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eats in Hermosillo?

a coworker and I are spending 2 days at a clients in hermosillo in a few weeks -- we will have to find our own dinner?

Where are good eats in/around this area? We have a car

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  1. I go to Hermosillo often, about 4-5 times a year for business, so here are my recs.Hermosillo is the steak capital of Mexico, and Sonora's cattle ranching industry turns out the most delicious specimens.Carnes are the order of the day!

    For "paquetes"(packets), which are complete meals of care asada or cabreria,with ribs and tripas de leche along with frijoles maneados, salsa, taquitos, queso fundido, tortillas de harina(large thin and delicious in Sonora), and some cervezas to punctuate the feast.Go to "Xochilico" for the original, or to their other branch called "Mariachissimo" which is newer and more festive.I like them both but always wind up in Xochimilco.

    For an inexpensive paquete, the arrachera at "La Lenador" can't be beat, and they have a fabulous salsa bar.

    Don Chuy is an excellent taqueria.

    For an elegant and sophisticated Sonoran meal, try "Sonora Steak" and ask for your cut by the ounce.This is a must!!

    The best seafood spot in town is "Los Arbolitos".The Sea of Cortez is just an hour and a half away.

    Also, try the local carnes at the food stands, especially if they have arrachera or cabreria.

    The local beverage is Bacanora, which is an agave spirit produced locally in Sonora.It's not as smooth as your average to finer tequilas, but have a distinctly different taste.It's not made from a blue agave, but another maguey plant.

    Other:
    Burritas de machaca, or buy some machaca to take home.The airports also sell fine cuts of steak to go if you aren't yet through with your carnaval of meat.

    Good luck on your trip.I will see if anything else pops up when I'm there in Hermosillo this Saturday(12/1).

    4 Replies
    1. re: streetgourmetla

      What a great post! Thanks so much for letting us hear about what Hermosillo has to offer. Now I want to go--and I have *never* thought of Hermosillo as a destination in Mexico!

      What particularly interests me is the Bacanora. It's always fun to learn something new, especially first thing in the morning.

      Thanks again.

      Link: http://www.mexicocooks.typepad.com

      1. re: cristina

        Buy the Bacanora at the Hermosillo airport before you leave so you can take it on the plane.Otherwise you will have to risk packing the bottle in your checked baggage.When you arrive be sure and stop by the little shop that sells Bacanora and have a sample to welcome yourself to Hermosillo.There is a nice shop that sells the stuff on the main drag near the center of town.I will get the name and address, but do buy at the airport for ease of transport.There are only a couple of producers of this spirit, but go for the reposado or anejo if they have one.I believe reposado might be the extent of their maturation, but I will also investigate this and report back.

        Now I'm getting excited!!

        1. re: streetgourmetla

          I'm driving through Hermosillo in a few weeks. Where can I pick up a bottle of bacanora, besides the airport?

          1. re: ajs228

            There is a shop on Abelardo Rodriguez at Yanez called Hacienda de Los Magueyes.Also, De Sonora Bacanora,Guerrero 148 Nte. Col Centro 662-212-1656.I just brought back 2 bottles but of course had to put them in my checked bag.I was there this past weekend.I've had good fortune recently bringing bottles this way, just pack 'em with engineered precision.

            They have reposados, anejos, and platas;you can get some of them in small wooden barrels, very nice!

    2. Had great time in Hermosillo last night.Here is my trip report.

      When I first walked out of baggage claim there was a desk promoting the local tourist scene.This was new.I grabbed a wealth of information and went about my busines so I could get to the eating.The people at the tourism board stand turned meon to the best place for carne asada tacos,so I headed to Tacos Jass(Bl.Kino/Bl Gomez Farias).I had actually been there before and remembered how fabulous the food was, as many of my experiences in Sonora had been, but I payed closer attention this time.This is a popular place for the people of Hermosillo, a taqueria with a full menu, but only 2 kinds of meat.This is always good sign.They have a carne asada team and an al pastor unit.It's all grilled in the corner of the taqueria on a covered patio.The carne asada is a combination of 3 cuts of local steak:New York, Palomillo, and the other escapes me.They are grilled to a tender and juicy goodness.Try the taco with the local tortillas de harina and then you go to the salsa/condiment bar to finish.I recommend the local favorite, a salsa de chiltepin, but be careful as these are hot.Love that!I enjoyed the al pastor as well, but was sorry I didn't just get another carne asada, damn, because I had a few more stops before I had to play a concert that night.There are many things to eat at this place, even a taco light, a carne asada taco wrapped in a lettuce leaf.Stick to the carne asada and maybe have a quesadilla made with the local tortillas de harina and savory cheese.

