Caguamanta Stew

Caguamanta stew is made using manta ray and tuna fin, although originally it was prepared with sea turtle. Its meat is tender and flavorful, serving as the main ingredient in this stew. The preparation process for caguamanta stew is laborious and requires time and patience.

To begin, the manta ray is boiled in water with salt and garlic until tender. Then, it is removed from the water and shredded into small pieces. Meanwhile, a sauce is prepared using chilies, tomatoes, onions, and spices, which is cooked on low heat to allow the flavors to blend and intensify.

Once the sauce is ready, the shredded caguamanta is added and allowed to simmer for some time for the flavors to meld. The result is a rich and flavorful stew, with the caguamanta meat infused with the flavors of the sauce.

Caguamanta stew is traditionally served with warm tortillas and can be accompanied by rice, beans, and a variety of sauces and condiments. It is a hearty and comforting dish, perfect to enjoy on a chilly day or as a substantial meal after a day at the beach.

Caguamanta stew is an emblematic dish of Mazatlán's gastronomy, reflecting the region's connection to the sea and its products. It's a culinary delight worth trying to experience the authentic and traditional flavors of Mazatlán.