• Home
    • Get the Podcasts
    • About
      • Contact Latinopia.com
      • Copyright Credits
      • Production Credits
      • Research Credits
      • Terms of Use
      • Teachers Guides
  • Art
    • LATINOPIA ART
    • INTERVIEWS
  • Film/TV
    • LATINOPIA CINEMA
    • LATINOPIA SHOWCASE
    • INTERVIEWS
    • FEATURES
  • Food
    • LATINOPIA FOOD
    • COOKING
    • RESTAURANTS
  • History
    • LATINOPIA EVENT
    • LATINOPIA HERO
    • TIMELINES
    • BIOGRAPHY
    • EVENT PROFILE
    • MOMENT IN TIME
    • DOCUMENTS
    • TEACHERS GUIDES
  • Lit
    • LATINOPIA WORD
    • LATINOPIA PLÁTICA
    • LATINOPIA BOOK REVIEW
    • PIONEER AMERICAN LATINA AUTHORS
    • INTERVIEWS
    • FEATURES
  • Music
    • LATINOPIA MUSIC
    • INTERVIEWS
    • FEATURES
  • Theater
    • LATINOPIA TEATRO
    • INTERVIEWS
  • Blogs
    • Angela’s Photo of the Week
    • Arnie & Porfi
    • Bravo Road with Don Felípe
    • Burundanga Boricua
    • Chicano Music Chronicles
    • Fierce Politics by Dr. Alvaro Huerta
    • Mirándolo Bien with Eduado Díaz
    • Political Salsa y Más
    • Mis Pensamientos
    • Latinopia Guest Blogs
    • Tales of Torres
    • Word Vision Harry Gamboa Jr.
    • Julio Medina Serendipity
    • ROMO DE TEJAS
    • Sara Ines Calderon
    • Ricky Luv Video
    • Zombie Mex Diaries
    • Tia Tenopia
  • Podcasts
    • Louie Perez’s Good Morning Aztlán
    • Mark Guerrero’s ELA Music Stories
    • Mark Guerrero’s Chicano Music Chronicles
      • Yoga Talk with Julie Carmen

latinopia.com

Latino arts, history and culture

  • Home
    • Get the Podcasts
    • About
      • Contact Latinopia.com
      • Copyright Credits
      • Production Credits
      • Research Credits
      • Terms of Use
      • Teachers Guides
  • Art
    • LATINOPIA ART
    • INTERVIEWS
  • Film/TV
    • LATINOPIA CINEMA
    • LATINOPIA SHOWCASE
    • INTERVIEWS
    • FEATURES
  • Food
    • LATINOPIA FOOD
    • COOKING
    • RESTAURANTS
  • History
    • LATINOPIA EVENT
    • LATINOPIA HERO
    • TIMELINES
    • BIOGRAPHY
    • EVENT PROFILE
    • MOMENT IN TIME
    • DOCUMENTS
    • TEACHERS GUIDES
  • Lit
    • LATINOPIA WORD
    • LATINOPIA PLÁTICA
    • LATINOPIA BOOK REVIEW
    • PIONEER AMERICAN LATINA AUTHORS
    • INTERVIEWS
    • FEATURES
  • Music
    • LATINOPIA MUSIC
    • INTERVIEWS
    • FEATURES
  • Theater
    • LATINOPIA TEATRO
    • INTERVIEWS
  • Blogs
    • Angela’s Photo of the Week
    • Arnie & Porfi
    • Bravo Road with Don Felípe
    • Burundanga Boricua
    • Chicano Music Chronicles
    • Fierce Politics by Dr. Alvaro Huerta
    • Mirándolo Bien with Eduado Díaz
    • Political Salsa y Más
    • Mis Pensamientos
    • Latinopia Guest Blogs
    • Tales of Torres
    • Word Vision Harry Gamboa Jr.
    • Julio Medina Serendipity
    • ROMO DE TEJAS
    • Sara Ines Calderon
    • Ricky Luv Video
    • Zombie Mex Diaries
    • Tia Tenopia
  • Podcasts
    • Louie Perez’s Good Morning Aztlán
    • Mark Guerrero’s ELA Music Stories
    • Mark Guerrero’s Chicano Music Chronicles
      • Yoga Talk with Julie Carmen
You are here: Home / Food / Cooking / PAN DULCE. WHAT DO YOU CALL THAT?

