The idea started when founder Juan discovered espresso on a trip to Europe, making it part of his daily ritual. But the right pastry was missing—Mexican pan dulce was too big and dry, while European pastries felt too shallow.

A trip to Sonora changed everything. There, Juan tasted a toasted coyota, a traditional pastry that struck the perfect balance. He reimagined it with a modern twist for American palate, creating the pastry he’d been searching for.

After COVID and delays, Coyotas Sonora officially launched live at Smorgasburg Los Angeles. Two years of testing with real customers refined the recipe into what it is today: flaky, toasty, and packed with nostalgic flavors. Hillos is made for coffee lovers, snackers, and anyone craving something different, one bite at a time.