Sonora: Cooking for My Crew | Pati’s Mexican Table S9 E9
In this episode of Pati’s Mexican Table, we’re taking a break from our travels through Sonora at a gorgeous hacienda on a pecan farm outside of Hermosillo. To thank my hardworking TV crew, I’ve decided to cook them a feast inspired by what I’ve tasted and learned along our Sonoran journey.
On the menu: Sonora’s beloved caldo de queso, a traditional cheese soup that is both homey and simple to make. A smooth, nutty, velvety chicken in pecan and ancho chile sauce, accompanied by fresh grilled asparagus topped with a spicy, buttery chiltepín and pecan crumble.
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Looking for the recipes from this episode?
Sonora Cheese Soup (Caldo de Queso): https://patijinich.com/sonora-cheese-soup/
Chicken in Pecan & Ancho Chile Sauce: https://patijinich.com/chicken-in-a-pecan-and-ancho-chile-sauce/
Asparagus with Chiltepín: https://patijinich.com/asparagus-with-chiltepin/