All of the ingredients come together in response to individual orders in a kitchen set in the dining area of the restaurant where five cooks work around a large twelve burner stove with all the ingredients in reach and all the diners in sight. Preparation of waters begins at midday. Jamaica is made by boiling hibiscus blossoms in water, with sugar and lim n mixed in later and with seasonal fruits added to each serving. Horchata starts as separately soaked rice and cinnamon which are mixed together with sugar and vanilla. Both are served with shaved ice in large mugs.
Sinaloan food is ideal for groups with different eating habits and for families.
Diners can order combinations of different dishes to match their appetites and tastes. There is a combination for everyone. Children love the food and eating it with their hands. Service at El Tunel is efficient. Food preparation takes a bit of time since each item is prepared for each order.