4 very traditional sweet breads that you must try
Whether in the morning with a delicious cup of coffee, in the afternoon as a dessert or at night as a snack, sweet bread, in addition to tortillas, is something that cannot be missing at a Mexican home. Sweet bread smells like home, love, family and reminds us how good life can be. And, although its origin is European, we have known how to adopt it as our own. We have transformed and adapted it to our customs, our palate and different budgets.
Although there are more than 1000 varieties of sweet bread in Mexico, there are some that occupy a special place in our hearts. Whether for their flavor, texture or their cultural meaning there are some that are consumed more than others.
Listing each one would be an exhaustive task, that is why we made a brief selection of 4 traditional breads that will make your palate fall in love.
Concha
This is the most popular of all. It has this name because of the shape on the surface that resembles a seashell. It has a soft and spongy inside texture that is ideal for dipping in coffee or hot chocolate. Although the most common are vanilla or chocolate, nowadays you can find strawberry-flavored variants and even with matcha. You can also find them filled with chocolate, whipped cream with strawberries, and even cajeta.
Where to find it: In practically any bakery, but our favorite is Catita Pan y Café, which even won third place for best sweet bread in all of Mexico. This special concha mixes local elements such as cochineal grana (a natural pigment of pre-Hispanic origin), honey, and toasted corn. You definitely have to try it!
Pan de feria
This is a type of elongated bread in the shape of wedges, and due to its size, it is ideal for sharing. Its name is because it is sold at fairs to celebrate patron saint festivals. It is originally from the state of Tlaxcala, but can now be found in almost any state in the country. It has a spongy texture with a slightly firm crust. The most common flavors are vanilla, cream, and walnut, although recently pastry cream has also been added. Something very peculiar about this bread is that it can remain soft without preservatives and outside the refrigerator for up to 10 days. This is because some zapote leaves are placed inside the bag. Zapote is a native fruit of Mexico and its leaves act as a natural preservative.
Where to find it: In Mexico City it can be found outside markets, parks, and at local fairs. In the rest of the country, it is common to find it when a patron saint’s day is held.
Cubilete
Also called cheesecake, it is a small bread that resembles a muffin due to its shape. It is called cubilete because that is the name of the mold in which it is baked. The most common is only made of cheese, but there are also versions with pineapple, tender corn, and vanilla. It has a firm shell but is very soft and creamy inside.
Where to find it: In traditional bakeries, near markets and parks.
Gorditas de nata
It is a very spongy round bread with a soft aroma, its flavor and texture are reminiscent of an English muffin. Its main ingredient is cream, which is a type of cream obtained by boiling milk and letting it cool. It is said to be originally from the state of Hidalgo, although it is also quite common in Mexico City.
Previously it was made in stone ovens, but its current variants are cooked on a steel plate. They are consumed freshly made, plain or with a little condensed milk, jam or cajeta.
Where to find it: In the afternoons near gardens and on various busy streets. Also at fairs and patron saint festivals. Its delicious aroma is unmistakable and will surely guide you to the nearest stand.
We hope you get to try and enjoy some of these breads! If you want to explore a little more about the world of sweet bread in Mexico, remember to sign up for our Family Friendly Streets & Sweets tour, where we visit one of the most iconic bakeries in Mexico City. Definitely, a must-do on your next visit.