Grill, range, and ranch traditions from the desert north

Beef, goat, and game star here, shaped by ranching culture and wide-open landscapes. Flour tortillas, machaca (dried shredded beef), arrachera (skirt steak), and cabrito al pastor are staples, often cooked over open flame. Cheeses like asadero and menonita add rich, melty counterpoints. Chilies are used for depth more than heat—think chile colorado and guisos slow-simmered in red sauces. Beans are typically whole or refried with lard; salsas lean smoky and tomato-forward. Wheat flour and dairy show northern influence distinct from the corn-centric south. Modern northern cooking highlights fire techniques—grilling, smoking, and charcoal—alongside hearty breakfasts (machaca con huevo) and regional breads like coyotas and semitas. Seafood appears along the Gulf of California with ceviches and marlin tacos.