Mexican Pastries

2012-07-01T09:00:00Z 2014-09-15T12:53:20Z Mexican PastriesFEAST Staff Feast Magazine | Inspired Local Food Culture/Midwest
July 01, 2012 9:00 am  • 

Panaderias (bakeries) are a feast for the eyes and the tastebuds. One of our favorites is Diana’s Bakery. Goods range from flaky to doughy, sweet to savory, fruity to creamy. Mexican breads and cookies are generally drier and less sweet than their American equivalents, however a variety of fillings and toppings, from fresh fruit to creams and cheeses to colorful icings, make them equally indulgent. Diana’s is a wall-to-wall wonderland of fresh-baked goodness. Empanadas are stuffed with pumpkin, cheese or a variety of fruit fillings. Tacos take on a new identity as chewy pastries stuffed with a variety of sweet and savory fillings and rolled up for a portable snacking. Flaky, croissant-like pastry dough is shaped into orejas (ears) or manos (hands) and given a lightly sweet glaze.

Diana's wide selection of traditional Mexican pastries also includes: Marranito, a pig-shaped cookie made with brown sugar or molasses; niños envueltos (wrapped-up children), jelly-filled cake rolls topped with colorful sprinkles or shredded coconut; polvorenes, shortbread cookies covered in powdered sugar; elotito (tiny corn), a corn-cob shaped pastry flavored with lemon zest and topped with granulated sugar; and (pictured, from top to bottom), galletas azucar (sugar cookies), conchitas with pink and yellow icing, and ojo de buey (eye of the ox).

2843 Cherokee St., Cherokee Business District,

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