I've been reading some of the recent posts where Phoenix hounds have been discussing Mexican places, calling some Sonoran, some not. There was even one post that seemed to equate Sonoran with Tex-Mex. Down here in Yuma, we have some restaurants that seem to be Sonoran, but we also have a lot of Baja and Jalisco influences. What makes a restaurant Sonoran? What are the signature dishes? How do they do green chili? How do they do tacos? Are any caldos or sopas characteristic? Salsas? Enchiladas? Yellow or white cheese? Are there clues that let you decide that a place definitely is/isn't Sonoran? Help!