Mexican gastronomy is a sector that has had worldwide recognition, as it has stood out in an unparalleled way. On Mexico there are typical dishes depending on the area where they are located and each one stands out to continue nourishing the country’s culinary matter. The first thing that comes to mind for those who are not originally from the north of Mexico when it comes to food from that region is the famous roast that can be done in a meeting with family and friends with a good grill and accompanied by vegetables. However, the cuisine of the northern states is much more extensive and exquisite.
The bulldogs they are hot dogs but Sonoran style, nowhere else in the Republic They call them that. The way of preparation is different from what we know; because the bread is made daily.
The loggerhead It is a consommé, where manta ray meat and shrimp are the star ingredient, it is also accompanied by tomato, chili, celery, carrots and spices. It can be eaten in broth or in tacos accompanied by a bichi which is a portion of the pure broth of the loggerhead served in a glass cup.
The marked It is one of the most popular dishes in the north of Mexico. It consists of a mixture of grilled meats, although it can also be seafood and its name comes from the metal discs in which it is prepared; The most popular version is that a farmer who was plowing the land decided to use the disks that were already very worn to improvise a comal. Currently it is accompanied with vegetables and cheese, thus creating a firewood wire.
One of the typical sweet dishes of that region is the coyote, a cookie made with wheat flour, with a process similar to tortillas, they contain butter and sugar and are filled with cajeta, dulce de leche or jamoncillo. On Sinaloa and Baja California There are different recipes for this dish dating from the last years of the 19th century.; history says that María Ochoa, a resident of Hermosilloshe baked bread and one of her friends, Agustina Araiza, gave her the recipe imported from Arizona.
The dishes from the sea are very typical, for example the hugs: giant shrimp toast, crab and octopus chopped into pieces. They are served cold in a broth very similar to ceviche, it is also accompanied with lemon juice, tomato, pico de gallo and served on corn toast. They can also be bathed in Sonora or Chiltepín sauce, and add onion and avocado.
The chiles stuffed with crab They are one of the most popular dishes in Mazatlan and southern areas such as Concordia and Cosalá. This dish consists of bringing together the sea and the land, such as the crab and the poblano peppers; the meat is seasoned with tomatoes, butter, garlic and spices.
Finally we have the chimichangas, typical dish of Sonora and other northern areas such as Baja California, Sinaloa and Chihuahua; its origin dates from the 80s; It consists of a flour-based tortilla filled with shredded meat, then given a square or rectangular shape. It is then fried in oil or butter and accompanied by a sauce of chopped tomatoes, chiltepin, chili and coriander. It can also be served with beans and/or cheese on the top.