Learn the story behind 10 Mexican pieces of bread that you must try.
In Mexico, the bakery is a symbol of tradition, culture, and identity, in this way each piece of bread, from its peculiar name (Ojo de Pancha, Chilindrina, Espejo, etc.) to its mode of preparation is unique and characteristic of each region in the region. that is elaborated because the culture of the state reflects its gastronomy.
Breadmaking was born in Mexico in pre-Hispanic times when corn cakes were prepared for use as an offering in the sacrificial ceremonies for the gods at that time, corn was used to prepare tortillas, called cocolli, a type of twisted bread type bun or small empanadas, however, it was until 1525 with the arrival of Hernán Cortés when you have the first record of a bakery with production in a public square.
The first pieces of bread that were made were those of salts, such as the pambazo and the birotes or those made of sweet made with puff pastry that the distributors sold with a basket on their heads. Centuries later, during the Porfiriato era, the influence of the French bakery arrived in Mexico and for a time became the favorite, however, Mexican bakers, observing this, made a strategy that consisted of appearing on the street shouting: “Gorditas de curd! Do not buy polvorones! These are richer! ”
Today, Mexico is distinguished worldwide by the variety and richness of its bakery that also represents a source of labor industry and artisanal and business development for small and large companies in the country. The names of the breads are the product of popular ingenuity and their study has received the attention of few researchers. One of them is Armando Vega Gil, author of “La semiótica de la semita”. Here is an account of the most representative breads in our country:
1. Eye of pancha
The story goes that the name of this bread was born by a Chinese chef integrated into the 19th-century Chinese armies, who was inspired by the shape of an animal’s eye, which is why it is also known as Ox’s Eye. It is a popped bread, decorated with a layer of granulated sugar in the center. Around, the dough is puff pastry, but in the center it is firm.
It was the “most common” bread in the beginning because it was made with brown flour; Its name comes from the words bread and basso or low, this is low bread, that is, made for the poor. The finest flour was the whitest, called “flour flower”, for viceroys, bishops and other people with high incomes.
3. Pulque bread
It has its tradition in the northern region of the country and is a Tlaxcaltec heritage. Born of the drink they used to drink in San Esteban. It was called pulque bread because this was the yeast used to give volume and body to the bread, also it is put sugar, wheat and milk.
4. Pan de Muerto
The celebration of the Dead Faithful is typical of Mexico, a tradition that was born in pre-Hispanic times when human sacrifices were made. At that time, a heart sacrificed in the form of sugar bathed in amaranth was represented, which gave rise to the sugar-dead bread that pretends to have bones on it.
Cocol was considered in traditional Mexican cuisine during the colony; It is a floured bread made with wheat kneaded with honey and rhombus-shaped. It is very characteristic of its anise and cinnamon flavor and it is one of the oldest breads in our country.
It is a distant relative of the French volcano, is prepared with puff pastry and then filled with whipped cream, chantilly or pastry. Its name is due to the resemblance it has with the wooden guacales used to transport fruits or vegetables.
It is said to be one of the most difficult breads to make. They were born in the state of Campeche and their characteristic is that they are surrounded by puff pastry in several layers, but because it is “inflated” inside it is practically empty. The challenge is to bite it without it completely cracking because it is a very fine and delicate bread.
It is similar to the typical shell, a sweet wheat flour bread that is sprinkled with wet sugar after cooking the dough to have its characteristic decoration.
It is the most famous of Puebla, a salty bread, crispy firm pasta, hybrid between the European rustic bread and the Mexican rolls. The form of preparation requires cheese, avocado, beans, tomatoes, chipotles and some vinegar, in addition the main ingredient is the papapa, typical fresh herb.
It is called that because it seems that the two parts that make up the bread are kissing. It is a dough that is baked and rolled in cream and sugar, then glued in the middle with fruit jam, strawberry or apricot.
The Mazatlan Post