Five Sonoran Dishes All Cal-Mex Restaurants Should Incorporate Into Their Menus
Dave plugged them with a recipe back in 2010, and I'll just repeat what he said then:
A torito, for those of you who've never ventured south of the border, is a chile güero (a yellow chile that looks like a more bulbous jalapeño) that has been stuffed with seafood, usually shrimp, crab or marlin, wrapped in bacon, and cooked. They're absolutely insanely addictive; they contain seafood, bacon and spicy peppers, things that should appeal to people of a certain demographic, and they go frighteningly well with cold beer.
The only thing missing from his fine write-up: the chile-spiked soy sauce at the center of this picture. The next guacamole for sporting events?
5. Poblano Hot Sauce
I had never even heard of this hot sauce until a friend from Tucson gave one to me; now, I consider this the best hot sauce in the United States not made by a Gringo Bandito. Made by the Segura family since 1924, it's thicker and grittier than Tapatío or Cholula, and also spicier due to the liberal use of habaneros and chiltepín. Make like a Sonoran, and drown everything you have in it.