Hello, Mexziners!
It’s getting chilly here in Mexico City, and that can only mean one thing: the craving for something sweet is hitting hard. The truth is, cloudy fall mornings feel much more manageable when faced with a hot cup of coffee and a piece of pan dulce.
Like so many aspects of our culinary culture, pan dulce is a reflection of our heritage. It was the Spanish who brought wheat and traditional baking techniques with them during Colonial times, with the first registered bakeries sprouting across the country in the sixteenth century. Over the years, we have developed an extensive baking culture, showcasing our own ingredients, recipes, and traditions, while incorporating other influences –like Italian, French, and even Chinese – as well. The result: a delicious, eclectic, and deeply comforting pastry culture that is as essential during our most important holidays, like Día de Muertos, as it is part of our daily lives.
So without further ado, here’s our guide to just a few icons from the world of Mexican pan dulce. Dig in!
–Cristina Alonso, Managing Editor
The Mexzine Pan Dulce Guide:
Concha: Perhaps the most popular and beloved of Mexican pastries, the concha is named after the seashell-like sugar pattern that covers its fluffy surface. Traditionally, conchas are covered in vanilla or chocolate, although bakeries get creative with variations ranging from pink strawberry to bright green matcha.