glasses used
to drink tequila, as well as other handcrafts. It
includes an explanation while you watch the
entire process. Av. Tonaltecas núm. 200,
Centro, Tonalá, Jalisco. CP 45400
(33) 3683 0661/ (33) 3683 0665
JALISCO
JOSÉ CUERVO
TEQUILA AND ITS SURROUNDINGS
You can visit two restaurants that preserve the
art of preparing typical dishes from the region
of Tequila, like birria, pozole and enchiladas,
participating with the staff that has received
the recipe from generations back.
Los Abolengos. Calle México núm. 138, Centro,
Tequila, Jalisco.CP 46400
La Cofradía, La Cofradía, núm. 1297,
BARRILITOS, TEQUILA DON JUAN
They create barrels to store wines, liquors and
othe beverages. You can know the propper
and traditional way to build he barrels used to
store and age the national beverage: tequila.
Horario: Lunes a viernes, 10:00 a 19:00 h
(33) 3624 9294
www.tequiladonjuan.com.mx
JOSÉ CUERVO
These tours offer transportation from
Guadalajara. The proce of admission is $300
per adult and $150 per children above 5 years
old; small children enter cost.free. Prior reservation is required. Calle José Cuervo núm.73
(37) 4742 0050
www.mundocuervo.com.mx
LA COFRADÍA
You can discover a tequila hacienda surrounded by nature and framed by the agave landscapes. Let yourself be surprised by the amazing process in which the heart of the agave
is transformed into our national beverage, and
sink into its legends and stories while toasting
with us in the pure La Cofradía style. You can
have the experience of taking a night tour and
enjoy this unbeatable experience.
La Cofradía núm. 1297, Tequila, Jalisco
CP 46400
(37) 4742 3677
SAUZA
You can take a tour around the famous Sauza
distillery, visiting the factory to know the process of cultivation and distillation applied to
produce this beverage, and walking along the
agave crops to enjoy the beautiful landscapes
along with your family.
Francisco Javier Sauza núm. 80,
(37) 4742 4140
www.sauzatequila.com
JALISCO
OBSIDIANA STONE
Have you ever searched for precious stones
inside a mine? The Municipality of Magdalena
offers you the chance to find your own opal
inside of one of the most productive open air
mines of opal, the San Simón Mine, as well as
walking around the workshops where they
work this beautiful material. A walkthrough
full of fun, mystery, magic, contact with nature
an history. You will also visit the Sand Andrés
Ex-Hacienda, which used to belong to the
Orendáin Family, an important agricultural
and stockbreeding hacienda where tequila
was produced, and which was the scenario
of a battle during the Mexican Revolution War,
an interesting site to know a little about this
Municipality’s history.
Municipio de Magdalena. CP 46400
www.rutadeltquila.org.mx
MAZAMITLA
EL RINCÓN DE LOS SABORES
This restaurant preserves the preparation of
the typical Bote dish, with the participation of
Mrs. Paty Bernal, who has prepared and preserved the original recipe of this delicious dish
from the highlands for over 15 years.
Javier Mina núm. 7, Centro,
www.visita.jalisco.com
MAZAMITLA CAJETA, CHONGOS
AND ROMPOPE FACTORY
You can know the process to produce typical
sweets from the region. Here, typical cajeta,
chongos and rompope are handcrafted.
Business Hours: Monday to Friday, from 9:00
am to 6:00 pm
Calle Moctezuma núm. 2 Centro,
Mazamitla, Jalisco.CP 49500
(38) 2538 0708
www.guiamazamitla.com
PARAJE´S HANDCRAFTS
This establishment creates typical handcrafts
from Mazamitla and Sierra del Tigre, using
pine tree branches and bark from the region.
You will find souvenirs like key chains, little cottages, ashtrays and other interesting objects.
You can have the experience of creating your
own souvenir.
José Santana García núm. 23. Centro,
(38) 2538 0690
Contact: Jesús Martínez Haro
TAPALPA
CHAPALA
SAN BERNARDO RANCH
You can find a package that includes the experience of creating, tasting and buying handcrafted jams, besides knowing the process to
preserve fruits in the traditional mountain way
of Jalisco.
Prior reservation
Rancho San Bernardo, km. 4.5 de la carretera
Tapalpa-Chiquilistlán. Tapalpa, Jalisco. CP 49340
DULCES CHAPALA
This is the most ancient sweets factory of the
Municipality, a forced stop for all tourists. You
can live the experience of knowing the process of production of typical sweets using ingredients like fruits form the region. It includes
a tasting.
Visits under prior reservation, from Monday to
Friday, and from 10:00 am to 7:00 pm.
Niños Héroes núm. 75, Chapala, Jalisco.
CP 45900
(37) 6765 4711
PASTOR STYLE MUTTON
You can know the secrets behind the success
of this nutritious and invigorating dish, participating in the preparation of the bonfire and
the correct setting of the mutton so it is exquisitely cooked.
La Culebra, Carretera Tapalpa-La Frontera,
(34) 3100 5666
La Sierra
Visit under prior reservation
Carretera Tapalpa-La Frontera,
Tapalpa, Jalisco.
