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 elements of the pecosa pan dulce are very traditional to Mexico, yet their combination is not always found in Mexican panaderias (bakeries). The bread and flavors are those of the concha, while the seasame seed topping gives rise to the name pecosa (freckled).
When the Spanish brought seasame seeds to Mexico, they quickly became an ingredient used in dishes throughout the country, showing up in both sweet (pan dulce, candy) and savory fares (a key ingredient in the sauce of the national dish, mole poblano). Today Mexico is one of the top growers of seasame seeds in the world.
In Mexico sesame seeds are called ajonjolí, derived from the Arabic jaljala which means “echo” and refers to the rattling of the ripe seeds within the seed pod. When the seeds reach maturity, the pod literally splits open. Perhaps you’ve heard the term “open sesame” (the magic phrase for Ali Baba in the Arabian Nights tales to find hidden treasure), an appropriate command!