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Sonoran garlic bulbs are large and somewhat flattened in shape, averaging six to ten cloves per bulb. The outer wrappers are white, flakey, and firm and the inner clove wrappers are beige with flushes of pink and purple. The cloves are arranged in a single layer surrounding a central scape. Sonoran garlic offers an immediate pungency followed by a smooth, warm, and mild aftertaste. Cooking Sonoran garlic will reduce the pungent flavor and bring forth sweet and mild undertones.
Sonoran garlic is available late spring through early summer.
Sonoran garlic, botanically classified as Allium sativum, is a turban, weakly bolting hardneck garlic. Turban garlic such as Sonoran is named for its flattened, turban-like shape of their umbel capsule. It is known as an early harvest cultivator, is easy to grow, and is one of the first garlic of the season to be available for market.
Sonoran garlic is an excellent source of vitamin B6, vitamin C, and manganese. It also contains some calcium and phosphorus.
Sonoran garlic can be used in both raw and cooked applications. It can be roasted whole, sliced, minced, or pressed and used in rice, stews, seafood dishes, and meat dishes. Sonoran garlic compliments flavors in raw preparations such as bruschetta, salsa, and marinades. Its flavor also pairs well with meats, fish, poultry, olive oil, pistachios and pine nuts, eggs, cream and butter-based sauces, robust and mild cheeses, fresh herbs and a wide range of vegetables. Sonoran garlic will keep up to six months when stored in a cool and dry place.
Sonoran garlic is popular in Sonoran cuisine and has been used Mexican dishes such as totoaba frita (fried totoaba fish), k'ola k'yalk'osenne (roasted tomatillo salsa), Rio Sonora garlic soup, and carne adovada con chiles el guique (red chili pork stew). Formerly a cash crop for Mexico, local varieties such as Sonoran garlic have seen a decline in production in recent years due to an influx of Chinese varieties in the marketplace.
Sonoran garlic is named for its area of origin, the state of Sonora, Mexico. Today Sonoran garlic is known to grow well in Mexico and the warm American south from eastern Texas to southwestern California and can be found at farmers markets and specialty grocers.
Recipes that include Sonoran Garlic. One is easiest, three is harder.
|Leite's Culinaria||Chile Garlic Sauce|