Mexican pan dulce have the right to incorporate pastries, sweet breads and even cookies, and are generally purchased from a panadería, or bakery. Popular kinds of pan dulce that you’re most likely familiar through may include ranges such as conchas actually, sweet empanadas, cuernos, and also puerquitos or marranitos.
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French affect on Mexico’s gastronomy grew tremendously from the time Porfirio Díaz, a Francophile, took regulate as president in 1880 and flourished right into the early 1900s. And although the French occupation of Mexico finished in the mid-1860s, they left behind an indelible impression as soon as it concerned Mexicans’ palate for sweet breads and baking techniques.
French pastries and sweet breads adopted by Mexico morphed right into uniquely Mexihave the right to inventions, via a range of forms, textures and creative names—some of which still exist this particular day. In fact, scholars estimate tright here might be as many kind of as 2,000 different kinds of pan dulce in Mexico.
Below you’ll uncover an alphabetical listing of widespread kinds of Mexican pan dulce, and also some that are uncovered just regionally. This list is not thorough by any suggests (tbelow are numerous types of pan dulce throughout Mexico, and also some are recognized by different names in various regions). If there’s a type of pan dulce missing from my list that you’d like to know more around, please drop me a comment below on the blog, and also I’ll happily study and also add your favorite pan dulce to the list!
Mexican pan dulce from A to Z
Abanico: Similar to the oreja or palmera, the abanico is a puff pastry dough layered through sugar and shaped in the develop of a fan. It deserve to occasionally be dubbed “pata de elefante” which suggests elephant’s foot. Some bakeries will certainly dip the ends in cocoa, while others leave it ordinary.
Beso:Made from a raised dough, the baker renders 2 spheres via it, bakes, joins them making use of a jam or jelly, and covers them with butter and powdered sugar. It owes its name to the figurative kiss in between the 2 pieces or spheres. It can be uncovered largely in the central part of Mexico. The variation pictured below is rolled in carefully shredded coconut.
Banderilla:Made from buttery puff pasattempt dough, this crunchy, flaky treat takes its name from the daggers used throughout the second 3rd of a bullfight. It’s finimelted through egg whites and sugar, which caramelize throughout baking.
Bigote: A very close cousin of the croissant. Its main difference via its French family member is the liberal use of sugar as a coating. Whereas a French croissant is extremely flaky from the usage of laminated dough, a bigote has actually even more of a bready consistency. They are often dusted with fine sugar yet deserve to likewise be plain.
Bisquet:Much denser than a scone and not also various from a buttermilk muffin, this all-day treat deserve to be quickly figured out by a circular depression on its top, which is painted via egg whites and sugar.
Borrachito: Very prevalent in Mexico City, this bread has actually a swarm glass form. It has actually raisins and is extended via a heavy syrup via rum or brandy. In the state of Oaxaca, the dough have the right to be reddish and the syrup will have actually mezcal.
Broca:Made from puff pastry dough, this crunchy treat takes its name from a drill bit, as it looks simply like one.
Buñuelo de viento:A crunchy fritter made from the airiest of doughs and deep fried utilizing a cast-iron mold. It’s commonly spanned in sugar and cinnamon. A Christmas favorite up and also dvery own the entire country, buñuelos have actually likewise been a staple of commercial manufacturing for years.
Calvo:Think of a concha, a dome-shaped breview, but dipped in chocolate and also sprinkled through dried coconut on its edge, made to resemble a bald, old man’s head.
Campechana:Made from a dough not as well much off from pasattempt dough, but sometimes replacing butter with lard, this crunchy bread is a staple of breakfast tables throughout the nation. Originally from the state of Campeche, hence its name, campechanas have the right to take many shapes and sizes, yet are always a really crunchy, sugary treat.
Cartera: This is basically a Frenchpain au chocolat: exact same dough and also very same form. It may or may not contain the semisweet item of cacao inside.
Churros:Originally from Spain, churros are made from a straightforward choux pastry dough made of flour, salt and water (although some add eggs, sugar and also even lard), squeezed through an extruder and also deep-fried. In Mexico, it’s the norm to cover them in sugar and they’re never filled.
Colchón de naranja:A pillowy, doughy bread via a hint of oselection and egg in its aftertaste, rather comparable to the King’s Hawaiian breview we consume in the U.S.
