|Now THAT is a flour tortilla!|
Last weekend, I was in Tucson for the city's annual book festival, and I made sure to bash traditional Cal-Mex at every opportunity as a bastard child of Sonoran cuisine. It wasn't just me playing up to the hometown crowd, folks: our chimichangas are Styrofoam compared to theirs, California machaca is a stringy glop compared to the glories of air-dried carne seca, and we don't even have caldo de queso, for chrissakes!
The biggest difference, though, is in the flour tortillas. Ours are simply vile save those of Rubalcava's Market, but those from the Sonora region are like manna, given that it's the birthplace of the tortilla. And the queen of the flour tortillas is the sobaqueras, the gargantuan tortillas so named because they can reach up to one's armpits if extended over a forearm.
Since I was in town, I decided to seek out the most famous sobaqueras in town, those made by St. Mary's Mexican Food in West Tucson.