Sonoran cuisine is a bit different than the standard Mexican fare found in most Tex Mex restaurants. It’s all about hearty simplicity with fresh ingredients and a strong rural influence.
Ranchers needed to cook with simple ingredients that could be easily prepared in an arid climate. Some of the food that resulted is still popular today. Relax with a Meal at Dos Reyes PGH.
Chimichangas are a Sonoran-style Mexican dish that can be made in many different ways. They are usually stuffed with beef, chicken or pork and topped with cheese. They are then wrapped in a flour tortilla and deep fried. The resulting crispiness is delicious. The fillings can vary, but some popular choices include refried beans, shredded beef and salsa. They can also be served with guacamole or sour cream. They are also often topped with fresh, colorful vegetables, like bell peppers and onions.
Although the chimichanga is often associated with Tex-Mex cuisine, it actually originated in Arizona and northern Mexico. Unlike the more familiar burrito, it is traditionally made with flour tortillas rather than corn. The exact origin of the chimichanga is unclear, and several people claim to have invented it. One popular story involves Monica Flin, who was the owner of a restaurant in Tucson, Arizona. She supposedly invented the dish after accidentally dropping a burrito into her fryer and serving it to customers. Another claim comes from Woody Johnson, who claims that he created the chimichanga in 1946 at Macayo’s in Phoenix, Arizona.
While the ingredients of a chimichanga can vary, it is important to use quality ingredients for a great taste and texture. The key is to prepare the fillings well before wrapping the tortilla. Shredded beef or chicken seasoned with chili powder, cumin and garlic is a popular choice, as are refried beans and melted cheese. The best cheese to use is cheddar or monterey jack, as they are able to withstand the heat of frying. Other toppings and condiments can be added for a flavorful and fun experience.
To make a chimichanga, begin by adding some refried beans to the center of a flour tortilla. Place about 1/2 cup of the meat and cheese on top of the beans. Next, fold the bottom of the tortilla up over the filling. Then fold in the sides on either side of the large fold, tucking and rolling the tortilla tightly as you go. If necessary, secure the tortilla with toothpicks.
To cook your chimichanga, heat three to four inches of oil in a skillet over medium-high heat until it reaches 350 degrees Fahrenheit. Once the chimichangas are rolled and fried, transfer them to a baking sheet and brush the tops with olive oil. Bake for about 20 minutes or until the cheese is melted and the chimichangas are golden brown.
Enchiladas
As with chimichangas, Sonoran-style enchiladas are rolled tortillas filled with meat and cheese that is then covered in a sauce. The sauce is what distinguishes enchiladas from their cousins, burritos and tacos. There are a variety of sauces, from the red chile sauces that are most popular in Northern Mexico to the green and red sauces preferred in southern regions.
Sonorans make use of a variety of fillings in their enchiladas, including chicken, beef and vegetarian options like black beans. They often incorporate shredded cheese, which is melted on top of the enchiladas before they are baked. This is a great way to add extra flavor and texture to your enchiladas.
Enchiladas have a very long history in Mexican cuisine. They were first eaten by indigenous people who would fill tortillas with various ingredients and cover them with chile peppers for both flavor and medicinal properties. As the dish grew in popularity, each region began adding their own unique touches. Today, enchiladas are celebrated in many ways throughout the country. The most popular celebration is National Enchilada Day, which occurs on May 5 and coincides with Cinco de Mayo.
The word “enchilada” actually comes from the Nahuatl word enchilar, meaning to add chili peppers to something. It was during Spanish colonization that the dish was renamed and adapted to fit with the new cultures’ food preferences. While technically speaking, any dish can be called an enchilada, but most enchiladas are made with sauces based on chili peppers.
As is the case with all traditional Mexican dishes, Sonoran-style enchiladas come in a variety of styles. One way to vary your enchiladas is by using flour instead of corn tortillas. Sonora is a wheat-producing region, so the use of flour tortillas is a nod to the area’s heritage.
