Mexican breads

Mexican breads and other baked goods are the result of centuries of experimentation and the blending of influence from various European baking traditions. Wheat, and bread baked from it, was introduced by the Spanish at the time of the Conquest. While the consumption of wheat has never surpassed that of corn in the country, wheat is still a staple food and an important part of everyday and special rituals. While Mexico has adopted various bread styles from Europe and the United States, most of the hundreds of varieties of breads made in the country were developed here. However, there is little to no baking done in Mexican homes; instead, Mexicans have bought their baked goods from bakeries (and street vendors) since the colonial period.

Como pan caliente (like hot bread) is a Mexican expression that means that something is popular or in demand. Wheat bread is second only to the corn tortillas and its use can indicate social class and ethnicity. Mexicans do not generally make their own baked goods, even in the past when they generally made their own tortillas. White bread is most often consumed as part of street food such as tortas or as part of large meals as an alternative to tortillas. Sweet breads are most commonly consumed in the morning as part of breakfast or at night, as part of a ritual called “merienda,” a small meal taken between 6 and 8pm, along with a hot beverage such as coffee or hot chocolate.

The folklore of the panadero (bread seller) is a man on a bicycle balancing a large bread basket over his head. Though less common as it once was, it can still be seen in various locations. The most common way to buy bread is through small family bakeries located in the center of small towns or in strategic locations in neighborhoods, generally within walking distance. Often one of the family’s routines is to send someone to the bakery at a certain time to get the freshest bread possible. The bread making sector is one of the most stable in Mexico, as it is a basic necessity, but it often struggles with efforts to control prices and the rising cost of production. The sale of traditional breads in supermarkets has also impacted neighborhood bakeries.

Mexican bakeries often specialize in those who create cakes (pastelerías) and those that make white and sweet breads (panaderías) but there is overlap. The making of cakes in a pastelería is considered more refined, and those making “repostería” finer still, but in areas where there is more social strata, they are often segregated. The average bakery makes about a hundred varieties of breads through the year. The flour used is still made from the same category of wheat used since the colonial period, although cross experimentation with other varieties have modified the stalks to be more resistant to breaking. Most bakeries used commercially prepared yeast, but avoid preservatives with some bakers insisting that it spoils the taste of the products.

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Wikipedia