CP 49340
(34) 3171 2683
SANGRITA OF THE TRES
GENERACIONES HOUSE
Here, you can know the process to produce
sangrita, and taste this beverage prepared
with citrics and piquin chili pepper, right where the legend of the Sánchez Widow was born.
Prior reservation. Business Hours: Monday to
Friday, from 10:00 am to 7:00 pm
Zaragoza núm. 389,
Centro, Chapala, Jalisco. CP 45900
(37) 6765 2351
JALISCO
EL GUAYABO SABROSO
Accept the challenge and try the Vampire, a
refreshing beverage that can be served with
or without alcohol, or well, learn how to cook
Michi broth and carp roe, both typical dishes
from Chapala, in the ancient kitchen of El
Guayabo restaurant, and with the special help
of its owner and experienced staff of cooks
who have prepared these great recipes for decades. Paseo Ramón Corona núm. 24, Rampa
de Pescadores, Chapala, Jalisco. CP 45900
(37) 6765 4180.
PRODUCTOS DEL LAGO
You can visit this charales processing plant,
where you will learn how to prepare and
taste this unique product from the shores of
Chapala. Calle Morelos núm. 104,
(37) 6765 4090
LOS REYES LOOMS
You can meet and learn from the artisans that
weave dreams, apart from quilts, mantels,
curtains and shawls. You can ask for special
designs.
Ocampo núm. 20,
Ajijic, Jalisco. CP 45920
(37) 6766 5640
JALISCO
PHONE NUMBERS OF INTEREST
Secretary of Tourism of the State.............................. (33) 3668 1600
Green Angels..........................................................................................078
Fire Department....................................... (36) 19 5241/ (36) 19 0794
Mexican Red Cross................................... (36) 13 1550/ (36) 14 5600
Locatel (24/7)..........................................................................................080
Municipal Police Department of Guadalajara.................................... (36) 68 0800
Tourist Security.......................................................... 01 (800) 3632 200
Civil Protection..................................................................... (36) 75 3060
NAYARIT AND COLIMA
F L AV O R S O F T H E S E A
FLAVORS OF THE SEA / GASTRONOMIC ROUTE
WELCOME TO NAYARIT
FLAVORS OF THE SEA
Geographic Location:
In the northeastern region of the Country
Area: 26,979 km2
Climate: 35 °C (highest) – 12 °C (lowest)
Population: 1,084,979 inhabitants
Flavors of the Sea Gastronomic Route integrates the
municipalities of Tecuala, Mexcaltitán, Santiago, San Blas,
Bucerías, San Francisco, Compostela, Punta Mita, Bahía
de Banderas and Cruz de Huanacaxtle.
Fish, seafood and seasoning is all you need to enjoy a
delicious dish by the coast. When you think of eating
close to the sea, you can picture a good shrimp cocktail,
but there is much more than that, like shrimp meatballs,
ceviches, zarandeados, aguachiles, and oyster sopes. It
is such a gastronomic delight to go fishing early in the
morning, or visiting an oyster breeding house to then
come back to the beach and prepare whatever the
Pacific Ocean gave us.
Mexcatitlán, also known as “The Cradle of the Aztecs”, is
decorated with colorful houses, picturesque streets that
flood for few moments during rainy season. Due to its
proximity to the sea, there is a great amount of shrimp,
so there are lots of dishes prepared with this product,
like shrimp tamales or meatballs. You can also see the
families drying shrimps in their patios and weaving their
nets to go fishing at night.
Their owners leave every morning to fish the products
they will offer during the day. In some enramadas, you
will be able to choose your fresh fish and see how it is
cleaned and prepared over the fire, marinated or zarandeado. In the enramadas, tourists can take the product they fished themselves for the chefs to prepare. In
Mexico, there are few located deposits where primitive
men used to leave the oyster shells while migrating
along the coast. Nonetheless, it became a highly consumed product until the 18th century, considered “the
great age of oysters”. Nowadays, we can find oyster crops
in the area of Santiago, where we can visit the breeding
houses and appreciate its preparation in the nearby restaurants.