Concha:The most renowned and widely-known Mexican pan dulce. It has actually a dome shape and also it’s decorated with a distinctive 4 and sugar paste resembling a seashell,which provides it its name. Traditionally the paste topping can be white or brvery own, the last made through cacao powder. Today, even more vibrant sugar paste toppings have arised, including pink, yellow and even blue. In the state of Veracruz, conchas additionally recognized as bombas.
Cono de crema: A dessert treat made with puff pasattempt, filled through confectioners cream or custard, and dusted via confectioners sugar.
Corbata (or moño):A riff on the bigote, but through a literal twist in the middle, to resemble a bowtie, and for this reason its name.
Chilindrina: Similar to a concha in its shape, dimension and dough, this bcheck out has actually a lumpy sugar crust. In Oaxaca, it’s offered to thicken a type of stew dubbed manchamanteles.
Cubilete:This pasattempt is a three-bite cheesecake via a more buttery crust, and with a satisfying, soft, creamy facility commonly made via fresh cheese, not cream cheese. Can be dosupplied in a liquor-infused heavy syrup and also occasionally it has actually pineapple.
Cuernito: Not rather literally a croissant, because the dough typically has a lot less butter or even no butter, which is substituted with lard, providing it a different, more pillowy consistency. However, the croissant form continues to be.
Dona:Doughnuts in Mexico are generally not yeasty and also are rarely fried, which deserve to be a huge letdown for some world. Mexihave the right to donuts, in basic, are sprinkled with sugar. In the UNITED STATE, it’s even more widespread to discover yeasted and fried doughnuts with Mexican-flavored glazes or toppings, such as Mexican cacao glazed doughnuts or hibiscus glazed doughnuts. Dough Doughnuts from Mexican Chef Fany Gerkid in New York City and Trejo’s Coffee and Donuts from Mexican-Amerihave the right to actor Danny Trejo in Los Angeles are excellent examples of these more Amerihave the right to doughnuts with a Mexican-flavored spin.
Elote:This cookie takes its name from the form and the end up provided to the external dough, and also to a vegetable colorant offered to fill a separate item of dough that fills the outer shell. The dough includes lard and also yeastern, making it crumbly yet airy. Not to be puzzled through pan de elote.
Empanada de fruta: A fruit-filled hand also pie, which have the right to be made from a pie crust-favor dough, flaky puff pasattempt or a less buttery dough made via lard. It deserve to also be sprinkled via sugar or painted with an egg-wash to attain a glossy finish.
Galleta con grageas:A sugar cookie covered in vibrant nonpareils.
Garibaldi:Popularized by the bakery chain El Globo, garibaldi are now a staple of any kind of breakrapid in Mexico. It’s a individual-sized pound cake brumelted through apricot jam and also rolled in white nonpareils. Tright here is likewise a chocolate-flavored version via raspberry jam, exceptionally well-known for after lunch dessert.
Gordita de nata: Using flour, sugar, yeast, milk, eggs and also, a lot of importantly, nata, a thick, pancake-choose disc is developed, offered time to increase, and also cooked on a griddle. Tright here are many forms of this treat throughout the country differing mainly in dimension and amount of nata supplied. Nata is the cream that thickens and also congeals when boiling raw milk, also known in English as clotted cream.
Gusano:Aacquire, a figurative name based upon the form of the cookie, however this time, one that may offer you the willies. And likewise, much choose its brvarious other, the elote, the gusano is made through a yeasty dough through lard and also eggs, yet via included cinnamon. It’s finiburned with a cinnamon-sugar coating.
Hojarasca: Cookies through a delicate dough typical of the state of Coahuila, generally placed on guests’ tables at weddings as a snack. Tradition claims that the bride’s family members or friends are in charge of making and also placing them several days in advance. In the state of Michoacán and in the remainder of the main region, they’re made via flour, yolks, butter, lard and also piloncillo syrup infprovided via clove, cinnamon and aniseed.
Lima: A typical bcheck out found in Oaxaca that resembles the form of the fruit as well as its shade, by utilizing vegetable coloring. The dough is exceptionally similar to that of a concha and also the shell, which includes the entire item, is made of sugar, lemon peel and the previously mentioned coloring.
