![]() A Christmas favorite up and down the entire country, buñuelos have also been a staple of industrial production for decades.Ĭalvo: Think of a concha, a dome-shaped bread, but dipped in chocolate and sprinkled with dried coconut on its edge, made to resemble a bald, old man’s head.Ĭampechana: Made from a dough not too far off from pastry dough, but sometimes replacing butter with lard, this crunchy bread is a staple of breakfast tables throughout the country. It’s typically covered in sugar and cinnamon. In the state of Oaxaca, the dough can be reddish and the syrup will have mezcal.īroca: Made from puff pastry dough, this crunchy treat takes its name from a drill bit, as it looks just like one.īuñuelo de viento: A crunchy fritter made from the airiest of doughs and deep fried using a cast-iron mold. It has raisins and is covered with a heavy syrup with rum or brandy. They are often dusted with fine sugar but can also be plain.īisquet: Much denser than a scone and not too different from a buttermilk muffin, this all-day treat can be easily identified by a circular depression on its top, which is painted with egg whites and sugar.īorrachito: Very common in Mexico City, this bread has a shot glass shape. Whereas a French croissant is very flaky from the use of laminated dough, a bigote has more of a bready consistency. Its main difference with its French relative is the liberal use of sugar as a coating. It’s finished with egg whites and sugar, which caramelize during baking.īigote: A very close cousin of the croissant. The version pictured here is rolled in finely shredded coconut.īanderilla: Made from buttery puff pastry dough, this crunchy, flaky treat takes its name from the daggers used during the second third of a bullfight. It can be found mostly in the central part of Mexico. It owes its name to the figurative kiss between the two pieces or spheres. Some bakeries will dip the ends in chocolate, while others leave it plain.īeso: Made from a raised dough, the baker makes two spheres with it, bakes, joins them using a jam or jelly, and covers them with butter and powdered sugar. ![]() It can sometimes be called “pata de elefante” which means elephant’s foot. If there’s a type of pan dulce missing from my list that you’d like to know more about, please drop me a comment here on the blog, and I’ll happily research and add your favorite pan dulce to the list! Mexican pan dulce from A to ZĪbanico: Similar to the oreja or palmera, the abanico is a puff pastry dough layered with sugar and shaped in the form of a fan. This list is not comprehensive by any means (there are hundreds of types of pan dulce throughout Mexico, and some are known by different names in different regions). ![]() In fact, scholars estimate there may be as many as 2,000 different types of pan dulce in Mexico.īelow you’ll find an alphabetical listing of common types of Mexican pan dulce, as well as some that are found only regionally. ![]() French pastries and sweet breads adopted by Mexico morphed into uniquely Mexican creations, with a variety of shapes, textures and creative names-some of which still exist today.
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