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  • Writer's pictureFelipe Garcia

White Sonoran Wheat - Connecting Two Countries

Updated: Jun 8, 2020

From bread to beer, this variety of wheat has regained and reconquered Tucson, Arizona and our neighbors in Sonora, Mexico.

White Sonoran Wheat salad with chicken, heirloom tomatoes, cucumbers , feta cheese, olive oil and balsamic vinegar.

If you are visiting Tucson, Arizona, you will find a statute dedicated to Father Eusebio Francisco Kino, a Jesuit missionary who established twenty missions in Northwest Mexico and Southern Arizona. In the 1600's, Father Kino introduced to this area ranching and wheat based agriculture. White Sonoran Wheat was a base of the food of the region, since it is a winter crop that adapted well to the Sonoran desert.

With agriculture mechanization, White Sonoran wheat struggled against other varieties, and by 1975 was not available commercially. Thanks to the vision of many in Tucson, the wheat was reintroduced to our community, and now has become one of the stars of the local food scene.

We have to say that one of the Ambassadors of the reconquer of White Sonoran Wheat, has been Don Guerra. The #BarrioBaker uses the grain for some of his amazing breads such as the #Locavore and the #PandeKino. Both breads, contain White Sonoran Wheat flower, grown locally and milled by BKW Farms.

White Sonoran Wheat Salad Recepie


  • 4 cups of White Sonoran Wheat berries

  • 2 chicken breasts grilled and sliced

  • 2 heirloom tomatoes

  • 1/2 cucumber

  • 1/2 cup of feta cheese

  • Cilantro

  • 2 Limes

  • 1/4 cup of olive oil

  • 1/4 cup of balsamic vinegar


Pre-soak grains all night in water (cover well above the grains since they will expand). Drain grains and transfer to a large pot and cover with enough water. Bring to a boil and then simmer for about 1 to 1 hour 20 minutes. After the grains are "al dente" drain and rinse.

In a separate bowl add the chicken, cubed tomatoes and cucumber. Add the juice of the limes, olive oil and balsamic vinegar and mix well. Add some sea salt and mix once again. When done ad the sliced chicken, feta cheese and some chopped cilantro and give it a last toss.

Serve it room temperature or put in the fridge for an hour to serve cold. You can get creative and add some carrots or other local vegetables. Also add more lime or vinegar to your taste.

Where to Buy:

Flour: BKW Farms

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