even better than the store-bought version.
Dried Onion FlakesDehydrated minced onions add complexity to soups and sauces.
Knorr Granulated Chicken- and Beef-Flavor Bouillon A post-war addition to Sonoran cuisine. Use the variety available as loose granules (not a cube) for precise measuring and ease of dissolving.
Lawry’s Seasoned SaltIntroduced to the general public in 1938, this seasoning blend is a “secret ingredient” used by many Sonoran chefs, contributing to the unique flavor of the regional cuisine.
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Sonoran-Style Staples
Nopales—prickly pear cactus paddles.
Mediterranean Oregano Introduced to the region by Europeansettlersand incorporated into Sonoran cuisine, it’s part of the mint family of herbs.
Mexican OreganoRelated to Mediterranean oregano in name only, Mexican oregano is not really oregano. It’s a relative of lemon verbena and imparts a more citrus-based flavor than Mediterranean oregano.
Pico de Gallo Seasoning Blend PicoDeGallo’s proprietary blend of piquant chile-lime seasoning that is hotter and more acidic than Tajín (below). Cooks use it to season fresh fruit and vegetables. It’s not as readily available as Tajín; order it online at Amazon.com or through their company website.
Pure Chile Powder Look for pure chile powder made only from ground chiles, spelled with an “E,” not chili powder spelled with an “I,” which is a blend of spices used to make chili (the warm winter soup).
Smoked Spanish Paprika Made in Spain from peppers that are smoked and ground, available in hot or mild varieties.
Sonoran Sea Salt Milled from the Sea of Cortez four hours south of Tucson. It has a high moisture content and unique mineral composition.
Taco Seasoning Blend I am a fan of McCormick Hot Taco Seasoning Blend. I also have my own taco seasoning blend on page 28 that’s superior to any purchased taco seasoning, but it’s always good to have some pre-made on hand in a pinch.
Tajín Seasoning Blend A brand of chile-lime seasoning made with ground red chiles de árbol, guajillo and pasilla chiles, dehydrated lime juice, and salt. It packs less of a punch than the spicier Pico de Gallo seasoning and is more commonly found at local supermarkets. Use it to season fresh fruits and vegetables.
Mexican-styleherbs and spices.
Sonoran Sea Salt.
Sonoran-Style Staples
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Asadero
Queso Quesadilla
Oaxaca
Manchego
Mexican-Style Cheese
Queso Fresco
Queso Blanco
Panela
Cotija
Enchilado
Guide to Mexican-Style CheeseSonoran-style cuisine uses cheeses in a multitude of ways.
Texture and flavor are important factors in which cheese to choose for each dish.
Here is a guide to help you choose (see image on pages 20–21).
Asadero A mild, creamy cheese with a velvety texture.
Cotija Crumbly and salty like grated parmesan, used in salads and as a topping.
Enchilado Full-flavored and authentically rolled in paprika to create an iconic red-orange brick-like exterior. Despite the appearance, it has no heat. Crumble it over soup and other savory dishes.
Manchego Melty with a nutty, earthy flavor and a creamy texture.
Mexican-Blend Cheese, ShreddedMost commonly consistsof finely shredded mild cheddar, Monterey Jack, queso quesadilla, and asadero.
Oaxaca Melty with a buttery flavor and a texture similar to string cheese.
Panela A fresh, crumbly, curd-style, medium-firm cow’s milk cheese with a mild flavor that warms when heated but does not melt. Use it to top savory dishes.
Queso Blanco A creamy, semisoft and mild unaged white cheese, similar to ricotta but with more buttery notes. It can be crumbled to balance spicy, heavier dishesor added to soups and salads.
Queso Fresco A soft, fresh cheese that is similar in flavor and texture to a ricotta; this cheese softens but does not melt when heated. Use as a topping or as a stuffing cheese. It can also be sliced or cubed and enjoyed as a snack.
Queso Quesadilla Melty with a nutty, tart flavor and a texture similar to white cheddar.
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Chiles
Tucson and the surrounding regions are famous for chiles, which are a staple of the cuisine. There are thousands of chile varieties; these are the ones used in this book (see images on pages 24–25). Fresh chiles are available in the produce section of supermarkets and specialty markets. Consider growing your own if you can’t find these varieties locally. Dried chiles are reconstituted before use and commonly used in sauces and soups. NativeSeedsSearch.com sells seeds of many varieties online.
FRESH
Güero (Caribe) Triangular-shaped, pale yellow, thin-skinned chile with a medium heat index, often grilled and served stuffed with cheese. They are also used to make mole amarillo.
Hatch