NAYARIT
FISH AND SEAFOOD
MAP
NAYARIT
San Blas
1. Partida coconuts and cocadas
2. El Original Pan de Plátano de Juan Bananas
3. Enramadas
4. Paraje del Rey
5. La Tovara
6. Cocineras de la Costa
Mexcaltitán
1. The island
2. Restaurant / Shrimp meatballs tasting
3. Shrimp fishing
Santiago
1. Mata sea products
Bucerías
1.Cooking workshop at La Casona Restaurant
Compostela
1. Las Varas Communitarian Museum
2. Local Museum of Anthropology and History of
Compostela
Compostela San Blas
1. Ancient customs office
2. Temple of La Virgen del Rosario
3. De la Contaduría Fortress
4. San Blas lighthouse
5. Mangrove swamps
Tepic
1. Regional Museum of Anthropology and History
of Nayarit
2. Amado Nervo House-Museum
Guayabitos
1. Pre-Hispanic Sanctuary of Altavista
2. Crocodile pen
Sayulita
1. Turtle camp
2. Platanitos
TOURISTIC RESOURCES
PL ACES TO VIS IT
• Mexcaltitán...................................................................................A small island located in the Municipality of Santiago Ixcuintla
• San Blas Beach............................................................................................................................................................................................. Pacific coast
• Rincón de Guayabitos............................................................................................................................................................................. Pacific coast
• San Francisco Beach................................................................................................................................................................................. Pacific coast
• Sayulita Beach.............................................................................................................................................................................................. Pacific coast
• San Blas lighthouse..................................................................................................................................................................................San Blas Port
M U SEU M S
• Las Varas Comunitarian Museum................................................................................................................Delegación Municipal, Compostela
• Local Museum of Anthropology and History of Compostela.........................................................Hidalgo s/n, Centro, Compostela
Business Hours: Monday to Saturday, from 9:00 am to 3:00 pm
• Regional Museum of Anthropology and History of Nayarit............................................................ Av. México 91 Nte., Centro, Tepic
NAYARIT
SO M E T YPIC AL F E S T I VA LS
• Vallarta Wine Fest................................................................................................................................................. February 22 to 28, in Nuevo Vallarta
• National Fair of Mexicanity...........................................................................................................................................................March 5 to 30, in Tepic
• Fishing Tournament . ....................................................................................................................................................................................June, in San Blas
• Gourmet Festival.............................................................................................................................................. November 13 to 23, in Riviera Nayarit
HUICHOL SALSA
It is prepared with vinegar, iodized salt, rattle chili pepper, clove and other spices. All the ingredients are natural, and no artificial essences are used. Its texture is
semi-liquid, not so thick and homogenous, with a very
particular taste. At first, this salsa was prepared only by
the Huichol people, but since few years ago it began to
be merchandised and industrially prepared in factories.
Nowadays, it is distributed in several states of Mexico.
OYSTERS
Oysters are mollusks from the Lamellibranchia or bivalve group, where a great number of edible species
belong, with a highly nutritious value and great opportunities for its breeding. Nowadays, the specimens are
selected taking not only their flavor into consideration,
but also their nutritional properties, where oysters are
ahead of milk, eggs and beef meat, being one of the
most appreciated products.
Fishermen that extract oysters use mainly small boats
or pangas of 4 to 6 meters length, with an external propel or oars, taking them with bare hands during low
tide or through snorkeling. They also use the gafas as
a fishing art, which are two rakes joined together shaping a pincer. They are handled by introducing them
open into the water where there are oyster banks,
when closing them, the rakes grab the oyster “pines”,
which are lifted by the fishermen and then de-crowned, meaning that the oysters are cleaned from resi-
dues and younglings. Finally, they are placed in bags
that, when full, weigh around 40 kilograms and contain from 500 to 600 oysters, or they take the pulp from
its shell and bottle it.
SHRIMP
The shrimp production in Colima began to become
important in 2005, a year when over 30 million pesos
were invested to equip and consolidate the production infrastructure. Nowadays, with resources from the
government and the producers, this mollusk is produced in farms to regulate and control their weight and
quality.
PRAWNS
Prawns belong to the 10 legged sea crustaceous family.
Their body is long just as its abdomen, and they are covered with a firm shell of little consistency. Although
their color is gray, it is mostly recognized in their pink
color achieved after they are cooked. Prawns are great
swimmers, and can be found all around the world.
PERRURI
This meal is traditionally prepared for weddings. It is
said that the woman that prepares this dish will be
accepted by the family of her husband and considered to be a better woman by the whole community,
with the capacity of assuming her new social position.
The stew is prepared and served in the very day of the
NAYARIT
SHRIMPS
celebration, and it is characteristic that it is paraded
around four o’clock in the morning to revive the spirit
of the guests and the new couple during the long party. Perrurri is prepared with toasted corn and pumpkin
seeds in equal proportions. All is milled together on a
metate and transformed in pinole. Then, the mix is placed in a clay pot, adding water and salt, and boiled. It is
stirred until the broth becomes a thick sauce, and then
it is poured into a tray, shaping it like a burrito, adding
wild chili pepper. It can be served straight away.
VEAL STEW
The veal is toasted and cooked in water with aromatic herbs, carrots, salt and pepper. Separately, flour is
browned and mixed with sherry, salt and pepper, and
the meat is cooked in it until it thickens. It is accompanied with cooked potatoes, fried beans and salsa.
ZARANDEADO FISH
This dish can be prepared with porgy, golden or red
snapper. The fish is cleaned and cut in half, and then it
is marinated with mayonnaise, mustard Worcestershire
sauce, Maggi juice, soy sauce, salt and pepper. It is left
like this for few minutes and then it is placed on a net
over the fire and then its is shaken (“zarandeado” in
Spanish) by twirling the net so it is cooked evenly. This
dish is prepared in restaurants and enramadas, and the
marinate varies depending on the region.
SHRIMP MEATBALLS
This is a typical dish from the Mexcaltitán region. The
shrimp is cooked and finely milled. The, a broth is prepared with the head or the tail of fish or shrimps, tomatoes, onions, garlic, laurel and salt. A puree is prepared
with onions, tomatoes, carrots and celery, fried in oil
and then the strained broth is added. The meatballs
are prepared with shrimps, seedless tomatoes, garlic,
onions, oregano, grated bread, salt and pepper. Finally,
they are added to the boiling broth and they are left
to cook.
SHRIMP CUCARACHAS
On a pan, butter or oil is heated, and then shrimp
without their whiskers are added. The preparation is
soaked with Huichol salsa and stirred until the shrimps
are well cooked.
