Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Another classic Mexican sweet bread (pan dulce) made with puff pastry, is a roll with fruit filling. Tropical fruits are often used for the filling, for example, guava or pineapple, but the most popular flavour is always good old apple. ... click on title for more
These polvorones are commonly produced in bakeries, and are considered a type of pan dulce (Mexican sweet bread), starting with a versatile dough that may be then flavoured and shaped using different techniques. The oldest recipes always call for lard, but more contemporary ones may use vegetable shortening, butter, margarine, or mixes. My recipe includes a half/half mixture of butter and non-hydrogenated margarine, and I chose two kinds of log slices for this post: orange flavoured circles, and tricoloured triangles ... click on title for more
In Mexico, these sweet confections are called orejas and abanicos, which translate literally as "ears" and "fans" from Spanish. As many sweet breads, they came from Europe, and although some recipes have changed to adapt to Mexican ingredients and taste, in this case, the basic recipe is practically identical everywhere, requiring only two ingredients: puff pastry (pasta de hojaldre), and sugar ... click on title for more
After covering the history of these delicious buns (and other look-alikes) in my previous post, here is the recipe to make conchas (white, modern, and chocolate), and chilindrinas … click on title for more
Conchas are, undoubtedly, the most popular and best known pastry in the vast collection of Mexican sweet breads (pan dulce) … click on title for more
My Slice of Mexico 