Cócorit is a town located in the municipality of Cajeme in the southern part of the Mexican state of Sonora. The name of the town is derived from the Yaqui (Yoeme) word for a chili pepper, ko'oko'i. Cajeme is located in the Yaqui Valley. The comisario municipal ("municipal commissioner") is Ing. Arturo Soto Valenzuela. Cócorit reported a 2005 census population of 7,953 inhabitants, and is the fifth-largest town in the municipality of Cajeme (after Ciudad Obregón, Esperanza, Pueblo Yaqui, and Tobarito). Tourism: You can visit the main attraction La Casona bulit in the 19th century in the style of colonial architecture. Where the legend says that a ghost of a wife appears at the night that's why it's so cool seeing the art of a famous artist Jose Luis Cuevas. Then you can visit the museum of The Yaquis where you can see all the things about Yaquis the "Danza del Venado" how a Yaqui makes tortillas and learn about Sonora and the History about it. And final you can take Yaqui tour and learn about all the town the constructions the church and the history about Cocorit.
Gastronomy
Like 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. For this reason, these Spaniards impacted on how the diet developed. They brought to Sonora 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 chili 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. Sonoran cuisine is not limited to the present state. Arizona, especially in southern border area, has a cuisine which is also heavy on wheat, cheese and beef introduced by the Spaniards, back when the area was part of Sonora. Both states continue the cowboy tradition. Since Sonora is a border state, its cuisine has also received significant influence from the U.S. as well.
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.
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 chili peppers playing a smaller role.[169] However, one important native chili pepper is the chiltepines (Capsicum annuum var. aviculare), which people continue to harvest wild in the mountains of northwestern Mexico. In a dry year, about 20 tonnes (44,000 lb) can be harvested in Sonora, with as much as 50 tonnes (110,000 lb) during a wet year.
The cuisine contains a number of soups and stews, which combine native ingredients with Mexico-wide staples of beef, pork and corn. Seafood soups are popular along the coast. These dishes include pozole de trigo, pozole de res, menudo con pata, verdolagas (Portulaca oleracea) broth, sopa de elote, caldo de calabazas and sopa de camarón. Tamales are made with cornmeal dough and fillings such as beans, vegetables, potatoes, Chile Colorado and other ingredients, wrapped in dried corn husks and steamed. Tamale fillings vary in the state but the most popular include fresh corn with cream, green Chile strips with cheese, beef with Chile Colorado and seafood.
The various cultures that have come through the state have influenced the development of breads, desserts and sweets. Most sweets are made from cow's milk, sugar cane, peanuts, rice, nuts, sesame seeds and piloncillo. These include pipitoria, jamoncillo, cubierto de viznaga, cubiertos de calabaza, cubiertos de camote, squash in honey, piloncillo,pitahaya ice cream, crystallized oranges and limes, cakes made from corn and rice pudding.
Bacanora 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 and agave plant (agave lechuguilla oragave 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.
Transport:Sonora lies on the corridor which as connected the central Mexican highlands (Mexico City) north into the U.S. along the Pacific Coast at least since the colonial period, and there is evidence this corridor existed in the pre-Hispanic period as well. Today, it is still a major corridor for travel and shipping, with rail lines and Federal Highway following it.The state contains a total of 24,396 km of highways. Rail lines mostly consist of those which lead into the U.S. The major commercial port is in Guaymas, with smaller ones, mostly for tourism located inSan Carlos, Puerto Peñasco and Bahia Kino.The state has four airports in the cities of Hermosillo, Puerto Peñasco, Ciudad Obregón and Nogales. These airports connect the state with 112 other locations both in Mexico and abroad. Airlines that operate out of them includeAeromexico, Volaris, Interjet, Vivaaerobus, US Airways and Aero Calafia.
The whole tour will cost : 30 Pesos exculding the aliments that you are gonna eat. The point of reunion will be in Downtown of Obregon city the travel will be 15 min aprox. to arrive at Cocorit so get ready and come and visit us. :D Photos:
