Mexican Bread
Mexican bread is named for its shape. A concha is a shell. An oreja is an ear. A bolillo is the bone. The pan dulce case at the corner panadería runs five different doughs and twenty different names — and the names are the whole conversation.
Featured mexican bread recipes
- Pan de muerto, the year-round version — Don Rafael Ortiz · Mexico City · Don Rafael: a holiday bread you can make in March. The orange-blossom water is not optional.
- Concha, the shell roll — Iris · Mexico City · A soft milk-bread bun under a crackled cookie shell. Cut in a spiral with a comb.
- Bolillo, the Mexican baguette — Iris · Mexico City · A small French-influenced loaf with a hard crust. The base of the torta.
- Telera, three-strip roll — Iris · Puebla · A flat oval roll with two parallel grooves. The bread for cemita sandwiches.
- Rosca de reyes, the kings’ ring — Iris · Mexico City · A holiday ring loaf for January 6, candied fruit on top, a small figure inside.
- Corn tortillas from masa harina — Iris · Oaxaca · Masa, water, salt, hot griddle. The puff is the test of whether you got the moisture right.
- Flour tortillas, Sonoran — Iris · Sonora · Lard, flour, hot water. The Sonoran style is large and translucent. Sonoran tortillas are roads, not coasters.
- Oreja, the ear pastry — Iris · Mexico City · Mexican palmier — sugar-laminated puff pastry rolled into ears.
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