Mazatlán chef Andrea Lizárraga has been included on the list of the 250 best chefs in Mexico, a significant achievement that highlights her dedication and creativity in gastronomy.
Sinaloa’s cuisine is characterized by the combination of ingredients from the sea and land, influenced by pre-Hispanic and colonial flavors, which is evident in a variety of dishes that stand out for their freshness and flavor.
Mazatlán is considered the gastronomic capital of the state, as it has evolved by incorporating modern techniques and fusing international flavors, without losing its traditional essence.
This has allowed the cuisine to remain relevant and appealing to new generations.
The state boasts highly successful and nationally and internationally recognized chefs. Such is the case of Andrea Lizárraga, who a few months ago was included in the list of the México Gastronómico “Los 250mx” by the Culinaria Mexicana guide, in collaboration with Larousse Cocina, San Pellegrino, and Nespresso Café.
At Nao Kitchen, located in the heart of Mazatlán, she fuses Asian cuisine with fresh seafood using innovative techniques, creating gastronomic experiences that celebrate the best of local cuisine.
This recognition highlights Lizárraga’s work and impact on national gastronomy, consolidating Mazatlán as a culinary benchmark. She has successfully combined the richness of ingredients from the Mexican Pacific with Asian influences, offering a unique offering that has revolutionized the port’s gastronomic scene.
Her dedication, innovation, and passion for cooking have been instrumental in achieving this important achievement, which celebrates talent and creativity in Mexican gastronomy.
The Mazatlán chef emphasized that this recognition represents a great commitment to taking Mexican cuisine to new heights, as well as the talent and gastronomic richness of Sinaloa at a national level.
“It’s an honor to have the opportunity to put Mazatlán’s name on the gastronomic map,” she said.
Among the best in Mexico
With her tireless dedication and ability to capture the essence of Mazatlán, Andrea Lizárraga has brought the colors, flavors, and aromas of her homeland to her restaurant, Nao Kitchen.
Her avant-garde approach has been key to this achievement, especially her commitment to Asian flavors, which she has perfectly fused with the traditional flavors of the sea.
This unique offering not only highlights the best of Mazatlán, but also reinvents culinary experiences, taking diners on a journey of international flavors without losing the local essence.
With her focus on the fusion of cultures and flavors, Andrea has made her restaurant a culinary landmark in Mazatlán, a must-visit for those seeking the best of modern and local cuisine.
This prestigious recognition was confirmed at the end of January 2025, when she was presented with an award for her contribution to Mexican cuisine in a moving ceremony held in Oaxaca.
Mazatlán is considered the gastronomic capital of Sinaloa, as it has evolved by incorporating modern techniques and blending international flavors without losing its traditional essence. This has allowed the cuisine to remain relevant and appealing to new generations.
It serves as a cultural bridge that connects people with the state’s history and traditions, in addition to being an important economic driver thanks to gastronomic tourism.
According to the results of the 13-year summer study conducted by the Tres Islas Hotel Association, food ranks second among the most popular things tourists visiting Mazatlán; the beaches are in first place, and the boardwalk is in third.
Culinary Richness
At the recent Tierra y Sal gastronomic event, in which 13 renowned local and national chefs participated, they highlighted the port’s culinary richness.
For chef Aquiles Chávez, visiting Mazatlán is a true luxury, given the impact this culinary event has on the international projection of Mazatlán and Sinaloa.
“Coming to Mazatlán is a luxury, because it means coming to eat, enjoying the quality of the local ingredients and the region’s culinary tradition,” she said.
For her part, Lula Martín del Campo noted that the identity of Sinaloa’s cuisine is unique, and today more than ever, chefs are looking to them.
“You have an identity that I don’t know if you fully understand, but we all want to be part of Sinaloa’s seafood scene. I’m very clear about it because before the pandemic, the Sinaloa seafood boom was already beginning, but starting in 2021, this great offering of seafood that you make and prepare with such pride and flavor began to emerge in Mexico City,” he explained.
Spanish chef Juantxo Sánchez mentioned that preparing dishes in Mazatlán is very easy because with the flavor and freshness of the seafood and vegetables, there’s no way to go wrong.
Traditional Dishes
Mazatlán’s cuisine stands out for its use of fresh, local ingredients.
Below is a list of some of the most commonly used ingredients: fresh fish and seafood, dried and fresh chilies, local spices, tropical fruits like mango and pineapple, and fresh vegetables like tomatoes and onions.
Regional specialties include machaca, chilorio, chilaquiles, mochomos, plaza-roasted chicken, chorreadas, marlin, aguachile, shrimp ceviche, sierra, tuna, seafood grill, smoked marlin, barbone tamales, zarandeado fish, grilled mullet, stuffed shrimp, Gobernador tacos, shrimp tacos, fish tacos, tres leches cake, pan de mujer (woman’s bread), pumpkin empanadas, and drinks such as tejuino, barley water, plum water, and Pacífico beer, among others.
For the president of the National Chamber of the Restaurant and Seasoned Foods Industry in Mazatlán, Erick Mandujano Caro, the port is known for having one of the richest seafood cuisines in Mexico, but there is a trend brewing that is catapulting us to a new gastronomic level in the eyes of the world.
He explained that, due to the geographic location, seafood is the preferred protein, but given new culinary trends such as signature cuisine and new restaurants with contemporary concepts that are arriving in Mazatlán, the culinary offering is diversifying.
“There are already new culinary trends in Mazatlán, such as signature cuisine. There is a lot of diversity in gastronomy, and this new signature cuisine emerging in the port gives us a new perspective.”
He indicated that signature cuisine, along with chefs such as Julián Portugal, Andrea Lizárraga, Jaime Llano, and Héctor Peniche, who bring their own restaurants with fresh ideas and unique styles, are positioning Mazatlán as a destination that offers more than just seafood.
“Signature cuisine with emerging chefs is gradually positioning Mazatlán as a destination that offers more than just seafood. I mean, the trend is to offer seafood, but with influences based on Mediterranean, French, and of course, Mexican cuisine,” he mentioned.
Mandujano Caro pointed out that Asian cuisine arrived in full force in 2024, becoming another of the new gastronomic trends in Mazatlán with Japanese and Korean restaurants.
Source: oem
