For example, thanks to its extreme climate it is this area where the machaca was created, which is dry and salty meat.

Within the gastronomy of this corner of the State, beef is distinguished by its exquisite flavor and for the traditional wood roasted meat. Based on the meat, there are dishes such as: carne deshebrada (shredded beef), meat with green rajas, burritos, beef tostadas and gorditas, beef sausages and chuletas de bistec a la mexicana (steak chops Mexican style), among others.

Among its typical ingredients is chiltepín, a chile much more itchy than the habanero and that comes from a small wild plant from the mountains. This chile usually sprinkles in the different dishes.

Another of the unique elements of the Sonoran gastronomy are the "water tortillas" or "sobaqueras tortillas" with which the meats are accompanied. They are wheat flour tortillas with water that have a circular and flattened shape but with a much larger size than common tortillas since it becomes up to more than 60 cms.

Following the use of meat, Sonoran also use it to prepare broths and soups such as beef broth, which also includes native spices and vegetables, or beef pozole, often with leg or the broth of quelite. Other typical soups of the region are cocido (a hearty stew of different meats and vegetables), corn soup, caldo de verdolagas (purslane broth) and shrimp soup.

Additionally, Sonora also has its tamales that differ from the rest of the country due to its corn mass, which presumes to be the best. The tamales are filled with beef with chile colorado (red pepper), cream, cheese and green chili rajas, vegetables, fish, shrimp, chicken with beans, or olives.

Perhaps one of the most typical dishes of Ciudad Obregón is the wakabaki, a broth that is made based on beef rib, accompanied with ejotes, pumpkin, carrots, potatoes, chickpea, cabbage and corn. The Yaqui cook it to the firewood and it is the dish that is served at celebrations and weddings.

Another of the classics of this city are the famous chimichangas that is a flour tortilla stuffed with shredded beef. It is fried and accompanied by sauce made of tomato, chiltepín, chile and coriander. You can also add beans and cheese.

Within the desserts there is also a great variety, but the most well known are the “coyotas”, a kind of round empanadas made with wheat flour, butter, salt, sugar and piloncillo, but sometims strawberry, guava, pineapple, apple, cajeta, milk jamoncillo, jam or chocolate are also added.

Other typical sweets are: Jamoncillo (milk fudge made with whole milk, sugar, vanilla, cinnamon and baking soda), covered with biznaga, pepitoria or papaya, crystallized of orange or lemon, sweet cones, asientos de caña, dates in honey and Pitahaya sorbet, among others.

The typical drink is called "Bacanora" and is made of the Pacific Agave. This drink is a cultural icon and has been produced for more than 300 years in the town of the same name. Additionally, in recent years some vineyards have been established on the coast of the State who have produced white wines and good quality reds.