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Home » Mexican » Tacos Gobernador

Tacos Gobernador

By Hank Shaw on August 3, 2020, Updated October 15, 2020 - 21 Comments

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5 from 14 votes
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Tacos gobernador with a beer and hot sauce
Photo by Holly A. Heyser

Tacos gobernador, governor’s tacos, is one of those modern classics of Mexican cuisine. Interestingly, it’s the second such seafood classic from Sinaloa, a state known for good seafood; the other is aguachile, a modern take on ceviche.

It is also one of the many Mexican dishes that combines shrimp and cheese, a combination I have learned to love over the years — breaking from the “no cheese and seafood” rules I grew up with.

You can make these tacos on a griddle or a grill, and there are variations to tacos gobernador all over the Pacific coast of Mexico. The original is from Sinaloa, and legend has it that in 1987, the chefs at Los Arcos in Mazatlan invented these tacos to impress the governor of Sinaloa, who was visiting them.

But even searching for the original recipe from Los Arcos turns up variation. Some versions claiming to be the original include celery and, oddly, machaca, which is finely shredded dried beef. Most do not, however, and I suspect this could be a mix-up in conversations between cooks: Machaca de camaron is a term in Pacific Mexico for chopped shrimp. I’ve seen cooks from other parts of Mexico miss this and add the dried beef.

A plate of tacos gobernador
Photo by Holly A. Heyser

All variations of tacos gobernador that I have seen and eaten, and there are a lot of them, include the following:

  • Shrimp. Usually medium or large shrimp, cut into pieces.
  • Cheese. Always melty cheese, usually queso Chihuahua or asadero or Oaxaca. Most are easily available in Latin markets, but mozzarella is a very good substitute.
  • Always onions, usually white. Sliced or chopped.
  • A bit of chopped garlic.
  • Chiles of some sort. I’ve seen chipotles in adobo, but mostly I see roasted, skinned and seeded poblanos, cut into rajas, strips. Green bell pepper is a decent substitute.
  • Often dried Mexican oregano and/or fresh chopped cilantro.
  • Sometimes tomato, sometimes not. Apparently not at Los Arcos.
  • Butter is the fat, although I actually prefer lard and I’ve seen olive oil.
  • Corn tortillas are traditional, but I’ve seen tacos gobernador served on flour tortillas in Baja.

Regardless of the exact combination you choose, it’s a good one. The cheese adds heft to the taco, and the little edges that brown or even burn are one of the highlights. Even with all that, tacos gobernador are still light enough to make a half dozen disappear.

Making these is a bit more like making a quesadilla than a traditional taco. You warm the tortillas, then add some cheese, and, once it starts melting, add the remaining filling and fold the taco over to get it to stick. You are shooting for an open quesadilla, as you can see in the picture.

Be warned: Tacos gobernador are as messy as they are delicious. Eat with plenty of beer and some hot sauce. Extra points if you can spot why I chose the particular hot sauce you see in the pictures…

Tacos gobernador recipe
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5 from 14 votes

Tacos Gobernador

There are a number of variations on this recipe, which I outline above. If you are looking for make-ahead tips, the poblanos can be roasted and sliced a day or three beforehand, and the filling mix can be cooked ahead of time, although the shrimp will get a bit overcooked if you reheat it.
Prep Time45 mins
Cook Time20 mins
Course: Appetizer, lunch, Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 366kcal
Author: Hank Shaw

Ingredients

  • 2 poblano chiles, skinned, seeded and cut into strips
  • 2 tablespoons butter, lard or olive oil
  • 1 white onion, sliced thin
  • 2 cloves garlic, minced
  • 4 small, hot chiles, chopped (optional)
  • 2 Roma tomatoes, seeded and diced
  • 1 pound peeled shrimp, cut into bite-sized pieces
  • Salt
  • 1/2 teaspoon Mexican oregano (optional)
  • 2 tablespoons chopped cilantro
  • 1/2 pound shredded melty cheese (see notes above for options)
  • Corn tortillas

Instructions

  • Roast the poblanos and set them in a plastic bag to steam the skins off. Skin, then remove the tops and all the seeds. Slice them into strips crosswise. You can dice them if you prefer.
  • Heat the butter in a large pan over medium-high heat. Add the onions and saute until wilted, about 3 to 5 minutes. Add the garlic, chiles if using, diced tomato, shrimp, oregano and salt and toss to combine. Saute until the shrimp turns pink, about 3 to 4 minutes. Mix in the cilantro and turn off the heat.
  • Heat tortillas on a comal, griddle or large frying pan, or on a grill. Set the tortilla down, then add a generous portion of shredded cheese on it. As soon as the cheese starts to melt, spoon some filling into the center and fold the taco over. Press down with a spatula to set the taco, let it char just a bit on that first side, then flip to brown the other side. Serve at once.

Notes

NOTE: If you are not sure how to roast poblano peppers, here is a video on the process. 

