Sonora

Introduction

Sonora is one of 31 states that, with the Federal District, comprise the 32 Federal Entities of Mexico. Sonora is home to eight indigenous peoples, including the Mayo, the Yaqui, and Seri. It has been economically important for its agriculture, livestock (especially beef), and mining since the colonial period, and for its status as a border state since the Mexican–American War. With the Gadsden Purchase, Sonora lost more than a quarter of its territory. From the 20th century to the present, industry, tourism, and agribusiness have dominated the economy, attracting migration from other parts of Mexico.

The state is home to eight indigenous peoples, including the Mayo, the O’odham, the Yaqui, and Seri. It has been economically important for its agriculture, livestock (especially beef), and mining since the colonial period, and for its status as a border state since the Mexican–American War. With the Gadsden Purchase, Sonora lost more than a quarter of its territory. From the 20th century to the present, industry, tourism, and agribusiness have dominated the economy, attracting migration from other parts of Mexico.

Geography

Sonora is located in northwest Mexico, bordered by the states of Chihuahua to the east, Baja California to the northwest and Sinaloa to the south. To the north, it shares the U.S.–Mexico border with the states of Arizona and New Mexico, and on the west has a significant share of the coastline of the Gulf of California.

Sonora's natural geography is divided into three parts: the Sierra Madre Occidental in the east of the state; plains and rolling hills in the center; and the coast on the Gulf of California. It is primarily arid or semi-arid deserts and grasslands, with only the highest elevations having sufficient rainfall to support other types of vegetation.

Cities

• Hermosillo - the capital and largest city in the state as well as the main economic center for the state and region.

Sights and Activities

Sonora's major tourist attraction is its beaches, especially San Carlos, Puerto Peñasco, Bahía Kino and the Gulf of Santa Clara in San Luis Río Colorado. San Carlos has a large variety of sea life off its shores, making it popular for sports fishing and scuba diving. One of its main attractions is the Playa de los Algodones, called such because its sand dunes look like cotton balls. On one of hills behind it, there is a lookout point which allows for views of the area.

To enhance tourism in areas away from the primary beaches, the state of Sonora has set up several tourist routes for promotion as well as gained "Pueblo Mágico" status for one of its smaller cities. The Ruta de las Missiones (Missions Route) covers the principle stops of Jesuit missionary Eusebio Kino, as the worked to establish the many religious institutions which are part of the state's identity. These include the churches and missions in Caborca, Pitiquito, Oquitoa, Átil, Tubutama, Imuris, Cucurpe and Magdalena.

