Noah Galuten & Eloy Alvarez on Sonora, Carne Asada, and the Gospel of the Grill

This week on Taqueando, Bill Esparza heads back to Hermosillo, Sonora with chef, writer, and cookbook author Noah Galuten and Sonoran culinary investigator Eloy Alvarez Uribe for a deep dive into carne asada, grilling culture, and the food traditions of Northern Mexico. Noah discusses his new cookbook Grill Time, how a research trip to Sonora changed the way he thinks about carne asada, and why true Sonoran grilling is about much more than meat on fire. Eloy breaks down what makes Hermosillo’s carne asada culture so singular, from high-quality beef and flour tortillas to mesquite charcoal, chile colorado, refried beans, and the foodways shaped by life in the desert. Plus, the crew gets into Bahia de Kino seafood, bacanora, LA breakfast burritos, New York bagels, Mexican breakfast in Los Angeles, and why Sonora still doesn’t get the respect it deserves.-Presented by El Encanto Santa Barbara