Oh yeah, you know your croissants, your pain au chocolats, your challahs & doughnuts, but how much do you know of Mexican Pan de Dulce?
When the Spaniards arrived to Mexico they brought with them wheat and simple bread that was not popular amongst the local communities that still leaned to corn tortillas. It all changed with the French and Italian migration in the XVII and XVIII centuries that brought in their savoir-faire and bread took far more interesting shapes and flavours that created the variety of treats that are usually eaten at the merienda in Mexico or at breakfasts.
There is a whole world of sweet delicacies for you to try with a nice coffee or better yet, some nice warm chocolate. Take advantage of this simple delicacies on these rainy nights of May.
The staples
Unless you have amnesia chances are you recognise the 2 most common panes,
Churros, Not precisely a pan but a fried dough treat that you can find all around the city. Coming from the Chinese Youtiao, the Spanish switched the salt for a sweet dessert that you can now find in lots of Latin-American countries. Head to el Moro and get the best of the best churros all across the city!
Conchas, are the quintessential Mexican pan de dulce, the traditional ones are a fluffy sweet dough covered with either vanilla sugar or chocolate sugar. This bread is so versatile that it’s used as a canvas for a lot of combinations, filled with black beans, mole, chilaquiles… We love the ones from Maque and we’re planning to try at some point the ones from Tomasa (P.S. Don’t say that word in front of an Argentinian).
The foreign takes
Orejas, are actually Palmiers, the quintessential French delicacy of puff pastry that is also known as Coeur de France. In Mexico the name is Oreja (ears) and they are crunchy, sweet and crispy. Try the ones from Ballaró.
Polvorones, inspired in the Spanish Polvorones Mexican ones are crispier and more cookie-like. Flavours are generally chocolate, strawberry or vanilla, FABULOUS if you want to have them with coffee.
“Chinese” Bisquets, in the 1950s the Chinese immigrants opened a bunch of restaurants in Mexico City that served a mix of Chop Suey and Mexican dishes like Enchiladas. They also served a wide variety of breads being the most iconic el “Bisquet de Chinos” more savoury than sweet. If you want to visit a jewel from another era go to Café La Nacional (https://restaurante-cafe-la-nacional.negocio.site/) or try the less romantic but legit Bisquets de Obregon. Don't forget to try the Mexican version of the Milk Tea with the Cafe Lechero.
The crispty treats
Banderillas, Took it’s name from the spades that they use at bull fights. Crunchy and flaky with a rich buttery flavour they’re amazing treats for any breakfast.
Buñuelos, A type of very thin, crunchy, fried dough, that are normally in the shape of windmills and can be mostly found in the fiestas in the pueblos, or at Christmas time, deliciousness!
Corbata or Bigotes, made from layers of yeasted pastry bread and generously covered with sugar.
Any of these delicacies can be found in traditional Mexican bakeries, mainly at the Pasteleria Ideal or Pasteleria Madrid.
Traditional Fiesta bread
Rosca de Reyes, Just after the debauchery that is Christmas, Mexicans need to keep eating in January. A ring-shaped, cake-like pastry decorated with colourful frosting, sugars, and candied fruit, and baked with a tiny plastic doll inside that represents the baby Jesus… Want to learn more on the etiquette of the Rosca? don't miss our article HERE
Pan de Muerto, Known as "bread of the dead" and baked for Dia de los Muertos this is a sweet roll decorated with the shape of bones in cross, trust me, it sounds morbid but it's delicious fluffiness with a hint of orange.
Bon Appetit!