Mexican Pastry
A Mexican panadería is a museum of European pastry rebuilt from corn-flour, piloncillo, and orange-blossom water. A churro fried at a Sunday market. A polvorón that crumbles to dust. The pastry case is sweet and the names are theatrical.
Featured mexican pastry recipes
- Churros, sugar-cinnamon — Iris · Mexico City · Choux dough piped through a star, fried, rolled in cinnamon-sugar. Eaten with thick chocolate.
- Orejas, palmier-style — Iris · Mexico City · Sugar-laminated puff pastry rolled into ear shapes. The Mexican palmier.
- Empanadas de calabaza — Iris · Oaxaca · A short pastry filled with sweet pumpkin and piloncillo. Day of the Dead pastries.
- Cuernitos, Mexican croissants — Iris · Mexico City · A laminated croissant the Mexican panadería cases run on. Less butter than the French.
- Mantecadas, vanilla muffin-style — Iris · Mexico City · A pan-dulce muffin in a paper. Not American — sweet bread, sweeter, less crumb.
- Banderillas, glazed pastry sticks — Iris · Mexico City · A puff-pastry stick brushed with glaze. The corner panadería bargain.
- Cochitos, gingerbread pigs — Iris · Oaxaca · Pig-shaped piloncillo cookies. The corner-store cookie of every Oaxacan childhood.
- Tres leches cupcakes, milk-soaked — Iris · Mexico City · Three-milk soaked sponges in cupcake form. Whipped cream on top, cinnamon on top of that.
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