The beaches and rivers of Sinaloa combine the flavors of water “Agua,” paired with HEAT, “Chile,” to make a delicate yet powerful, Aguachile.

The history of Aguachile combines cultures, economy, agriculture, and regions. The various ingredients of fish, meat, citrus, spices, liquids, salts, heating methods and most importantly what region it was prepared, make it a costal dish of Mexico. Now let’s take a new innovative approach creating a plant-based aguachile that welcomes in the summer!