      Oh, earlier in the day I had the local "cahuamanta", a sting ray soup.Ask around for a good place to try this dish.

      I wished I had full day, but alas.....

      I revisited Sonora Steak, and elegant Mexican steak house on the edge of the main drag across from the Holiday Inn, a little ways past.I ordered queso fundido with mushrooms, a 200 oz. aged rib-eye($6 per 100 oz.)which was accompanied by a baked potato, grilled Mexican green onions and jalapenos, and served with the tortillas de harina. A nice shot of herradura Anejo completed this ensemble as I dined on their patio in front of the fountain.The steak was tender and full of flavor.

      Tips:
      Local foods:Cahuamanta, carnes, tortillas de harina(special from Sonora-they're not made like this in other parts of Mexico), queso with chiltepin, chiltepin chiles,coyotas(dessert), burritas de machaca, machaca, chilorio, frijoles maneados(refritos with 2 cheeses, chorizo, and chile powder-yum), bacanora(tequila-like spirit), etc.

      The airport shop selling bacanora is no more, so go buy some in town and check it in your baggage, not in carry-on.Check all liquids, salsas, hot sauces, etc.

      Steak!!

      For complete "paquete" meals:Xochimilco, Mariachissimo, and the affordable El Lenador.

      Carne Asada tacos:Tacos Jass

      Casa Grande was also solid for steaks.

      Mariscos:Los Arbolitos and their less expensive competition El Corral, also Mariscos Tito, And Poseidon.

      Other: El Marcos(upscale)

      This is an excellent city, a Mexican classic.Check out La Trova, a local club to see how the people party.

      Oh, and check out the local sushi roll stands on the main drag.Sushi is exploding all over Mexico, and this is the first time seeing the stands in Hermosillo.They are popular with young people at night.I didn't have room to try a roll but they looked interesting were a Japanese/Mexican fusion.

      Let me know how yout trip goes!

      6 Replies
      1. re: streetgourmetla

        You're so right about Sonora-style tortillas de harina. In the old days, a woman could be famous in her barrio for her flour tortillas: the gold standard was that they should be so thin you could read the newspaper through them, and so big in diameter that they'd cover a dining room table. I knew a woman who could make tortillas de harina just that way--she was certainly famous to ME!

        Your trip (at least the eating part) sounds absolutely marvelous. Thanks again for sharing all the food details with us. If I ever get up north, Hermosillo is tops on my list for great food.

        Link: http://www.mexicocooks.typepad.com

        1. re: streetgourmetla

          You sure you got a 200 OUNCE steak? That's a 12 1/2 lb. cut of meat.

          1. re: ajs228

            200 grams

            1. re: streetgourmetla

              That's too bad. I'd have been really impressed if you could put away a steak that size. That's John Candy territory.

          2. re: streetgourmetla

            I was just at the airport in May (2008) and they did have a Bacanora stand once you get past security, all the way to the right.

            1. re: DowninMX

              That's correct.I've been to Hermosillo a several times in the past year including some recent trips and saw they had the Bacanora store in the back corner.Anyways, I got my bottle of 300 Anos reposado in town and put it in my checked bag.This is what I'm doing these days to avoid the hassle.I don't know if the Bacanora shop is set up to allow passengers traveling to the US to carry the bottles on the plane, like the Duty Free.

          3. If you are in Hermosillo, you must certainly have to try out some of the famed tacos, Sonoran Beef is supposed to be the best in Mexico !

            4 Replies
            1. re: Mr Fritz

              I don't know if its the best... it certainly has pedigree & tradition as you are talking about Angus herds that have been there for almost 400 years... and the locals definitely know what they are doing. But the same can be said of Coahuila. And then you have many very reputable ranchers in Jalisco, Queretaro & Mexico State that have very good lineages of Limantour & other breeds that actual produce tastier beef than Angus... but they certainly are smaller & the restaurants in D.F. have first dibs on their products.

