456495 Thu Nov 01 22:18:37 -0700 2007 7 27 General Chowhounding Topics 0 3088146 This was the year I decided to learn what Pan de Muertos was all about. In SF the only place that had a version similar to this Chow recipe was at the very Gringo Cheeseboard in the Gourmet Ghetto of Berkeley across the street from Chez Panisse. http://www.chow.com/recipes/10742 It was amazingly good and yeasty with wonderful anise flavoring. It was in the shape of a gingerbread man rather than the round shape with bones. As far as local panaderias, it seems that the only thing special about the Day of the Dead bread was the the shape ... like the picture in the Chow link ... round with bones. But basically it was just a plain sweet roll that was either plain or dusted with sugar. Here's a picture of the sugar-dusted version. http://www.pbase.com/panos/image/50942355 One bakery had some with pink icing. A couple used sesame seeds to top some versions. One bakery did sort of intend to do gingerbread like men ... but forgot the arms on the day I visited. One bread was shaped very much like Munch's "The Scream". There was one cool panaderia which made brains out of red gelatina. So in Mexico is the anise-flavored bread common or is it just the shape that is different? Are there any other versions? Thu Nov 01 22:18:37 -0700 2007 10264 rworange 1 3089477 Every recipe I have seen from Mexico (via books, articles etc.,) has anise seeds in it (as well as yeast). Variations include orange rind, orange blossom extract, guavas etc., Am I surprised that California's panaderos would be sloppy? Not all... master bakers from Mexico are rarely found at local panaderias... they don't usually migrate... and when they do.. .they are usually snatched up by bigger businesses. Fri Nov 02 11:07:23 -0700 2007 3088146 42572 Eat_Nopal 2 3091188 So what's with the color pink in these breads? Some have pink icing. Some have pink sugar. Any significance? Hey, I scored some huesitos today. This is a cookie that has white icing and looks like a big pretzel. The woman said it meant bones. I puzzled over the shape and did a search if I could find anything ... nope ... but this picture of a skull and crossed bones sort of seems the idea. http://www.pcdemano.com/pcdemano/2003/2/huesitos.jpg There are red sugar sprinkles in spots which I'm guessing .which I guess represents blood. It sounds gruesome, but is actually kind of cool. I'm thinking this is an recipe particular to this bakery. But they are crackly crisp cookies that make you feel like you are crunching up some bones ... and they are tasty too. Fri Nov 02 21:58:10 -0700 2007 3089477 10264 rworange 1 3089498 The day of the dead bread from the Oaxacan bakery in Escondido is the best I had ever had. I think the Oaxacans know how to bake the best. Fri Nov 02 11:11:08 -0700 2007 3088146 14086 kare_raisu 2 3089977 I always forget to set the right expectations... so I will mention now... that Americans will typically be dissappointed by pan dulce... its meant to be a band member and not a soloist. Pan de Muertos is typically eaten with a cup of piping hot chocolate & whole conserved fruits... or "quesos" (a rustic, creamy style of fruit fudge) Fri Nov 02 13:02:29 -0700 2007 3089498 42572 Eat_Nopal 3 3090442 they served free pan de muerto slices with conserved pumpkin yesterday for free at the Celebration in Santa Rosa - delicious Fri Nov 02 15:29:07 -0700 2007 3089977 14086 kare_raisu 3 3090744 We had our Pan de Muertos toasted with raspberry jam and mugs of Mexican hot chocolate for breakfast this morning. One was commercially made and very orange-flavored. The other was made by our neighbor and was yeasty, sweet and delicious. I agree that most Mexican pastries are a disappointment the first time you try them. The best sweet bakery in Patzcuaro is Rive Pan. In Morelia, try El Globo, a Mexico City chain bakery. Fri Nov 02 17:29:31 -0700 2007 3089977 60822 Pampatz 4 3092637 If you are going to toast your Pan de Muerto... then you need to dip it in the chocolate. Sat Nov 03 16:10:58 -0700 2007 3090744 42572 Eat_Nopal