In Puerto Vallarta and Riviera Nayarit, few pleasures evoke the essence of the Pacific as much as enjoying a good Pescado Zarandeado (grilled, marinated fish) by the ocean. This dish, which perfectly blends tradition, flavor, and an unmatched setting, is considered one of the great treasures of regional gastronomy and has become a must-try for visitors and residents seeking an authentic, beachfront experience.
A DISH WITH HISTORY
Many believe that Pescado Zarandeado has its roots on Mexcaltitán Island, Nayarit. Originally, local fishermen prepared the fresh catch on rustic grills made from mangrove wood, which imparted a unique, smoky flavor. Over time, this technique was perfected and spread along the coast, where today it is an essential part of the regional culinary identity.
Part of the traditional method involves placing the fish, butterflied open, on a metallic rack over wood embers. This allows for even cooking that seals in the juices and accentuates the fish’s natural flavor.
THE PREPARATION
The secret to a great zarandeado lies in the balance between freshness and seasoning. Typically, red snapper or sea bass are used—species abundant in the region with firm flesh that is ideal for grilling without losing texture. The fish is cleaned, butterflied, and then marinated with a blend that varies according to each family or restaurant’s tradition, but usually includes garlic, dried chiles, lime juice, salt, pepper, mustard, and, sometimes, soy sauce or a homemade adobo.
The slow cooking over wood coals lends an unmistakable smoky aroma, which becomes the signature of this dish. In the end, the fish is juicy on the inside and crispy on the outside, boasting a profound flavor that transports the diner directly to the heart of the Mexican Pacific.
HOW IT’S SERVED AND PAIRED
Pescado Zarandeado is presented whole, placed at the center of the table, inviting everyone to share. It is traditionally accompanied by freshly made corn tortillas, rice, and crisp salads featuring tomato, onion, and cucumber. It is also served with fire-roasted chile salsas and guacamole, allowing you to personalize each bite with different notes of spice and freshness.
The experience is completed with an ice-cold beer or a glass of tequila or raicilla, drinks that emphasize the festive, coastal character of the meal.
A LIVING TRADITION BY THE SEA
Pescado Zarandeado is more than just a dish; it is a ritual that invites people to gather around the table to the sound of the waves. Traditional restaurants in Boca de Tomates and Playa Las Ánimas (Puerto Vallarta), as well as in Playa La Manzanilla and Jaltemba Bay (Riviera Nayarit), have made it their specialty, drawing those who seek authenticity and exceptional flavor.
