+
General Discussion

What is Sonoran?

e.d. | Mar 6, 200308:09 AM     51

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!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

You'll Have Zero Beef with These Delicious Veggie Burgers
Recipe Round-Ups

You'll Have Zero Beef with These Delicious Veggie Burgers

by Caitlin M. O'Shaughnessy | Interest in veggie burgers has been rising for a while now (along with the general surge in plant...

5 Guacamole Mistakes You’re Making
Guides

5 Guacamole Mistakes You’re Making

by Dan Koday | Guac seems simple, but there are many ways it can go wrong—hence, these tips on how to make the best...

Upgrade Your Taco Tuesday with These Fresh Fruit Salsas
Recipe Round-Ups

Upgrade Your Taco Tuesday with These Fresh Fruit Salsas

by Jen Wheeler | Looking for a way to liven up your Taco Tuesday—or any summer dinner? Want something more than a sauce...

The Crispiest Fish Tacos Depend on a Surprising Secret Ingredient You'll Never Guess
Food News

The Crispiest Fish Tacos Depend on a Surprising Secret Ingredient You'll Never Guess

by Amy Schulman | Esteban Castillo was raised in Santa Ana, California, surrounded by palm trees and a population that...

Trending Discussions

1

Picky Kids

Updated 1 hour ago 19 comments
2

Bountiful Harvest... of plastics

Updated 15 minutes ago 10 comments
3

Do we need more kinds of knives?

Updated 3 hours ago 27 comments

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.