Golletes – A Less-Known Day of the Dead Bread   

Golletes – A Less-Known Day of the Dead Bread   

Pan de muerto (literally, bread of the dead) is sweet bread that is almost always included in Day of the Dead offerings, and traditionally eaten on November 2nd, observed in Mexico as El día de los fieles difuntos, or Día de los muertos (Day of the Faithful Departed, or Day of the Dead.) In previous years, I have shared two types of this bread: the best-known version, a round bread decorated on top with dough bones and tears, and coated with sugar; the second is known as Pan de yema, a type of egg bread topped with sesame seed, from the Mexican state of Oaxaca, which is baked all year round, but decorated in a very special way for the Day of the Dead. This year, I have tried making Golletes, a less-known but very traditional Day of the Dead bread recipe, prepared mainly in Central Mexico.  Golletes are more compact compared to the other two types; they are shaped as rings, and coated with granulated sugar coloured in a bright shade of pink ... click on title for more

Toluca Style Chorizo and Cheese Sandwiches – Tortas Toluqueñas

Toluca Style Chorizo and Cheese Sandwiches – Tortas Toluqueñas

Sister cities Saitama (Japan) and Toluca (Mexico) have many similarities; particularly interesting is the popularity of their stretches with street-food stands and small restaurants in central locations. In Toluca, one of the top favourite foods is the classic chorizo and cheese Mexican sandwich ... click on title for more

Oaxaca Style Yellow Mole – Mole Amarillo de Oaxaca

Oaxaca Style Yellow Mole – Mole Amarillo de Oaxaca

Mole Amarillo presents a characteristic shade of yellow, which may range from mustardy ochre to dark orange, depending on the types and proportions of dried peppers (chiles) used. Spices, type of meat and other ingredients are added according to ancient, regional or more contemporary traditions ... click on title for more