By: Visit Sonora Blogger, Escritor.

contacto@visitsonora.mx

1. 2023-03-02

The taste was so successful that it ended up becoming part of Sonora's gastronomic tradition.

If you're a fan of Sonoran food, then surely you've tried or heard about coyotas. For those who don't know what they are, we're talking about a typical dessert from our state that looks like a thick cookie, although its texture is a bit different. It's made with wheat flour, milk, sugar, vegetable shortening, and a filling that's usually made of piloncillo, cajeta, jamoncillo, or guava.

They usually have a diameter of 10 to 15 centimeters, although due to the versatility of the dough, they can be made in other sizes. In fact, more and more new and creative recipes are emerging to exploit the potential of this dessert, either with respect to the filling, presentation, or possible toppings, such as snow coyotas that are presented either with the snow on top or as filling.

Their history dates back to the 1950s in Hermosillo, the capital of the state, when Mrs. Maria Ochoa Gonzalez, who worked in baking and pastry, tried a new recipe on the recommendation of her dear friend Agustina Araiza, who was married to a Spanish military man. The story goes that after its invention, they became quite popular and when mothers prepared them, they sent their daughters to invite family and friends. Affectionately, the girls were nicknamed "coyotitas," a word that means "daughter of an Indian and a Spaniard," which is the origin of their name.

The tradition continued and spread to other towns. The taste was so successful that it ended up becoming part of Sonora's gastronomic tradition, to the point that Mrs. Maria's descendants obtained authorization from the US government to import their product to Arizona.

Today, if you visit Sonora, it's imperative to try at least one of these delights. We assure you that there will be coyotas in any municipality you visit, and if you happen to be in Hermosillo, you can go to Villa de Seris, the neighborhood that saw them born and that was recently named a Magical Neighborhood as part of the Federal Tourism Secretariat's initiative, which aims to recognize spaces that combine various elements that make them unique in historical, cultural, gastronomic, and other terms; they are places that capture the essence of their municipality and the life of its inhabitants from its foundation to the present day.

If you want to taste the 100% original Sonoran flavor of coyotas, don't forget to look for your supply the next time you visit Sonora (look for them freshly baked, they taste delicious that way). See you soon!


By the way, if you're interested in preparing them yourself in a very simple way, you can follow this recipe:


*Ingredients

¼ liter of water

1 piloncillo

500 grams of wheat flour

1 teaspoon of baking powder

250 grams of vegetable shortening

*For the filling

2 grated piloncillos

5 tablespoons of wheat flour


*First, heat the ¼ liter of water with a piloncillo until becomes like honey, and let it cool. Then, mix the 500 grams of wheat flour, one teaspoon of baking powder, and 250 grams of vegetable shortening, and add the piloncillo honey to that.


*Knead until the proper consistency is achieved, let it rest for 20 minutes, and then separate the dough into small balls and roll them out. Those "tortillas" should be thin. You can also separate the entire dough and then create the "wafers" with a cutter or a glass.


*Two are joined together and filled with whatever mixture you desire, they are sealed with your fingers or a fork and put in a preheated oven on a greased tray or one covered with baking paper, for 25 to 35 minutes at 200°C/392°F.


*Note: If you want to try a simple filling, you can make it with 2 grated brown sugar cones and 5 tablespoons of flour, or you can also use brown sugar or piloncillo sugar.