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Concha (Spanish, 'shell'), plural conchas, is a traditional Hispanic sweet bread with similar consistency to a brioche. [1] Conchas get their name from their round shape and their striped, seashell -like appearance.
The work of baking, especially kneading dough was physically taxing and workers had shifts of between 14 and 18 hours a day. [2] The lack of ventilation and unhygienic conditions left bakers susceptible to respiratory infections, tuberculosis, throat and nasal ulcers and more. [3]
Step inside a panaderia, or Mexican bakery, and you'll find a bread case filled with colorful, fluffy conchas. This is how to make conchas at home! The post How to Make Conchas appeared first on ...
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A group of large eastern conches or whelks of the species Busycotypus canaliculatus for sale at a California seafood market. The meat of conches are often eaten raw in salads or cooked in burgers, chowders, fritters, and gumbos. [7]
At left, a vihuela de conchera. At right a mandolin or mandolina de conchera. After the arrival of the Spanish conquerors to Mexico in 1519, the indigenous musicians and instrument makers of central Mexico, took up European instruments. Tradition has it that the instruments were adopted by Native Americans in what is now modern Mexico in the ...