--- Join Pati Jinich to explore the north-eastern Mexican state of Sonora, meet farmers, fishermen, bakers and more, and try local dishes including these sweet pastries, in Pati's Mexican Table streaming ---
A flaky golden pastry, filled with brown sugar that turns into molten caramel during baking... it's easy to understand why coyotas are loved with a passion in the Mexican state of Sonora, and why Pati Jinich was determined to learn to .
But these pastries are more than just a sweet indulgence - they are a source of great pride in a region known for wheat production, as Jinich discovers when she visits the city of Hermosillo, the state capital, during her travels for Pati's Mexican Table.
“People are so proud of coyotas and consume so many, especially around the city of Hermosillo, that there are bakeries, and small factories, that only make coyotas!! They sell them not only in Hermosillo but [across] Sonora, the entire country, and even internationally.
They have become so famous in Mexico that you can also find them in some specialty stores outside of Sonora,” Jinich explains when SBS Food touches base with the upbeat TV host and cookbook author to talk more about these sugar-filled pastries.
Coyotas, like the various tortillas and tacos that Jinich also eats during her travels across Sonora in Pati’s Mexican Table, reflect one of the northeastern state’s key crops.
“Sonora [is] a vast, open territory in Northern Mexico defined by rugged mountain ranges, unforgiving deserts, and the peaceful Sea of Cortez. But down in the valley … conditions are just right to grow and harvest miles and miles of the region's most identifiable crop - Sonoran wheat. The flour produced from these wheat fields has completely shaped the food of Northern Mexico,” Jinich explains in the show.
Pati tries putting a tray of coyotas in the oven at Dona Coyo Source: Pati's Mexican Table
“It's such a delight, 'cause it's so, so, so flaky and airy. It's a little bit chewy. Mmm! A little bit rustic-tasting … It's so delicious,” she says as she enjoys one of Jorge’s pastries fresh from the oven.
Pati with coyotas fresh from the oven in Hermosillo Source: Pati's Mexican Table
“If you can’t find piloncillo which is like a Mexican kind of molasses [sugar], you can replace it with dark brown sugar, caramel or dulce de leche,” Jinich tells us when we chat.
Jinich – who says she’s delighted to be back on Australian screens again – meets everyone from fishermen to farmers during her travels around Sonora. The key role of flour becomes clear from the first episode, where she visits Tortilleria Los Arcos, a popular family bakery. “Growing up in Mexico City, I only knew one kind of tortilla... I come to Sonora, there are like dozens of different kinds of flour tortillas that are all so different, all so delicious,” she says.
Hand-made flour tortillas at Tortilleria los Arcos Source: Pati's Mexican Table
Fresh scallops on a boat in Bahia Kino Source: Pati's Mexican Table
Jinich says it took some time to develop a recipe she was happy with.
“I absolutely fell in love with coyotas, and I wanted to perfect my own … after many trials and tribulations, I think I've got it just right.
“It's flaky. It's crispy. It's like the perfect treat. Like, it's so reminiscent of everything you find in Sonora.”
Pati's flaky pastries with piloncillo (coyotas) Source: Pati Jinich
More great Mexican recipes
Torta de milanesa con quesiollo y chile chioptle (schnitzel torta with cheese and chipotle)