NAYARIT
ZARANDEADO FISH
SERVICES OFFER
FAMILY RESTAURANTS IN
SANTIAGO IXCUINTLA
Mariscos Canuto
Ignacio Aldama núm. 8, Zona Centro,
Santiago Ixcuintla. CP 63300
(32) 3235 3824
Wawata
Camaroneros Poniente núm. 7,
Boca de Camichín,
(32) 3234 9104
La Alberca
Domicilio conocido, Mexcaltitán,
(32) 3235 6026
Flamingos
Juárez, núm. 105, Centro,
San Blas, Nayarit. CP 63740
(32) 3285 0485
FAMILY HOTELS IN SAN BLAS
Bahía Paraíso
Km. 6 de la carretera Mantanchín, lote 240,
(32) 3113 0071
Bungalows Casa Roxanna
Callejón El Rey núm. 1,
(32) 3285 0573
www.casaroxanna.com
PREMIUM RESTAURANTS IN SAN BLAS
Mariscos “Kika”
Loma China s/n,
Zona Islote, Mexcaltitán,
(32) 3235 6054
Paraje del Rey
Recinto Portuario, Muelle núm. 1,
San Blas. CP 63740
(32) 3285 1023
www.parajedelrey.com
PREMIUM HOTELS IN SAN BLAS
Garza Canela
Paredes núm. 106, Zona Sur,
(32) 3285 0112
www.garzacanela.com
FAMILY RESTAURANTS IN SAN BLAS
McDonald
Juárez núm. 75, Centro,
San Blas. CP 63740
(32) 3285 0432
NAYARIT
Cachitos
Playa Islitas, San Blas. CP 63740
(32) 3112 2193
La Sinaloense
(32) 3105 5370
FAMILY RESTAURANTS IN
SAN FRANCISCO
La Chalupa
Calle México s/n, Centro. San Francisco. CP 63740
(31) 1258 4150
PREMIUM RESTAURANTS IN BUCERÍAS
La Hamacas
(32) 3112 2138
Myssis3
(32) 3105 5370
PREMIUM HOTELS IN SAN FRANCISCO
Cielo Rojo
Calle Asia núm. 6,
San Francisco, Nayarit. CP 63740
(31) 1258 4155
www.hotecielorojo.com
PREMIUM RESTAURANTS
IN SAN FRANCISCO
Bistro Orgánico
Calle Asia núm. 6,
San Francisco.CP 63740
(31) 1258 4155
www.hotecielorojo.com
Capitán Cook
Calle Gaviota núm. 49, Bucerías, CP 63732
(32) 9291 3985
Don Pedro’s
Marlin núm. 2, Bucerías. CP 63732
(32) 9291 3090/ (32) 9291 3153
www.donpedros.com
PREMIUM RESTAURANTS
IN COMPOSTELA
Pineda
Km. 5 de la carretera Los Ayala,
Domicilio conocido, Compostela.CP 63700
(32) 7274 2143
www.restaurantepineda.com
FAMILY RESTAURANTS IN TECUALA
Marxiva Café
Guanajuato núm. 232,Tecuala. CP 63440
(38) 9253 1081
PARTIDA COCONUTS AND COCADAS
They sell colorful cocadas (coconut sweets)
and offer guided tours across the production process.
Av. Durango esq. Amado Nervo núm. 200,
Zona Norte, Tecuala, Nayarit. CP 63440
(38) 9253 0716.
EL ORIGINAL PAN DE PLÁTANO DE JUAN
BANANAS
This company was created in 1973, and until today, it has developed an entire home
industry. They continue diversifying their
natural products, making the most out of
the resources from the region.H. Batallón
Sur, núm. 219,
(32) 3285 0552,
WAWATA PRODUCTS FROM THE MATA
SEA
They have a restaurant and offer touristic
services in Isabel Island, where you can take
a tour and watch the process of breeding
oyster. They also promote the regional gastronomy and the opening of new marketing opportunities for the harvested oyster
among the local families.Prior reservation.
Camaroneros, núm. 7, Zona Poniente, Boca
de Camichín, Santiago Ixcuintla, Nayarit. CP
63573
(32) 3234 9104/ (32) 3234 9004.
ENRAMADAS
Being on the beach, you can watch an abundant foliage of palm trees, as well as this
restaurants built with branches and leaves
where you can taste delicious and diverse
products prepared with fresh seafood. On
the morning, the staff goes out to the sea to
fish, and then the tourists choose the specimen they wish to eat. The fish is weighed
and cooked in these peculiar establishments.
Unión de Restaurantes El Conchal o Playa
las Islitas, San Blas, Nayarit. CP 63740
PARAJE DEL REY
To arrive to this place, one must take a boat
tour across mangrove swamps, the sources
of the wood with which the zarandeado
fish is typically prepared. On the way, you
will fish that will be later prepared for you
in the hidden restaurant, an establishment
that offers an amazing view and a unique
experience, as while you eat you will be
able to enjoy the relaxing sound of the local birds. You can also go sightseeing with
birds, whales, sharks and sports fishing included. Prior reservation.