• Puerto Peñasco has recently experienced large scale development along its 110 km of beaches, which have calm seas. It is located extreme northwest of the state. Some of the available activities include jet skiing, boating, sailing, sports fishing, scuba diving and snorkeling. It is located near El Pinacate biosphere reserve. There is also an aquarium called the Acuario de Cer-Mar, which is a research center open to the public. The aquarium has a number of species such as marine turtles, octopus, seahorses and many varieties of fish.
• Bahía Kino is named after the Jesuit missionary, who visited the area in the 17th century. In the 1930s, a group of fishermen established a village in what is now known as Kino Viejo. This bay's beaches have white sand, with warm calm waters off of them. For this reason, Kino Viejo calls itself la perla del Mar de Cortés (the pearl of the Gulf of California). Available activities include horseback riding, scuba diving and sports fishing. The Isla Tiburón is 28 km from Bahia Kino in the Gulf of California. It is the largest island of Mexico, measuring 50 by 20 km. It has been declared an ecological reserve to protect its flora and fauna, such as the wild rams and deer that live here.
• The Ruta del Río (River Route) follows a series of villages and towns along the Sonora River. The state recommends this route in the fall when the chili pepper and peanut harvest occurs. The route includes the settlements of Ures, Baviácora, Aconchi, San Felipe de Jesús, Huépac, Banámichi, Arizpe, Bacoachi and Cananea.
• The Ruta de la Sierra Alta (High Mountain Route) winds its way through the highlands of the Sierra Madre Occidental to see the significant peaks and towns of the area. Destinations include the towns Moctezuma, Villa Hidalgo, Huásabas, Granados, Huachinera, Bavispe, Nácori Chico, Fronteras, Nacozari and Cumpas, which have other attractions such as old haciendas, streams, forests and other forms of nature.
• Cerro de Trincheras, or Trench Hill, is an archaeological site, with petroglyphs, plazas and astronomical observatories. The exact purpose of the area has been disputed, but the area reached its height between 1300 and 1450 CE, when it had population of about 1,000. The largest structure here is called La Cancha, or The Ballcourt, which is at the base of the north side of the hill. It is a rectangular patio marked by rocks piled on its edges, measuring 51 by 13 m. Some researchers believe it was some kind of ball court and others believe it was a kind of open air theater. On the hill itself is an observatory, which gives views of the area. Most of the area's artifacts of stone and shell were found here. The Plaza de Caracol (Snail Plaza) is marked by a 2 m high stone wall in an open spiral, most likely used for ceremonies.
• The Guillermo Haro Observatory is an astronomical observatory owned and operated by the National Institute of Astrophysics, Optics and Electronics. It is located 13 km north of Cananea and 85 km south-east of Mount Hopkins. It is named after Professor Guillermo Haro.
• The Spanish Missions in the Sonoran Desert are a series of Jesuit Catholic religious outposts established by the Spanish Catholic Jesuits and other orders for religious conversions of the Pima and Tohono O'odham indigenous peoples residing in the Sonoran Desert. An added goal was giving Spain a colonial presence in their frontier territory of the Sonora y Sinaloa Province in the Viceroyalty of New Spain, and relocating by Indian Reductions (Reducciones de Indios) settlements and encomiendas for agricultural, ranching, and mining labor.
• Mission San Pedro y San Pablo del Tubutama is located in Tubutama, Sonora and was first founded in 1691 by Father Eusebio Francisco Kino. The arched entrance reflects the Mudéjar style of Islamic architecture; however, the interior transept is dedicated to the Passion of Christ, and the altarpiece has sculptured instruments of the Passion: crown of thorns, scourge, nails, tongs, ladder, and lances. A sculptured serpent crawls beneath an upper niche in the same altarpiece.
• Alto Golfo de California Biosphere Reserve is a Biosphere Reserve located in the state of Sonora in extreme northwestern Mexico. The 1,652,110 hectare reserve comprises the El Pinacate y Gran Desierto reserve and the Bahia Adair on the Gulf of California border. Geological volcanic formations with craters, dunes, oasis and beaches, and the diversity of plant associations determine its special landscape. The reserve was established in 1993 by the President of Mexico as Reserva de la Biosfera del Alto Golfo de California y Delta del Río Colorado (Upper Gulf of California and Colorado River Delta Biosphere Reserve) and extended in 1995.
• San Pedro Mártir is the name of an island located in the Gulf of California, about halfway between the coast of Baja California and Sonora. San Pedro Mártir is located in the center of the Gulf of California and is the most remote island in the Sea of Cortez. It is located 51 km from Baja California and 53 km off the coast of Sonora. The island is 2 km long and 1.5 km in maximum width, with a total of 2,729 km2 of total area. The island is uninhabited and is 60 km from Bahía Kino, the nearest city in the state of Sonora on the west coast.
• Lake Ouiachic, also referred to as the Álvaro Obregón Reservoir, is located in the foothills of the Sierra Madre Occidental and is created by the Álvaro Obregón Dam. Lake Ouiachic is fed by and drained by the Yaqui River. The dam was completed in 1952 with the purpose to regulate water flow of the Yaqui River, prevent floods, and generate electricity. Lake Ouiachic is also an expanding tourist and resort area specializing in fishing, boating, and water skiing.