Nutrition

Calories: 366kcal | Carbohydrates: 9g | Protein: 37g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 346mg | Sodium: 1242mg | Potassium: 362mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1085IU | Vitamin C: 67mg | Calcium: 473mg | Iron: 3mg
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Filed Under: Featured, Fish, Mexican, Recipe

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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Comments

  1. Avatar for George BennettGeorge Bennett says

    August 9, 2022 at 8:56 pm

    I love this recipe, it’s become a regular in the taco Tuesday rotation.

    Reply
  2. Avatar for TetonperTetonper says

    August 5, 2022 at 6:36 pm

    This is an awesome recipe. I leave out the cilantro and use a couple of jalapenos. Also sprinkle some Chef Merito carne asada seasoning on in right before serving. It is amazing.

    Reply
  3. Avatar for KristineKristine says

    December 11, 2021 at 5:36 pm

    Hello! Thank you so much for sharing this recipe. It definitely rings true to the tacos I ate while living in Baja. So happy that I can recreate that magic with this recipe. Thank you!

    Reply
  4. Avatar for Heather LillyHeather Lilly says

    October 21, 2021 at 12:53 pm

    Delicious!!

    Reply
  5. Avatar for LAUREN K ALLENLAUREN K ALLEN says

    September 8, 2021 at 4:37 pm

    Such a simple and perfect meal. The gooey cheese with the tomatoes and peppers really makes it. It is a frequently used recipe here.

    Reply
  6. Avatar for Tom EtheridgeTom Etheridge says

    August 8, 2020 at 6:52 pm

    Man o man were these good! Sort of a seafood quesadilla, only more complex.

    Reply
  7. Avatar for CurtCurt says

    August 8, 2020 at 5:03 pm

    Spot on as usual Hank! These are simple and easy to put together on short notice. Makes for a nice addition to the rotation. Lots of room for personal interpretation and improvisation. I live on the Chesapeake bay and thought this might lend itself well to a crab meat version (yes cheese and crab). At any rate I suggest anyone that is considering these just make them you won’t be disappointed.

    Reply
    • Avatar for Jesse HoweJesse Howe says

      January 21, 2021 at 4:54 pm

      Curt where are you on the Chesapeake? I’m in Scientist’s Cliffs on the western shore.
      Would love to hear how that blue crab version turned out!

      Reply
      • Avatar for CurtCurt says

        April 21, 2021 at 10:18 am

        Hi Jesse sorry for the long delay I am on Kent Island south of the Bay Bridge. Still haven’t made them with crab I was just revisiting the recipe to make them with shrimp and I saw your comment. I’ll give an update when I get out crabbing later this spring.

  8. Avatar for Ryan AndersonRyan Anderson says

    August 4, 2020 at 11:41 am

    As soon as the wife and I read the recipe we ran out and picked up everything we needed for these tacos. They were unbelievable! Pretty sure we’re going to have them again this week!

    Reply
  9. Avatar for BrianBrian says

    August 4, 2020 at 8:04 am

    Trying this soon – is it just me, or does everyone read this as “Tacos Governator”? I think Arnold should pose eating some of these!

    Reply
    • Avatar for TonyTony says

      August 7, 2020 at 12:22 pm

      You’re definitely not the only one.

      Reply
  10. Avatar for JasonJason says

    August 3, 2020 at 6:23 pm

    Thanks for the recipe! I had these my first day in Mazatlan and spent the rest of the trip trying them at every restaurant I could find them. Brings back great memories. Off to the store to buy some shrimp!

    Reply
  11. Avatar for Eric TheiseEric Theise says

    August 3, 2020 at 10:48 am

    Looks delicious, can’t wait to try a batch of these. On the subject of shrimp and cheese (and garlic, lots of garlic) I’m a big fan of the Circe pizza on offer at Jupiter in Berkeley, California.

    Reply
  12. Avatar for Chris GoodenChris Gooden says

    August 3, 2020 at 9:23 am

    What even is the hot sauce in the picture? Lol

    Reply
  13. Avatar for low and slowlow and slow says

    August 3, 2020 at 8:45 am

    Totally agree about the cheese and seafood thing,we’ve been making enchiladas con queso from Paul Prudhomme`s cook book when it came out in the early 80`s.Although it calls for mud bugs we use shrimp and the sauce is h. cream with jack cheese.One of our all time favorites!

    Reply
    • Avatar for Shane JohnsonShane Johnson says

      August 3, 2020 at 4:41 pm

      Watching a show and the guy mentions tacos. Then I was instantly craving tacos. Checked email and bam this here. Fucking Amazing!

      Reply
  14. Avatar for Dave WinstonDave Winston says

    August 3, 2020 at 7:13 am

    The hot sauce is made in Sinaloa “The best hot sauce for seafood.”

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 3, 2020 at 7:20 am

      Dave: Ding! Ding! Winnah winnah taco dinnah!

      Reply
    • Avatar for SeanSean says

      August 7, 2020 at 11:15 am

      Culichi!

      Reply
  15. Avatar for TadTad says

    August 3, 2020 at 6:31 am

    Hank,

    Killer recipe!

    Love cheese on my shrimp.

    Tad

    Reply

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Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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