The Mexican state of Nayarit stands out for its gastronomy, one that is based on fish, shellfish and meat.

We invite you to discover the 25 typical foods of Nayarit, including the tastiest sweets and the most emblematic drinks.

1. Shaken fish

It is the iconic dish of the Riviera Nayarit and one of the most appreciated in the state.

The recipe originates from the Nayarita island of Mexcaltitán. In its traditional version, the smoked red snapper is used in mangrove embers, on a stretch of rods.


  • 1 fish (snapper, red snapper, dorado) of 1.5 kg, clean and open in butterfly.
  • 2 diets of garlic.
  • ½ onion in pieces.
  • ½ onion filleted.
  • 3 tablespoons of lemon juice.
  • 1 tablespoon of mayonnaise.
  • 1 tablespoon of mustard.
  • 2 bell peppers filleted.
  • Guajillo chili oil.
  • Salt and pepper to taste.


Blend the garlic and onion in pieces with the lemon juice and spread the fish with this marinade. Mix mayonnaise and mustard and salt and pepper to taste. Distribute this dressing on the fish.

Sprinkle the onion, bell peppers and a few touches of guajillo pepper oil over the fish. Put it in a baking dish, cover with aluminum foil and bake for 20 to 25 minutes in a preheated oven at 180 ° C.

Prepare the chili oil by blending in a little olive oil 5 golden guajillos, ½ onion and a clove of garlic, until forming an oily paste.

2. Pumpkin seed pipián

Nayarit-style chicken pipián is a simple, quick recipe with an authentic pre-Hispanic flavor.

The pre-Columbian indigenous Mexicans learned the nutritional value of the roasted and ground seeds of this berry, very early.


  • 3 skinless chicken breasts, boneless and cooked.
  • 50 grams of dry and clean pumpkin seeds.
  • 25 grams of peanuts.
  • 4 guajillo chilies and 3 wide chilies.
  • 50 grams of sesame
  • 3 tomatoes.
  • ½ onion.
  • 1 clove garlic.
  • ¼ cup of oil.
  • 4 cloves.
  • 1 cup of chicken broth.
  • Salt and pepper to taste


Wash and cut the chiles into strips, deveining and removing the seeds. Boil some water in a saucepan and let the chilies soak. In a lightly oiled skillet or comal, toast the seeds, sesame and peanuts separately over medium heat, constantly stirring the seeds.

Crush the toasted seeds together with the cloves. Cook the tomatoes, the peeled garlic cloves and the onion in the same pan used to toast the seeds.

Heat the chicken broth in a large saucepan, add the roasted vegetables, chilies and crushed seeds. Cook for 10 minutes, seasoning to taste. Pass this preparation through the blender until a smooth paste is formed. Rectify the salt and pepper of the pipian sauce, check that it is hot enough and add the chicken.

For a lighter pipian sauce just add chicken broth or hot water and blend again. If you want it thicker, let it evaporate in an uncovered pot.

3. Fish ceviche

Santa María del Oro is a Nayarit town with a lagoon of turquoise blue waters where mojarra, tilapia and other fish are fished.

In their restaurants they prepare a delicious lake fish ceviche with the following recipe:


  • 4 tilapia fillets.
  • 3 cucumbers.
  • 3 ripe and firm tomatoes.
  • 1 onion.
  • A bunch of coriander.
  • powdered garlic
  • 10 lemons.
  • Salt and pepper to taste.
  • Toasts.
  • Favorite hot sauce.


Wash the fillets and chop them into squares. Cut the cilantro finely and the onion into julienne strips. Put the minced fish in a bowl, add the onion and coriander, season with garlic powder, salt and pepper and add the lemon juice. Let stand for 10 minutes for the fish to absorb the dressing.

Dice the cucumbers and tomatoes and add them to the fish, stirring so that the ingredients mix well. Serve on toast and sauce with your favorite hot sauce.

4. Tlaxtihuilli

The tlaxtihuilli is a dish that could be defined as pre-Hispanic haute cuisine. A delicate broth based on shrimp, corn, chiles and tequesquite and a delicious choice of typical Nayarit cuisine.


  • ½ kilo of shrimp.
  • One guajillo chili and one pasilla (dried).
  • A serrano chili (optional).
  • A little nixtamalized corn dough.
  • An avocado.
  • A sprig of epazote.
  • Tequesquite.
  • Water.
  • Common salt.


