Pig innards are prepared in a unique and traditional manner then chopped and served atop tostadas with huichol sauce which is made from the best chiles available on the Nayar mesa. Onions, garlic and tomatoes are saut ed until soft, then water, bay leaf, oregano and coriander are added and brought to a boil. Oysters are added one by one in order not to break them and the broth is simmered and served. Chopped carrot and onion is added to the fish and allowed to marinate a bit longer before serving. It is cooked over and open fire made of manglar wood and is another one of the typical Nayarit dishes you will find served in San Blas.
Fresh shrimp is marinated in lime juice, salt and chile.
It is then served with onions, cucumbers and condiments. In a pan butter is melted, then the garlic is added, followed by shrimp, a touch of vinegar and spices. This mixture is saut ed until the shrimp are well flavored. Prepared as above but with chile sauce instead of the garlic. Shrimp is peeled and butterflied and placed in an oiled frying pan.