SONORA
CULINARY THUMBNAIL
Here are three characteristics of this state's cuisine:
- expert beef preparation because of its arid-inland ranching
- great seafood in towns along its coast
- much processed food and articles made of wheat flour instead of cornmeal because of its proximity to the USA
TRADITIONAL DISHES TO LOOK FOR
typical lunch served in Nogales, Sonora; image courtesy of Daniel Lobo
- Puchero or Cocido (mostly in north)-- beef cooked with garbanzos, sweetcorn, string beans, squash, carrots, potato and cabbage
- Chivichangas -- tacos made with a wheat-flour tortilla wrapped over meat (chivichanga de res), beans (chivichanga de frijoles) or cheese (chivichanga de queso), and fried in oil
- Machaca con Verdura -- dried beef macerated and seasoned with onion, tomato and green chili
Tortilla Sabaquera, or tortilla grande, made very large and with flour, a specialty of Sonora state; image courtesy of "Adrian" via Wikimedia Commons
SEAFOOD
- Camarones a la Parrilla -- shrimp in their shells, prepared on a grill and served with ample of garlic sauce
TRADITIONAL ALCOHOLIC DRINKS
- Bacanora -- whisky from fermented sap of the mezcalero maguey
- Tesgüino -- made from corn (maize), traditionally cooked in an earthenware pot, then put into another earthenware kettle with local brown sugar (piloncillo) and water, and allowed to ferment for 8-10 days.
¿Tienes más información, recetas tradicionales, o fotos acerca de la comida de este estado? Si te gustaría compartir tu material con otros, mándalo y lo presentaré aquí.
Information on this page based on material presented in Gastronomía: Atlas cultural de México, 1988, an extensive and well illustrated work by various authors, published by the Secretaría del Educación Pública, Instituto Nacional de Antropología e Historia in Mexico City.