Yeast leavened bread, while not as core to Mexican cuisine as corn tortillas, is nonetheless quite popular.. The baker – el Panadero – in Mexico, bakes all manner of large, kind or rough, pastries (Dulces) and bread that is not memorable by Artisanal standards. Flour is a regulated staple in Mexico and so bakers have access to only a few types and these are not particularly high quality. This regulated supply of flour aligns nicely with industrial scale baking and so it is no surprise that the multinational baker Bimbo has roots in Mexico and churns out millions of loaves of Wonder Bread-style loaves daily.
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- Your Visual Guide to Traditional Mexican Pastries at La Estrella Bakery – Tucson Foodie
- Guide to Mexican Pan Dulce – The Other Side of the Tortilla
- 7 Most Popular Mexican Breads – The Taste Atlas