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Sonora: Productos Y Preparaciones Tradicionales

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Sonora: Productos Y Preparaciones Tradicionales SONORA: PRODUCTOS Y PREPARACIONES TRADICIONALES. (PALETA DE SABORES GRAFICA) CULINARY A R T SCHOOL . MAESTRÍA EN COCINAS DE MÉXICO. ACTIVIDAD 1 BLOQUE 1 UNIDAD 7 LIC. VÍCTOR JOSUÉ PALMA TENORIO. Cazuela o Caldillo. Cocido o Puchero. Gallina Pinta. Chivichangas.(Res, Frijol y Queso) Menudo. Chorizo con Carne de res con Hígado Papas. Chile. Caldo de Queso. Bistec Ranchero. encebollado. Quesadillas con Tortillas de y Ensalada de Pollo. Bistec trigo. Caldo de queso. Bistec Ranchero. Ranchero. Calabacitas con queso. Carne de res con chile. Ejotes con Chivichangas. Las Chivichangas. Zona Chile. Chorizo de puerco Norte Quesadillas con con papas. Caldo de pollo Zona del Zona con arroz. desierto del rio tortillas de Maiz. Caldo de queso. de Altar. Sonora. Chiles rellenos. Chorizo con papas. Guisado de machaca con Machaca Con Sonora. Sierra verdura. Tomate con carne. Albóndigas verdura. Sierra Sur. Cazuela. Pozole de maíz. Pozole de Trigo. Puchero. Norte. Cazuela. Hígado encebollado. Chivichangas. Costa Menudo. Bistec Ranchero. Zona Chicharrón de Quesadilla de trigo. Sur. Sur. res. Quelites. Carne de res con chile. Enchiladas. Habas Carne deshebrada guisada. Picadillo. Albóndigas con arroz. Frijoles. Frutas Gallina Pucheros Café Chiles rellenos. Atole. Pinta. Champurrado Machaca con Quesadillas de Mezcal. verdura. trigo. de chocolate. Tamales de elote. Picadillo. Tortillas de maíz y trigo. Chivichangas Cocinas de res. ESTADO DE SONORA. • En el estado de Sonora se encuentra una gran variedad de platillos dependiendo del estado que se encuentren aun que siempre hay una pequeña constante en todas las cocinas. Las amas de casa elaboran diariamente tortillas de harina de trigo, a mano, o pan de casa. Al igual que existe una constante de frijoles y arroz. Para la merienda, en algunos hogares con comunes las empanadas preparadas en los hornos caseros. • Guisos como el chorizo con papas, la machaca con verdura, las quesadillas y las chimichangas son de consumo general en todo el estado y por lo regular se preparan para la cena o el desayuno. Los platos fuertes de la comida principal son guisos, como carne de res con chile, picadillo, puchero, albóndigas con arroz, cazuela, bistec ranchero, hígado encebollado, caldo de queso, gallina pinta o menudo. • Y en cuanto a dulces, el arroz con leche se acostumbra regularmente, lo mismo que el dulce de durazno. En algunas ocasiones se prepara camote enmielado o dulces de membrillo o de calabaza. Durante la semana Santa se hace “Chico”, Con maíz pequeño tatemado y resquebrajado, y capirotada: para la navidad y el ano nuevo, se acostumbra hace buñuelos con miel de piloncillo. • Zona Norte: Nogales, Sonora, San Luis Rio Colorado y Agua Prieta. • Zona Desierto de Altar: Atil, Caborca, Altar, y Magdalena de Kino. • Zona del Rio de Sonora: Las familias de cananea, Arizpe y San Felipe de Jesús. • Sierra Norte: Nacozari de García, Villa Hidalgo, Bavispe y otras poblaciones del norte. • Sierra Sur: Sahuaripa, Bacanora, Quiriego, Rosario y Álamos. • Costa Sur: Hermosillo, Cuidad Obregón, Huatabampo, Navojoa, Empalme y Guaymas. • Zona Sur: Municipios de Cajeme, Etchojoa, Huatabampo, Álamo, El Fuerte y Ahome. BIBLIOGRAFIA . • Atlas Cultural de Mexico. Gastronomia. Dolores Avila Hernandez, J. Ramon Bastarrachea Manzano, Alberto Diaz Cardosa, KatrinaFlechsig Grant; Pags 28-31. • El Sabor de sonora. Francisco Enrique Yesca. Pag 3, 10,11, 32- 33,46,104,106-107, 112- 114,125-126,148-149,152- 154,156-158..
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