Not-to-Miss Dishes at our Mazatlán Restaurants

We’d be remiss to share with you some of our favorite restaurants but not also some of our favorite dishes, too. Besides, what better way to whet an appetite then to describe a taste sensation you crave? So, this month, as we celebrate International Chef’s Day, we invite you to sample some of our chefs’ best dishes that showcase a variety of styles and flavors, presentations and pairings from their breakfast, brunch, lunch, and dinner menus. We can’t wait for you to try our favorites and discover a few of your own.

Come hungry to Cilantro’s at Pueblo Bonito Mazatlán and indulge in their Ensenada-Style Fish Tacos. This local favorite fills your plate with a tier of warm corn tortillas folded delicately around hot and crispy tempura fish topped with lettuce, pickled red onions, and chipotle dressing. Guacamole and refried beans accompany the tacos to balance the dish’s flavor, color, and texture. The fish taco as we know it today, is said to have originated on the Baja Peninsula. This popularized version—filled with battered and deep-fried fish, drizzled with spicy mayo, and topped with shredded lettuce and a squeeze of fresh lime—is said to have been invented in either San Felipe or Ensenada, hence its name. Some suggest that the taco owes its roots to the immigration of Japanese fishermen who made their way to Mexico in the 1950s and ’60s and were drawn to Baja’s cold-water currents and biodiversity. As such, the fish taco might have been influenced by traditional Japanese tempura. We think our chef at Cilantro does history sweet (and savory) justice.

La Cordeliere serves breakfast daily plus a legendary Champagne Sunday brunch from 7 AM to noon that you don’t want to miss. The restaurant’s expert kitchen staff draw upon their regional culinary expertise to serve a seasonal buffet style brunch with as many local and organic ingredients as possible so you can savor every tantalizing bite. So, why not start your day early at La Cordeliere with an ocean view and a fresh fruit juice, smoothie, or aromatic coffee? Perhaps you’ll choose a more traditional American diner-style breakfast by tucking into a short stack of fluffy buttermilk pancakes or thick and delightfully crispy Belgian waffles. Maybe you’ll appreciate eggs served almost any way with a side of freshly toasted bread, home fries, and bacon. Or, if you’d like to indulge in flavors more local to Mazatlan, you’ll try one of our chef’s specialty dishes like steamed stuffed tamales, fried sweet plantains, or machaca with slices of ripe avocado and warm, fresh flour tortillas. Want a mix of the two worlds? Add some of La Cordeliere’s herbaceous—and often spicy—sauces to your eggs and potatoes or wrap all of your favorites into a tortilla and top with sour cream. Delicious stewed beans can accompany almost any dish as well, as can a sweet dessert. What do you say? Begin your day with a feast of flavors so you’ll be fueled for a full day of exploring.

Served hot and tender within a crispy corn tortilla, Casa 46’s barbeque beef and shrimp tacos set a standard for traditional Mexican fare that’s tough to beat. We love the restaurant’s gourmet take on urban cuisine menu offerings, including gorditas, tostadas, and fritters, but we’re oh so partial to the tacos. The barbacoa preparation, as we present it, transforms naturally raised beef shoulder into a juicy, melt-in-your-mouth filling elevated by fresh chilis and spices. Traditionally, barbacoa was a method in which whole sheep were slow cooked in pits covered with maguey leaves. These days, it’s the head of a cow or chunks of cow, goat, lamb, or pork meat cooked in a relatively bland broth, then removed, gently pulled, and mixed with a salsa or other seasonings. The broth is served as a hot soup to accompany the meal. Fortunately for you, Casa 46’s talented chefs have discovered a full-proof way to deliver old-world flavor from the hearth of a modern kitchen.

After sharing an appetizer and perhaps a soup or salad, tuck into a sumptuous bowl of Linguini Frutti di Mare at Angelo’s. Savor the flavor of the sea with every bite of perfectly cooked shrimp, clams, scallops, octopus, fish, and squid covered with a delicate white sauce. All of this with asparagus and cherry tomatoes. The shrimp may be the star of the show considering, how fresh and plentiful they are. Mazatlán, after all, is the shrimp capital of the world! Distributing more than 40,000 tons of shrimp across the globe every year, the tasty crustacean is Mazatlán’s most famous export, so you’ll see it featured prominently on Angelo’s menu. Straight from the boat and into our kitchens, the shrimp we prepare will arrive at your table, breaded, sauteed, in a scampi or fritter, over pasta, grilled, or with a delicious side. But shrimp isn’t Angelo’s only specialty; this dish just happens to be one of our favorites. What will yours be?

Start your day with a delicious traditional Mexican breakfast at Palomas. One of our favorites from the mouth-watering list of mains is the chef’s specialty, chilaquiles. Lightly fried quartered corn tortillas are bathed in a rich and savory red or green sauce and topped with juicy pulled chicken, sour cream, purple onion, coriander and refried beans. The perfect balance of texture, color, flavor, and nutrition is a breakfast sure to fuel an exciting day exploring Mazatlán. The word chilaquiles comes from the Nahuatl language and translates as chilis and greens. Order this traditional Mexican dish with a fried egg on top or without chicken to satisfy the vegetarians at the table.

Of course, it doesn’t have to be International Chef’s Day to enjoy our favorite dishes at any of these prized restaurants. Pueblo Bonito’s top chefs serve their best every day. Together, Pueblo Bonito’s Cilantro’s, La Cordeliere, Casa 46, Angelo’s, and Palomas offer exquisite dining experiences for every meal of the day—all you have to do is choose which meal to try first.

Book your stay, and your meals with us, your home away from home. We can’t wait to serve you.