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! Purchase at our store or try a new pan dulce each week for delivery via Market Wagon.
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 idea of this dish began with travelers stuffing their bread with meat or vegetables to take on the road. Over time, dough was developed to wrap around the bread (the word “empanada” comes from the spanish verb “empanar” which means “to wrap or coat in bread”).
When the Spanish introduced the idea of the empanada to Mexico around the 16th century, their version was savory and made with wheat dough. From there, the empanada became a unique regional fare and, to this day throughout Mexico, can be found with different combinations of corn or wheat dough, sweet or savory, deep fried or baked, triangle or semi-circle.
Some of our favorites are:
Pan de Pulque of Saltillo (Adalberto)
Apple of Northern Mexico (Eliecer)
Volovan (ham, cheese, pineapple) of Veracruz (Alfredo)
Currently we carry a selection of guava, dulce de leche, cream cheese, pineapple, apple, bavarian cream, and pumpkin empanadas at our store!
