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  • Sandra Cesca

Ancient Wisdom Behind the Food of Nayarit

I recently caught up with Alondra Maldonado Rodriguera from Tepic, Mexico. She is a chef, author and much sought after lecturer and teacher. Her beautifully presented book “Sabores de Nayarit,” was recently translated into English as “Flavors of Nayarit.” A year work of love, Alondra wanted to dig deep into the foods and dishes of her native Nayarit, Mexico. This took her into the small villages and jungles where she cooked and shared food and stories with almost 200 people, including those from the native Cora and Huichol tribes. Following is some of what she shared with me.

Her book is a journey to the very heart of Mexico. She takes us by the hand to show us how the food of Nayarit is woven by nature, culture, choosing of ingredients, technics and a very deep sense of corn as a sacred seed among the native people.

The Cora cultivate corn, beans and edible herbs known as “quelites” which are often incorporated into their daily meals. The sacred recipes use many ingredients such as rice, cloves and cinnamon which were brought into their remote mountains by the Spanish. These are found even in their ritual dishes prepared during the Cora holy week celebration.

One of her favorite memories is when she joined some San Blas fishermen to experience one of their everyday routines. They departed at 2 am from shore to the open sea with no life vest available or roof to protect them from the sun. That´s when she understood why ceviche (raw fish) is a fishermen´s meal. The first fish that is caught is fileted, diced and mixed with onions, tomatoes, cilantro, and lime juice; a very Mexican flavor. Another memory is when she was told by the Huichol people that corn needed to have ritual in order to grow happy so people bring chocolate, tiny tortillas, and other offerings to the plants as they grow!

“She participated in sacred and secular celebrations, and plunged into chores to show that the value of a product is in its process. If the reader does not like to cook, it does not matter; every page offers savory accounts, incidents and images of magnificent allure.”

Alma Vidal, Poet

“This book is overflowing with anthropological intuition, love for knowledge and research, but above all with affection for human beings and their circumstances.”

Rebeca Maldonado, Doctor of Philosophy

Over 150 recipes are included along with the many stories shared with her. In addition, the color photography is outstanding. Puerto Vallarta photographer Roberto Zepeda combines documentary photography with the gastronomy of the original dishes. He accompanied Alondra to the villages to photograph live the dishes they were preparing. What an adventure!

This book has won the Gourmand Cookbook Awards, 2015, as Best Local Cuisine, Best First Book and Best Historical Recipe Cookbook in addition to the Best in the World, Yantai China, 2015 and the Best of the Best in 20 years, Frankfurt, 2015!

The translation of the book into English won Best Translation in Mexico and in the World, 2018. Alondra was also named as the Delegate of the Nayaritan Cuisine by the Mexican Gastronomic Culture Conservatory, which is part of UNESCO in Mexico. She can be reached at:, and for book sales and further information on her cooking classes and lectures. Tell her you read about her on

We will both appreciate it!

Alondra Maldonado will be cooking at El Arrayán Restaurant on November 21st for a Tamale night and November 23rd for a tasting dinner in Puerto Vallarta, Mexico.

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