Events and Festivals

Most of the fiestas of the state of Sonora are related to the anniversaries of the foundation of municipalities, the celebration of local Roman Catholic patron saints or exhibitions of the most popular produce of the particular region. The majority are observed at the local level and, given that the greater part of the municipalities have few inhabitants, the festivals can be a bit austere.

Day of the Dead

Although the Day of the Dead is also celebrated in many Latin American countries (and also in parts of Europe, Asia and Africa), the Day of the Dead (Spanish: Día de los Muertos) is most intensely celebrated in Mexico where it is equal to a National Holiday. The holiday focuses on gatherings of family and friends to pray for and remember friends and family members who have died. The celebration takes place on November 1st and 2nd, in connection with the Catholic holidays of All Saints' Day (November 1) and All Souls' Day (November 2). Traditions connected with the holiday include building private altars honoring the deceased using sugar skulls, marigolds, and the favorite foods and beverages of the departed and visiting graves with these as gifts. Although it is about the Dead, it is also a celebration where eating and partying both are common as well.

Other Events and Festivals

• Grito de la Independencia - September 15th is Mexican Independence Day! A massive celebration involving plenty of singing, dancing and fireworks takes place in the Zócalo. Everyone here awaits an appearance from Mexico's president who rings a bell from a central balcony of the Palacio Nacional overlooking the Zócalo. The president then shouts out the Grito de Dolores, or the Cry of Dolores which was Father Hidalgo's famous call to arms against Spanish rule in 1810.
• Dia de la Candelaria. Candlemas is held February 2nd and commemorates Jesus being introduced into the temple 40 days after his birth. This nationwide celebration sees many different ways of celebrating and many towns in Sonora State hold processions, bullfights and dances. Of course, plenty of delicious, traditional foods are served during Dia de la Candelaria as well.
• Carnaval is held in late February or early March throughout Sonora State and all of Mexico. This big party is meant to celebrate the 40 day penance of Lent. Carnaval always takes place during the week or so prior to Ash Wednesday, 46 days before Easter Sunday. Mexicans celebrate this holiday with fireworks, food, dancing, parades, dancing and drinking.
• Semana Santa, or Holy Week, is a huge celebration which starts on Palm Sunday. This is a very popular time for Mexicans to take a short break; as a result, it seems most of the country is on the move, with buses and hotels often booked out. As for the celebration of Semana Santa, expect colorful processions and many masses at churches everywhere.
• Día de Nuestra Seňora de Guadalupe, or Day of our Lady of Guadalupe, is held December 12th. There is a week-long build up to this religious celebration in honour of the Virgin who appeared to the indigenous Juan Diego in the year 1531. Since then, the Lady of Guadalupe has been Mexico's religious patron and her veneration is very significant. It is traditional for young boys to be dressed as a Juan Diego and for young girls to be dressed in indigenous garb and brought to a special mass, held at many churches throughout the country.
• New Year's Eve. Mexicans celebrate New Year's Eve or locally known as Año Nuevo, by downing a grape with each of the twelve chimes of the bell during the midnight countdown, while making a wish with each one. Mexican families decorate homes and parties, during New Year's, with colors such as red, to encourage an overall improvement of lifestyle and love, yellow to encourage blessings of improved employment conditions, green to improve financial circumstances and white to improved health. Mexican sweet bread is baked with a coin or charm hidden in the dough. When the bread is served, the recipient whose slice contains the coin or charm is believed to be blessed with good luck in the new year. One can expect a lot of firecrackers, fireworks and sparklers being fired. At midnight there is a lot of noise and everyone shouts: "Feliz año nuevo!" People embrace, make noise, set off firecrackers, and sing Auld Lang Syne.
• Cinco de Mayo is an annual celebration held on May 5. The date is observed to commemorate the Mexican Army's victory over the French Empire at the Battle of Puebla, on May 5, 1862, under the leadership of General Ignacio Zaragoza. The victory of the smaller Mexican force against a larger French force was a boost to morale for the Mexicans. A year after the battle, a larger French force defeated Zaragoza at the Second Battle of Puebla, and Mexico City soon fell to the invaders.

