Mexican Pastries, known as pan dulce, are a delightful testament to Mexico’s rich culinary heritage. These sweet breads, often enjoyed with coffee or hot chocolate, showcase a fascinating blend of indigenous ingredients and European baking traditions. From family-run panaderías (bakeries) to your own kitchen, the world of pan dulce offers a diverse and flavorful experience. Let’s explore 15 must-try Mexican pastries, each with its unique charm and taste, inspired by the offerings of the renowned La Estrella Bakery in Tucson.
The history of Mexican pastries is as rich and layered as the pastries themselves. While wheat was introduced to Mexico by Spain, it was the French who truly influenced the art of Mexican bread-making. When French bakers arrived in Mexico, they brought with them techniques for creating baguettes, sweet pastries, and crispy rolls. This French influence is even humorously commemorated in Mexican history by the “Pastry War” (Guerra de los Pasteles), the first French military intervention in Mexico.
However, Mexican pan dulce is far from a mere imitation of European pastries. Over time, Mexican bakers incorporated native fruits and unique baking methods, resulting in pastries with distinct tastes, textures, and appearances. Legend even suggests that pan dulce was born from the simple yet brilliant idea of dipping bread into hot cocoa, a truly Mexican touch.
Despite the increasing availability of mass-produced pan dulce in large grocery chains, many Mexican bakeries remain committed to preserving the authenticity of these beloved treats. As Isabel Montaño, manager at La Estrella Bakery, explains, “Mexican pastries and bakeries are losing more of that authenticity in baking… But Mexico has so much pride. They don’t want traditions to change.” This dedication to tradition is what makes authentic Mexican pan dulce so special and worth seeking out.
La Estrella Bakery, a family-run institution in Tucson since 1986, embodies this commitment to authentic Mexican baking. They offer a wide array of traditional pastries, breads, and other Mexican staples. Inspired by their extensive selection, let’s delve into 15 of the most popular and traditional pan dulce options that you should definitely try:
1. Bandera
Bandera, a Mexican flag cookie at La Estrella Bakery Inc. (Credit: Jackie Tran)
The Bandera, meaning “flag” in Spanish, is a visually striking cookie that symbolizes the Mexican flag with its colors. This hard cookie boasts a subtle sweetness and a texture similar to shortbread, making it a delightful patriotic treat.
2. Chamuco
Chamuco, made with all Concha ingredients at La Estrella Bakery Inc. (Credit: Jackie Tran)
The Chamuco shares its base with the famous Concha cookie, utilizing ingredients like sugar, wheat flour, and cinnamon. While sometimes filled with cream cheese or fruit, the key differentiator of the Chamuco is its flat shape compared to the fluffy Concha. The dough is stretched into a circle with a generous sugar paste filling in the center, often drawing comparisons to Danish pastries but with a more substantial filling.
3. Cochito
Cochito, a gingerbread cookie at La Estrella Bakery Inc. (Credit: Jackie Tran)
Don’t let the name Cochito, meaning “little piggy,” and its gingerbread cookie association fool you. This pig-shaped pastry, also known as Cochino, Marranito, or Puerquito, surprisingly contains no ginger. Instead, the traditional Cochito derives its flavor from molasses and cinnamon, achieving a thick, cake-like texture. Mexican bakeries often make their own molasses syrup by boiling brown sugar, which is then incorporated into the dough.
4. Concha
Concha/Pan de Huevo/Esponja at La Estrella Bakery Inc. (Credit: Jackie Tran)
The Concha, Spanish for “seashell,” is arguably the queen of pan dulce and a staple in every panadería across Mexico. Its seashell-like appearance and characteristic sugary topping make it instantly recognizable. The Concha features a cookie-like topping over a soft cinnamon bread base. Available in vanilla or chocolate flavors, and sometimes adorned with colored toppings, the Concha is a universally loved Mexican pastry.
5. Coyota
Coyota (cinnamon cookie filled with Mexican brown sugar) at La Estrella Bakery Inc. (Credit: Jackie Tran)
Originating from Sonora, Mexico, the Coyota is a cinnamon-flavored cookie crafted from whole wheat flour tortilla and filled with Piloncillo, a type of Mexican brown sugar. La Estrella Bakery uniquely shapes their Coyotas into hats, adding a braid detail. This firm, slightly flaky pastry offers a delightful contrast between the cinnamon sugar exterior and the hardened brown sugar filling inside. Due to its popularity, Coyotas are even exported from Sonoran bakeries to the United States.
