What are coyotas?

Let's start by saying what they are not. Not a empanada, not a cookie, not a tortilla. In essence, 2 small flour dough balls, smashed round and sized like a tortilla then filled with sweetness. Coyotas, the delectable pastry born in the state of Sonora in Mexico, have found a new home in the United States. While Sonora is renowned for its beef, mouthwatering carne asada, and its pivotal role in introducing the americas to wheat and flour tortillas, it is the coyotas that have captivated taste buds across borders. Originating in the heart of Sonora, coyotas are essentially sweet, filled pastries, often made with a rich and flavorful piloncillo (unrefined raw sugar) filling. When toasted, the wheat and filling blast with even more flavor and some even calling it a Mexican poptart, or what we will call it, the Mexican toaster pastry.

In recent years, they have been enthusiastically received by the growing population of Mexican immigrants and those who have developed a taste for authentic Mexican cuisine. This migration of culinary traditions is a testament to the cultural exchange and diversity that characterize the American experience. The art of making coyotas has evolved, by adding our own unique twists, while still staying true to the essence of the traditional Sonoran taste.

Sonora's contribution to the culinary world extends beyond just coyotas. It is the birthplace of the iconic flour tortilla, which has become an essential part of Mexican and Tex-Mex cuisine. Furthermore, its reputation for producing world-class wheat underscores its significance in the global agricultural landscape. As Sonora's culinary treasures continue to make their mark in the United States, they enrich the tapestry of American cuisine with their unique flavors and history, fostering a deeper appreciation for the cultural and gastronomic diversity that this vast nation has to offer.