Join us for a tour of the sweet bread of Mexico, Latin and South America as we take a new pastry each week to discuss and share history, our favorites, and other fun facts! Call store for availability.
The cortadillo elicits many responses from our customers:
“Oh boy. That is a lot of butter.”
“Well..everything does taste better with butter!”
“Are you trying to give me a heart attack??”
It may look a little intimidating, but this bread topped with butter and sugar is sure to surprise you. Also referred to as “Rebanada de mantequilla” (slices with butter), the Cortadillo likely originated from bakeries who had ‘leftover’, unflavored bread. And what is a better way to make something taste better than slicing and adding butter, sugar, and chocolate? Now days, though this Mexican favorite is made intentionally with the same dough as the concha and can be found with various colorful toppings as well.
Speaking of butter, did you know the first written evidence of butter was on a 4,500 year-old limestone tablet? (More on butter in future weeks!)