In the heart of San Angel, Beaches of Sinaloa seeks to transport its diners from the streets of the city to the coasts of its eponymous state, through a renewed concept that maintains the essence of the brand but with a contemporary approach.
With six years of experience in Mexico City and four branches, this new location offers a proposal that transforms both the space and the way we experience Sinaloa cuisine.
A few days ago I had the opportunity to attend a tasting at the restaurant and it was like taking a direct flight to the Pacific. The freshness of the cold bar, which remains the pillar of the experience, manages to maintain the connection with traditional flavors, although there are times when one expects a little more of that Sinaloa “seasoning” that it promises.
The first stop on this tour was the ceviche shot, a refreshing start that evoked the sea breeze, although it lacked the intensity one would expect from citrus.
The marlin empanada was crispy on the outside and bursting with flavor on the palate. However, the cream cheese that accompanied it stood out among all the flavors.
The house shrimp pate was a surprise, the flavors in the small canape offering a glimpse of Mazatlán that lasted just one bite.
The next dish, a rye bread with salmon and cherry tomatoes, a mix of rusticity and elegance.
The garlic octopus tostada was a clear homage to Sinaloa cuisine, with the octopus cooked to perfection. Here, the garlic provided just the right touch without being invasive, coming closer to the flavors one would expect to find in a traditional seafood restaurant.
The mummy shrimp, stuffed with cheese and wrapped in bacon, had that indulgent touch, and although the seafood flavor was not surprising, it had qualities that invited repeat tasting.
One of the highlights was the green aguachile, a classic dish that fulfilled its mission: fresh, acidic and spicy flavors that transport you directly to the Pacific coast. This dish was, without a doubt, the one that best connected with the legacy of Sinaloa gastronomy.
The appetizer of cooked shrimp, aguachile and octopus was well executed and is an option for those you spill classics.
I almost forgot about the shrimp cocktail. Ok, but aguachiles are definitely their specialty.
Playas de Sinaloa maintains its commitment to authenticity in its cold offerings, but on this culinary journey along the Pacific coast, the expectation of something more vibrant and profound sometimes falls by the wayside. However, the effort to bring these flavors to Mexico City is palpable and seems to be on the right track!
Here, the cuisine is not only a commercial proposition, but an attempt to keep the Sinaloa heritage alive. As they evolve, we can only hope that they continue to fine-tune the details so that this urban and coastal experience feels closer to the real Sinaloa. Don’t forget to order dessert! That goes to the heart.
#ExtraPoint for its new, more urban decoration that can become a perfect hideaway for business and family meetings.
Where: 57 Peace Avenue, San Angel, Alvaro Obregon, 01000 Mexico City, CDMX
Cost: $$
Source: https://alanxelmundo.com/un-viaje-gastronomico-a-sinaloa-sin-salir-de-cdmx/?utm_source=rss&utm_medium=rss&utm_campaign=un-viaje-gastronomico-a-sinaloa-sin-salir-de-cdmx
