And the tripe and sometimes the feet are prepared in a kind of a stew along with hominy. This is called menudo , and merits a paragraph all to itself. Menudo is typically served for breakfast on Saturday or Sunday, and many restaurants will only prepare it on those days. It is a wonderful, hearty dish, especially after you add cilantro, bits of chile, and perhaps some lemon juice to it, and accompany it with a toasted and buttered split Mexican roll. Although menudo in Arizona and Sonora is traditionally a whiteish color, Texans prefer to cook it with some red chile, chang ing the color to a deep red.
Many restaurants serve both kinds.
Mention of menudo leads us into the wonderful topic of Sonoran soups. These household staples have only recently started appearing in many restaurants, but they are well worth seeking out. Called caldos or sopas in Spanish, there are several popular kinds, each capable of being given a slightly different turn of flavor by whatever cook is assembling it. Now for a few important entries that don't fit so easily into the framework I've been using. Tamales, quite simply, are some sort of doughy mixture, usually based on corn, that have been wrapped in corn husks or leaves and steamed.