Cook the shrimp in water with a little tequesquite. Heat the dried chiles on the griddle, clean them and pass them through the metate or through the blender with a little water. Fry the chili paste. Prepare an atole with the nixtamalized corn dough and the shrimp cooking water. Add the chili sauce.

Let the atole cook for a few minutes and add the shrimp, the epazote and the serrano pepper (if you wish). Rectify the seasoning, serve and decorate with avocado cubes.

5. Cockroach Shrimp

The original recipe from Nayarit spread throughout the Baja California peninsula and throughout the Mexican Pacific coast due to its exquisiteness and simplicity, since basically fresh shrimp and a good Huichol sauce are needed.


  • 1 kg of fresh shrimp.
  • 6 tablespoons of traditional huichol sauce.
  • 40 grams of butter.
  • 7 cloves of garlic cut into slices.
  • 4 lemons.
  • Salt to taste.


Remove the head and tail of the shrimp, leaving the rest of the shell behind. Melt the butter in a pan over medium heat and brown the sliced ​​garlic, stirring constantly. When the garlic is golden, add the shrimp and lemon juice. Flip the crustaceans so they cook on both sides.

Add the Huichol sauce to the pan and cover to finish cooking. Remove from the heat when the shrimp have changed color and become firmer to the touch.

6. Shrimp ceviche

The Nayarit port of San Blas is distinguished by its history after being one of the main departure points for expeditions to the North Pacific during the viceroyalty and for its role during the 1847 war against the United States.

In the gastronomy of San Blas, the dried shrimp ceviche stands out, a product that is easily found in the port.

These shrimp are dried in the sun, which changes their color and size.


  • 100 grams of dried shrimp.
  • 1 cucumber.
  • 2 serrano peppers.
  • ¼ onion.
  • 1 carrot.
  • 10 lemons.
  • Toast and avocado slices to serve.


Remove the head and tail from the shrimp by pulling gently with your fingers. Blend them but leaving a thick texture and put them in a bowl. Remove the skin and seeds from the cucumber and cut it into cubes. Cut the chili into squares, removing the seeds and the veins, if you want a less spicy preparation.

Finely chop the onion and add it to the bowl of shrimp along with the cucumber, chiles and lemon juice. Stir so that the ingredients are well integrated (it is not necessary to add salt) and refrigerate for a while. Serve on toast with avocado slices.

7. Pork beans

This powerful dish of beans with chorizo, lard, bacon, and tuna is one of the most iconic Nayarit foods.


  • 1 kg of cooked beans.
  • ½ kg of pork chorizo.
  • ½ kg of lard.
  • 200 grams of bacon.
  • 2 cans of tuna.
  • ½ kg of grated dry cheese.
  • Chips to decorate.


Heat the lard in a large frying pan and fry the chorizo, bacon and drained tuna. Blend the beans and add them to the pan, stirring so they don’t stick. Let boil for a few minutes and add the grated cheese, cooking and stirring for 10 minutes. Finally, serve and decorate with tortilla chips.

8. Jericallas

Simple and tasty dessert typical of the state based on milk, eggs and sugar.


  • 1 liter of whole milk.
  • 6 eggs.
  • 250 grams of sugar.
  • 1 cinnamon stick.
  • 2 teaspoons of vanilla extract.


Preheat the oven to 180 °C. Bring the milk to a boil with the sugar and the cinnamon stick and boil for 15 minutes, stirring occasionally. Remove from heat and let cool. Beat the eggs lightly with a fork, strain them and add them to the milk mixture, mixing well.

Remove the cinnamon stick and add the vanilla extract. Divide the mixture into individual flan molds and place them in a mold or bowl with hot water. Bake in a water bath for 40 minutes. Check the oven to prevent the water from evaporating (the jericallas will be ready when their surface is golden and well curdled).

9. Aguachile

Aguachile is a traditional dish from the Mexican Pacific coast, especially from Nayarit and Sinaloa, which could be described as a seafood cocktail in an extreme version. In its most basic form, it can be made with just shrimp, chiles, lemon, and little else.

Over time and due to the type of chili used and other ingredients added, recipes such as red, green and black aguachile have emerged. The traditional version is very spicy, but can be less spicy.

The following recipe is enough for 6 people to snack while drinking something cold like beer.


