Mexican pan dulce can encompass pastries, sweet breads and even cookies, and also are commonly purchased native a panadería, or bakery. Well-known kinds that pan dulce that you’re probably acquainted with may incorporate varieties such together conchas, sweet empanadas, cuernos, and puerquitos or marranitos.

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Bread and also pan dulce very first came to be in Mexico ~ wheat was presented to the country by the Spanish conquistadors in the early 16th Century. However, mexico pan dulce as we understand it today increased to popularity during the French occupation in the mid 1800s.

French affect on Mexico’s gastronomy grew tremendously from the moment Porfirio Díaz, a Francophile, took manage as chairman in 1880 and flourished right into the beforehand 1900s. And although the French occupation that Mexico finished in the mid-1860s, they left behind one indelible impression when it came to Mexicans’ palate for sweet breads and also baking techniques.

French pastries and sweet breads adopted by Mexico morphed right into uniquely mexican creations, through a variety of shapes, textures and an innovative names—some of which quiet exist today. In fact, scholars estimate there may be as numerous as 2,000 different types of pan dulce in Mexico.

Below you’ll discover an alphabet listing the common species of mexican pan dulce, as well as some that are discovered only regionally. This perform is not comprehensive by any way (there room hundreds of species of pan dulce transparent Mexico, and also some are known by different names in different regions). If there’s a type of pan dulce absent from my list that you’d favor to know much more about, you re welcome drop me a comment right here on the blog, and also I’ll happily research study and include your favorite pan dulce to the list!

Mexican pan dulce native A come Z


Abanico: Similar to the oreja or palmera, the abanico is a puff pastry dough layered with sugar and also shaped in the form of a fan. It can sometimes be called “pata de elefante” which method elephant’s foot. Some bakeries will dip the end in chocolate, when others leave it plain.



Beso:Made native a increased dough, the baker provides two spheres through it, bakes, join them using a jam or jelly, and covers them with butter and powdered sugar. It owes its name to the figurative kiss in between the two pieces or spheres. It have the right to be discovered mostly in the central part the Mexico. The variation pictured here is rolling in finely shredded coconut.


Banderilla:Made native buttery puff pastry dough, this crunchy, flaky treat bring away its name from the daggers used during the 2nd third the a bullfight. That finished through egg whites and also sugar, i m sorry caramelize during baking.

Bigote: A an extremely close cousin that the croissant. That is main distinction with its French family member is the liberal use of sugar as a coating. Conversely, a French croissant is really flaky native the usage of laminated dough, a bigote has more of a bready consistency. Lock are frequently dusted through fine sugar yet can likewise be plain.


Bisquet:Much denser than a scone and not too different from a buttermilk muffin, this all-day treat have the right to be easily determined by a one depression top top its top, i beg your pardon is painted through egg whites and sugar.


Borrachito: an extremely common in Mexico City, this bread has a shoot glass shape. It has raisins and is extended with a hefty syrup through rum or brandy. In the state the Oaxaca, the dough can be reddish and also the syrup will have mezcal.

Broca:Made from puff pastry dough, this crunchy treat bring away its name from a drill bit, together it looks as with one.


Buñuelo de viento:A crunchy fritter make from the airiest that doughs and also deep fried making use of a cast-iron mold. It’s generally covered in sugar and also cinnamon. A Christmas favourite up and down the entire country, buñuelos have additionally been a clip of commercial production for decades.


Calvo:Think that a concha, a dome-shaped bread, however dipped in chocolate and sprinkled through dried coconut ~ above its edge, made come resemble a bald, old male head.

Campechana:Made indigenous a dough no too much off indigenous pastry dough, yet sometimes replacing butter through lard, this crunchy bread is a staple of breakfast tables throughout the country. Originally from the state the Campeche, hence its name, campechanas can take plenty of shapes and also sizes, yet are always a an extremely crunchy, sugary treat.

Cartera: This is usually a Frenchpain au chocolat: very same dough and also same shape. It may or may not save the semisweet piece of chocolate inside.

Churros:Originally from Spain, churros space made native a straightforward choux pastry dough made of flour, salt and water (although some add eggs, sugar and even lard), squeezed with an extruder and deep-fried. In Mexico, the the norm to cover them in sugar and they’re never filled.

