As a Mexican born and raised in Mexico City, I thought I knew my carne asada. But it wasn’t until I traveled across the state of Sonora, from the border city of Nogales to Navojoa, in the southern part of the region, that I had a true taste of the northern-style carne asada experience. At a taco stand anywhere else, carne asada is grilled meat. But in Sonora, a carne asada is the weekly gathering of friends and family, with the dish at its heart. A shared culinary experience, it embodies Sonora’s agricultural way of life, bringing together the pillars of its economy: its beef, from the cattle that roam the region’s ranches, and its flour tortillas, from the wheat that blankets its fields.

Source: New York Times August 11, 2020 15:45 UTC