What time do you take your bread? This mischievous phrase reveals a subtle aspect of Mexican daily life, that people go out for a pastry every day. And it’s certainly no small thing, since, for many, combining a sweet bread with a café con leche is more than just breakfast or an evening snack, it is time spent with family. Each of these sweet treats has a personality of its own, which might speak to the personality of the person who selects it for their daily ritual. Below are the top 10 Mexican sweet breads.
Concha
The mother of all Mexican pastry and a true classic. It forges a perfect balance between a simple (read: not overly sweet) bread with a slight hint of orange flavor, and an indulgent sugary crust topping, which is typically vanilla or chocolate flavored.
Cocol
This pastry of yesteryear is traditionally eaten by grandparents and the old at heart. Flavored with anise and sweetened by piloncillo, it has a dry but spongy texture and its rhomboid shape is sometimes sprinkled with sesame seeds.
Garibaldi
A favorite dessert for those who like a bit of elegance. With its rounded trapezoid shape and pearled sugar topping, it is a moist cake with a sweet orange flavor that pairs perfectly with a cup of coffee.
Oreja
One of the kids’ favorites. As its name implies, this ear-shaped treat of buttery layered dough makes it fun to play with while eating. When prepared correctly, it should have a crispy edge and a slightly chewy center.
Puerquito
The “little pig” is a true curiosity of Mexican culture. Like cocol, it’s a bit old fashioned, but still a satisfying treat with its dense texture and dark brown color that comes from the piloncillo.
Gragea
Better known as chochitos, or “sprinkles.” This delicious and colorful round cookie is evocative of a cheerful and fun character.
Moño
For the sweetest among us, this bowtie shaped pastry has a similar consistency and flavor to the concha, but, instead of a sweet crust, it has a sugar coating.
Cuernito
Similar to the French croissant but adapted to Mexican palates and renamed to refer to its horn shape. It’s very popular among students for breakfast, especially stuffed with ham and cheese.
Mantecada
A real crowd pleaser. The spongy texture and slightly sweet flavor, akin to a muffin, are just asking to be served alongside a tall glass of milk.
Piedra
Ideal for those personalities of substance, hence the name, stone. It is a large, dense bread, with notes of aniseed and a chocolate topping.
And you, dear reader, have you discovered a personality match with your favorite Mexican pastry yet?
