Local Connections: Ceviche Making with Renowned Chef and Restaurateur

MZT-250 | Mazatlan, Mexico | See Special Notes

from $99.95*

*Price displayed in US Dollars unless otherwise noted; excursions priced in other currencies may be available on select voyages only. Prices are based on the amount Princess typically charges for each excursion, but your price may vary by voyage date and departure time.

Tour at a Glance

You will visit:

  • Compania Minera

You will see:

Moderate Includes snack

Excursion Length:
Approx. 2.5 hours

Tour Overview

What you will visit:
Compania Minera
Chef Diego Becerra is a local restaurateur who has taken the traditional foods of Mazatlán and elevated them to world-class dining. Chef Diego has three distinct restaurants: El Presidio, housed in an historic fortress; Diego's Beach House; and the modern seafood bar Compañia Minera. At Compañia Minera, a cooking demonstration will introduce you to one of the most traditional cooking techniques in Latin America by one of the region's top chefs. Ceviche is the application of citrus acid in the preparation of both raw and cooked seafood. In this fascinating demonstration, you'll learn how to make a balanced ceviche in acid, flavors and textures, featuring the freshest ingredients and using techniques that you can apply to any seafood combination you can imagine. Stops on this tour were hand-selected by Bill Esparza, a James Beard award winner and leading expert on Latin American cuisine.

What you will see along the way:
Compania Minera de Panuco is the sister restaurant of Chef Diego Becerra's flagship restaurant, Presidio. It is located in Mazatlán's Centro Historico, or "old town," which is a very charming part of Mazatlán, noted for its centuries-old historic attractions. A short, guided stroll introduces this enclave and such highlights as the Machado Square where the locals congregate to relax and chat. This square has colonial buildings, canobio arches and the Angela Peralta Opera House.

The magnificent marine flavors of Mexico's Pacific Coast are served up during a tasting of three different ceviches-aguachile of cooked shrimp, red octopus ceviche and black squid ceviche-at Chef Diego Becerra's Compañía Minera. These tempting morsels of fine seafood are paired with local craft beer and Los Osuna, the last remaining of the blue agave spirits in the state and a fine, nostalgic taste of old Sinaloa.

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Detailed itinerary

Tour timeline may vary to avoid overcrowding, etc.

Special Notes


Tour sequence may vary. Once participants join their tour, they will be required to complete a liability waiver.

Number of Steps/Walking Distance:

See detailed itinerary for information about walking distance

Wheelchair Accessibility:

See detailed itinerary for information about wheelchair accessibility

Camera/Video Restrictions:

See detailed itinerary for information about camera restrictions

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