Colchón de naranja:A pillowy, doughy bread v a hints of orange and egg in the aftertaste, somewhat similar to the king’s Hawaiian bread us consume in the U.S.

Concha:The many popular and also widely-known mexico pan dulce. It has actually a dome shape and also it’s decorated v a distinctive four and sugar paste resembling a seashell,which provides it the name. Traditionally the paste topping can be white or brown, the latter made through cocoa powder. Today, more colorful sugar paste toppings have emerged, including pink, yellow and even blue. In the state of Veracruz, conchas additionally known together bombas.


Cono de crema: A dessert law made v puff pastry, filled with confectioners cream or custard, and also dusted with confectioners sugar.

Corbata (or moño):A riff top top the bigote, but with a literal meaning twist in the middle, come resemble a bowtie, and also thus that name.

Chilindrina: similar to a concha in its shape, size and also dough, this bread has a lumpy sugar crust. In Oaxaca, it’s provided to thicken a kind of stew called manchamanteles.


Cubilete:This pastry is a three-bite cheesecake with a more buttery crust, and also with a satisfying, soft, creamy facility usually made with fresh cheese, not cream cheese. Deserve to be doused in a liquor-infused hefty syrup and also sometimes it has pineapple.

Cuernito: Not rather literally a croissant, because the dough usually has actually much less butter or also no butter, which is substituted through lard, giving it a different, more pillowy consistency. However, the croissant form remains.


Dona:Doughnuts in Mexico space usually no yeasty and also are rarely fried, which can be a substantial letdown for some people. Mexican donuts, in general, room sprinkled through sugar. In the U.S., it’s an ext common to discover yeasted and also fried doughnuts v Mexican-flavored glazes or toppings, such as Mexican coco glazed doughnuts or hibiscus glazed doughnuts. Dough Doughnuts from mexican Chef Fany Gerson in new York City and Trejo’s Coffee and Donuts from Mexican-American gibbs Danny Trejo in Los Angeles are great examples the these more American doughnuts through a Mexican-flavored spin.


Elote:This cookie take away its surname from the shape and the finish given to the outer dough, and also to a vegetable colorant supplied to to fill a separate item of dough that fills the outer shell. The dough consists of lard and yeast, making that crumbly yet airy. No to be perplexed with pan de elote.

Empanada de fruta: A fruit-filled hand pie, which can be made from a pie crust-like dough, flaky puff pastry or a less buttery dough made v lard. It can likewise be sprinkled with sugar or painted through an egg-wash to achieve a glossy finish.




Galleta con grageas:A street cookie spanned in colorful nonpareils.

Garibaldi:Popularized through the bakery chain El Globo, garibaldi are now a clip of any breakfast in Mexico. That a individual-sized lb cake brushed through apricot jam and rolled in white nonpareils. Over there is additionally a chocolate-flavored version with raspberry jam, very popular because that after lunch dessert.

Gordita de nata: utilizing flour, sugar, yeast, milk, eggs and, many importantly, nata, a thick, pancake-like bowl is formed, given time to rise, and also cooked top top a griddle. There are countless forms that this treat transparent the country varying mostly in size and also amount that nata used. Nata is the cream that thickens and also congeals as soon as boiling life milk, likewise known in English together clotted cream.

Gusano:Again, a figurative name based upon the form of the cookie, but this time, one the may offer you the willies. And also also, lot like that brother, the elote, the gusano is made through a yeasty dough through lard and eggs, but with added cinnamon. The finished v a cinnamon-sugar coating.


Hojarasca: Cookies through a delicate dough usual of the state that Coahuila, usually put on guests’ tables in ~ weddings as a snack. Tradition says the the bride’s family members or friends room in charge of making and placing them number of days in advance. In the state of Michoacán and in the remainder of the central region, lock made through flour, yolks, butter, lard and also piloncillo syrup infused v clove, cinnamon and also aniseed.





Lima: A classic bread discovered in Oaxaca that resembles the shape of the fruit as well as its color, by utilizing vegetable coloring. The dough is very similar to that of a concha and also the shell, which incorporates the entire piece, is made of sugar, lemon peel and also the abovementioned coloring.