(32) 3285 1023
www.parajedelrey.com
NAYARIT
COCONUTS AND COCADAS
SERVICES OFFER
LA TOVARA
There are boat trips where you will be able
to see crocodiles, turtles, jaguars, birds, fish
and many more animals, as well as swimming in specially defined areas. There is also
a traditional restaurant where you can try
zarandeado and burnt fish.
www.latovara.com
LA CASONA
This is a regional cuisine where you will
learn the different preparation applied to
fish or seafood, highly nutritional meals,
very healthy for your family, so easy to prepare that you will surely be able to repeat
these recipes at home. It is also a perfect
activity to enjoy in couples and have a different and unique experience.
Cooking workshop
Paseo Cocoteros núm. 750, Zona Sur,
Condominio Maestro Flamingos,
Bucerías, Bahía de Banderas, Nayarit.
CP 63732
(32)2226 8100 Ext. 514
LUNA AZUL SURF SCHOOL
They offer classes and surfboards rental
in one of the most beautiful beaches of
Nayarit. They have professional and experienced instructors, which in just 90 minutes of class will make you surf on your own.
The perfect waves for this activity happen
from November to May.
Sayulita, Nayarit. CP 637340
(32) 9291 2009
www.lunazulsurfschool.com
NAYARIT
BANANA BREAD
NAYARIT
Secretary of Tourism of the State................................... (32) 148 071
Fire Department.................................................................. (32) 131 809
Red Cross................................................................................ (32) 131 160
Police Department.............................................................. (32) 116 900
Tourist Support.................................................................... (32) 146 302
WELCOME TO COLIMA
FLAVORS OF THE SEA
Geographic Location: In the East of Mexico
Area: 5,191 km2
Climate: 30 °C (highest) – 18 °C (lowest)
Population: 650,555 inhabitants
Visiting the salt mines of Cuyutlán is like being in a
white and bright desert, which produce the best kind
of salt that may enhance the flavor of every dish. To
obtain it, water is extracted from a well, called tajo,
left to rest in the ponds and then the salt crystals
begin taking shape. The salt mines are so important
in this State that they even have their own museum
where the history of this activity is explained, as well
as a step-by-step guidance through the process of
extraction.
Another product that we will find in Colima is coffee,
being one of the main producers of the grain within
the Country, and the creator of a route for this fruit,
where you will have the opportunity to taste and
smell this beverage, as well as visit the coffee plantations.
One of the activities that has become more important in the last years is organic agriculture. Many companies have started integrating this concept and they
offer visits and courses so that people can learn the
art of an organic crop or orchard. The difference with
traditional crops is that the organic is 100% natural, it
uses no chemical products, and the food has a more
powerful flavor, healthy, which adds a special touch
to our food.
COLIMA
ISLA NAVIDAD © CPTM 7 Foto: Ricardo Espinosa - reo
MAP
COLIMA
Comala
1. The coffe route
2. Café Nogueras
3. Comala bakeries
4. Babo Yaro (organic crops)
5. La Lomita Farm (organic crops)
Colima
1. Chantaro
2. Tuba extraction
Tecomán
1. Alcazahue Lagoon (tilapia, cuatete, catfish and
sea bass fishing)
2. Nevado de Colima
3. Noguera: Ruins of the sugar mill
4. Alejandro Rangel Hidalgo University Museum
Colima
1. Historic Center
2. El Chanal Archeological Zone
3. Regional History Museum
4. Exhibitions in Government Square
5. Popular Arts Museum
6. Griselda Álvarez Metropolitan regional Park
7. Tempumachay Tourist Center
Manzanillo
1. Fishing at Luckiest
2. Tuba extraction
Tecomán
1. Boca de Pascuales Beach
2. El Real Beach
3. El Chupadero Turtle Pen
4. Alcuzahue Lagoon
5. Crocodile Pen
6. Caxitlán Archeology Museum
Armería - Cuyutlán
1. Salt industry
2. Salt Museum
Armería
1. Cuyutlán Lagoon
2. Paraíso Beach
Suchitlán
1.Wooden masks workshop
Comala
1. Coffee Route
Manzanillo
1. Dancing fountains
2. Sculpture walkway
3. Miramar Beach
4. Las Hadas Beach
TOURISTIC RESOURCES
PLACES TO VISIT
• El Chanal Archeological Zone................................................................................................................................................El Chanal, Colima.
SOME TYPICAL FESTIVALS
• National Lime Fair........................................................................................................................................ January or February, in Tecomán
• Melon Fair .............................................................................................................................................................. March or April, in Ixtlahuacán
• Coast Fair .............................................................................................................................................. January 24 to February 2, in Tecomán
• Taurine Fair............................................................................................................................................................... February 5 to 15, in Tecomán
• National Fair of Mexicanity............................................................................................................................................March 5 to 30, in Tepic
COLIMA
CUYUTLÁN SALT
The producers begin by scratching the salty ground of
the coastal lagoon of Cuyutlán with an instrument called gata. Then, they build a pit or filter, they gather the
salted ground and mix it with water, and they pour it
through the filter, falling in the bottom of the pit called
cup. Finally, the salty water is conduced from the cup
to the threshing floor, where the crystalized salt is obtained through the evaporation of the liquid.
