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Pantry Items

A typical Sonoran-style pantry is stocked with many specialty items that are used repeatedly to make the typical dishes of the region. Unless otherwise noted, you can order most of the spices, sauces, and dry goods through Amazon.com,

Mexgrocer.com, and my website, JackiesHappyPlate.com.

Beef Tripe An edible part of the cow stomach used commonly as an ingredient in menudo.

Bolillo Rolls Bolillo rolls were brought to the New World by Austrian Emperor Maximillian I in the mid-1800s and quickly became very popular in this region. They are softer and slightly sweeter than a demi-baguette (about 6 inches long and 2 inches wide) and are used to make sandwiches (tortas) and mollettes.

Bottled Hot Sauces There are hundreds of regional varieties of hot sauce. Poblano Hot Sauce is made in Tucson and is one of the best. It comes in many varieties. Cholula, Tapatio, Valentina, La Victoria, and good old Frank’s RedHot are all excellent choices. I recommend trying as many different varieties as you can in order to determine your favorite.

Chamoy A bottled sweet/salty/sour sauce made from chiles, citrus, and fruit. Use it to flavor raspados, and as a condiment for fresh fruit and snacks. The Mega brand is a popular variety.

Chia Seeds Native Americans have long used the seeds for food, beverages, and medicinal purposes. The seeds come from a beautiful desert wildflower.

Chickpeas Legumes brought to the desert Southwest by the Spanish.

Chipotle Chiles in Adobo Smoky chipotle chiles are canned or jarred in a slightly sweet red sauce. I prefer jarred to canned since I usually use one or two chiles at a time, and the chiles need to be removed from the can and stored in an airtight

Poblano Hot Sauce, made in Tucson. Chia seeds and their source.

Sonoran-Style Staples

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