🍽️ What is it?
A whole fish (usually red snapper, sea bass, or pargo) butterflied open, marinated with a mix of dried chilies, garlic, citrus and spices, then slowly grilled over wood on a stick rack called a zaranda.
✨ Why it's amazing
The marinade soaks in and caramelizes over the wood-fired heat, creating a smoky, lightly spicy crust while the flesh stays juicy and tender. Served with flour tortillas, lime, salsa macha, and charro beans — it's a ritual more than a meal.
📍 Where to try it
- El Coleguita Mariscos (Marina Vallarta) — Marina del Rey condos, C. Popa s/n. A local institution that brings you a complimentary tequila on arrival.
- Mariscos Tino's Pitillal — Avenida 333, El Toro. Off the tourist path, fair prices, highly recommended by locals.
- Campomar (Fluvial) — the more refined option if you want a polished setting.