The objective of this multidisciplinary interpretive research was to identify the motivations by which the national resident and tourists have a tendency to consume “rock oysters” Crassostrea iridescens (Hanley, 1854) during their daily lives or their stay in the port of Mazatlán, Mexico. The typical Mazatleca cuisine is of great interest, preferably for the consumer and generates a source of economic income for its residents. In Mazatlán, Sinaloa there is the custom of some coastal regional cuisines such as fish ceviche, the consumption of raw shellfish such as the oyster C. iridescens and aguachile (raw shrimp seasoned with lemon, salt, pepper, and serrano chili). An analysis of the sociocultural scenario and the consumer's interest in eating rock oysters was carried out. The relationship between the regional and tourist traditional food was highlighted in these questions: i) if ...