Delicious Pan DulcePosted: July 2, 2013
Here’s an informative post from VIVA NEW YORK CITY about Pan Dulce…In Minneapolis, one place to try these delectables is Marissa’s Panaderia at 28th & Nicollet. Where else do you like to buy Pan Dulce in the Twin Cities?
Delicious Pan Dulce
By soycristina July 2, 2013 bakery coatzingo conchas cuernitos el globo garibaldis grageas las rosas mexican bakery orejas pan dulce pan piedra panaderia tulcingo
Few things in this world are as tempting and inviting as an old-school Mexican panaderia. The piles of freshly baked bread greet you from the display window, and the scents make it impossible not to go in. Over the years, traditional panaderias have become less common, with most people getting their bread from supermarkets and grocery stores. Yet there are still those who prefer going to their neighborhood panaderia, be it for nostalgia, lower prices, or because it just plain tastes better.History tells us that during the (very long) presidency of General Porfirio Diaz, people in Mexico – including Diaz himself – were fascinated by all things French. And so it was that Mexican bakers were inspired by fancy French pastries, and started developing creative recipes for pretty pastries with clever names. These are just a few of the most popular types of pan dulce that we can thank them for.Conchas (shells) are perhaps the most famous and beloved kind of pan dulce. These round pastries are topped with a shell-shapped pattern made of butter and sugar, which is usually white, although there are also chocolate and strawberry variations. Some people like to slice them across the middle and fill them with refried beans, making a sort of concha-sandwich. My grandmother used to love having that for dinner, although I have to admit I haven’t tried it myself.
Cuernitos (little horns) are very similar to croissants, but while the French pastries are made with several light layers of dough, cuernitos are made with one single layer, so they are thicker as a result. Cuernitos are great on their own, and they can also be sliced and filled with all kinds of deliciousness, like butter and jelly, tuna salad, or my favorite: ham and American cheese. The slightly sweet flavor of the bread is a perfect counterpart to the salty ham.
Orejas (ears) are crispy, flaky cookies made of hojaldre or puff pastry, and they get their name because they’re supposedly shaped like an elephant’s ear. I’ve always thought they they look more like hearts, but anyway… Classic orejas are sprinkled with sugar, but there are also glazed and chocolate-dipped versions.
Piedras (stones) have a bad reputation. After all, “made from old bread” isn’t exactly a very attractive selling line, is it? But some people love these rock-hard pastries which are in fact, made with scraps and leftovers from other baked goods. That’s why, just like stones, they come in all shapes and sizes, depending on each panaderia’s style. Mostly they look like scones, and piedra fans like them because they’re great for dunking in coffee or hot chocolate.
Colorful grageas are the happiest items at the panaderia. These cookies are quite simple, made with eggs, condensed milk, butter and flour, but the magic comes at the end, when they are covered with grageas (sprinkles) in all the colors of the rainbow. Of course, they’re always a hit with kids… and with those who want to give their milk a trippy look by dipping the cookie in the glass.
And last but not least, there are Garibaldis (like the Italian general, and not to be confused with British cookies of the same name). Created at the famous Pasteleria El Globo in Mexico, these tiny personal pound cakes are lightly glazed with apricot pulp and then covered with white grageas. While there are also chocolate and multi-color Garibaldis, I personally believe that nothing beats the traditional version. Sadly, this is the only kind of pan dulce that I haven’t yet seen in New York, so if you’ve spotted it someplace, let me know!
Image*photo: theothersideofthetortilla.comPan dulce is comforting and delicious, and no, it doesn’t have to be a distant memory. There are several awesome panaderias in New York that bake and sell these delicious goods that will transport you right back to Mexico with just a bite. Here are some of the best I’ve tried:
– Panaderia Coatzingo in Jackson Heights, Queens.
-Tulcingo : 25-26 Broadway. Astoria, Queens. 11106.
– Las Rosas in Sunset Park, Brooklyn.
via Delicious Pan Dulce.