The typical food of Sonora stands out for its dishes and recipes such as the Sonoran Menudo, the Machaca, the Cachoerada or the Cahuamanta. Although the gastronomy of the state of Sonora is not as varied as that of central Mexico, there are several dishes originating in this region that are highly appreciated for the quality of their ingredients and the adherence to the traditional way in which they are made.
A good number of preparations use the excellent meats that are produced there and that are famous for the quality of their cuts, something recognized throughout Mexico.
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What a sonoerense
But not only meat is the protagonist of Sonoran cuisine, since this state has an extensive coastline, sea products are widely used in the preparation of delicious dishes.
Desserts also have their representation, as we will see in the selection of typical Sonoran foods that we present below.
Typical dishes of Sonora
Sonoran Menudo
Menudo sonorense is a very rich soup, prepared with beef belly as the main ingredient, hominy corn (pre-cooked), beef leg, lemon juice, onion, coriander, garlic, oregano, bay leaf, crushed red chili, salt and Pepper.
This dish is traditionally served on special occasions, such as parties and New Year's Eve celebrations, as it has beneficial effects to alleviate the "hangover" after a night of many drinks.
Crush
The dish known as machaca is generally beef, cut into strips and dressed with a lot of salt and a little pepper (optional), which is naturally dried in the sun.
Formerly the original inhabitants of the Sonora region used venison, which they salted and dried in the sun so that it would not be damaged and thus be able to store it for a long time or to feed themselves during their travels.
Cowboys took up this preparation but substituted venison for beef. It is served crumbled accompanied with scrambled egg, onion and chile de arbol cut into small slices.
Cahuamanta
The cahuamanta is a stew originally prepared with the meat of the loggerhead turtle and the meat of the Manta Ray. But since the loggerhead turtle is in danger of extinction, it has been replaced by the meat of the manta ray, marlin or tilapia.
It is customary to add shrimp to the preparation, and optionally octopus and squid. It is cooked together with tomato, chile de arbol, carrot, celery and condiments, and the broth is served apart from the meats, which are put into tortillas to make a delicious taco.
It is accompanied with a garnish of lettuce, onion and chili sauce so that each person can prepare it according to their taste.
Cheated
The cachoreada is a rich toast prepared with giant shrimp from the Sea of Cortez, chopped octopus, crab, sea snail and ax key.
These chopped ingredients are served on a corn toast and all are generously bathed with chiltepin sauce, sonora sauce, or flag sauce (pico de gallo) and lemon juice. It is usually served with sliced avocado and onion pieces.
Coyotas
Typical dessert from Hermosillo, state of Sonora. It resembles a large-sized cookie, traditionally filled with “piloncillo”, known in other Latin American countries as panela, papelón, rapadura or panocha.
Depending on the region, other fillings can be used, such as guava, quince, jams or “jamoncillo”, a delicious dulce de leche also typical of Sonora.
The dough for this cookie is made with wheat flour, butter, a little salt and sugar.
References
- Recipe for "Roscia" (pseudonym). allrecipes.com.mx. (2016, September 6). Sonora style beef menudo. Recovered from: allrecipes.com.mx
- Andrew_P. (pseudonym). (without date). Machaca of Sonora. Recovered from: recipes.sparkpeople.com
- Glez, V. (August 23, 2013). Caguamanta Sonora Style Recipe. Recovered from: taringa.net
- Moreno, J. (May 21, 2016). Why is the traditional dessert of Hermosillo called "Coyotas"? Recovered from: elsouvenir.com.