Pescado zarandeado is the definitive dish of the Nayarit coast and San Blas is one of its natural homes. The preparation is simple: a whole fresh fish (typically red snapper or mullet) is butterflied open, marinated in a mixture of chilli, garlic, citrus, and Worcestershire sauce, then grilled flat over a wood fire on a wire zarandeo frame. The result is smoky, slightly charred, and juicy.
The best places to eat it are the simple open-air restaurants near the marina or along the road toward Matanchen, where the fish comes directly from the day's catch. Order with fresh tortillas, pico de gallo, and cold Pacifico beer. Several restaurants near the main plaza — La Isla, El Camaronero — do reliable versions. Prices are low by any standard.