  • 500 grams of fresh shrimp.
  • 4 serrano peppers.
  • 8 lemons.
  • 1 red onion.
  • 2 cucumbers.
  • Salt and pepper to taste.


Clean the shrimp and with the help of a knife extract the vein (digestive tract) on the loin. Remove the seeds and veins from the chiles and cut them into small pieces. Blend the chiles with the lemon juice, seasoning to taste and processing until you obtain a light and uniform sauce.

Put the shrimp in a deep bowl, bathe them with the sauce and let them marinate for 10 to 15 minutes (until they change color). Slice the red onion and cucumbers into thin slices. Once the shrimp are marinated, add the onion and cucumber and mix well. Accompany the aguachile with crispy toast.

10. Fish crackling

Recipe originating in Santa María del Oro, in the central part of Nayarit, from where it spread to the inland and coastal cities and towns of the state.

The people of Santa María prepare chicharrones with tilapias from the local lagoon, while in the Riviera Nayarit they use sea fish.

Although they are called pork rinds (a recipe associated with frying pork skin), these are prepared with pieces of boneless fish.

Ingredients for the sauce

  • 4 tomatoes.
  • 2 jalapeno peppers.
  • ½ onion.
  • 1 cup of coriander.
  • Salt and black pepper powder to taste.

Ingredients for the fish

  • 1 kilo of white fish fillets.
  • 2 eggs.
  • 1 cup of flour.
  • Oil.

Preparation of the sauce

Roast the tomatoes, chiles and onion. Blend the roasted vegetables with the cilantro, seasoning to taste and reserving in a sauce boat.

Preparation of the fish cracklings

Cut the fish fillets into slices, seasoning to taste. Spread the flour on a plate. Beat the eggs and place the smoothie in a deep plate. Pass the fillets through the flour and then through the eggs, repeating this operation.

Fry the battered fish in enough oil until golden brown. When ready, put it on absorbent paper. Serve with the reserved sauce.

11. Jala corn gorditas

Jala is a Nayarit Magical Town whose main tourist attractions are the Ceboruco volcano and the gorditas that are prepared with their giant corn.

The giant Jala maize comes on ears that grow up to half a meter in height and is of a particular breed that only thrives in the local valley, a rarity attributed to the nature of the volcanic soil.

The best thing is that you enjoy these gorditas in the same town of Jala, where there are producers with more than 60 years of experience kneading and baking in stone and wood ovens.

Each cook has his own particular recipe that he keeps in reserve, but it is known that apart from the Jala corn dough, the gorditas have eggs, butter, cinnamon and sugar or piloncillo.

In the surroundings of the volcano, small and very tasty peanuts are also harvested, which are roasted and offered in the same houses where the gorditas are made.

12. Myrtle balls

The arrayán or palo colorado is a tree that produces a sweet edible berry. The myrtle pulp is used to make small balls that constitute a typical Nayarit dessert and to prepare an atole by mixing it with water, sugar, dough and cinnamon.


  • Enough myrtles to obtain 1 kg of pulp (without bone).
  • 1 kg of sugar plus a little more to roll the balls.


Wash, debone and grind the arrayán and add the kg of sugar. Cook over low heat in a saucepan, stirring frequently. When the preparation comes off easily from the bottom of the saucepan, remove it from the heat and continue beating until it forms a paste. Wet your hands and form the balls by rolling them in sugar to eat.

13. Fresh cocuixtle water with coconut

The cocuixtle is a sweet fruit that has been consumed in Mexico since pre-Hispanic times. It currently grows in the states of the Mexican Pacific coast such as Nayarit, Jalisco, Michoacán and Colima.

Its pink flesh and exotic flavor captivates, which adds to its abundant vitamin C, calcium and other nutrients. Combined with coconut water it gives a very fresh water.


  • ½ kg of cocuixtles.
  • ½ liter of natural coconut water and ½ liter of normal water.
  • Sugar to taste.


Wash the cocuixtles well and cut them into 2 or 3 pieces with their shells. Blend the pieces with the 2 waters and the sugar. Strain and refrigerate or serve over ice.

If you replace the waters with a little rum, coconut cream and a few ice cubes, you will get a special cocktail.

14. Shrimp Tamales

The tamale is omnipresent in the food of Mexicans, being typical on the coasts of Nayarit and Sinaloa those prepared with fresh or dried shrimp.


