White Sonoran Wheat is believed to have been brought to the Sonoran Desert by Padre Lorenzo de Cardenas between 1640 and 1650.  Cardenas provided the seed to the Eudeve people, who began to propagate the wheat near the rural village of Tuape, Sonora, not far from the present-day United States-Mexico border.  The wheat was used in the creation of communion bread when it was first introduced to the region, but soon became a staple food for the region’s inhabitants.  The flour was used to make masa (dough) for tortillas, reflecting the presence and influence of Mexican culture in the growing area. The wheat berry was also used in traditional dishes such as pinole and posole.  Now, the wheat berry is sometimes used to make wheat beer. Sonora has a nutty, buttery flavor well suited for richly flavored breads, pastries and piecrusts. richly flavored breads.