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Concha (Spanish, 'shell'), plural conchas, is a traditional Mexican sweet bread with similar consistency to a brioche. [1] Conchas get their name from their round shape and their striped, seashell-like appearance. A concha consists of two parts, a sweetened bread roll, and a crunchy topping (composed of flour, butter, and sugar). [2]
Conchas (shells) are known for their shell-like shape and sugar shell pattern on the top. This is the most common of a genre of bizcocho (egg dough) that is topped with a plethora of toppings elaborated out of sugar crust.
[2] [11] The lower classes ate “pambazo,” made with darker flour. The word is a mix of pan (bread) and basso (low) and today refers to a kind of street food. [2] [9] French influence on Mexican baking also started in the colonial period, leading one staple bread still found today, the bolillo (similar to a crust French roll). [7]
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Conchas de camarones: Prawns, leeks, and cheese, milk and other ingredients form a mix that is served in oyster shells. Erizos con salsa verde: Sea urchin is very abundant in the Chilean seas, but its extraction is limited by the government to only certain times of the year. It is often eaten raw with a little lemon, coriander or parsley, and ...
Pan de muerto – Spanish for "Bread of the Dead"; also called pan de los muertos; a sweet roll traditionally baked in Mexico during the weeks leading up to the Día de Muertos, celebrated on November 1 and 2; a sweetened soft bread shaped like a bun, often decorated with bone-like pieces; Pan de siosa – Filipino soft pull-apart bread
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A conchera [1] or concha is Mexican stringed-instrument, plucked by concheros dancers. The instruments were important to help preserve elements of native culture from Eurocentric-Catholic suppression. [2] The instruments are used by concheros dancers [3] for singing at velaciones (nighttime rituals) and for dancing at obligaciones (dance ...