General Discussion

Identify this pan dulce, por favor


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General Discussion

Identify this pan dulce, por favor

rworange | | Sep 16, 2006 07:32 AM

I finally found a panadria I like and I’d like to know the actual names of those breads.

Everyone knows the ubiquitous conchas, but what is some of that other stuff? Here’s what I’ve gleaned to date with pictures. I’d appreciate any other contributions (or corrections) ... picture not necessary, just a name and a description. Are there any books out there about pan dulce?

This was an interesting history of pan dulce which are link to the French ... “. The French influence in Mexico peaked in the early 1900s during the dictatorship of Porfirio Díaz, whose idea of modernizing and refining Mexico included a disdain for traditional Mexican cuisine in exchange for anything and everything French.”

Some of the pan dulce mentioned: BIGOTES (mustaches), ELOTE (ear of corn). OREJAS (ears similar to palmiers). ENCOCADAN (soft coconut buns), OJOS DE TORO (bull's eyes), as well as others mentioned below and pastries unique to certain bakeries.

This site with additional history says, “Estimates of the number of types of breads produced by Mexican bakers number between five hundred and two thousand different varieties.”

So perhaps it is hopeless, but I hope to become familiar with the more common names.

The San Francisco Chronicle had an excellent article a few years ago describing some of these breads.

Another good article

Many of the pictures are from this site which also includes the recipe ... in Spanish though.

The same site has a ton of Mexican desserts with pictures and recipes (gratuitous link)

This restaurant/bakery was a find. It had pictures of it’s pan dulce with Mexican names and English descriptions

There are photos of: PAN DE HUEVO (egg bread, white, chocolate, coconut & yellow), MARRANITO (gingerbread pigs), PIEDRA (spiced raisin cookies with pink icing), CREMAS DE FRESA (strawberries & cream flaky pastry), SEMITA DE ANIS (anise buns), PASTEL (white cake with pink sprinkled icing), GALLETAS (cookies, cinnamon, coconut, oatmeal, peanut butter, cherry center, cherry, pecan, chocolate), REPOSTERIA DE POLVO (shortbread),

These are my understanding ... and there are probably errors in here that I hope people will catch.

BISQUETS – One English forum called these “old fashioned biscuits” found in lots of panadrias in Mexico. Does anyone know what Latinos eat these biscuits with?

BOLILLO: This Mexican roll (by way of the French) is crusty outside and soft inside. It is used for tortas.

CHURRO: Fried dough rolled in sugar and cinnamon. Best hot, but lots of panadrias sell them cold. There’s a really cool churro guy near me who sells big coils that are chopped up into smaller pieces.

COLCHONES: Just the picture and recipe with no more info

CONCHA: The most common sweet roll with a seashell-like pattern cut into the top. See the sea shell pic for comparison.

CUERNITO FINO: These are never flaky like French croissants, but more like a soft sweet bread in the shape.

CUERNO: A larger glazed horn

DONAS: Just the Mexican word for plain old donuts

ENREDOS: These are flaky like French puff pastry.

NINO ENVUELTA: Literally 'wrapped-up baby.' which are jelly rolls.

EMPANADA: Turnovers. The shape and sugaring (or lack of) will sometime indicate what is inside.
Pina / pineapple (pointed
)Crema / custard (sugar)
Manzana / apple (rounded piecrust)
Calabaza / pumpkin (rounded, no sugar)


MOÑOS (bows)


PAN DE MUERTO: "bread of the dead" baked during All Saints and All Souls days, or Day of the Dead. The anise and orange flavored have many fanciful decorations.


PUERQUITO or COCHINTO: Pig-shaped soft molasses cookies

PICONES (jabbers)

POLVORONES: Round crumbly cookies, the Spanish name for dust.

ROSCA DE REYES: A sweet bread in a ring with candied fruit made for Epiphany (Jan. 6), A small doll is baked inside; the person whose slice has a small doll of the baby Jesus, has to throw a party on the Feast of the Candelaria, Feb. 2

TELERA: Like a bolillo, but flatter and softer, the better choice for tortas.

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