Sweet bread inventory II
The wide variety of sweet bread, with colorful and fun names, is present in traditional bakeries that lovingly protect the knowledge that is transmitted from generation to generation. Let's explore the second part of this list of delicious breads.
Empanada by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
The production of bread in Puebla during the viceroyalty era reached great renown beyond territorial limits, so, right up to today, the city has inherited a tradition that reaches the table with great diversity of this food that continues to surprise locals and outsiders. <br>
Let's see what other varieties of bread continue to win the hearts of Mexico and the whole world.
Rebanada de mantequilla by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Rebanada de mantequilla (Butter slice)
For its soft texture and covered with butter and sugar, it is a favorite for children.
Muela by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Muela (Tooth)
With a soft cake-like consistency, it goes tremendously well with a steaming hot chocolate or good pot of coffee.
Lima by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Lima
With a more solid texture, its flavor is similar to shortbread.
Ojos de Pancha by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Ojos de Pancha (Pancha's eyes)
With a funny name, no one knows where it comes from. It is impossible to think of a Puebla bakery without this bread, which is a true classic.
Gusano by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Gusano (Worm)
Shaped like a worm, it takes this fun name which children happily have fun with.
Yema by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Yema (Bud)
With an unusual name, it is filled with custard.
Oreja by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Oreja (Ear)
Made with filo pastry, very "beaten"; with a crunchy texture, they are covered with sugar and more recently, with chocolate and walnut.
Hueso by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Bone
A classic of the Puebla bakeries, it has been present in snacks and meals for several decades.
Mil hojas by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Mil Hojas (Strudel)
Made with filo pastry, it is of a very delicate crunchy texture with a custard filling.
Polvorón by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Polvorón
With a more solid texture, a traditional bakery classic.
Niño envuelto by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Niño Envuelto (Wrapped child)
It has also been widely used as a dessert for several decades, filled with custard and strawberry, it is also covered with cream and sprinkled with chocolate sparkles.
Pastel by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Cake
Made with filo pastry and very "beaten", a very delicate and crunchy texture is achieved; ideal to accompany a good coffee.
Picón by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Picón
It is not known where its name comes from, it is of more solid texture.
Rol de canela by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Cinnamon Roll
Of recent appearance, it has a very soft texture and sweet flavor accentuated due to this spice.
Nube by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Nube (Cloud)
With a more solid consistency, its spongy texture dominates.
Yoyo by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Yoyo
With a fun name, a classic for all children because of its popular chocolate filling.
Tornillo by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Tornillo (Screw)
With a long tradition in the Puebla bakeries, butter dominates in its flavor.
Piedra by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Piedra (Stone)
With a fun name, it now has a chocolate coating to give it a different twist.
Reina by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Reina (Queen)
With a crunchy texture, ideal to accompany a good coffee.
Apastelada by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
Once cooked and taken out of the oven, the different pieces of bread are placed on trays or in the typical reed baskets for presentation and sale to the public.
Chimisclán by Ana Carolina Díaz RodríguezCocina Cinco Fuegos
In this way, moños, conchas, colorados, orejas, muelas, cerillos and piedras, among others, are produced preserving recipes that have been passed down through several generations, giving prestige to the Puebla bakeries.
Curator: María de la Cruz Ríos Yanes
Photographer: Ana Carolina Díaz Rodríguez
Bakery: Don Raúl
