Coyotas aren’t empanadas, cookies, or tortillas. They’re two small rounds of flour dough filled with something sweet, pressed flat like a tortilla, and wood-fire baked until golden. They come from Hermosillo, Sonora, the state’s capital and a region known for carne asada, flour tortillas, and world-class wheat. Traditionally filled with piloncillo, coyotas truly shine when toasted.
Why Hillos? Hillos is named after Hermosillo, where coyotas were first created and perfected. Given by the locals, the name "I•llos" is a nod to the city, the culture, and the flavors.Coyotas have long held their place in Sonora. Hillos takes that tradition and gives it a modern twist, keeping the soul of the original pastry while introducing bold flavors made for today. Just like Sonoran flour tortillas crossed borders to become a staple, Hillos brings a piece of that heritage to every breakfast, snack, or coffee break—familiar, comforting, and unmistakably Mexican.
