Restaurants & Bars

Hermosillo, Mexico

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Restaurants & Bars

Hermosillo, Mexico

petefeliz | Feb 27, 2005 06:07 PM

Message to self. Back from Hermosillo, which is 3 hrs south of the Arizona border via Nogales. The first place we ate was at a taco stand at the 21 K checkpoint complex. Reasonably good flour tortilla tacos with excellent refried beans. I think the place is called El Paisano, but I'm not sure. Out front is someone bbq-ing carne asada.

In Hermosillo, my brother took me to Xochimilco (sp?) off Padre Kino Blvd, on Seris (From Pardre Kino make a left onto Cultura, then a quick left onto Comonfort, be careful of the "topes" (vicious muffler scraping speed bumps) and potholes. Look for the restaurant on the right. Xochimilco's specialty is "pacquetes" which is a huge plate of bbq-ed meats: carne asada, ribs, carnitas, and the BEST tripes de leche. All served with tortillas that put St. Mary's to shame (hard to believe). Don't bother ordering anything else there, this is the only great thing there.

Next day we ate breakfast at a fair cafe called "La Siesta." Machaca with scrambled eggs was more egg than machaca, but very flavorful. The coffee of Sonora is COMBATE, a brand of coffee that is roasted with 20% sugar, that gives it a slight chocolate taste. It's great for those like me who milk their joe.

Went to Guaymas, but didn't do much except see the town. On to San Carlos, an American Beach resort. We looked for a local fish shack, the locals recommended Guaymas or a modest place called Charlie's Rock. The food there was passable, but the margarita's had power. No restaurant seems to make margarita's traditionally, they use mixes, but Charlie's wasn't afraid to pour the tequila. Also the waitress, hearing we were heading to Bahia Kino recommended a fish place there called Pargo de Rojo.

Bahia Kino, the Mexican resort beach is beautiful. Yeah, yeah, get to the food. Pargo de Rojo is THE JOINT. I had camarones de adobo (not what I expected, and I am I glad I was surprised), my sister had the breaded, fried shrimp which should be the model from which all learn to fry shrimp, and my brother the lobster tacos. The kitchen knows how to treat fish.

Pargo de Rojo is on the main drag.

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