More Pan Dulce – Bowties and Cream Horns

More Pan Dulce – Bowties and Cream Horns

Continuing with more options for pan dulce (Mexican sweet bread) to bake with the homemade Danish dough from my last post,  in addition to Danishes (spiral buns), European bakers introduced other well-known confections, such as tartaletas (small tarts), tecolotes (owls), rehiletes (pinwheels), and the two other classics in the Mexican bread basket I chose for this post, as seen in the photo above, moños (bowties) and cream horns, popularly known as cuernos de la abundancia (horns of plenty) ... click on title

Hojaldras – Flaky Buns

Hojaldras – Flaky Buns

In Central Mexico, and especially in Mexico City, these old-fashioned buns may still be found at bakeries (panaderías).  They are generically known as hojaldras (layered), usually called the same when filled with cooked shredded chicken and red mole, and known as Marinas when filled with slices of ham and cheese ... click on title for more 

A Very Traditional Mexico City Holiday Menu

A Very Traditional Mexico City Holiday Menu

In Mexico, the month of December is full of celebrations; it starts on December 12 with the Feast of the Virgin of Guadalupe, followed by seven days of "las posadas".  Christmas Eve usually features a late evening family meal, and Christmas Day, either a turkey lunch, or the delicious "recalentado" - reheated leftovers from the night before.  In Central Mexico, especially in Mexico City, el recalentado is always welcome because the dishes are mainly soups or stews, so the flavours keep maturing and developing.  The following is a good example of a traditional Mexico City Style Christmas Eve  Menu ... click on title for more