Not everything is roasted carnita: five delicacies that northern cuisine inherited to Mexico

Mexican gastronomy is a sector that has gained worldwide recognition, as it has stood out in an unparalleled way. In Mexico, there are typical dishes depending on the area where they are located and each one excels to continue to nourish the country's culinary matter. The first thing that those who are not originally from northern Mexico think when talking about food from that region is the famous roasted carnita that can be made in a meeting with family and friends with a good steakhouse and accompanied by vegetables. However, the cuisine of the northern states is much more extensive and exquisite.

Doges are hot dogs but the Sonoran, nowhere else in the Republic do they call them that. The way of preparation is different from what we know; for bread is made daily.

Cahuamanta is a consommé, where stingray 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 that is a portion of the pure Cahuamanta broth served in a glass glass.

La Discada is one of the most popular dishes in northern Mexico. It consists of a mixture of roasted 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 plowed the land decided to use the discs that were already worn out to improvise a comal. Nowadays it is accompanied with vegetables and cheese, thus creating a wire to the wood.

One of the typical sweet dishes of that region is Coyota, a cookie made with wheat flour, with a process similar to tortillas, with butter and sugar and filled with cajeta, dulce de leche or hamoncillo. In Sinaloa and Baja California you can find different recipes for this dish that dates from the last years of the 19th century; history says that Maria Ochoa, a resident of Hermosillo, 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 Cachoradas: giant toast of shrimp, crab and octopus chopped into pieces. They are served cold in a broth very similar to ceviche, also accompanied with lemon juice, tomato, pico de gallo and served on corn toast. They can also be bathed in Sonora or Chiltepin salsa, and add onion and avocado to it.

Chilies stuffed with crab are one of the most popular dishes in Mazatlan and southern areas such as Concordia and Cosala. This dish consists of bringing the sea and land together, as are crab and poblano peppers; the meat is seasoned with tomatoes, butter, garlic and spices.

Finally, we have the Chimichangas, a typical dish from Sonora and other northern areas such as Baja California, Sinaloa and Chihuahua; its origin dates back to the 80s; it consists of a flour-based tortilla filled with shredded meat, then given a square or rectangular shape. Then it is fried in oil or butter and served with a sauce of chopped tomatoes, chiltepin, chili and cilantro. It can also be accompanied with beans and/or cheese on the surface.

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