Chorreada
Chorreada
In Mazatlán, if you want to eat something in the evening and ask a local for a recommendation, they will probably suggest two things: "asado" and "chorreada." When you read "chorreada," you may imagine many things, but you may not realize what this delicious traditional dish from Mazatlán truly is.
When you order it and it's brought to your table, you'll likely think it's a simple "gordita" with grilled meat on top, but this is a bit misleading because Sinaloan chorreada is much more than a gordita.
The base of the chorreada is made from corn, but that's where the similarity with gorditas ends. To this gordita, which is heated on a grill, a layer of pork fat (the fat that settles in the pots where carnitas or pork rinds are prepared) is applied. Then, cheese is added and grilled over the coals. Typically, in Sinaloa, Chihuahua cheese is used. After this, grilled meat is added. You can also top it with cabbage, onions, and salsa, but this varies from taqueria to taqueria.
Chorreadas are a dish that cannot be absent from traditional barbecues, nor from family gatherings in Sinaloa, as this dish has the special touch that only the Sinaloans know how to give to their traditional homemade cuisine.
The chorreada is heated in pork fat, and a thin layer is spread over it. The 'asientos' (what settles at the bottom of the pots where pork cracklings are prepared) are used for this.