  • 1 kg of corn dough
  • 350 grams of butter.
  • ½ kg of fresh shrimp or ¼ kg of dried shrimp.
  • 6 ground ancho chilies.
  • 3 chopped serrano peppers.
  • 2 poblano peppers chopped.
  • 1 large onion finely chopped.
  • ¼ kg of chopped tomato.
  • 4 cloves of garlic.
  • A pinch of oregano.
  • Clean corn husks.
  • Salt to taste.


Beat the butter until it fluffs and add it little by little with your hands to the corn dough. Blend until creamy, adding a little ground ancho chili for color.

Cook the shrimp with a little water and salt (if the shrimp are dry, be careful with the salt because they are already pre-salted). Drain and crumble them, reserving the broth.

Fry the onion, tomato, garlic, serrano pepper and poblano pepper in butter and add the shrimp.

Add the ground ancho chili along with the reserved broth, a pinch of oregano and salt to taste, cooking a few more minutes. Put a tablespoon of shrimp filling in the middle of a corn husk, assemble the tamale and tie it at both ends. Steam the tamales for 1 hour.

15. Toast from Nayarit

Another of the typical foods of Nayarit are these tostadas with a filling based on pork legs and cheese.


  • 18 thin tortillas.
  • ½ kg of pork legs in vinegar.
  • ½ kg of chopped lettuce.
  • 120 grams of grated cheese.
  • 50 grams of butter.
  • Hot sauce.
  • Salt to taste.


Fry the tortillas in the butter until golden brown and drain on butcher paper. Crumble the pork legs and put them on top of the tortillas, seasoning with salt and incorporating grated cheese and chopped lettuce. Salsea with the hot sauce of your choice.

16. Tejuino

Tejuino is a fermented corn-based beverage typical of several northern and western Mexican states, especially Sonora, Chihuahua, Durango, and Nayarit.

It is used by the Trahumara ethnic group (north) and by the Huichol people (Nayarit) for ceremonies and social and sports celebrations.

It is also the ritual drink in the tesguinadas, meetings or assemblies in which political and economic matters are discussed and important decisions are made.

The slightly fermented tejuino is mixed with water and mother’s milk to feed indigenous children. It can be a light drink or very intoxicating.

In Nayarit it tends to be slightly fermented and sweetened with piloncillo. It is drunk with lemon, salt and a lot of ice and it is a kind of watery atole with the aroma of tortillas.

It will not be a very glamorous drink, but it will be very refreshing and with a pre-Columbian spirit, available in street stalls throughout the state, the one prepared in Xalisco, a Nayarit town 17 km from Tepic, being famous.

17. Night Liqueur

The nanche or nance is a pulpy fruit with a round and hard bone that is yellow when ripe. It is similar to an olive, although rounder, and its name derives from Tonāntzin, a female deity in Mexica mythology.

It is used to restore degraded land due to its rapid growth and production of fruits that attract wildlife. It grows in Nayarit and other Mexican coastal states on the Pacific side, and although it is not harvested on a large scale, it is used locally in various recipes, including ice creams, sweets, fresh waters, soups and liquor. The fruit is rich in calcium, phosphorus and other nutrients.

In Nayarit, the nanche liquor is common. If you want to prepare it yourself, this is the recipe:


  • 250 grams of nance.
  • 1 liter of pure cane alcohol.
  • 250 grams of sugar.


Dissolve the sugar in the alcohol until they are well integrated. Pour this mixture into a hermetically sealed jar and add the previously washed nanches. Close the jar tightly and let it sit in a cool, dry place for at least a month.

18. Lisa roasted in mangrove firewood

Tatemado is a way of preparing fish on the Mexican Pacific coast, which consists of cleaning it, salting it and grilling it over a wood fire. In Nayarit and other Mexican states, the mangrove is used for grilling.

These trees grow in brackish environments and their firewood imparts a peculiar flavor to the fish. The most popular species for grilling in Nayarit is the mullet, although bonito, skipjack, and other fish are also used.


  • 4 clean and whole fish of 500 grams each.
  • 2 large lemons.
  • Salt to taste.
  • Pico De Gallo Salsa.
  • Mangrove firewood.


Assemble the grill with mangrove firewood and on both sides make several transverse and shallow cuts to the fish. Season them with salt, taking care that the seasoning penetrates through the cuts. When the grill is hot, grill the fish on both sides, preventing them from drying out. When serving, add lemon juice and salsa with pico de gallo. Accompany with beans and hot tortillas.