Another common variation is by serving enchiladas with a side of refried beans. The creamy refried beans are not only delicious but also help to soak up the rich enchilada sauces. Another option is to serve the enchiladas with a fresh garnish such as cilantro, avocado or crema. Garnishes are a nice touch to any Mexican meal, but they are especially important for Sonoran-style dishes, as they add both color and flavor to the plate.
Carne asada
Carne asada is a popular Mexican dish that is typically grilled and then thinly sliced. It is often associated with a smoky flavor that comes from grilling the meat over mesquite wood. Although the term carne asada literally translates to “flesh of beast,” it is usually prepared with beef, such as skirt steak or flank steak.
Carne asado is often served in a taco or burrito. It can also be used as a topping for nachos or salads. In addition to the typical ingredients found in most marinades, it is often seasoned with garlic and cilantro. Cilantro provides a fresh herb taste, and garlic adds a punch of flavor. In order to balance out the savory and smoky flavors, a small amount of fish sauce is sometimes added to the marinade. A touch of orange and lime juice adds brightness to the savory ingredients.
A sprinkling of kosher salt and ground black pepper helps to season the meat. It also gives the carne asada a more pronounced texture and taste. The spiciness of the dish can be adjusted according to individual tastes. It is important to note that while a variety of spices are common in most Mexican cuisine, many recipes call for different herbs and spices, depending on the region from which the dish originated.
Sonora’s rugged landscape of cattle ranches and wheat fields borders Arizona. Its residents are proud of what their land gives them, and their food reflects this attitude. A weekly carne asada celebrates the community and brings together the pillars of Sonoran life: its beef from the region’s ranches, its smashed guacamole (never with lime), and its pillowy-soft flour tortillas. Minerva Orduno Rincon, a cook who hosts Sonoran cooking workshops in Tempe and Tucson, calls the scent of carne asada “the Sonoran bat-signal.” The aroma signals that the feast is beginning. From the priest arriving for a baptism to the breaking of a pinata for a birthday or funeral, these gatherings bring people together to celebrate the joys and sorrows of daily life with family, friends and neighbors.
Percheron
As with any populated area that becomes inhabited by humans, Sonoran cuisine is a kaleidoscope of culinary influences. People from faraway places bring foods that were not available in the region, and their gastronomy eventually becomes absorbed into the local zeitgeist. The process can be accelerated or hindered by cultural dynamics, economic realities and the fickle nature of fashion. For example, some dishes that the earliest inhabitants of Sonoran desert ate are no longer on the menus at today’s best restaurants.
Unlike most enchiladas, which feature stuffed meat rolled in corn covered with pureed chile sauce, Sonoran-style enchiladas are made with ingredients atop tortillas. They’re often topped with a sauce and garnished with sliced avocado, red onions and sour cream. At the internet-famous Percheron Mexican Grill, Tucson’s burrito mammoths include the El Mastodonte, a bacon-wrapped behemoth that’s nearly a yard long and requires three oversized Sonoran tortillas sobaqueras to hold.
Other local favorites on the menus at Sonoran-style restaurants are horchata, tamales and esquites. For breakfast, try the chilaquiles, a take on a popular Mexican street food made with crispy tortilla strips layered with refried beans, shredded cheese and salsa verde. Or, try the chimi, a Sonoran-style chimichanga that was invented by El Charro Cafe founder Tia Monica Flin. Her version has a light, airy dough made with Sonoran white wheat instead of flour and is fried in organic coconut oil.
In recent years, chefs have rediscovered chiltepin, one of the most ancestral of all domesticated chiles. It’s now used to make a variety of Sonoran-style dishes, including the sweet ancho agave succulent vinaigrette salad at Central Tucson’s Ermanos. It’s also featured on Chef Ryan Clark’s PY Steakhouse menu as a dressing for grilled organic carrots and green chile ricotta pasta, served with jumbo shrimp and herb pesto.
Another wildly popular local dish is the burro enrollado, which is a Sonoran-style burrito stuffed with carne asada, melted cheese and avocado, then wrapped in bacon. It’s a bit like a sandwich, but it’s served in a tamale-style tortilla. At Catos, a burrito bar that specializes in Italian burritos, the burro enrollado includes carne adobada, the borderland equivalent of al pastor.