The Rosca de Reyes or King’s Cake is a sweet bread garnished with crystallized fruit whose origins are traced to Europe in the Middle Ages.
Year of Pan Dulce #36 – Orange Panque
Simplicity of the pound cake. Sweet flavor of the orange.
Year of Pan Dulce #35 – Pineapple Empanada
A tropical tribute to the popular empanada.
Year of Pan Dulce #34 – Cinnamon Rum Roll
Drum roll for the cinnamon rum roll! It’s all about the soak.
Year of Pan Dulce #33 – Almohada
Don’t put your head to rest on this pastry (almohada means pillow), but after a cold glass of milk you might just be ready for a siesta or a good night’s sleep!
Year of Pan Dulce #32 – Pecosa
Special freckled concha taste with seasame seeds on top!
Year of Pan Dulce #31 – Beso Fresa
A special strawberry coconut take on the traditional pan dulce beso for this February.
Year of Pan Dulce #30 – Laurel
Spanish by shape, French by dough – any way you have it delicious!
Year of Pan Dulce #29 – Fig Danish
A sweet danish with yummy crystallized figs.
Year of Pan Dulce #28 – Magdalena
Shaped like a concha – but a tropical treat!
Year of Pan Dulce #27 – Caracol
A concha-like bread with a sweet surprise.
Year of Pan Dulce #26 – Rosca de Reyes
A special treat! The Rosca de Reyes or King’s Cake is a sweet bread eaten once a year on January 6.
Year of Pan Dulce #25 – Cubilete de Requesón
Sweet little cheese pies made with queso requesón, a cheese similar to ricotta.
Year of Pan Dulce #24 – Chocolate Cherry Tequila Truffle
A special chocolately holiday treat!
Year of Pan Dulce #23 – Banderilla
Light and crispy puff pastry with a caramelized glaze.
Year of Pan Dulce #22 – Nido
It may look like a danish, but its texture is different and know as ‘the nest’.
Year of Pan Dulce #21 – Trunco (Pan de Canela #2)
Yummy cinnamon bread dusted with sugar in a fun shape!
Year of Pan Dulce #20 – Biscotti Mexicano
An Italian biscotti treat with flavors of Mexico.
How to Clean and Care for Your Molinillo
Step by step instructions on how to clean and care for your wooden molinillo frother after making hot chocolate and extend its life.
Bate Bate Chocolate! (How to Use a Molinillo for Mexican Hot Chocolate)
As the weather turns colder and the holiday season approaches, its time to start thinking about a hot and comforting treat! Enter the wooden device that looks like it could be a baby rattle or something of a rattle snake. What is it? A molinillo (moh-lee-NEE-yo)! These wood turned beauties are the tool of choice […]
Year of Pan Dulce #19 – Paloma
Nothing explosive in our puff pastry Palomas – just some delicious cream cheese filling!
Introducing the Mexican Chocolate Croissant! (Build your own)
Who doesn’t love a chocolate croissant! We’ve recently started carrying a Mexican style organic chocolate, Taza in our store and wanted to share a bakery recipe to make at home!
Year of Pan Dulce #18 – Cochinito
A delicious spiced piggy cookie, bringing back memories of family gatherings around warm milk and coffee.
Year of Pan Dulce #17 – Budin
Bread pudding – Mexico style, plus a special recipe from our mother’s kitchen.
Day of the Dead – A Time to Celebrate Life
A wonderful holiday celebrated in Mexico starting October 31st and ending November 2nd. It is a very colorful holiday that celebrates life and death.
Create a Dia de Los Muertos photo frame
In Mexico, Oct 31 – Nov 2 is a festivity known as Day of the Dead, where families celebrate the lives of loved ones they have lost. Remember your family and friends as you take a moment to sit back with a sweet treat, a mug of hot chocolate, color and decorate these photo frames […]
How to Make Balloon Sugar Skulls
We couldn’t bring you real sugar skulls this year, so we’re helping you out with Dia de Los Muertos (Day of the Dead) balloon fun! This craft is easy and fun for any age (although young ones will need some help – and watch out for run away permanent markers). Traditionally, sugar skulls are placed […]
Year of Pan Dulce #16 – Ojo de Pancha
Looking like the eye of an ox, this pan dulce has both puff pastry and pound cake!
Year of Pan Dulce #15 – La Sema
Sit back and savor the flavor and texture of a good piece of bread with a subtle anise flavor and a glass of milk or cup of coffee.
Year of Pan Dulce #14 – Apple Empanada
Apples, apples and more apples. What’s good for cooking? How many apples in a gallon of cider? One apple empanada to rule them all!
Year of Pan Dulce #13 – Yo-Yo
Whether known as a yo-yo or beso, there is always a surprise between these 2 halves of sweet bread.
Year of Pan Dulce #12 – Cocada
Cocada = coconut-ful! We’ve added some chocolate to sweeten the deal.
Year of Pan Dulce #11 – Cortadillo
Everything tastes better with butter…and sugar!
Year of Pan Dulce #10 – La Broca
Twists of puff pastry sprinkled with cinnamon and sugar. A different texture in every bite!
Year of Pan Dulce #9 – Ranchero
A simple yet delicious bread sweetened with nuts and brown sugar.
Year of Pan Dulce #8 – Niño envuelto
A special rolled up cake treat with strawberry or pineapple filling and coconut.
Year of Pan Dulce #7 – Pan de Canela
The shape of a concha, the flavor of sweet cinnamon!
Year of Pan Dulce #6 – Danesa
A variation of the puff pastry, perfected by the Danish and bakers from Vienna in the 1800s.
Year of Pan Dulce #5 – Oreja
As one of our customers said – “It is simple but delicious!” This folded puff pastry is baked to a sweet and crispy perfection.
Year of Pan Dulce #4 – Cream Cheese Taco
There are many savory variations of the taco as you know, but we are here to provide the sweet ones! The basic idea of a taco is a piece of flattened dough filled with..well..whatever you want!
Year of Pan Dulce #3- Moño
The pan dulce known as the moño (in English ‘bun’) is a lightly sweetened pastry, with a texture similar to a danish roll, dusted with a sugar topping. It is also called a corbata (tie) because of it’s bow like shape.
What is Día de los Muertos (Day of the Dead)?
Día de los Muertos (in English, “Day of the Day”) is a holiday celebrated yearly in Mexico and other Latin countries on November 1 and November 2 to honor and remember deceased friends and family members. The history of Día de los Muertos goes back to central Mexico and the Aztec goddess Miclantecuhtl (“lady of […]
Year of Pan Dulce #2 – Concha
The Concha is the most iconic Mexican pan dulce (sweet bread). The name is given due to its similarity to a seashell (concha is translated to seashell).
Year of Pan Dulce #1- Pumpkin Empanada
Patty, empanada, turnover, calzone, pierogi, jiaozi, brik – words used around the world to describe a small (or large!) pastry with a sweet or savory filling. The Spanish introduced the idea to Mexico around the 16th century….
Capirotada
Capirotada is one type of Mexican bread pudding eaten during Lent – with a surprise ingredient! This recipe comes straight from our mother’s kitchen.