Puffy fried bread: Sopaipillas
Sopaipillas, a classic northern Mexican treat, resemble Southwestern fry bread. They can be served with honey, jam, or fruit sauces, but they should always be served hot. A dusting of powdered sugar would also be good.
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Apple fritters: Frituras de manzana
While the large, thin fritters served with syrup are called buñuelos, others, made with apples, corn, bananas or other fruit are called frituras. The apples can be chopped and incorporated into ...
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Fritters with Brown Sugar Syrup: Bunuelos con Miel de Piloncillo y Canela
You don't have to break the dish for good luck after eating these, as is done in Oaxaca. Just serve them with plenty of the cinnamon flavored syrup. Piloncillo is the dark brown sugar, sold in cones...
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Savory dinner loaves: Mochos
These elegant loaves, mildly flavored with onion and garlic, reflect the sophistication that the French influence brought to Mexican baking. They are served as an accompaniment to the cream soup course...
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Cornish Meat Pies: Pasteles de Carne
Although undoubtedly made without chile in their native Cornwall, these tasty, filling meat pies have been mexicanized in translation, usually with the addition of serrano chiles, either canned in vina...
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Zahtar Bread: Pan Arabe con Zatar
Store bought pita bread can easily be transformed into something a bit more interesting to serve with hummus and other dips. Sumac berries are from the plant Rhus glabra, not to be confused with ...
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Three kings sweet bread: Rosca de reyes
Rosca is the name given to any ring-shaped bread or cookie. This sweet bread was once used by the friars to evangelize: a small doll, representing the Christ child, is baked right in the bread- "hidden...
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Day of the Dead Bread: Pan de Muertos
This is a version of the bread that is made for the November 2 celebration known as the Día de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels an...
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Hot Savory Sandwiches: Pambazos
Every region of Mexico has its own beloved street foods, and pambazos seem to be especially favored in parts of Puebla and Veracruz. Although the feast of Our Lady of Sorrows falls on a meatless Lenten...
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French rolls: Bolillos
These crispy- crusted rolls, a favorite with foreign visitors to Mexico, are also known as tortas, after the hefty sandwiches that are often made with them, and teleras when they are scored in three se...
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Isthmus- Style Corn Bread: Pan de Elote del Istmo
We had been told to look for this by friends who had been to the Isthmus, and it proved to be a good tip. It is very different from the usual north-of-the-border concept of cornbread, since it is made ...
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Banana Bread: Panqué de Plátano
Ingredients:
1 1/2 C. flour
1 tsp. baking Soda
1 tsp. baking Powder
2 sticks of butter (200 grs)
2 eggs
6 ripe bananas, mashed
1/ C. chopped nuts
Preparation...
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Light as a Breeze Rosette Fritters: Buñuelos De Viento
Ingredients:
1 Tbsp. sugar
4 eggs
1 C. milk
1 Tbsp. butter
1/2 tsp. salt
1 3/4 C. flour
1/2 l. oil for frying
1 C. sugar
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Buñuelo m...
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