19. Banana Bread

Nayarit-style banana bread is a fluffy and exquisite dessert that makes you want to eat it at any time of the day.


  • 3 small bananas.
  • 1.5 cups of flour.
  • 1 egg.
  • 50 grams of butter.
  • 1 cup of sugar.
  • 4 tablespoons of cream.
  • 1 teaspoon of vanilla.
  • 1 tablespoon Royal.
  • 1 teaspoon of baking soda.
  • 2 tablespoons of almonds.


Beat the bananas with the sugar and add the egg and butter while beating. Separately, mix the flour with the baking soda and the Royal powder. Gradually add this mixture to the banana paste, alternating with the cream. Finally, add the vanilla and almonds.

20. Fruit Punch

In Nayarit, as in all of Mexico, the Christmas holidays are a season in which food and drinks are prepared to celebrate in the company of family and friends. Fruit punch is one of these drinks.

With the following recipe you will make a Nayarita-style hot fruit punch.


  • 25 hawthorns.
  • 15 guavas.
  • 4 apples.
  • 300 grams of tamarind pulp.
  • 1 cup of raisins
  • 6 peeled pieces of sugar cane.
  • 6 cinnamon sticks.
  • 25-30 cups of water.
  • Piloncillo to taste.
  • Rum or brandy.


Wash and chop the tejocotes, guavas and apples. Boil the chopped fruits in the water together with the tamarind pulp, the raisins, the pieces of cane, the cinnamon and the piloncillo. Remove from heat when fruit is cooked. Serve the hot punch with rum or brandy.

21. Oyster soup

Nayarit is, together with Veracruz, Tabasco and Baja California Sur, one of the most important Mexican states in the production of oysters, especially in oyster farms.

The main Nayarit production centers of the tasty bivalve mollusk are found in the Boca de Camichín area.

This soup is popular for its aphrodisiac and beneficial properties for the mind due to its high content of phosphorus and other minerals.


  • 1 cup of fresh oysters.
  • 3 cups of fish broth.
  • 1 tablespoon of flour.
  • ½ onion.
  • 1 handful of chopped parsley.
  • 2 tomatoes.
  • 1 clove garlic.
  • Oil.
  • Salt and pepper to taste.


Blend the tomatoes, garlic and onion. Fry this smoothie in a little oil, seasoning with salt and pepper. Also fry the flour in a little oil and add the oysters together with the liquid they contain. Add the fish broth, the vegetable smoothie and a little finely chopped fresh parsley. Cook over medium heat until the oysters are done.

22. Cocadas

All the Mexican states that have a maritime coastline have extensive coca plantations and the coconut is used for food, energy, cosmetic and medicinal purposes.

Tecuala is a coastal Nayarit municipality that has made cocadas one of its gastronomic symbols. A quick and easy recipe to make a tasty, energetic and flavored sweet from the Pacific.


  • 2 grated hard coconuts.
  • 2 cups of sugar.
  • 2 tablespoons of water.
  • Vegetable coloring.
  • Wax paper squares.


Put the water and sugar on the fire, whisking constantly until it reaches the set point. Add the desired vegetable coloring and grated coconut and mix well. Take portions of the preparation with a kitchen spoon and put them on squares of waxed paper, giving them the desired shape.

23. Roasted reeds

Mexico annually produces 55 million tons of sugar cane and one of the producing states is Nayarit.

Most of the cane is used to make sugar, with another portion used to make rum, alcohol, and biofuels, and a smaller amount to consume the juice and make piloncillo.

A picturesque way that they have in Nayarit to consume sugar cane is roasting it and selling it in pieces.

Sugar cane is harvested in Mexico during the first half of the year and the people who work with the product take the opportunity to sell it tender, roasted and in juices made in carts equipped with a small mill to squeeze the sweet nectar.

24. Corn Cake

In Nayarit and in all the other Mexican states, corn is grown, the basis of the national diet. The tender cobs available during the cereal harvest season are used to make sweet and fragrant corn cakes.


  • 8 fresh and shelled corn.
  • ½ cup of whole milk.
  • 1 can of condensed milk.
  • 3 teaspoons of baking powder.
  • 2 tablespoons of cream.
  • 8 eggs, separating whites and yolks.
  • 300 grams of butter.
  • 1 pinch of salt.


