Real Flavors by Real Ingredients

World-Class Wheat

Experience for what Sonora is truly known for, it's wheat. Our pastry uses the same wheat, a world-class grain with a heritage dating back to the foundation of the Sonora, Mexico. It's soft, white grain delivers exceptional quality and taste, making it perfect for crafting tender tortillas, pan dulce, and artisanal pizzas, or anything calling for a flaky crust.

Guayaba a.k.a. Guava

Spn: /gwa-YAH-bah/ Guava, known as "guayaba" in Mexico, is a tropical fruit beloved for its sweet, tangy flavor and vibrant aroma. Native to Central America, guayaba thrives in warm climates and is a staple in Mexican and Latin-American dishes. The fruit’s flesh ranges from creamy white to deep pink, encased in a green or yellow skin. Rich in vitamin C, fiber, and antioxidants, guayaba is not only delicious but also highly nutritious.

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Dulce de Leche

SPN: /DOOL-SEH DEH LEH-CHEH/ Dulce de leche, also known as "cajeta" in Mexico, is a sweet treat deeply ingrained in Mexican culture. Made by slowly heating sweetened cow milk until it caramelizes into a rich, golden-brown, smooth texture. As a staple throughout Latin-America, dulce de leche in its various forms brings a taste of comfort and nostalgia to all Latinos.

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Piloncillo - The Real Raw Sugar

Spn: /pee-lohn-SEE-yoh/ Piloncillo, a traditional Mexican unrefined cane sugar, is cherished for its deep, molasses-like flavor and rich caramel undertones. Shaped into small cones, this natural sweetener is made by boiling and evaporating cane juice, resulting in a dense, dark brown sugar. Beyond Mexico, piloncillo is appreciated throughout Latin America, where it adds a distinct, authentic touch to a variety of culinary dishes, from Colombian panela to Brazilian rapadura,

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Fig / Higo

Eng: /ph-e-g/ spn: /ee-go/ Fig, known as "higo" in Mexico, is a fruit treasured for its sweet, honey-like flavor and soft, chewy texture. This ancient fruit, often enjoyed fresh or dried, is a versatile ingredient in Mexican cuisine. Figs are commonly used in traditional dishes such as "higos en almíbar," where they are simmered in a cinnamon-infused syrup, and "pan de higo," a rich fig bread often enjoyed during festive occasions.

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