Posted on Fri, Apr 08, 2011
Guadalajara Grill's Mexican Culinary Tour continues in April, 2011 to our neighbor State of Sonora. The cuisine of Sonora has a long and rich tradition and has been influenced by many cultures. Living in the desert southwest of Arizona, you may eat a lot of Mexican food... but until you have eaten the Sonoran style Mexican food... you won't know why we think it's one of the best tasting styles of Mexican food... ever!
Since we share a desert border with Sonora, it's easy to forget that Sonoran cuisine is enriched by the delicious fresh seafood from the Sea of Cortez, and we've captured that influence with two delicious seafood dishes this month. We'll also introduce you to our original version of another Sonoran staple, Frijoles Charros, served alongside a tasty marinated Cowboy Style Sirloin.
This month, Chef Edgar Gomez offers you three traditional & innovative Sonoran favorites that embody the diversity and native ingredients of the region. Available every day after 4:00pm starting April 8th, 2011. Reservations recommended.
Pescado a la Mexicana $18.95
Fresh fish fillets pan fried in a flavorful sauce of tomato, garlic and Chipotle chiles, surrounded by a cornucopia of Sonoran vegetables including onion, carrot, zucchini squash and green peas plus green olives to add a Spanish touch. Served with white rice and black beans.
Bistec Ranchero Sonorense $17.95
Top quality Sirloin of beef, cooked in a light and tangy marinate of freshly blended tomatoes and cilantro, with chunks of potato and onion and Anaheim chile. Served with our original version of the Sonoran favorite "Frijoles Charros" and white rice, this is a traditional Northern Mexican Cowboy style favorite.
Camarones y Mejillones en Salsa de Cerveza $17.95
Sonora is famous for its excellent beers, which have been brewed there since 1835. In this local Sonoran favorite, we start with juicy shrimp and fresh mussels cooked in a uniquely flavorful sauce of dark beer mixed with and freshly blended tomatoes and Guajillo chiles, onion and garlic. Served with white rice and black beans. Wash it down with a dark Mexican beer, now available on draft.