PAN DULCE. WHAT DO YOU CALL THAT?

June 8, 2010 by

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!

Filed Under: Cooking, Food

RICARDO ROMO’S TEJANO REPORT 9.22.23 LATINOS CELEBRATE DIEZ-Y-SEIS

September 22, 2023 By wpengine

Latinos Celebrate Mexican Independence, Diez y Seis, With San Antonio Philharmonic Orchestra September has been an amazing month for Lanier High School as it celebrated its 100th anniversary on September 13th and followed up by hosting the San Antonio Philharmonic for a Diez y Seis Celebration [September 16]. Both events had historical significance for the […]

POLITICAL SALSA Y MÁS with SAL BALDENEGRO 9.15.23

September 15, 2023 By wpengine

Barrio Mistress of the Words… No writer can be the ‘Master of the Words’ without loving them! Mehmet Murat Ildan, Turkish playwright and novelist Per the opening quote above, Silviana (aka Silvia) Wood is a Master (Mistress?) of the Words, for she loves words, and by all appearances, they love her back. This Silvia-Words love […]

RICARDO ROMO’S TEJANO REPORT 9.15.23 SAN ANTONIO’S FOTOSEPTIEMBRE FESTIVAL

September 15, 2023 By wpengine

Latino Artists Featured in San Antonio’s FotoSeptiembre Festival Michael Mehl, the founder and director of the photography festival FOTOSEPTIEMBRE-SAFOTO, describes himself as a composer, musician, photographer, digital artist, and writer. For the past two decades, Mehl has been producing, curating, and promoting many artists, especially those who work in photography. I relied on him this […]

RICARDO ROMOS TEJANO REPORT 9.09.23 AL RENDON’S 50 YEAR RETROSPECTIVE

September 9, 2023 By wpengine

A Photographer of Latino Culture: Al Rendon’s 50-Year Retrospective Exhibit Al Rendon’s retrospective exhibit at the Witte Museum in San Antonio is both illuminating and fascinating. It is illuminating because the artist demonstrates a keen ability to capture available light and shadows with his lens, at times giving his images a near-magical quality. It is […]

More Posts from this Category

New On Latinopia

LATINOPIA EVENT 1966 UFW PEREGRINACIÓN (PILGRIMAGE) MARCH

By Tia Tenopia on March 19, 2013

The effort to organize farm workers under a union contract has been a long and difficult struggle. In 1965, César Chávez and Dolores Huerta created what would become the United Farm Workers Union. From the onset they  faced many obstacles, not the least of which was how to get dozens of California grape growers to […]

Category: History, LATINOPIA EVENT

LATINOPIA ART SONIA ROMERO 2

By Tia Tenopia on October 20, 2013

Sonia Romero is a graphic artist,muralist and print maker. In this second profile on Sonia and her work, Latinopia explores Sonia’s public murals, in particular the “Urban Oasis” mural at the MacArthur Park Metro Station in Los Angeles, California.

Category: Art, LATINOPIA ART

LATINOPIA FOOD “JALAPEÑO SODA BREAD” RECIPE

By Tia Tenopia on March 14, 2011

Jalapeño Irish Soda Bread The sweetness of traditional Irish soda bread ingredients—raisins, buttermilk, some sugar—are richly complimented by jalapeño heat. Here’s a soda bread recipe from Ireland brought to the USA from Galway by Mary Patricia Reilly Murray and later transformed  with her blessing by her daughter, Bobbi Murray, who added jalapeño chile.  A real […]

Category: Cooking, Food, LATINOPIA FOOD

© 2023 latinopia.com · Pin It - Genesis - WordPress · Admin