Lucila’s Restaurant is located on the ground floor of Casa Lucila Hotel Boutique, and is open for breakfast, lunch and dinner seven days a week. Their menus feature unique, traditional Mexican cuisine and innovative locally-sourced Sinaloan dishes. The restaurant overlooks the sweeping Pacific Ocean, and features a generous patio, ideal for al fresco dining. We talked to their chef, Patricia Quintana, and asked her if she can share with us a recipe that she thinks best represents the Summer season.
Chef Patricia Quintana
FriendsEAT: Tell us a little something about Lucila’s Restaurant. What makes it special?
Chef Patricia Quintana: Located on the ground floor of Mazatlan’s only boutique hotel, Casa Lucila, in the city’s vibrant Centro Historico, Lucila’s Restaurant serves innovative Mexican cuisine alongside traditional Sinaloan dishes. The menu, created by Patricia Quintana, former executive chef for the Mexican Ministry of Tourism and founder of Mexico City’s first culinary institute, highlights regional specialties. The state of Sinaloa ” where the city of Mazatlan resides ” is known as the “bread basket of Mexico,”and, as such, guests can enjoy fresh ceviche, shrimp and produce sourced from the local marketplace, as well as machaca, a traditional meat dish, among other regional specialties. The bar program highlights local cervezas, wines, whiskeys and ports, as well as a vast variety of tequilas. Open daily for breakfast, lunch and dinner, Lucila’s provides expansive views of the Pacific Ocean and a generous patio ideal for al fresco dining.
FE: What can you tell us about Ceviche de Camaron de Escuinapa?
Chef Patricia: The rivers of Sinaloa sing with their wealth. There are ten main aquatic arteriesthe Fuerte, Presidio, Humaya, Baluarte, Sinaloa, Teacapán, Piaxtla, San Lorenzo, Tamazula, and Badiraguato rivers. The town of Escuinapa, located about 60 south of Mazatlán, is a fishing village where men still respect the ancient tradition of listening to the waters of the sea and the rivers. Fishing methods have not changed much over the centuries. Fishermen cut tiny pieces of bamboo and tie them together to form semicircular baskets. Wading into tidal inlets or using small rafts to go up otherwise unnavigable rivers, they move the baskets through the water in a circular or serpentine fashion to snare shrimp in the latticework. Spoonlike nets also are plunged into the water to gather the gray crustaceans. On land, the still-fluttering shrimp are spread across a table a dance in the early morning light. The robust hands of the fishermen begin to remove the heads and shells. This exquisite and exotic dish should be made with only the freshest of shrimp, like those found in the lagoons and tidal waters surrounding Escuinapa.
FE: Why do you love this recipe for Summer?
Chef Patricia: Because it is an exquisite and exotic dish typical of Mazatlan that every tourist must try. The city of Escuinapa, located about 60km south of Mazatlan, is a fishing village where men still respect the ancient tradition where they listen to the waters of the sea and rivers during their expeditions.
How To Make Chef Patricia Quintana’s Ceviche de Camaron de Escuinapa (Shrimp Ceviche) Recipe
Shrimp Ceviche
INGREDIENTS:
2 pounds shrimp, peeled and deveined, cooked in salted water for 2 minutes, and chilled
10 lemons cut into wedges
2 medium red onions, peeled and thinly sliced
1 cup minced cilantro
1 1/2 cup catsup
Salt and pepper
Extra-virgin olive oil to taste
INSTRUCTIONS:
To Prepare The Ceviche
1. In a bowl add all ingredients and mix. Rectify seasoning. Refrigerate.
2. Clean and rinse the shrimp. In a plastic bag put shrimp with lemon juice and salt. In a pot with hot water over medium heat incorporate the bag with the shrimp and cook for 2 to 3 minutes approximately.
To Serve:
1. In a glass bowl put cooked shrimp bias cut, bathe with tomato sauce and accompany with avocado slices and toast.
Lucila’s Restaurant is located at Olas Altas No. 16, Col. Centro, Mazatlan, Mexico 82000
[mappress mapid=”263″]Nearby Landmarks: Old Mazatlan Condominiums, El Venadito, and Joyeria Indio
Phone Number: +52 (669) 982-1100
Hours of Operation:
Kitchen Hours
- Breakfast 07:30AM – 12:30PM (Monday – Saturday)
- Lunch | Dinner 12:00PM – 09:00PM (Monday – Saturday)
- Sunday 07:30AM – 05:00PM
Bar Hours
- 12:00PM – 10:00PM (Monday – Saturday)
- 12:00PM – 05:00PM (Sunday)
Happy Hour
- Monday through Friday 05:00PM – 07:00PM