The menu was composed of nine courses with fresh oysters in their shell, natural bass callus cevichito, fresh shrimp aguachile from Alex, bone marrow taquito with octopus and esquite, among other dishes.
Culiacán, Sin.- The terrace of the “Humaya” restaurant has become a space that brings together families every weekend who, through gastronomy, create unforgettable moments, and on this occasion, the craft of the seafood fishermen was honored with the fusion of “Los Mariscos del Alex” with “Humaya”.
The general director, Luis Osuna Vidaurri, expressed that attendees experience “very cool” evenings because they open with a seafood bar, which is combined with “Humaya” cuisine, and drinks such as craft beer, tequilas, mezcals and more.
“We always invite people, I think it is a very cool dynamic that those from outside also come and see the gastronomy of Sinaloa and that also in their conversations when they return to their homes of origin they tell what happens in Sinaloa, pure positive things,” he highlighted.
The menu was composed of nine courses with fresh oysters in their shell, natural bass callus cevichito, fresh shrimp aguachile from Alex, bone marrow taquito with octopus and esquite, among other dishes.
It is through social networks and direct contact with some clients that “Humaya” announces the next events that will be held on the terrace, a space where Sinaloan gastronomy is enjoyed, and these days the focus is on seafood.
Luis Osuna added that “Humaya”, and all the group’s restaurants, seeks to be on the palate of customers and recognize those flavors that characterize them.
Source: lineadirectaportal
