Jap-Mex Fusion Restaurant Rolls Out Sushi With a Fun Flare
Mexican sushi is a growing craze that is becoming a must try, and Culichitown has it down.
What do you get when you combine shredded beef, bacon, and cream cheese, wrap it in seaweed and rice, top it with more cheese drizzled with eel sauce and pair it with a Mexican shrimp-rimmed bloody Mary? You get what Culichitown, a local Mexican-Japanese fusion restaurant, calls California Sinaloa style sushi and Mariscos.
This Mexican sushi spot came to life when owner Misael Guerrero and his family, who originate from Sinaloa, wanted to share their family recipes and open up a restaurant. The Guerrero’s come from an extensive background of great cooks. Before they opened the first Culichitown in Rialto almost six years ago, they started out by selling corn tamales out of their garage in Fontana, Calif. So what the heck does Culichitown mean? Culichi is what people who come about from Culiacan, Sinaloa are nicknamed. Guerrero chose this name after what the young hipsters in Culiacan call their downtown, the cool place to be and have a good time, Culichi-Town.
All food including the sushi that is served at Culichitown are family recipes that are inspired flavors coming from Sinaloa, Mexico. J.R. the 27-year-old manager and family friend who works at the Montclair location said the food served at Culichitown is unlike anything you’ve tried.
“You will not find this type of sushi anywhere else in Mexico, it’s an original idea created in Sinaloa.”
The family has also created top-secret salsas that they recommend as a dipping sauce worthy of switching with the traditional Sriracha or soy sauce. Their most famous is the salsa negra (black salsa). This salsa is both hot and sweet and dresses up the flavors of the sushi with a Mexican flare that can heat up fast for those who are not used to a very spicy zest.
The most popular roll that sushi cray customers order at Culichitown is the guamuchilito, which is deep-fried and topped with baked salmon and drizzled with eel sauce.
But before this roll reaches your table and mouths, it is breaded before it is deep fried. This process prevents the roll from becoming an over-sauced, soggy rice cylinder. The breading gives the guamuchilito a textured consistency that works well with the soft flavors that make up the inside.
Is your mouth watering yet? It should be.
If you stop by on a weekend around dinnertime, you can enjoy more of a fiesta atmosphere complete with live music from the Banda Sinaloa that also takes song requests on demand.
This place gets busy and loud along with big families celebrating and special occasion events. If the beef n’ cheese sushi rolls have not enticed you, there are more traditional sushi rolls to try or many other traditional Mexican dishes they are known for like their ceviche. This is a place where you can for sure get your sushi fix and get your party on. And don’t forget to try their high quality signature cocktails!
For locations, visit the website at: http://culichitown.net/
