How does Sonoran food differ from other regions for Mexican food?
The key to modern Sonoran cuisine is simplicity. The agricultural roots of this area differ from other regions of Mexico. Throughout most of Mexico, corn is still a dietary staple (and corn has very important ancient roots here going back more than 4,000 years). Sonoran Mexican Food is set apart by its primary use of wheat and flour-based tortillas, rather than corn or masa-based tortilas. Wheat was brought to the Sonoran Desert by Spanish missionaries in the 1700s, and grew well in the desert environment.
The oldest sophisticated agricultural irrigation canal system found in the United States is the 4,000-year-old Las Capas canal system in Marana, that irrigated fields of Zea mays (maize/corn). Corn was a dietary and cultural staple for thousands of years, but here in present-day Arizona, regular customers of Mexican restaurants will get the inevitable question: corn or flour tortillas? In Texas, New Mexico, or California, that answer might be corn, but here, be sure to try the super fresh and unique flour tortillas while you're here (you can still answer however you'd like and you would not be disappointed).
What are Some Traditional Sonoran Ingredients?
What, then, will you put into your tortilla? In keeping with the vaqueros and rancheros who have defined this region’s history, you can’t go wrong with beef offerings like carne asada. Top that with a green sauce made from fresh tomatillos or a spicy red sauce of jalapenos and tomatoes, and you’ve got yourself a meal. Other staples of Sonoran Mexican cuisine include nopales, or the pads of prickly pear cacti, mesquite, beans, squash, corn, and a wide variety of chiles.
What are some specialty dishes that have emerged from Sonoran cuisine?
A few specialty dishes have emerged that capitalize on these basic ingredients. The Sonoran hot dog originated in Hermosillo, but has quickly spread to Southern Arizona, and is the signature street food of the region. A bacon-wrapped hot dog is topped with onions, tomatoes, pinto beans, mayo, and mustard, all in a bollilo roll. Other toppings can include jalapeño sauce, cojita cheese, and pico de gallo instead of just diced tomatoes, but these are all points of contention, and set dogueros (Sonoran Hot Dog stands and restaurants) apart.
Tucson is also the orignal home of the chimichanga, though accounts differ as to its actual inventor. No matter who invented it, a huge number of restaurants in this area are now making their own delicious versions every day. This variation of the timeless combination of tortilla, meat, cheese, and veggies is wrapped and deep-fried into a crispy indulgence.
So where can you find all these Sonoran classics? Thanks to our guide, that answer is at your forktips.
Sonoran Mexican Restaurants in Marana
Now that you’re practically an expert on Sonoran Mexican food, be sure to check out some of the other types of regional cuisine found in Marana during your stay here!
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