Pan dulce originated in Mexico and Latin America around the 1600s, but didn’t gain popularity until about the 1800s due to the French influence. Pan dulce, also known as sweet bread, is a variety of Mexican pastries in different shapes and flavors. Most pan dulce pastries have a name that comes directly from their description. French influence inspired most of the pastries, but with a twist. Pan dulce pastries have been something that I’ve always loved and never been picky about, and my goal is to try every pastry that I can find in my local bakery, Panadería y Pasteleria Latina, before I go to college.

Conchas- Conchas have been part of Mexican culture due to the French influence during the colonial period, and are named conchas because that’s the Spanish word for their shell-like coating. Conchas are made of yeasted bread with a sugary topping. They come in many flavors, but the most common ones are strawberry, vanilla, and chocolate. They pair well with hot chocolate or coffee, but are delicious on their own. I would rate this a 9/10 because it’s a basic staple that everyone needs to try at least once. I’ve had this type of pastry since early childhood. It’s the first pan dulce I tried, so when I think about pan dulce, conchas are the first thing that comes to mind.

Puerquito- Puerquitos are known to have originated in Veracruz, Mexico, after the arrival of the Spanish, which introduced the word for pig. Puerquito is a pastry shaped like a pig and it is known as Marranito or Cerdito depending on the region you’re from. It’s made of a sweet shortbread dough with Pinocillo, which is unrefined whole cane sugar. To give it its authentic flavor, it is flavored with molasses and vanilla. I would rate this a 8/10 because it tastes okay. It dries my mouth and unless I’m in the right mood for it, it wouldn’t taste good by itself. This pastry was introduced to me by my dad when I was curious to try new foods.

Cuerno Polveado – Cuerno Polveado is a bread that was influenced by the French croissant and is referred to as a Mexican croissant. It’s a crumbly bread that is topped off with the same sugary topping as you would see on Conchas and dusted with sugar. Its name translates to powdered horns due to its shape and looks. This pastry pairs well with coffee, tea, or hot chocolate, but it is hard and difficult to eat on its own due to its dryness, which leads me to give it a rating of 8.6/10. This pastry has been one of the few that I enjoyed right off the bat, and never had a problem with.

Bolillo – Bolillo or Mexican rolls are made similarly to baguettes, since it’s a variation of it but shorter in length. Bolillo is the Mexican version of French baguettes and originated when French settlers had to alter their recipe to fit local tastes and ingredients. Bolillos pair well with any warm drink, but could also be used to make tortas, which are Mexican sandwiches. I would give Bolillo a 7.5/10, because it tastes bland on its own, and there’s a limited period where it would taste good without being too hard to eat. People enjoy them due to their versatility. Bolillo is a bread that is always needed, and it’s something that my family grabs while shopping no matter what.

Churro – Churros’ origin is unclear, but if I can assume, it probably originated in Spain or Portugal and diffused as the Spanish settled in other regions. Churros are a type of fried dough coated with cinnamon sugar, and their English translation is called fritters. Churros are part of a Spanish breakfast that pairs with hot chocolate or chocolate in general. Churros are a common pastry that can be found sold by vendors, fairs, or festivals. Churros were introduced in Spain by the Spanish shepherds, and the origin of their name is still in debate, some stating that it came from the sheep breed Churra, and were named churros due to their horn-like shape. I would give churros a 9/10 because it’s sweet and delicious, and pairs well with anything, my favorite being chocolate, and people around the world love them as they’re a good snack for festivals. The first time churros were introduced to me was at a fair where they were selling them with chocolate and caramel sauce.

Pan Dulce has existed in Mexico since the early 16th century, when the Spanish settlers introduced it. It plays an important role in Mexican culture because it sparks conversation and brings people together, honoring core cultural values like food and being with loved ones. Pan dulce is versatile in flavor, allowing anyone to try it at least once without being limited. It can be found at your local Mexican bakery, so don’t hesitate to give it a try.