PAN DULCE!
(MEXICAN PASTRY)
______________________________________________________________________________
Throughout the United States many people awaken each morning with one thing in mind: Pan Dulce! The wide variety of pastries known collectively as Pan Dulce (literally “sweet bread.”) can be found, freshly baked, on sale in panaderias (bakeries ) from Los Angeles, California to Brooklyn, New York, from San Antonio, Texas to Chicago, Illinois and from Yakima, Washington to Tucson, Arizona. In some panaderias, the customer uses metal tongs to select his or her particular preference in pan dulce, while at other bakeries, the behind-the-counter servers will take the order and place the selections in a bag for the customer. Pan dulce can also be bought pre-packaged in cellophane at supermarkets and corner stores. Mexican pan dulce dates back to the Spanish conquest, when Spaniards introduced their pastry traditions to the New World. Later Mexican bakers incorporated indigenous ingredients and created new recipes. In the 1860s, the French intervention into Mexico brought with it the influence of French pastry-making. Today, pan dulce is a creative amalgam of all of these baking styles. The result is literally hundreds of variations on a theme. LATINOPIA wondered what do you call this and that sweet bread? Here are names for some of the most common varieties of Mexican pan dulce. So next time you buy pan dulce, instead of saying, “give me one of those,” you’ll be able to say, “give me a conchita blanca, a polvoron or ojos de buey.”
_______________________________________________________________________________________________________________________
Conchita Blanca (White Conch Shell)
Conchita Chilindrina (Trifle Conch Shell)
Conchita Tomate (Tomato Conch Shell)
__________________________________________________________________________________________________________________________
Cuernitos (Little Horns)
Nino Embuelto (Wrapped Up Child)
Empanada de Pina (Pinapple turnover)
_______________________________________________________________________________________________________________________
Chamucos
Rieles de Pina y Fresa (Pinapple & Strawberry Rails)
Elotes (Corn Cobs)
_______________________________________________________________________________________________________________________
Conos (Cones)
Mantecadas (Muffins)
Danish Ochos (Danish Eights)
_________________________________________________________________________________________________________________________
Galleta Grajea (Sprinkles Cookie)
Galleta de Tres Colores (Three-colored Cookie)
Galleta Sandia (Watermelon Cookie)
________________________________________________________________________________________________________________________
Cochitos (Little Pigs)
Ojos de Buey (Ox Eyes)
Muffin de Zanahoria (Carrot Muffin)
_________________________________________________________________________________________________________________________
Payasos (Clowns)
Galleta Happy Face (Happy Face Cookie)
Novias (Brides)
________________________________________________________________________________________________________________________
Polvoron (Dusters)
Polvoron Rojo (Red Duster)
Polvoron Amarillo (Yellow Duster)
_________________________________________________________________________________________________________________________
COMING SOON: MORE PAN DULCE SELECTIONS!
How 'bout Pedos de Monja?
Can someone please tell me the name for this cake it’s yellow or white with pink frosting and colorful sprinkles on top. I’ve searched for the recipe and cannot find it. Please help
thanks!
It is called Pastel Para Los Ninos (Cake For The Kids) according to; mitierracafe.com
I have never seen such a large variety of pastries in one place. I mean I have never even heard of so many varieties. Now my mouth is watering. Could I have the list of the names of all these pastries? And where do I get all these varieties?
Dear John, just download the pages! You should be able to get some if not all ofbthese pastry types at any good Mexican bakery panaderilla. Tia Tenopia
that sounds like a great news and looks so delicious
thanks,
how to lose your muffin top
This website is great bdd59f75ea73bc1d75414d7b63d13356
What is the name for the large round disk, they are are crunchy, flakey and look like they have been brushed with a light- brown in color syrup. They are wonderful with coffee.
Those are called bunelos Sandra. pronunced with a spanish "n".
If you want good Mexican pan dulcet in the Midwest come to Chicago or Northwest Indiana! I make pan dulcet at home with Splenda because I am diabetic. But occasionally I get the real stuff. My favorite Mexican restaurant has its own bakery right next door. Que maravilloso!