Press

These over-the-top Shrimp Tacos are extra-saucy and extra-cheesy

Right before the coronavirus pandemic hit the United States, I was making my way back from the northern Mexican state of Sonora, where I was filming my public-television series, “Pati’s Mexican Table.”

Sonora is known as mainly a cattle state, so I was surprised to find there some of the best shrimp tacos I have ever had.

For years, I taught my sons to cook. Now, I’m learning from them.

As I walk into our kitchen, I see Juju looking determined. Tonight is the night for orange chicken. My 14-year-old has taken out the ingredients he needs and is following a recipe, step by step, from someone I have never heard of, who has a gazillion followers on YouTube and whose instructions, to me, sound kind of absurd.

Para variar, hablemos de Comida by Dolia Estevez

Hermosillo es una de las capitales culinarias más subestimadas de México. Las enchiladas de mole poblano, los tamales oaxaqueños y los tacos al pastor son famosos en el mundo, pero poco se conocen la carne asada y las tortillas de trigo de Sonora. De ahí que no pudo menos que sorprenderme gratamente que The New York Times dedicara la nota principal de su sección de alimentos a la carne asada de mi estado natal.