Signature Dishes

Ceviche
Ceviche got its name from the Quechua word "siwichi". However, it is more likely for the name to be a
cognate of the Spanish word "escabeche" (marinade), derived from the Arabic term "sikbaj".
A marinade used in ceviche is citrus based, with lemons and limes being the most commonly used.
In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured,
which pickles or "cooks" the fish without heat.

Arroz Marinero
Arroz Marinero is a Los Equipales specialty.

It is a sea food mix including, shrimp, oysters, scallops, clams, calamari, squid cooked
and served over a poblano rice.

Caldillo Durangueño
An Amazing Beef Broth with Chunks of Succulent Tender Beef-Steak.
Prepared with Spices, Chile Poblano, Tomatoes and diced Potatoes.
Served with Rice and Warm Corn.

Enchiladas de Durango
Pork Enchiladas with Garlic, Fresh Onions and Ancho Chiles Mild Sauce.
Topped with grated Cotija Cheese and Chopped Fresh Onions.
Served with Mexican Rice and Mix Salad.

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