              1. re: Eat_Nopal

                Mr Eat_Nopal.You always have great research material and I dig your reports.I've been to all the aforementioned carne producing states and do so on a regular basis and I've come to one conclusion-Sonora rules for carne asada.I know nothing of lieages and pedigrees, but there must be other factors, because the flavor and texture is superior to all others I've tasted.Sonora has a simple and narrow cuisine as far as regional foods compared to other parts of Mexico, but they do carne asada an unrivaled tradition.I'm still savoring my arrachera from Saturday night.

                1. re: streetgourmetla

                  Alright... I will have to give Sonoran arrachera another go.... btw... some of my research is from El Buen Bife in D.F. where they offer a daily special Parrilladas with numerous cuts & beef sources. The time I was there they had Lomo from Sonora, Queretaro & Argentina (all grass fed).... and the Queretaro Limantour beef really stood out to me... it had almost the fattiness of Wagyu but the also a good does of gaminess.

                  1. re: Eat_Nopal

                    Well kind of late but there are two great places to sample the Sonora meat in Hermosillo La Siesta and El Herradero which serves the meat from Rancho el 17.
                    I'm a big time carnivore Love the meat !
                    I have to say in my humble opinion that the Sonora meat is by far the best, I'll tell you a story about it back when I used to work for the Santo Tomas winery we used to buy Mexican meat and it was a nightmare some times good some times bad so what do you tell the guy paying 30 bucks for a tough piece of meat ! I decided to buy U.S Angus and the quality was consistent no more tough steak. Helas the flavor also was just consistent too ... So one day I told myself what I'm doing is wrong everything we use is local how can we be selling U.S meat ! I decided I had to find good Mexican meat I did try Chihuahua again some was from very good to so .. Mexicali the same , Veracruz organic fantastic flavor but very tough here I should also mention that right now I refer to meat in a Rib eye kind of way there is really good flavor meat like the on just mentioned but suited more for stew type preparations . For the grill is another story. I went to Sonora on a meat quest which was gargantuan to say the least after much tasting we decided for the meat from Rancho el 17 It is absolutely superb reminded me of European meat Limousin no problem , sometimes I taste it and think of Kobe ...
                    I'm not sure they sell it anywhere in D.F. Probably because of how much love there is for Chilangos in the north. We use to have it at Manzanilla D.F , I have a Couple of chef friends really interested (of course after trying it)in selling it at their locations in D.f so I will let you know when these hapens .I think that they do have a web page we buy it from a place called Taste boutique there are several in the city Hermosillo that is of course, maybe Obregon too the story behind it is a prosperous business man decided he wanted to produce the best meat he starts the feeding early , grain mostly so the marbling is great . The arrachera is really good too. El buen Bife is one of my favorite meat places in D.F I also like the Entraña at the Malasso place in the corner of Alejandro Dumas and Emilio Castelar in Polanco but is probably not Mexican meat.
                    A final note the rating of meat in Mexico is not as clear as in the U.S. so the labeling can be confusing and misleading.
                    Salud !

            2. If you want a good, inexpensive, simple "ethnic" lunch or dinner, go to Cenaduría Yáñez (Calle Yáñez 7 off Blvd. Rodriguez). Platillos tipicos and comidas corridas and some of the best home-made salsas I've ever had. A very friendly, family-run restaurant and they'll even give you the recipes for the salsas, if you ask nicely (we did).

              4 Replies
              1. re: dlglidden

                what kind of salsas!

                1. re: kare_raisu

                  How's your Spanish? The waiter (in collaboration with the cook) carefully wrote the recipes for the salsas on a napkin (took him 15 minutes) which I carried home and scanned into my computer. I translated them and stored them on my "other" computer which is not accessible at this time of night. Tomorrow, or so, I could email the info to you or post it here. I would prefer the former. Would you prefer the napkin scan or my word-processed translation? I don't check "My Chowhound" very often, so if you don't hear from me soon, please send me an email to remind me.

                  1. re: dlglidden

                    Tengo una novia Oaxaquena. - so plenty good enough! Either is good - my email is on my chow page. Mil gracias!

                  2. re: kare_raisu

                    The waiter wrote the recipes for the 4 salsas on a napkin which I brought home and scanned into my computer and subsequently translated with the help of several friends whose Spanish in better than mine. But, I CAN'T FIND THE DAMN FILES! I know they're around somewhere, and when I locate them, I'll send them to you. Believe me, you'll enjoy them! Several of them are unusual and are muy picante.