The Spaniards introduced wheat to Mexico. By 1525, wheat was abundant in Mexico City and the first license was issued to build a wheat mill in Tacubaya. Mexican traditional bakery in well known for its variety of more than 500 types of breads and pastries.
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Conchitas
Shell-shaped pastries made of lightly sweet bread and has a sugar-shell pattern on top.
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Tapados
Two-Dough pan dulce
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Fino o Pan de Grasa
Decorated pan de huevos made of egg dough and is the same base for cuernitos, elotes and cuernitos de azucar.
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Picon
Even eggier than the cuernos. Picones come in three sizes, decorated with pasta flowers or plain round shapes.
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Empanadas - Turnover
The richest panes dulces of this group come stuffed with pumpkin filling or filled with jelly.
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Pan de Sal - Rolls
Salty bread for lunch and dinner time
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