Identify this pan dulce, por favor
- rworange Sep 16, 2006 07:32 AM
I finally found a panadria I like and I’d like to know the actual names of those breads.
Everyone knows the ubiquitous conchas, but what is some of that other stuff? Here’s what I’ve gleaned to date with pictures. I’d appreciate any other contributions (or corrections) ... picture not necessary, just a name and a description. Are there any books out there about pan dulce?
This was an interesting history of pan dulce which are link to the French ... “. The French influence in Mexico peaked in the early 1900s during the dictatorship of Porfirio Díaz, whose idea of modernizing and refining Mexico included a disdain for traditional Mexican cuisine in exchange for anything and everything French.”
Some of the pan dulce mentioned: BIGOTES (mustaches), ELOTE (ear of corn). OREJAS (ears similar to palmiers). ENCOCADAN (soft coconut buns), OJOS DE TORO (bull's eyes), as well as others mentioned below and pastries unique to certain bakeries.
This site with additional history says, “Estimates of the number of types of breads produced by Mexican bakers number between five hundred and two thousand different varieties.”
So perhaps it is hopeless, but I hope to become familiar with the more common names.
The San Francisco Chronicle had an excellent article a few years ago describing some of these breads.
Another good article
Many of the pictures are from this site which also includes the recipe ... in Spanish though.
The same site has a ton of Mexican desserts with pictures and recipes (gratuitous link)
This restaurant/bakery was a find. It had pictures of it’s pan dulce with Mexican names and English descriptions
There are photos of: PAN DE HUEVO (egg bread, white, chocolate, coconut & yellow), MARRANITO (gingerbread pigs), PIEDRA (spiced raisin cookies with pink icing), CREMAS DE FRESA (strawberries & cream flaky pastry), SEMITA DE ANIS (anise buns), PASTEL (white cake with pink sprinkled icing), GALLETAS (cookies, cinnamon, coconut, oatmeal, peanut butter, cherry center, cherry, pecan, chocolate), REPOSTERIA DE POLVO (shortbread),
These are my understanding ... and there are probably errors in here that I hope people will catch.
BISQUETS – One English forum called these “old fashioned biscuits” found in lots of panadrias in Mexico. Does anyone know what Latinos eat these biscuits with?
BOLILLO: This Mexican roll (by way of the French) is crusty outside and soft inside. It is used for tortas.
CHURRO: Fried dough rolled in sugar and cinnamon. Best hot, but lots of panadrias sell them cold. There’s a really cool churro guy near me who sells big coils that are chopped up into smaller pieces.
COLCHONES: Just the picture and recipe with no more info
CONCHA: The most common sweet roll with a seashell-like pattern cut into the top. See the sea shell pic for comparison.
CUERNITO FINO: These are never flaky like French croissants, but more like a soft sweet bread in the shape.
CUERNO: A larger glazed horn
DONAS: Just the Mexican word for plain old donuts
ENREDOS: These are flaky like French puff pastry.
NINO ENVUELTA: Literally 'wrapped-up baby.' which are jelly rolls.
EMPANADA: Turnovers. The shape and sugaring (or lack of) will sometime indicate what is inside.
Pina / pineapple (pointed
)Crema / custard (sugar)
Manzana / apple (rounded piecrust)
Calabaza / pumpkin (rounded, no sugar)
PAN DE CAJA
PAN DE MUERTO: "bread of the dead" baked during All Saints and All Souls days, or Day of the Dead. The anise and orange flavored have many fanciful decorations.
PANECILLOS DE ELOTE
PUERQUITO or COCHINTO: Pig-shaped soft molasses cookies
POLVORONES: Round crumbly cookies, the Spanish name for dust.
ROSCA DE REYES: A sweet bread in a ring with candied fruit made for Epiphany (Jan. 6), A small doll is baked inside; the person whose slice has a small doll of the baby Jesus, has to throw a party on the Feast of the Candelaria, Feb. 2
TELERA: Like a bolillo, but flatter and softer, the better choice for tortas.
Yep-- after all, that's what the name expresses, something "breaded" (i.e., a filled flour pastry). The meat and savory veggie-filled empanadas appear more regularly on Argentinian menus in my experience.
Having said that, I recall a Spanish dish called empanada gallega-- a specialty of Galicia. Instead of the individual filled turnovers, it was a family-sized two-shell free-form pie filled with tuna and onion and tomato. It's classic «comida casera española», but makes for very tasty tapas.
Yes, there are lots of different kinds of empanadas/empanadillas in Spain. Empanadas are usually a whole tray with the pastry on the top and on the bottom. Empanadillas are the little filled pastries. My favorites are empanadas filled with seafood: octopus, scallops, tuna, even bacalao and apple or raisins.
Beautiful post!! :)
A little more about Pan Dulce, typically Pan Dulce is enjoyed at night (It can be used at breakfast but as an accompaniment. Mexicans, of all classes, enjoy HEARTY breakfasts), that is why typically Panaderias are open till later in the evening. They are to be enjoyed with Coffee (Mexicans drink tea in the morning, coffee at night) and have a 'heartier' texture so they can be dipped, and a spongy texture so they can soak up a nice amount of Coffee (Or hot chocolate if you perfer).
The Biscuits (one of my favorites! :)) are enjoyed the same way. They are there for those who perfer something less sweet. It seems like EVERYONE has favorites, that is why there is such a variety. There are Concha People, there are Oreja people and there are Biscuit people! :)
There are some regional breads and seasonal breads through out Mexico. Hojaldra's are typical for Day of the Dead and the Rosca is our version of three kings cake. My ABSOLUTE favorite is the Hojaldra from Yucatan. A Pizza sized flat pastry, sprinkled with sugar on top and stuffed with Ham and Cheese. It's the BEST Ham and Cheese "Croissant" EVER... :)
Yum, that Hojaldra sounds good. I've got a place in San Francisco I'm going to ask if they will make it for me.
Well, its good to know that when I was working in Mexico City I was eating my pan dulce at the correct time. Those fifteen hour plus work days I was putting in sometimes got me back at the hotel after room service turned off. My backup dinner was pan dulce bought earlier.