Ostiones en su Concha Gratinados (Gratinated Oysters in Shell)

History & Origin

Gratinated oysters in their shell are one of the most celebrated preparations of the rich marine gastronomy of Nayarit, a state whose Pacific coast is considered one of Mexico's most prolific seafood regions. The oyster (Crassostrea corteziensis), known as the Pacific or mangrove oyster, grows in the coastal lagoons of San Blas, Mexcaltitán and Marismas Nacionales, where warm waters and abundant phytoplankton create perfect conditions for its development. The tradition of eating oysters on the Nayarit coast is as old as the first human settlements in the region, as evidenced by shell middens (archaeological deposits of shells) found near San Blas. The cheese and butter gratin preparation arrived with the culinary influences of the twentieth century, when seafood restaurants in Puerto San Blas began offering more elaborate versions of the fresh oysters their grandparents ate straight from the lagoon. The key is to use very fresh live oysters, carefully opening the shells to preserve their natural liquor, and grilling them quickly to avoid overcooking. The finest Nayarit oysters are best eaten between October and March, the cool season when they are meatiest and most flavourful. Serve with lime, hot sauce and tostadas.