Mantecada:A synonym of panqué, a buttery pound cake. Sometimes confused through cupcakes because of their shape and paper wrapper.
Marranito de piloncillo (or puerquito or cochinitos):A cookie in the shape of a pig—therefore the name—made via piloncillo. Very typical of Western Veracruz and also Eastern Puebla. It can be discovered throughout the country and the recipe might differ slightly, however its major ingredients are flour, eggs, piloncillo, cinnamon, baking powder and an egg wash for its shiny end up. Try this recipe for marranitos from Chicano Eats.
Novia:Very similar to bigotes or corbatas but shaped in a coil equivalent to a cinnamon roll. Also made with a yeasty dough and dosupplied in liberal quantities of sugar.
Nube:Aconcha through a fancier, more vulnerable shell and a sprinkling of sugar that looks favor little bit clouds.
Ojo de buey:A bread or pasattempt dough item filled or capped with a sugar paste comparable to that supplied atop a concha, commonly orb-shaped, and also made to resemble an eye. The inner circle is made of different In some regions, the pan dulce noted above below as a “beso” is also called ojo de buey. Literally implies “ox’s eye.”
Orejas: Puff pasattempt cookies of French origin, these are also recognized as palmeras in Spain. They are sprinkled via sugar and also cinnamon, or sugar alone, in between layers and rolbrought about resemble the shape of an ear. This is just one of the many popular forms of Mexican pan dulce in addition to the concha.
Palmera:See orejas. Larger in size than orejas and also developed in a circle form to resemble a palm leaf.
Pan de anis: Fluffy, airy, yet doughy breview through plenty of aniseeds and also extended in sugar. These anise rolls are a must if you visit Mexico City’s famous El Cardenal throughout breakquick hrs.
Pan de elote: Cornbcheck out. Sweet corn kernels, eggs, butter, baking powder, sugar and flour. Found almost everywhere the nation (and the continent).
Pan de muerto:Yeasty dough, oarray peel and also oselection blossom water with dough pieces crossed on optimal made to resemble bones. This is typical of the entire country in the weeks prior to All Saints Day and also Day of the Dead in beforehand November.
Panqué:Pound cake. Made via flour, butter, eggs and also sugar.
Peine: Puff pastry filled through jam or jelly and reduced in the form of a comb. Similar-looking to a bear claw pasattempt.
Picón:Cone shaped bcheck out with three points on among its ends, spanned via an egg, sugar and lard-based custard.
Pollo:Brioche-style bcheck out filled with custard or confectioners cream and sprinkled via powdered sugar.
Polvorón de naranja:Crumbly orange-flavored cookie.
Polvorones, also well-known as Mexideserve to Wedding cookies: Buttery, crumbly shortbreview cookie made through powdered sugar and also nuts that deserve to differ based upon area. These cookies may have got their name because they’re periodically available as dessert at country weddings. Although not technically bcheck out, they’re still thought about a form of pan dulce by many and also are accessible at the majority of Mexican bakeries.
Rebanada:A thick slice of white loaf breview, with a thick slather of a sugar paste on one side and also baked again.
Rehilete: Comparable to a danish but made in the form of a spinning wheel, or rehilete in Spanish.
Rieles de fruta: Can be made through puff pastry or cookie dough, however either method, they’re stuffed via jam or jelly.
Roles de canela: Cinnamon rolls. Mexicans regularly like to add raisins and nuts use much, much much less frosting.
Rosca de Reyes: Yeasted sweet bread made in the shape of a ring or oval, decorated through sugar-crystalized fruit and acitrón (crystalized biznaga cactus). Inside the dough, small, Baby Jesus figurines are hidden within. The rosca is the standard treat offered for the Epiphany (January 6) and it is customary that those that uncover the figurines inside their slice need to invite the other guests to tamales and atole on February 2, Candlemas Day. Modern versions that deviate from traditional toppings also exist, such as a Sugar Crunch Rosca de Reyes.
Rosquilla de canela: Dry, level, crumbly cookie shaped favor a donut and also covered in a cinnamon-sugar mix.
Trenza de hojaldre: A braided puff pastry, periodically through frosting, comparable to a coffee cake.
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Volcán: A form of concha made with the very same ingredients, yet via a shell made to resemble a volcano that simply spewed rocks.