Mariscada con Queso Quemado

Mariscada con Queso Quemado is a Mexican seafood dish originating in Puerto Vallarta, characterized by a rich, briny stew of mixed shellfish topped with a thick layer of melted, often slightly charred cheese. The name translates to "seafood stew with burnt cheese," referencing the dramatic presentation where the cheese is broiled or torched until bubbling and browned. Key ingredients typically include shrimp, fish, octopus, and scallops simmered in a savory broth of tomatoes, garlic, and chiles, then blanketed with a generous portion of cheese—often Chihuahua or Oaxaca—which is melted tableside or under a salamander.

A great version is distinguished by the quality and freshness of the seafood, which should be tender and not overcooked, and by the balance of the broth, which must be deeply flavorful but not overpowering. The cheese should form a golden, slightly crisp crust while remaining molten underneath, creating a contrast of textures. The dish is often served in a hot clay or metal cazuela, keeping the cheese bubbling throughout the meal.

Regional variations exist along Mexico’s Pacific coast. In Nayarit and Sinaloa, the stew may be spicier or include local fish like sierra. In Puerto Vallarta, the version at Latia Nanya, praised by food critic Mark Wiens, is noted for its generous seafood portions and perfectly torched cheese layer, exemplifying the dish’s appeal as a decadent, shareable coastal specialty.