Who invented pan dulce

The French were defeated in , but left behind a legacy of taste for delicious baked goods, making the Mexican baking tradition one of the most inventive in the world. Diaz sought to modernize and refine his country by replacing traditional local dishes with French cuisine. As a result, bakeries sprouted up throughout Mexico and skilled Mexican bakers began to adopt techniques and doughs from the French tradition of baking such as puff pastry and meringue. New pastries were created in whimsical shapes and in a variety of doughs and textures, bearing colorful names often relating to their shape.

Even traditional French pastries adopted Mexican names, such as orejas palmiers and cuernitos croissants. It is difficult to resist the enticing aroma of freshly baked bolillos French rolls and pan dulce sweet bread. Social media paid attention.

Conchas began to creep onto the menus as a highlight, rather than an afterthought, on leading Mexican restaurants across the country. Food enthusiasts began actively seeking them out. Even non-Mexican chefs and bakers featured them on their menus like the Concha Especial breakfast egg sandwich at Michelin-starred Oxomoco by Chef Justin Bazdarich.

And then came viral concha sensations hitting the feeds on Instagram: Chocolate-dipped conchas , Uniconchas , cronchas , concha tortas , concha cakes, and everything in between. We [ at La Newyorkina] have done some in the past as specials such as hibiscus and guajillo and my friends at Atla for example made some matcha ones recently. In Mexico, there are some bakeries that are doing conchas with interesting and fun toppings and fillings the way people treat doughnuts here and I really think that a lot of people are going to be taking the concha in that direction.

Even the breadbasket of America ahem has taken a new found interest in the concha thanks to Instagram. It is estimated that today there are between , types of breads currently produced in Mexico.

The Mexican panaderos bakers took these techniques and tastes they had come to love and began creating new bread designs in playful shapes with names that were associated with their appearance.

These special breads are part of the traditional customs that have been around for many centuries. The stories behind these breads derive from religious beliefs, predominantly from Roman Catholic Church, though pan de muerto may show some links to the Aztecs tradition.

For the Mexican American, pan dulce is a tradition and a part of our culture that we get to experience often. These particular kinds of sweat bread are part of the traditional customs that have been around for many centuries.

The stories behind them derive from religious beliefs, predominantly from Roman Catholic Church, though pan de meurto may show some links to the Aztecs tradition. It is a sweet egg bread decorated variously either with a cross of bones or skeletons or little figures representing the departed soul difunctos or difunctas. The history of the pan de muerto is a complex one. On the one hand, it goes back the conquest years when the Spanish added the bread into the ofrenda as a replacement for the Aztecs rituals of human sacrifice, while, on the other hand, it brings forth the Aztecs tradition of making figurines out of a paste called tzoalli amaranth mixed with tamale dough.

These moulded figures of specific deities, some of which were linked to death, were used in celebrations and ceremonies. Also, the tradition of placing food as offerings on the tombs of the deceased goes back to the Aztecs rituals.

More on the history of the pan de muerto soon. Recipes for the pan de muerto from Allrecipes or Mexico in my Kitchen and for pan de yema.

It is thinly rolled, cut into individual pieces and shaped into disks, then deep-fried in order to become crispy and light. It is sold at fairs, carnivals, and Christmas events such as Las Posadas. This tradition is said to spring from a pre-Hispanic festivity in which all the dishes were broken at the end of a calendar cycle.

Recipe with piloncillo from Mexico in my Kitchen or with cinnamon and sugar from FoodNetwork. Recipe from Mexico in my Kitchen. Aguilar Casas, Elsa. Article [Accessed 23 Aug ]. Flores, Joseluis. Dulce: Desserts in the Latin-American Tradition. New York: Rizzoli. Kennedy, Diana. Oaxaca al gusto: An Infinite Gastronomy. Austin: University of Texas Press. Klein, Christopher.

La Monarca Bakery. Los Angeles. Website [Accessed 20 Oct ]. Palmerin, Stephanie. Encyclopedia of Latin Folklore 3 volumes. Subscribe to comments with RSS. Thank you for posting this. Get ready to explore the amazing world of pan dulce sweet breads.