1/3/2024 0 Comments Sonora town![]() ![]() Add it to the blender or food processor with Parmesan, pine nuts, olive oil, garlic, and salt. Blanch it in salty water until it's just tender. Here’s a lovely coq au vin to try and a slow-cooker chicken vindaloo that looks amazing!Ĭut broccoli florets into small pieces. Remove the chicken from the bones and eat it in the sauce over rice or over pasta, or with fresh bread and yogurt. Cook on low until it is falling off the bone. To turn your tough, skinny chicken edible, slow-cook it in water with onions, garlic, carrots and some liquid (stock or water). Sumesh Uncle Hirway, Ph.D ( is back with more tips, Jen Feltham of Sonoratown ( teaches us a tortilla trick, and Samin & Hrishi talk treats.įor a transcript of this episode, click here. “Whatever comes, we will try our best.Dr. “We’ll just continue to keep pivoting as many times, in as many different ways, as we can,” Feltham said. ![]() The pair is currently shopping it to flour mills in the United States in hopes that one can produce a blend that will be a good substitute for the unique Sonoran flour they need. “We were able to get the exact chemical makeup of our specific type of flour.” “We were able to send out a sample of our flour to a lab once the pandemic started,” Feltham said. “So pretty quickly, we were able to up our check averages and match our pre-pandemic sales within a couple months.” The exterior of Sonoratown.įeltham and Diaz are in the process of opening a second location as well as finding a solution to their supply chain troubles. “We realized that we were able to, for the first time, offer large quantities of our food, which we hadn’t before because we were serving, like, lunchtime,” Feltham said. So, they took over an old Chinese restaurant about 3 miles from their taqueria to use that space for their handmade tortillas. They also had to spread out their operations and their workers to maintain social distancing. “Yeah, we’re selling, like, hand sanitizer, toilet paper,” Diaz added. “We started selling things, like a little bodega,” or small grocery store. “When we closed the dining room, we took over all of this dining room space,” Feltham said. So Diaz and Feltham had to pivot to survive. On top of that, they feared their supply chain would get even more complicated because of difficulties getting to the border. When the pandemic hit in March 2020, the usual downtown L.A. And we still go pick it up like once a month.” “My mom started helping us because she lives right on the border,” Diaz said. Sonoratown’s handmade tortillas, which use unique Sonoran flour. But as their business grew, keeping up with supply and demand became more challenging, and the trips to the border were more frequent. She would make this journey about once a month. In the beginning, Feltham would travel about five hours by car to the Arizona-Mexico border and load up a truck with bags of Sonoran flour, then drive back to Los Angeles. “It just has this different texture that we weren’t able to find here.” ![]() “Flour grows really well there,” Diaz said. Sonoran-style tacos at Sonoratown are made with salted short rib, cooked over a mesquite fire, topped with avocado puree, cabbage and chile de árbol salsa, then served with a side of grilled green onions and radishes.īut to make these Sonoran-style tacos and burritos, Diaz and Feltham need to use Sonoran flour for their tortillas, which are handmade. “Once we got there and tried the tacos, there wasn’t one that equaled that here in Los Angeles.” “When I first met Teo, he drove me all the way to his hometown to eat these tacos,” Feltham said. Teo Diaz and Jennifer Feltham opened Sonoratown in 2016 to pay homage to the small border town in Sonora where Diaz grew up, San Luis Río Colorado. ![]()
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