FLEUR DE SEL
Fleur de sel is pure sea salt, collected with traditional
European techniques. Its name is a clear reference to
its French origins, and it is still produced along the entire north coast of France. As it is collected by hand at
dawn, for the crystals are produced at this time as a byproduct of the temperature change, it is scant, highly
appreciated and really pure. It has a subtle flavor and
a sea aroma, and due to its frailty it is usually added
in the last phase of the creation of a dish, just before
being served, as the juices of food usually melt it. It can
be used in any kind of dish, from meats and fish to vegetables.
COPRA
Copra is the dry pulp of the coconut, and its name is derived from a word in Malayalam , the language of Kerala
District, in India: koppara, which means dry coconut.
The coconut oil is extracted by scratching the copra and
then boiling it in water. Nowadays, the coconut oil is obtained in specialized factories that extract it with presses
or through solvents. With the first technique, one can
obtain approximately 60% of coconut oil and a residue
called coconut paste, a nutritious food used to feed beef
cattle, mainly to those destined for milk production. The
production of copra, meaning to peel, shred the pulp,
and drying it, is usually done where the coconut palm
trees grow, las it is the case of Colima.
ORGANIC COFFEE
It is a chemical and pesticide free coffee, cultivated in
the State with a strict quality control and in harmony
with nature. In Mexico, organic coffee is grown under
the shade, which means that the coffee bushes are
planted in between trees like orange, banana, lime,
avocado and others that do not give fruits but they do
provide shade for the coffee tree. Coffee plantations
like this are agro-forest systems that offer several ecologic and economic benefits like preserving the biodiversity, protecting the soil, aiding in regulating the
effect of the rain and the wind, protecting hydrologic
basins, capturing carbon, generating food, and diversifying the agricultural production.
COLIMA
CUYUTLAN SALT © CPTM 7 Foto: Ricardo Espinosa - reo
BLACKBERRY
The properties of the blackberry are great for health.
Besides, it has an excellent sour and sweet flavor, it is
also a great companion in desserts, both in natural and
in its different preparation varieties, like jams, compote,
sweets, etc.
PALM TREE
On the top of the palm tree, a group of leaves protects the sole growing spot or bud of the plant. The
variations in water availability create changes in the
diameter of the trunk, and its growth depends on the
ecologic conditions, as well as on the age of the plant
and the type of coconut it gives. It grows usually on a
single slender stalk. In general, the species that reach
up to 24 meters tall are the most significant.
LIME
The first crops of lime that can be called commercial,
began in the 1920s, in the Nogueras, Buenavista and
El Blanco haciendas, located in the municipalities of
Comala, Cuauhtémoc and Coquimatlán, The lime from
Colima is one of the most characteristic fruits from the
region, which has become highly re-known around
the world.
RABBIT
Rabbits are small mammals that belong to the
Leporidae family, classified within the Lagomorpha order. There are those who have long ears, short tail and
large whiskers that move constantly with their nose. In
Mexico and in the State of Colima, the rabbit is eaten
as the great flavor of its meat enriches all types of stew.
MANTA RAY
It is a specie of elasmobranchii, from the order of
Myliobatiformes. Unlike other related species, manta ray
has no poisonous sting on its tail. It inhabits in temperate waters across the globe, and feeds from plankton,
small fish and squids. Just like sharks, manta rays have
usually small fish or opportunistic remoras stuck to their
lower part, which search for the remains of the food that
the fish consumes and offer protection as well.
TYPICAL DISHES AND BEVERAGES
TUBA
This fermented beverage has a Filipino origin. It has a
low alcoholic content, and is obtained from the sap
and flowers of the common coconut palm tree. The
brown and viscous sap starts fermenting from the instant it is extracted and turns whitish. The process takes
about two days. The tuba beverage has a rare flavor,
not in the taste of some people, but fascinating for
many others who think it has no match.
COLIMA
ZARZAMORA
LEMON © CPTM 7 Foto: Ricardo Espinosa - reo
YAKA © CPTM 7 Foto: Ricardo Espinosa - reo
POZOLE
Unlike the version prepared in other parts of Mexico,
the pozole from Colima is dry, without broth, and of
white color. It is served with chili pepper, lettuce and
onions on top.
SOPITOS
These tortillas are approximately 3 centimeters in diameter. They are semi-fried and served with green or
red salsa, toped with aged cheese. They usually come
in an order with 6 small sopitos on a single plate.
CEVICHE TOSTADAS
These are a typical antojito from Colima, served as delicious appetizers to enjoy by the sea, accompanied
with a good white wine of Baja California or a cold
beer. Traditionally, ceviche is prepared with fresh sawfish, tomatoes, onions, serrano chili peppers, carrots,
cilantro, olives, vinegar and olive oil.
BATE
This is an indigenous beverage from the coast zone of
Jalisco, Colima and parts of Nayarit. The chan or chía
seeds are soaked in water, toasted, milled and sweetened with honey, although in Nayarit they use piloncillo
sometimes. It is very thick, like an atole, and has no alcoholic content. It is traditionally served in clay jars or
gourds, but in the cities it is served in glasses.
OCTOPUS SALPICÓN
Octopus is a very common specie in the coasts of
Colima, and is prepared in different ways, very appreciated by locals and visitors. Salpicón has this mollusk
as its main ingredient, accompanied with lime, olive oil,
vinegar, chives, green bell peppers, tomatoes, salt and
pepper.