Weather

There are four major climate regions in the state: dry desert (Köppen BW), arid lands (BS), semi moist lands, and temperate zones (Cwb).[87] Ninety percent of the state has desert or arid conditions. The other two climates are restricted to the areas of the state with the highest altitude such as the Yécora area, the mountains north of Cananea and a strip along the southeast of the state on the Chihuahua border.

Average high temperatures range from 12.7 °C in Yécora to 35 °C in Tesia, municipality of Navojoa. Average low temperatures range from 5.9 °C in Yécora to 35.2 °C in Orégano, municipality of Hermosillo. In the winter, cold air masses from the north reach the state, and can produce below freezing temperatures and high winds at night in the higher elevations, but the temperature can then jump back up to over 20 °C during the day. Freezing temperatures in the lowlands almost never occur. In February 2011, the Mexican government recorded a low in Yécora of -12 °C.

Precipitation is seasonal and most occurs in the higher elevations. In hot and arid or semi arid lands, evaporation vastly exceeds precipitation. Mexico’s most arid area, the Altar Desert is located in this state. The east of the state is dominated by the Sierra Madre Occidental, which has less extreme temperatures and relatively more rainfall due to altitude. Most moisture comes in from the Pacific Ocean and the tropics, which is pushed against the Sierra Madre. This cools the air masses, leading to rain and occasionally snow in the higher elevations. Most of the year’s precipitation falls during the rainy season, which is locally called “las aguas” (the waters). These last from July to mid September, when monsoon winds bring moist air from southerly tropical waters. Most of this is from the Pacific Ocean west of Central America but can also come from Gulf of Mexico as well. This moister flow results in nearly daily afternoon thunderstorms. After the las aguas, there may be additional moisture brought in by hurricanes, which generally move west along the Pacific coast of Mexico and occasionally come inland, especially in southern Sonora. However, these storms tend to drop large quantities of rain in a short time, causing flooding and destruction.

In the winter, from November to February, there are light rains called equipatas ("horse hoofs", named after the sound the rain makes). These rains come in from the north from the southern extensions of frontal storms that originate in the northern Pacific Ocean. These end by March or April when the fronts are no longer strong enough to reach this far south. They end even earlier in the extreme south of the state as the storm systems retreat, with the dry season lasting eight or nine months in this part of the state. In the north these rains support a wide variety of spring annuals and wildflowers, but the water they supply in the south of the state is still important to help replenish wells.

Getting There

By Plane

Hermosillo International Airport (IATA: HMO, ICAO: MMHO), also known by its ceremonial name, General Ignacio L. Pesqueira International Airport (Aeropuerto Internacional General Ignacio L. Pesqueira), is an international airport located in Hermosillo. The airport handles several domestic flights and as well an international flight to Phoenix.

By Car

Sonora has five border crossings from the US at San Luis Rio Colorado, Sonoyta, Nogales, Naco and Agua Prieta.

Mexican Federal Highway 2 enters Sonora from Baja California and Chihuahua, Mexican Federal Highway 16, also from the state of Chihuahua and Mexican Federal Highway 15 from Sinaloa.

By Bus

Buses of all classes enter into Sonora from neighboring states and beyond. First and second class buses serve the routes from further afield, while simpler buses move about the state on lesser roads serving the smaller villages and ejidos. Major inbound buses come from Mexico City, Monterrey, Guadalajara and Veracruz. Buses even enter into Sonora from north of the border.

For an overview of schedules and connections, check thebusschedule.com. Also check out rome2rio.com.

Getting Around

By Bus

Every city and town in Sonora has bus service from points within the state and beyond. First and second class buses traverse every major road and almost all secondary roads. Local bus service (often aboard old school buses) pick up the slack and serve even the smallest village. Buses are frequent and reservations are not needed; just show up at the bus station and purchase your onward ticket or, especially in smaller villages, simply flag the bus down en route. The holidays of Christmas and especially Easter see much of Mexico on the move - consider planning your bus travel ahead of time during these holidays.

