Sonora, Mexico: A “Meat Lovers” Haven

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If you are a fan of high-quality beef, you should not miss the opportunity to visit Sonora, Mexico, a state that is famous for its meat production and consumption. Sonora is located in the northwest of Mexico, bordering the United States and the Gulf of California. Its arid climate and natural resources make it ideal for raising cattle, especially the Sonora breed, which is known for its tenderness, flavor, and marbling.

Sonora’s meat is not only delicious, but also healthy, as it is free of hormones, antibiotics, and additives. The cattle are fed with natural ingredients from the region, such as oregano, mesquite, and alfalfa, which give the meat a distinctive taste and aroma. The meat is also processed with strict quality standards, following the regulations of the United States Department of Agriculture (USDA), which allows Sonora to export its meat to the US without any phytosanitary review.

Sonora’s meat is also a source of pride and tradition for its people, who have developed a unique culture around it. Sonora has more than 750 registered varieties of meat cuts, each with its own name and characteristics. Some of the most popular and high-end cuts are:

Sonora, Mexico
  • Ribeye: A juicy and tender cut from the rib section, with a high degree of marbling. It is ideal for grilling or roasting and can be served with or without the bone.
  • Tomahawk: A spectacular cut that consists of a ribeye with a long bone attached, resembling a tomahawk axe. It is very thick and flavorful and can weigh up to 2 kilograms. It is perfect for sharing and impressing your guests.
  • New York: A lean and firm cut from the loin section, with a thin layer of fat on the edge. It is also known as strip steak or sirloin. It is suitable for frying or broiling and can be seasoned with salt, pepper, and garlic.
  • T-bone: A classic cut that combines two types of meat: the tenderloin and the strip steak, separated by a T-shaped bone. It is very versatile and satisfying and can be cooked in different ways, such as grilling, baking, or pan-frying.
  • Arrachera: A thin and flavorful cut from the skirt steak, which is the diaphragm muscle of the cow. It is marinated with lime juice, salt, and spices, and then grilled over charcoal. It is usually served with tortillas, salsa, and guacamole.

These are just some examples of the amazing variety and quality of Sonora’s meat, which is a delight for any meat lover. Sonora’s meat is not only a product, but also an expression of its culture, history, and identity. Visiting Sonora is a must for anyone who wants to experience the authentic taste of Mexico.

Source: OEM

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