Mantecada:A synonym the panqué, a buttery lb cake. Sometimes puzzled with cupcakes as result of their form and record wrapper.


Marranito de piloncillo (or puerquito or cochinitos):A cookie in the form of a pig—thus the name—made v piloncillo. Very typical of west Veracruz and Eastern Puebla. It deserve to be discovered throughout the country and also the recipe may vary slightly, however its main ingredients are flour, eggs, piloncillo, cinnamon, baking powder and also an egg to wash for its glowing finish. Shot this recipe for marranitos indigenous Chicano Eats.



Novia:Very comparable to bigotes or corbatas however shaped in a coil similar to a cinnamon roll. Likewise made with a yeasty dough and doused in liberal amounts of sugar.


Nube:Aconcha with a fancier, more delicate shell and a sprinkling of sugar that looks like small clouds.


Ojo de buey:A bread or pastry dough item filled or capped through a street paste similar to that used atop a concha, commonly orb-shaped, and made come resemble one eye. The inner circle is do of different In some regions, the pan dulce provided above right here as a “beso” is also called ojo de buey. Literally method “ox’s eye.”


Orejas: Puff pastry cookies of French origin, this are also known together palmeras in Spain. They are sprinkled through sugar and cinnamon, or street alone, in between layers and rolled to resemble the form of one ear. This is among the many popular species of mexico pan dulce along with the concha.



Palmera:See orejas. Larger in size than orejas and also formed in a circle shape to resemble a palm leaf.


Pan de anis: Fluffy, airy, yet doughy bread through plenty the aniseeds and covered in sugar. This anise rolls room a need to if friend visit Mexico City’s famous El Cardenal during breakfast hours.


Pan de elote: Cornbread. Sweet corn kernels, eggs, butter, baking powder, sugar and also flour. Found all over the country (and the continent).

Pan de muerto:Yeasty dough, orange peel and also orange flower water with dough pieces crossed on height made to resemble bones. This is common of the entire country in the weeks prior to All Saints Day and also Day of the Dead in early on November.


Panqué:Pound cake. Made through flour, butter, eggs and also sugar.

Peine: Puff pastry filled with jam or jelly and also cut in the form of a comb. Similar-looking come a bear claw pastry.

Picón:Cone shaped bread with 3 points on one of its ends, spanned with one egg, sugar and also lard-based custard.

Pollo:Brioche-style bread filled through custard or confectioners cream and sprinkled v powdered sugar.

Polvorón de naranja:Crumbly orange-flavored cookie.

Polvorones, additionally known as Mexican Wedding cookies: Buttery, crumbly shortbread cookie made v powdered sugar and also nuts that can differ based upon region. These cookies may have received your name since they’re sometimes readily available as dessert at country weddings. Although not technically bread, they’re still taken into consideration a kind of pan dulce by many and are easily accessible at most Mexican bakeries.



Rebanada:A thick slice of white bread bread, v a special slather the a sugar dough on one side and also baked again.

Rehilete: similar to a danish but made in the shape of a turn wheel, or rehilete in Spanish.

Rieles de fruta: can be made with puff pastry or cookie dough, however either way, castle stuffed v jam or jelly.

Roles de canela: Cinnamon rolls. Mexicans regularly like to include raisins and also nuts use much, much much less frosting.


Rosca de Reyes: Yeasted sweet bread make in the shape of a ring or oval, decorated through sugar-crystalized fruit and acitrón (crystalized biznaga cactus). Within the dough, small, infant Jesus figurines are concealed within. The rosca is the traditional treat offered for the Epiphany (January 6) and also it is customary the those who discover the figurines inside your slice should invite the various other guests to tamales and atole on February 2, Candlemas Day. Contemporary versions the deviate from timeless toppings additionally exist, such together a street Crunch Rosca de Reyes.


Rosquilla de canela: Dry, flat, crumbly cookie shaped choose a donut and covered in a cinnamon-sugar mix.



Trenza de hojaldre: A braided puff pastry, sometimes with frosting, comparable to a coffee cake.

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Volcán: A type of concha made v the same ingredients, but with a shell made to resemble a volcano that simply spewed rocks.