Pan dulce is making inroads north of the border
Tagged: border, Cuisine, restaurant
“Como pan caliente” — “Like hot bread.” That’s what Mexicans say when something is so trendy it’s being snapped up as quickly as it’s made. And if the movement toward authentic cuisine continues, the next hottie could be bread itself: pan de dulce, or simply pan dulce.
These artisan breads, made in plain and sweet varieties, have been a part of the Mexican kitchen for centuries. But recently they’ve found their way onto restaurant tables.
“People are being educated,” said Ivan Calderon, co-founder of Taco Rosa, a Mexican restaurant in Newport Beach and Tustin, Calif. “We’re doing it at Taco Rosa on Sunday mornings and people are becoming more accustomed to it.””*
*From: www.yumasun.com
Traducido: usando Google o Altavista/Babel Fish
Curation from Tomás
Filed Under: 1. Hispanic News, Food, Tomás' Picks
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