Most-loved dishes
AI summary of what 2 dish mentions say about the food
The pescado zarandeado steals the show, earning raves for its smoky, buttery flavor. The overall vibe is one of joyful, messy, beachside feasting.
“This is one of the most impressive grilled fish meals you'll ever see. The unique way they butterfly cut the fish into three parts with the bone section in the center and both fillets on the side. They use a paintbrush to paint on a thick layer of adobo with achiote and dried chiles. It's cooked on the griddle for about 40 minutes, constantly tossed and monitored — they really have to be masters of fire. At the final stage, a butter splash goes onto the hot fire. The fish is so juicy and moist, it's incredible how it remains so juicy and smoky and flaky after that long cooking. You can taste the smokiness of the wood. The bone section is just so good. This is a recipe and technique that dates back 500 years. Absolutely record-breaking delicious.”
What creators say
1 creator has covered Don Fernando Zarandeado. Most active: Mark Wiens
A legendary spot in Nayarit serving the best pescado zarandeado in Mexico, with a 500-year-old grilling technique that produces incredibly juicy, smoky fish.
Dishes mentioned
Pescado Zarandeado
This is one of the most impressive grilled fish meals you'll ever see. The unique way they butterfly cut the fish into three parts with the bone section in the center and both fillets on the side. They use a paintbrush to paint on a thick layer of adobo with achiote and dried chiles. It's cooked on the griddle for about 40 minutes, constantly tossed and monitored — they really have to be masters of fire. At the final stage, a butter splash goes onto the hot fire. The fish is so juicy and moist, it's incredible how it remains so juicy and smoky and flaky after that long cooking. You can taste the smokiness of the wood. The bone section is just so good. This is a recipe and technique that dates back 500 years. Absolutely record-breaking delicious.
Taquitos de Frijol con Adobo
These are grilled on the fire with beans and adobo inside. The creaminess of those with just that little bit of adobo to give it some spice and dried chile flavor. Whatever comes out of that kitchen, you can trust.
