Among the diverse cuisine of Mazatlán is one of the most popular dishes in northwestern Mexico: the burrito. While common throughout the region, Mazatlán-style burritos stand out for their size and the way they are served.
Served on a large flour tortilla (known locally as a “sobaquera”), and filled with a choice of proteins, melted cheese, and other additions, the northern flavor with a touch of the port city shines through in every bite.
The combinations are varied and depend on the size the diner desires. The burrito’s journey begins with the tortilla being grilled, followed by the chosen protein, salsa, guacamole, and, in some cases, beans.
Karla stated that her kitchen boasts two kings: the Burro Muu, named after the sound a cow makes, as it’s made with pure sirloin beef; And the house specialty: the Goloso, which includes all the proteins: pork, chicken, marinated beef, sirloin, and the king of Sinaloa, shrimp.
These last two are prepared in the traditional way until they reach the griddle, where the cheese melts, the meat reaches the perfect temperature, and finally, the vegetables and guacamole add the finishing touch.
The burritos don’t come alone; fresh from the fryer, onion rings and crispy French fries await them, complements that complete the Mazatlán-style burrito experience and make it yet another Sinaloan culinary delight.
Source: aztecasinaloa