6. Empanada
Empanadas, traditional soft fruit-filled turnovers at La Estrella Bakery Inc. (Credit: Jackie Tran)
Empanadas are fruit-filled turnovers that are incredibly popular at La Estrella Bakery, second only to the Concha. These soft pastries are filled with sweet fruit fillings, with La Estrella offering apple, pineapple, and pumpkin varieties. While sweet empanadas are perfect with ice cream, savory versions filled with meat or fish are also enjoyed in various cultures around the world, highlighting the empanada‘s global appeal and diverse culinary interpretations.
7. Galletas de Boda
Galletas de Boda, Mexican wedding cookies at La Estrella Bakery Inc. (Credit: Jackie Tran)
Galletas de Boda, meaning “wedding cookies,” are delicate and crumbly cookies, often served at Mexican wedding celebrations. These cookies, a smaller version of Mexican Polvoron cookies, are related to sugar cookies and Russian teacakes but possess a distinct texture and are generously dusted with confectioners’ sugar. Their small size makes them perfect for enjoying more than one.
8. Gallina
Gallina (chick),a traditional pan dulce roll filled with vanilla creme at La Estrella Bakery Inc. (Credit: Jackie Tran)
Gallina, Spanish for “chick,” is a charming pan dulce roll filled with creamy vanilla custard. The cinnamon-flavored bread, while not overly soft, perfectly complements the rich Bavarian cream filling and powdered sugar topping. The Gallina offers a delightful combination of textures and flavors.
9. Nino Envuelto
Cookie at La Estrella Bakery Inc. (Credit: Jackie Tran)
Nino Envuelto, translating to “wrapped-up baby,” is essentially a Mexican jelly roll. La Estrella Bakery’s version features a soft, spongy cake with a sweet strawberry filling and a delicate coating of coconut shavings. While sweet versions are common, Nino Envuelto can also be found with savory fillings, showcasing its versatility.
10. Oreja
Oreja (elephant ear), a traditional flaky pastry resulting from French influence at La Estrella Bakery Inc. (Credit: Jackie Tran)
Oreja, meaning “ear,” and often referred to as “elephant ear,” is a flaky pastry that clearly reflects French baking influence. This crispy and slightly sticky treat is perfect with coffee or milk. Similar to French Palmiers, Orejas are made from sugared puff pastry, baked until caramelized and golden brown, offering a satisfyingly crunchy texture.
11. Pan Fino – Elote
Pan Fino at La Estrella Bakery Inc. (Credit: Jackie Tran)
Pan Fino, meaning “fine bread,” is a category of meticulously handcrafted pan dulce. The Elote version, shaped like a “corn cob,” is one variation within this artistic bread family. Made by rolling dough into a diamond shape and filling it with a sweet sugar paste, Pan Fino showcases the skill and artistry of Mexican bakers.
12. Pan Fino – Cuerno
Pan Fino at La Estrella Bakery Inc. (Credit: Jackie Tran)
Another member of the Pan Fino family is the Cuerno, meaning “bull’s horn.” This horn-shaped pastry is a popular choice at La Estrella Bakery and is known for its soft, chewy texture, reminiscent of the center of a cinnamon roll, and its sweet flavor.
13. Pan Fino – Leo
Pan Fino at La Estrella Bakery Inc. (Credit: Jackie Tran)
The Leo, Spanish for “log,” is another design within the Pan Fino series. As Isabel Montaño emphasizes, the intricate designs of Pan Fino pastries reflect the baker’s expertise and attention to detail, highlighting the pride Mexican bakers take in their craft.
14. Pan Fino – Pierna
Pan Fino at La Estrella Bakery Inc. (Credit: Jackie Tran)
The final member of the Pan Fino quartet is the Pierna, meaning “leg,” sometimes playfully referred to as an ice cream cone by children due to its shape. Made with the same dough and filling as other Pan Fino varieties but distinguished by an egg wash instead of a sugar coating, the Pierna offers a slightly different flavor profile within the series.
15. Yoyo
Yoyo/Ojo de Buey, two sweet breads with apple filling topped with strawberry jam and coconut at La Estrella Bakery Inc. (Credit: Jackie Tran)
The Yoyo, also known as Ojo de Buey (“bull’s eye” or “ox’s eye”) or Beso (“kiss” in Mexico City), is a delightful sandwich-style pastry. Two sweet breads are filled with apple filling and coated with strawberry jam and coconut shavings. This pastry offers a soft texture and a balanced sweetness, with the apple filling providing a fruity burst.
Exploring the world of Mexican pastries is a journey for the taste buds and a glimpse into Mexican culture and history. From the iconic Concha to the artistic Pan Fino, each pastry tells a story of tradition, innovation, and the simple joy of sweet treats. Whether you visit a local panadería like La Estrella Bakery in Tucson or try baking pan dulce at home, you’re sure to discover your own favorites in this diverse and delicious culinary landscape.
