Coricos are not one of Mexico’s best known pastries, due to them being mostly eaten in the northern states of Sonora and Sinaloa, and their simple compistion, consisting of instant corn flour, sugar and lard. They’re slightly sweet, and their corn flavor is softened by a bit of milk. Some describe it as baked atole. But these simple cookies go perfectly with a cup of sweet coffee or tea. Coricos mean a lot to us because only my grandmother can make this treat to perfection. Also, every time coricos were made in our home meant that grandma was in town visiting from Mexico, and that we would have a large gathering with all my aunts and cousins trying to get their hands on these delicious treats. As soon as the Coricos were placed in the oven you could smell these corn cookies from a few rooms down. I must have been introduced to coricos when i was about 6 years old, and the love for this pastry was instant. These warm cookies crumble on the first bite and are so soft that they melt in your mouth.
To my family and i Coricos mean love, history and culture.