For an overview of schedules and connections, check thebusschedule.com. Also check out rome2rio.com.

Eat

Tortillas are the base of the diet, but they are made from wheat, rather than corn. In Sonora, these tortillas are much larger than those prepared elsewhere and paper thin. Dairy products are common in dishes with chile peppers playing a smaller role. However, one important native chile pepper is the chiltepín, which people continue to harvest wild in the mountains of northwestern Mexico. In a dry year, about 20 tonnes can be harvested in Sonora, with as much as 50 tonnes during a wet year.

As in other parts of Mexico, Sonoran cuisine is basically a mixture of indigenous and Spanish influences. When the Spaniards moved north from the Mexico City area, they found that the diet of the area was simpler, with the basics of corn, beans and squash, but without the further variety as existed in the lusher south. The Spaniards had a great impact on how the diet of the region. They brought European staples of wheat, beef, dairy products, pork and more, as well as dishes and ingredients from the center and south of Mexico, such as tortillas, more varieties of chile peppers and tamales. The cowboy/vaquero culture has been an important aspect of Sonora's culture since the colonial period and much of the cuisine is based on what cowboys ate on the range, even though most Sonorans no longer work outdoors.

Two important staples in the diet are seafood and beef, the latter playing a larger role in the cuisine of Sonora than in the rest of Mexico. Beef is often cooked over an open flame, and Sonorans prefer robust cuts such as brisket and skirt steak. Machaca, or carne seca, is still enjoyed, although refrigeration has eliminated the need to dry meat. Sonora also has a reputation for producing fine cuts of beef, but the lean Spanish cattle of the colonial period have been replaced by Angus, Herefords and Holsteins. Dishes based on or usually containing beef include carne desebrada, carne con rajas verdes, burritos, carne con chile colorado, beef chorizo, carne seca, machaca, menudo, gorditas and meatballs. Seafood is an important staple, especially along the coast as there is a large variety of fish and shellfish in the Gulf of California. Seafood is generally cooked in very simple dishes, such as fish tacos, seafood soups, rice with shrimp or squid and shrimp meatballs. Favored fish include cabrilla, flounder, marlin, sardines, manta rays and various types of jacks.

Other Mexican staples found throughout Sonara include:

• Tacos are by far the most prevalent food in Mexico and come in many varieties and regional variances. Here, tacos are more often served on corn tortillas instead of wheat. Flour tortillas are the norm in the northern states of Mexico. Beef is also the meat of choice for tacos here,
• Mollete is an open faced sandwich consisting of a bolillo roll smothered in refried beans and melted cheese.
• Carnitas are slow braised meats usually bought by weight. These often come with tortillas to wrap the meat in. Any meats cooked in this fashion are always tender and very rich in flavor.
• Cabuche is the flower from the biznaga cactus. this edible flower is a delicacy in San Luis Potosi state. There are many dishes this flower can go into and many ways to prepare it on it's own.
• Chiles en Nogada - this dish is meant to represent the Mexican flag's 3 colors; red, white and green. The red portion of this dish is a garnish of pomegranate seeds, the white from a cream sauce and the green from poblano chili pepper.
• Huitlacoche is a fungus that grows on organic corn ears due to the lack of anti fungal chemicals introduced to the crop. When cooked and added to certain dishes huitlacoche is very earthy in flavor.
• Pozole - Choose either red or green pozole. This corn and chile based soup is very tasty and is served at many comedors and loncherias in marketplaces throughout Mexico.
• Rosti-Pollo - Roast chicken is a hugely popular meal in Mexico and represents an astounding value for travelers on a budget. Order a whole, or half chicken. Each order comes with french fries, unlimited tortillas and salsa.
• Birria Stew - Birria is typically goat meat but many establishments prepare it with beef. The broth is a tomato and chili based one although it is not too spicy. Fresh diced onions and cilantro always accompany birria stew as a garnish. Of course, unlimited corn tortillas are served with each bowl.

Drink

Sonora is famous for a regional alcoholic concoction known as bacanora. This is a local liquor which has been made for decades in the town of the same name, located in the center of the state. Its base is an agave plant (agave lechuguilla or agave angustifolia) like mezcal and tequila, and it comes in various styles including aged. It has a distinct flavor. It is estimated that half a million plants are harvested from the wilds to make this beverage each year, leading to concerns of over exploitation

Beer

Mass produced Mexican beers tend to be a bit less sweet than their American counterparts. All in all, Mexican beers are quite good and go very well with Mexican food. Microbrews are starting to pop up in big cities and certain varieties are distributed further afield. Many bars catering to a hip clientele will feature imported beers from throughout the world

Montejo, Leon, Victoria, Superior, Carta Blanca and Estrella are national brands that can be difficult to find at times depending on where you are in Mexico. Lately, both Tecate and Indio brands have become the most widely distributed beers next to Corona. Many of the beers mentioned are brewed by Mexico's brewery powerhouses - Modelo and Cuauhtemoc.

One of the traditions in Mexico is to add lime to beer, adding a pleasant acidity. Another popular way to drink beer in Mexico is to mix it with lime, tomato juice, spices and assorted chili-based sauces. This drink is known as a Michelada and is very popular in hotter climates throughout Mexico and actually makes for a very refreshing concoction.

Tequila

Tequila is the signature firewater of Mexico and nearly all of it hails from the state of Jalisco. Here, small agave plantations and larger haciendas churn out a staggering number of brands. Of those brands, there 5 varieties of tequila:

• Oro, or gold is possibly the poorest quality of the lot. That gold color this variety is known for is artificial and this tequila really burns the throat. It is best used in cocktails and margaritas.
• Plata is also known as Blanco and represents the next lowest quality of the 5 varieties but tastes better than the Oro variety. This is unaged and the flavor is much less complex, making it suitable as a mixer rather than a shot for sipping.
• Resapado means rested and this variety is aged for up to 9 months. Flavor profiles become more complex and respado makes for a good introductory sipping variety. Expect a clean, sharp taste with a subtle peppery finish.
• Aňejo. This aged variety, conditioned in oak barrels for up to 1 year, is very smooth and sweet. Many people enjoy this variety as an aperitif, or even an after dinner drink. Certain brands of aňejo represent a very good value, especially considering the amount of nuanced flavors created by each distilleries' aging techniques.
• Extra Aňejo, or vintage, is a relatively new variety. This is aged for 3 years, often using other types of barrels aside from the traditional oak ones. This is best sipped neat. Extra Aňejo has boosted the craft tequila market in Mexico.

Mezcal

• Mezcal can sometimes be as high as 60% alcohol, so enjoy this drink with caution! Mezcal is made from 1 of around 20 different species of agave, some of which can take decades to mature. Only once will a mature agave sprout the flower whose sap is fermented to make this potent potion. Some varieties include:
• Minero is distilled in clay pots and is a very high quality variety. Subtly smoky in flavor and very smooth.
• Arroqueňo tends to be a subtly sweet-tasting Mezcal. Many find this to be the most pleasant variety. The flavor begins a bit bitter but quickly finishes sweet and warm.
• Joven means young, and this variety is simply unaged and therefore a little bit rough.
• Tobalá is named for an actual variety of agave plant, grown in mountainous regions.

Pulque

Pulque has been enjoyed since well before the Spanish conquest of Mexico but has enjoyed a resurgence in the last decade, especially among the hip crowd. Pulque is simply the fermented sap of the maguey plant. The end result is a very thick, cloudy drink with a slightly acidic taste. This viscous liquid is often given artificial fruit flavoring to improve it's overall uninspiring taste, however many pulque drinkers are purists when it comes to quaffing this strange alcoholic beverage. In Mexico, pulquerias - bars exclusively serving pulque - offer a real authentic drinking experience and many feature roving musicians ready to play a tune for the merry patrons. Pulque has an alcoholic content between 4% and 6%.