Preheat the oven to 180 °C. Blend the corn kernels with whole milk, condensed milk, baking powder, cream and salt. Booking.

Beat the egg whites to the point of nougat and also reserve them. Cream butter and egg yolks in large bowl, incorporating corn mixture and egg whites. Grease and line a baking dish.

Pour the mixture into the pan and bake for 50 to 60 minutes (the cake is ready when a toothpick inserted into the center comes out clean).

25. Sopes of oysters

Another iconic dish of San Blas is the oyster sopes that are prepared in the restaurants of the main square of the port and in the ramadas of the beaches.

The tortilla is smaller and thicker and the stew has tomato, onion and chili among other ingredients.


  • ½ kilo of fresh oysters.
  • 8 tortillas for sope.
  • 150 grams of saladette tomato (Roma tomato).
  • ½ onion.
  • 2 serrano peppers and 2 guajillo peppers.
  • 2 cloves of garlic.
  • Oil.
  • Salt and pepper to taste.
  • Lettuce, onion and carrot filleted for garnish.


Finely chop the tomatoes, the serrano peppers, half the onion and a peeled clove of garlic and fry everything in a little oil. Drain the oysters and add them to the pan, reserving this preparation.

Cook the guajillo peppers, the other clove of garlic and the remaining piece of onion in a little water and process in the blender. Strain this preparation. Heat oil in a frying pan, pass the sope tortillas through the previous mixture and fry them on both sides.

Add oyster stew on each tortilla, add the garnish vegetables and salt and pepper to taste.

Typical foods of Nayarit: dishes and drinks

Typical dish of Nayarit, jerked fish: this iconic way of eating fish in Nayarit originated on the island of Mexcaltitán during pre-Hispanic times.

Mexcaltitán is an island in the municipality of Santiago Ixcuintla that is distinguished by its picturesque houses with 2 waters. In the rainy season, the island is flooded and the streets become waterways traveled by pangas.

Typical Nayarit dish Ixtlán del Río style chicken: cooked chicken that is fried in butter and served with boiled and fried potatoes in the same fat, more chopped lettuce and zucchini with vinaigrette, dressing with a sauce based on tomatoes and oregano ground.

10 typical drinks of Nayarit: the top 10 of the typical drinks of Nayarit could be made up of:

1. Tejuino.

2. Nance liqueur.

3. Fresh cocuixtle water.

4. Fruit punch.

5. Sugar cane juice.

6. Barley water.

7. Pineapple tepache.

8. Tuba (coconut-based drink).

9. Mezcal.


Typical gastronomy of Nayarit: other regional dishes

Typical food of Compostela Nayarit: the Nayarit municipality of Compostela is located in the southwest of the state, bordering the Pacific Ocean.

The main dishes in the coastal towns of the municipality are grilled and fried fish and shrimp, seasoned with typical Mexican sauces.

In the towns of the interior, the cuisine is more oriented towards pork, beef, lamb and goat meat dishes.

Gastronomy of Nayarit typical dishes: preserves and mango cajetas are typical in Ahuacatlán; in Banderas Bay lobsters are eaten in various recipes and queen clams in their shell, while in El Nayar a wide variety of cured meats and cheeses are popular.

Gastronomy of Nayarit pdf: this PDF prepared by professionals from the Autonomous University of Nayarit and the University of the Valley of Mexico, is dedicated to gastronomy as a tourist attraction in the Sierra del Nayar (Nayarit).

Culture of Nayarit

Typical things of Nayarit: apart from its rich gastronomy, Nayarit is distinguished by its ancestral festivities and ceremonies of the Coras and Huicholes.

The typical regional music is with violins, flutes and rustic drums, while the main crafts are ceramics, fabric paintings and ancient musical instruments.

Typical clothing of Nayarit: the typical feminine costume of Nayarit is a blanket skirt with several folds down to the ankles, tied with a wool girdle. The blouse is unicolor and as an accessory beads necklaces are used.

We hope that this tour of the typical foods of Nayarit has been to your liking and we invite you to share it with your friends on social networks.


See also:

  • Read our guide and fall in love with Playa Escondida in Nayarit, the most famous hidden beach in Mexico
  • Click here to see the 28 best beaches in the Riviera Nayarit
  • We leave you our guide on the 15 best places to visit in Nayarit

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