COCONUT SOUP
The Eastern influence is reflected in some recipes of
Colima that appeared during the 16th century, with
the arrival of coconut from the Philipines. This is the
case with this recovery recipe, adopted by the inhabitants of Colima who have juicy and good quality coconuts available. The foundations of the formula are the
chicken broth and the butter, aside from the coconut
milk.
BURNT RABBIT
It is prepared with over 6 chili peppers from Colima.
The rabbit is fried in pieces with the adobo (spiced sauce) and served on a plate, almost always accompanied
by beans.
SWEET ENCHILADAS
Five or six enchiladas are placed on a plate and soaked
with sweet mole, and stuffed with a garnish of lettuce,
cabbage and salsa.
COLIMA
TUBA
SOPITOS
BATE
CEVICHE TOSTADAS
GARLIC MOJO STYLE PRAWNS
These are river prawns of blue color, cooked in water
with spices. Then, they are placed on a pan with garlic and fried until they turn into a golden red color. In
Colima, they are usually served accompanied with mixed salad.
LOIN WITH CUCUMBER
This dish is prepared with pork loin with adobo and
served in small pieces on cucumber slices. It is eaten
with toothpicks. This dish is enjoyed in some typical restaurants with live music and all the folklore of
Colima.
PAPAYA © CPTM 7 Foto: Ricardo Espinosa - reo
COLIMA
BURNT RABBIT
SWEET ENCHILADAS
GARLIC MOJO STYLE PRAWNS
SERVICES OFFER
FAMILY HOTELS IN COLIMA
Best Western Ceballos
Portal Medellín núm. 12,
Colima, Colima. CP 28000
(31) 2316 0100
www.bestwestern.com
www.hotelceballos.com
Pueblo Blanco Hostel
Benito Juárez núm. 60, Zona Centro,
Comala, Colima. CP 28450
(31) 2315 5039
www.hostalpuebloblancocomala.com.mx
Comalli Boutique Hostel
Reforma núm. 193, Zona Centro,
(31) 2315 5557
Casa del Tío Jorge Hostel
Guillermo Prieto núm. 122, Zona Centro,
(31) 2312 5674
Montroi Hotel + Fitness Tercer Anillo Periférico núm. 155,
Colima, Colima. CP 28000
(31) 2311 6768
www.montroi.com.mx
Plaza Madero
Francisco I. Madero núm. 166,
Centro, Colima, Colima. CP 28000
(31) 2330 2895
www.hotelplazamadero.com
Grand Festival All
Inclusive Resort
Km. 12.5 de la carretera a Manzanillo,
Barra de Navidad,
Manzanillo, Colima. CP 28200
(31) 4332 9322
Marlyn
Playa de Santiago,
www.marlyn.com.mx
Costa Brava
Blvd. Miguel de la Madrid, núm. 11400,
Col. Salahua, Manzanillo, Colima. CP 28869
(31) 4333 9201
www.hotelcostabrava.com.mx
Tecomán Gran Hotel
Javier Mina núm.429,
Tecomán, Colima. CP 28100
(31) 3324 4118
www.granhoteltecoman.com
COLIMA
Real Hotel
Av. Insurgentes s/n, Col. Tepeyac,
(31) 3324 0100
www.realhotel.com.mx
Araguate
Av. El Real núm. 1000 entre Poste 49 y
51,Tecomán, Colima. CP 28100
(31) 3113 7179
www.araguatehotel.com
FAMILY RESTAURANTS IN COLIMA
The Crab at the Sea Restaurant
Playa El Real núm. 420,
Tecomán. CP 28100
(31) 3113 0924
El Bigotes 1
Blvd. Costero Miguel de la Madrid núm.
3157, Fracc. Playa Azul, Manzanillo.CP 28200
(31) 4353 0521
Los Naranjos Campestre
Av. Constitución núm.750,
Colima. CP 28000
(31) 2312 8390
Las Hamacas del Mayor
Boca de Pascuales, Tecomán. CP 28010
(31) 3324 3846
www.lasamacasdelmayor.com
Los Portales de Suchitlán
Galeana núm.10, Comala. CP 28459
(31) 2395 4452
Boca del Río
Carretera Real Pascuales, Poste núm. 30,
Tecomán. CP 28010
(31) 3324 8859
To understand the history of the Cuyutlán salt mines,
we will visit a museum in which the process of obtaining salt grains from seawater is explained step by
step. Later, we will visit the mines themselves, where we will experience first-hand what we learned in
the museum. We will also visit the organic orchards
where we will learn how to take care of a crop for the
better use of the natural resources.
Colima is known for its high quality coffee production, so we will visit the coffee plantations with toasted aromas and flavors, learning about the coffee
crops and grains before they are processed, as well as
their storage, toasting, milling and tasting.
Later, we will visit Don Gorgonio’s workshop, one
of the most famous artisans in Comala for his wooden masks, which constitute a true icon around the
world. Further on, we will view the facilities of a guava
sweets factory, where we will see how this delicious
fruit ends up being a delicious sweet of natural flavor.
To end this tour, in Manzanillo, we will taste the beverages made from coconut, while we see a climber
“milking” the palm tree and preparing Bate or Tuba. As
no fish is better than that freshly taken from the sea,
we will learn the art of sports fishing from the hand of
professionals, or enjoy the fun and fascinating aquatic
activities on the beach.
