The typical food of Sonora stands out for dishes and recipes like the sonoerense, the hammer, 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 its ingredients and attachment to the traditional way they are made.
A good amount of preparations use the excellent meats that are produced there and are famous for the quality of their cuts, something recognized throughout Mexico.
But not only the meat is the protagonist of Sonoran cuisine, because the state has a long coast, are widely used seafood in the elaboration of rich dishes.
T also the desserts have their representation, as we will see in the selection of typical foods of Sonora that we present below.
Sonoran Menudo
El Menudo Sonorense is a very rich soup, prepared with beef belly as main ingredient, pozolero corn (pre-cooked), leg of beef, lemon juice, onion, cilantro, garlic, oregano, laurel, crushed red pepper, salt and Pepper.
This dish is traditionally served on special occasions, such as holidays and year-end celebrations, as it is attributed beneficial effects to relieve the"hangover"after a night of many drinks.
Machaca
The dish known as Machaca is usually beef, cut into strips and seasoned with lots of salt and a little pepper (optional), which is naturally dried in the sun.
Formerly the original inhabitants of the region of Sonora used deer meat, 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 during their trips.
The cowboys resumed this preparation but replaced the deer with beef. It is served crumbled with scrambled egg, onion and tree chile cut into small slices.
Cahuamanta
La Cahuamanta is a stew originally prepared with the meat of the tortoise Caguama and meat of Mantarraya.
But as the Caguama turtle is in danger of extinction, it has been replaced by the flesh of Mantarraya, Marlin or Tilapia.
It is customary to add to the preparation shrimp, and optionally octopus and squid. It is cooked along with tomato, tree chili, carrot, celery and condiments, and the broth is served apart from the meats, which are put into tortillas to make a rich taco.
It is accompanied with garnish of lettuce, onion and chili sauce so that each person prepares it according to their taste.
Cachoreada
The cachoreada is a rich toast prepared with giant shrimps from the Sea of Cortéz, chopped octopus, crab, sea snail and ax cay.
These ingredients are served on a toast of corn and bathed generously with chiltepin sauce, sound sauce, or flag sauce (pico de gallo) and lemon juice. Usually served with sliced avocado and onion pieces.
Coyotas
Typical dessert of Hermosillo, state of Sonora. It resembles a large biscuit, traditionally stuffed with"piloncillo", known in other Latin American countries as panela, papelón, rapadura or panocha.
Depending on the region you can use other fillings, such as guava, quince, jams or"jamoncillo"a delicious dulce de leche also typical of Sonora.
The mass of this cookie is made with wheat flour, butter, a little salt and sugar.
References
- Recipe for"Roscia"(pseudonym). allrecipes.com.mx. (06 September 2016). Menudo res style Sonora. Recovered from: allrecipes.com.mx
- Andrew_P. (pseudonym). ( without date ). Machaca of Sonora. Recovered from: recipes.sparkpeople.com
- Glez, V. (August 23, 2013). Recipe Caguamanta Sonora Style. Recovered from: taringa.net
- Moreno, J. (May 21, 2016). Why is Coyotas traditional Hermosillo dessert? Retrieved from: elsouvenir.com.