In Riviera Nayarit, the cuisine is a direct reflection of its geography: generous, vibrant, and deeply tied to the sea. In this region of the Mexican Pacific, where days unfold between golden beaches, estuaries, and towns with their own unique identities, seafood occupies a privileged place at the table. It is a natural choice for its freshness, healthful character, and constant presence in both home kitchens and high-end restaurants alike. Among the undisputed classics—oysters, fish, and octopus—one dish perfectly captures the Nayarita spirit with simplicity and personality: Camarones a la Cora (Cora Shrimps).
This specialty is a celebration of flavor without pretense. Its appeal lies in its balance: just a few well-executed ingredients that allow the shrimp to be the absolute protagonist. With a firm texture and deep flavor, the shrimp are typically prepared head-on—a detail that intensifies the taste and connects with coastal culinary tradition, where nothing goes to waste and every part adds character.
The dish’s distinctive element is the chile cora (also known as chile tequilita or cascabel), an aromatic and spicy variety that provides depth without overshadowing the other flavors. Its heat is direct yet elegant, enveloping the shrimp without stealing the spotlight. Accompanied by garlic, butter, and a bright citrus touch of lime, the result is an intense and balanced flavor profile where spice, acidity, and richness coexist naturally. This is an honest dish, designed to be enjoyed family-style at the center of the table.
The presence of this dish extends across restaurants, palapas, beach shacks, and seafood joints along the Nayarit coast, where it has become an essential part of the regional repertoire.
Tasting this dish is, in many ways, a way to understand Nayarit through the palate. It speaks of a cuisine that prizes local products, recipes passed down with ease, and a culture that finds its greatest sophistication in simplicity.