COLIMA
THE COFFEE ROUTE
THE COFFEE ROUTE
It passes through Suchitlán, where you
can find typical food in restaurants, and
then, by Cofradía de Suchitlán, where you
can find all types of handcrafts. It also goes
across Rancho de Agosto, an impressive archeological zone, to then reach Zacualpan,
with a famous touristic stop, Ojo de Agua,
right beside the Armería River, also called
Big River. You will continue through the
Carrizalillos Lagoon, to finally reach Comala,
with a vast offer of restaurants and hotels,
and several coffe plantations that you can
also visit. Comala, Colima.
www.visitacolima.com.mx
SALT MUSEUM
As salt extraction is the most important activity of this region, the authorities decided
to create this museum. It is located inside a
salt warehouse, where the visitor can watch
a reproduction of the many salt mines existing in this community of Colima, and have
a description of the culture of the salt workers, their environment and their life conditions. There is a guide to lead you in this
visit. Business Hours: Monday to Sunday,
from 9:00 am to 2:00 pm and from 4:00 pm
to 6:00 pm.
Benito Juárez esq. Progreso. Cuyutlán,
Armería, Colima.
CP 28350
(31) 3326 4008
CAFÉ NOGUERAS
This company, included within the coffee
route of Comala, is dedicated to the production, industrialization and merchandising of coffee in the national and international markets. Venustiano Carranza núm. 160
A, Zona Centro, Comala, Nayarit. CP 28450
(31) 2315 6309
NATURE TOURISM NETWORK
This organization offers nature tourism
(eco-tourism), as well as adventure and rural experiences. It also promotes regional
handcrafts by selling them.
Km. 4 de la carretera a Comala, “El Naranjal”,
Cofradía de Suchitlán.
(31) 2139 1490
Contact: Manuel Orozco Ceja
LA LOMITA INTEGRAL FARM
They offer guided tours around organic
crops, showing the production of biogas,
animal breeding, and rainwater recycling.
A guide will take you around the orchards
and explain you about the cares that an organic product needs.
Requiere reservación previa.
Cofradía de Suchitlán.
(31) 2315 5330
Contact: Pedro González Cruz
COLIMA
CHANTARO
They produce guava sweets. When visiting,
you will be taken on a tour by the workers
who will explain you how the fruit is processed by mixing it with other ingredients and
to create the final product, all within a small
factory full of flavor and tradition,
Galeanas núm. 443, Col. Viveros,
Colima. CP 28000
(31) 2314 71 66
HANDCRAFTED MASKS WORKSHOP
Gorgonio Candelario is a member of the
only family left in Colima that still creates
handcrafted masks. He runs this traditional
workshop where you can learn how these
pieces are created, from the carving of the
wood to their decoration. These famous
masks are mainly used in home decoration.
Horario: de lunes a sábado, 10:00 a 17:00 h
Calle Jazmín y Lirio, Suchitlán, Colima. CP 28459
(31) 2100 6716
Contact: Gregorio Candelario
LUCKIEST
They offer boat rental for sports fishing,
snorkeling and landscape tours. It is the
best way to practice your own fishing and
experience the sea in your own way.
(31) 4334 65 24
TUBA PRODUCTION
Tuba is a fermented beverage, typical
from the State, which is prepared with the
liquid extracted from the coconut palm
tree. If you are close to the coast, you can
watch, early in the morning, how the tuberos climb up the palm trees and extract
the nectar, which they later process in the
centers and markets of Colima. It is sometimes prepared with beetroot juice, fruits and
mashed peanuts. Stands in the squares of
the different municipalities of Colima.
Contact: Sr. Francisco
COMALA BAKERIES
A tradition in Comala that you definitely
must try is its bread, which makes a perfect match with the coffee produced in the
same region. For this, it is recommended to
have breakfast in the coffee shops of the
zone end enjoy the delicious aroma that
surrounds the streets of Comala.
15 minutes away from the City of Colima
BABO YARO
The plantation is dedicated to eco-tourism,
so visitors can enjoy a wonderful experience in it through courses and workshops related to permaculture and biodynamic agriculture, while knowing the way in which an
organic plantation works. Besides, it has an
organic restaurant and bakery.
Km. 3 de la carretera La Caja-El Remate,
(31) 2315 5211.
www.baboyaro.com.mx
Contact: Nayeli Gabriel Arreguín
LAGUNA DE ALCAZAHUE
You can enjoy the lagoon while fishing tilapia, catfish, cuatete and sea bass, all typical
fish used to prepare regional dishes, like
zarandeado fish. You will also relax while
admiring the diversity of flora and fauna
from the zone.
Business Hours: Monday to Sunday,
from 8:00 am to 8:00 pm8 km away from
Tecomán.
(31) 3326 6600.
COLIMA
MASKS OF SUCHITLÁN
COLIMA
Secretary of Tourism of the State............................ (312) 316 20 21
Preventive Police....................................................................(312) 64 00
Fire Department.....................................................................(312) 58 58
Mexican Red Cross.................................................................(922) 13 14
Civil Hospital............................................................................(332) 00 29
Emergencies............................................................................................066

gastronomic route the art of tequila and music under the sun

Transcription

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