Sinaloa offers a variety of tourist sites, cultural and artistic events, a gastronomic and cultural wealth makes it a pleasant destination for any type of tourism. The state is divided into 18 municipalities, its capital and most populous city is Culiacán. Sinaloa harbors history and tradition of indigenous peoples who inhabited the region, this makes it an excellent archaeological destination.
Sinaloa belonged to the northern limit of Mesoamerica. The highest cultural development of the region was registered in the central and southern parts and towards the valleys and the coasts.
Before contact with the Europeans, the territory that we know today as Sinaloa was populated by a considerable number of towns that had linguistic differentiation but with certain common dialect units. The indigenous division of the territory, based rather on a certain respect for nature and the way of living it, persisted at the time of the invasion and the conquest and thus gave rise to three provinces that were called; Chiametlán, Culiacán and Sinaloa. Daily and productive life developed on the banks of the rivers, which were their main habitat. Through the river, and from the sea to the mountains, the Sinaloan nature was enjoyed and suffered, made up of immense waters that flow in a short distance towards a sea of abundant species, which have since amazed the permanent travelers of the coast.
The inhabitants of the three aforementioned areas made ceramics of ceremonial use of remarkable beauty, buried their dead in pots as if they were returning to the womb, practiced the pre-Hispanic games of ulama, collected honey and wild fruits, wove blankets, made clay pipes , stamps to decorate walls and fabrics, they hunted the deer, they left their message in petroglyphs; abstract signs engraved in stone and like all people who feel authentic they defended their territory.
Traditionally and to the present day in El Fuerte, Mochicahui, Choix, Ahome and Sinaloa de Leyva the pascola and deer are danced, as well as El chivo and the coyote dance. There is also a procession of Jews wearing goatskin and other animal masks, and strings of butterfly cocoons filled with small stones, the so-called tenabares, which tangle around their legs to set the rhythm of the dances. They are accompanied by a group of musicians, generally two violins, a harp and half gourds that are used as drums. The Easter ceremonies begin on Palm Sunday, in what they call "the search for the Lord" by the Jews, and end on Glory Saturday with the burning of masks, knives, and wooden swords, symbolizing the disappearance of the evil. The celebration of carnival throughout the state is presented throughout the state, highlighting in the city of Mazatlán, the celebration of carnival throughout the state, highlighting that of Mazatlán.
Sinaloa is rich in artisan production. Ceramics are made, basketry is made with vegetable fibers such as palm, ixtle and reed. Double hats of a very fine fabric, as well as reed mats that have multiple uses in the region; saddlery is also worked and furniture is made in which the palm is used for the seats and backs; The wood carvings of Mochiacahui, stools and the chairs of Matatán are admirable.
With a diversity of food products provided by rivers, the sea, mountains and valleys, Sinaloa stands out for its gastronomic diversity. Recognized for the chilorio, made from spices, chili and pork, the greaves of bass, an aquatic species of fresh water; on the coast, the shrimp meatballs or oysters on the plate and the delicious white pozole. The fresh waters of pitahaya, and seasonal fruits of the region. Desserts such as the authentic coconut banana pie, the scraped milk and the carafe snow.
Sinaloan cuisine captivates, seduces and leaves promise to those who enjoy the vast offer to re-experience it and taste all the flavor and seasoning. The dishes made from fish and seafood are part of the unmissable menu; but also the antojitos, soup, stews and desserts that are a delight to the palate.
So much natural wealth has been combined with the inventiveness of the people of Sinaloa to give rise to an original gastronomy, unmatched; one of the best in the world. The trip to this corner of the country is literally worth it from the first bite. From the traditional dishes of pre-Hispanic and colonial origin –such as shrimp tamales, quelites, or barbecue to the plaza– to the infinite list of seafood and seafood, the variety is impressive. And the seasoning is no less. Thus, touring the state becomes a permanent delight for the senses: to the north, the freshly made flour and corn tortillas, the pork beans and the machaca that reminds us of adventures on horseback through the semi-desert; in the downtown area, the Mocorito chilorio and the milk sweets –which are offered with a smile and melt in the mouth of the recipient–, the freshly caught crab from La Reforma and the meats at their point in Culiacán; To the south, the birds and the ceviches of Mazatlán, everything is imprinting in memory a kind of indelible map, drawn with brushstrokes of smells and flavors.
Some of our places that you can visit