Other Drinks

• Chamoyada is a sweet and spicy type of shaved ice, or raspado or Mango sorbet, prepared with chamoy. It is a part of Mexican cuisine, and is also common in regions of the United States with significant Mexican-American populations. The drink is usually sweetened with mangoes or apricots. It is essentially a combination of chamoy sauce, shaved ice, chili powder, and fruit chunks. In certain variations, a whole fruit popsicle, or paleta, is added to the drink and mixed with the shaved ice. The drinking straws served with chamoyadas also often have tamarind candy on the outside. Chamoyadas do not contain any dairy products. The different flavors of chamoyadas can include fruits like mango, lemon, guava, tamarind, pineapple and strawberry.
• Champuraddo is a warm and thick chocolate-based drink, prepared with either masa de maíz (lime-treated-corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. Ground nuts, orange zest, and egg can also be employed to thicken and enrich the drink. Atole drinks are whipped up using a wooden whisk called a molinillo (or a blender). The whisk is rolled between the palms of the hands, then moved back and forth in the mixture until it is aerated and frothy.
• Liquados are a Latin American handmade blended beverage similar to smoothies, made with milk, fruit, and usually ice.They are also sometimes called "preparados" (meaning "prepared"). Licuados and other fresh fruit juice drinks are ubiquitous throughout Mexico. They are sold by street vendors, and in special licuado shops, restaurants, and fruterias (restaurants specializing in fresh fruit).
• Aguas Frescas, (Spanish for "cool waters", or literally "fresh waters") are light non-alcoholic beverages made from one or more fruits, cereals, flowers, or seeds blended with sugar and water. Some of the more common flavors include tamarind, hibiscus, and horchata. Aguas frescas are sold by street vendors, but can also be found in bodegas (convenience stores), restaurants and juice bars.
• Atole, also known as atol and atol de elote, is a traditional hot corn and masa-based beverage of Mesoamerican origin. Chocolate atole is known as champurrado or atole. It typically accompanies tamales, and is very popular during the Christmas holiday season (las Posadas).
• Café de olla is a traditional Mexican coffee beverage. To prepare café de olla, it is essential to use a traditional earthen clay pot, as this gives a special flavor to the coffee. This type of coffee is principally consumed in cold climates and in rural areas. In Mexico, café de olla is made with ground coffee, cinnamon, and piloncillo (known as panela in other countries).
• Jarritos is a popular brand of soft drink in Mexico, founded in 1950. Jarritos is made in fruit flavors and is less carbonated than popular soft drinks made in the United States or Canada. Many Jarritos varieties are naturally flavored. The word jarrito means "little jug" in Spanish and refers to the Mexican tradition of drinking water and other drinks in clay pottery jugs. Produced in Mexico, they are sold throughout the Americas.

Sleep

As is typical with all of Mexico, accommodation options in Sonora run from budget hotels and hostels to fancier lodges and resorts. Every city and town caters to the traveler as many people traverse the country by bus and often find themselves staying overnight along the way, especially on long-haul routes. Because of this, many hotels can be found around bus stations and in small towns those accommodation options will extend well beyond the transportation terminal. You will find an accommodation type to suit any budget in Sonora.

Many hotels in Mexico (and Sonora) list their prices at the front desk and haggling for a reduced rate for a stay of a few days or more is acceptable. Many hostels have become more expensive than hotels, especially for a couple traveling together. It is very common to find clean, safe, comfortable and centrally located hotels for 200 pesos. Wi Fi is almost always available at these hotels and sometimes cable television and air conditioning are included. Prices for these same types of hotels are at least double on the Baja Peninsula. It is also acceptable to ask to see a room before paying. Ask to see another room if the one shown to you doesn't suit you. Street noise is a problem in Mexico (and Sonora is no exception); rooms facing the road can be very loud. Ask for an internal-facing room if possible. Hot water is often an issue in Mexico and may only be available during certain hours.

External Links

• Official Website