For those who have not been fortunate enough to eat a piece of delicious Mexican bread, let me tell you truthfully that you are missing out. Not only can you buy this bread for less than 3 dollars, but it is the rarest form of creating and meshing masa (dough) and yeast together to develop one of the most beautiful things in the Mexican Culture: “pan.” Whether you are; white, black, pink, blue, green or brown, the best substitute for any meal is the rich taste of the Mexican bread. Eating it in the morning may make the best sense, but who says having some extra sugar at 2pm or before bedtime is a crime? Panaderias are one of the very few small businesses that are still going strong due to their loyal customers and consumers. Bread, like many other cultures, is just as important as water, but because each culture is different, the taste of the bread has to be different. Many folks assume that Mexicans just love tortillas so much that they think that is all they can make, but little do they know, those same tortilla makers can make some mouthwatering baked goods!
Panaderias are not hard to find but of course if you are living in a non diverse area it may be a bit harder to locate a more Authentic Bakery. Many Mexican Bakeries are not big on advertising and have yet to turn to the 21st century technology as they still run on their old school style which makes the whole experience of having Pan Mexicano even better!
Como pan caliente – “like hot bread”- is the expression used in Mexico to indicate something that is popular, best selling, or in demand, and indeed, going for hot bread is one of the daily culinary routines in households throughout the country.
It is difficult to pass a Panaderia without entering as the aroma of freshly baked bolillos (French rolls) and pan dulce (sweet bread) wafts into the street. Once inside, just pick up a tray and a pair of tongs, peruse the staggering assortment available even in a small bakery, and before you know it, you’ll have a stack of more bread, rolls and cookies than you can possibly consume.
Many wonder about the names of the breads such as Conchas (shells), orejas (ears), cuernos (horns), cochinitos (little pigs) and where they actually come from. Mexicanos actually used the Italian style of naming their pastas so they could have a unique and playful name.
Here are some of our favorite ones with their descriptions. Enjoy!
Conchas
The Concha is one of the most traditional breads of the Mexican bakery. It will always be found as a staple on the family table for breakfast and even dinner, in all its colors such as brown, pink, white and yellow. It uses a dough rich in sugars, butter and eggs, which gives Conchas their unique taste and soft texture. Conchas are formed by hand, then covered with a sweet paste made of different flavors, using a mold to mark the figure of a shell.
Bolillos
A French-roll cut with a knife, the Bolillo is probably the most popular and recognizable bread of the Mexican bakery. For thousands of years, the only bread produced by Mexican bakers was the Bolillo called “Pan De Labranza” (bread of the working class). The Bolillo is baked directly on the hot bottom of the oven, producing a thick and crunchy crust. “Recien Horneado” (just out-of-the-oven) is a popular saying which draws people into the bakeries. At baking time the Bolillo is required to be placed uniformly in the oven allowing the heat and vapor to circulate freely.
Empanadas
Empanadas are a kind traditional stuffed bread known in many countries. This product is characterized by the filling made up of a large variety of fruits and is distinguished for its flavor of lightly sweetened dough. The original shape is made by hand, giving the edges a curly trim.
Pan Fino
Sugary bread that is very characteristic of the traditional Mexican bakery. Pan Fino is a soft product that is delicate and with an unmistakable cinnamon flavor which is characteristic of it. It is worth mentioning that since it is shaped by hand Pan Fino comes in a great variety of figures and shapes, and can have fruit fillings and/or frosting to decorate it.
Polvorones
Differing from the products with yeast, the Polvorón does not rise before baking. Instead, that takes place during the baking process, when it expands and takes its shape and size in accordance to the weight of the portion. The flavors and colors of the Polvorón are diverse, among the favorites are pink, chocolate, white, and combination white/pink.
