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A paste (Spanish:) (known as an empanada or Inglesa in other Latin American countries: Argentina and Guatemala, UK diaspora 1880s [clarification needed]) is a small pastry produced in the state of Hidalgo in central Mexico and in the surrounding area. [1]
Memelas, also known as memelitas, [1] are fried or toasted cakes made of masa topped with different fresh ingredients eaten as antojitos or snacks in the states of Guerrero, Oaxaca, Tlaxcala, [2] and Puebla, Mexico, which has its origins in prehispanic food.
More localized specialties include ladrillos in Aguascalientes; mestizas, pan de mujer and biscotelas in Sinaloa; coricos in Sonora and Sinaloa; coyotas in Sinaloa and Sonora (where is a traditional dish) and northern Sinaloa; semas in Durango and Coahuila; muéganos in Huamantla and Tehuacán, Puebla; cocoles and cheese-filled bread in Perote ...
Pan dulce comes in different shapes, colors and sizes as pictured above. Pan dulce, literally meaning "sweet bread", is the general name for a variety of Mexican pastries.
The Day of the Dead is an example of Spanish-indigenous cultural mixing. Wheat and the baking culture were introduced to America by the Spanish, so it is not uncommon to see that many classic Mexican breads, such as cemita, pan bazo or telera, have their respective counterparts in Spain.
Rajas con crema is the name given to a Mexican dish consisting of sliced poblano pepper with cream (the name literally means "slices" in Spanish). [1] It is very popular in Mexico, particularly in the central and southern parts of the country.
The most common pepper used is Puebla's poblano pepper, though New Mexico chile, pasilla, or even jalapeño peppers are popular as well. It is typically stuffed with melted cheese , such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with canella ; covered in an egg white batter , simply ...
' three-milk cake '; Spanish: pastel de tres leches, torta de tres leches or bizcocho de tres leches), dulce de tres leches, [1] [2] also known as pan tres leches (lit. ' three-milk bread ' ) or simply tres leches , is a sponge cake originating in North, Central and South America soaked in three kinds of milk : evaporated milk , condensed milk ...