Chef Lupita
Pan de Muerto del Valle de México
CDMX and Estado de México's Día de Muertos bread, an orange-blossom egg loaf shaped with crossed bones, brushed with butter, and buried in sugar for the family altar.
Recipe Archive
Breads
Bread recipes are about fermentation, heat, and patience. This category covers daily loaves, enriched doughs, flatbreads, rolls, and quick breads.
550 recipes
Culinary Explorer
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Recipes
Chef Lupita
Pan de Muerto Yucateco con Anís
Yucatán's pan de muerto for Hanal Pixán, scented with toasted anise and orange-blossom water, enriched with lard, and finished in pink sugar instead of the white of central Mexico.
Chef Lupita
Pan de Mujer Nayarita con Piloncillo
Nayarit's road bread, made without egg so it keeps, sweetened with piloncillo, worked with manteca de cerdo, and often filled with cheese, pumpkin, or guava.
Chef Lupita
Pan de Mujer Sinaloense
Sinaloa's egg-free sweet bread from Guasave and Mocorito. Yeasted dough sweetened with piloncillo, perfumed with toasted anise, dark from the wood oven, brushed with honey from the Sierra Madre while still hot from the bake.
Chef Lupita
Pan de Nopal de Acámbaro
Guanajuato's Acámbaro bread guild takes wheat, masa madre, manteca de cerdo, and fresh nopal puree and turns them into a green-crumbed loaf that belongs to the southeast Bajío.
Chef Lupita
Pan de Panela Veracruzano
Veracruz's panela bread belongs to the Gulf sugar belt, a dark wheat loaf fed by cane sugar, softened with lard, and built for cafe lechero before the day's heat settles in.
Chef Lupita
Pan de Plátano Macho Sotaventino
Veracruz's Sotavento loaf turns black-skinned plátano macho, piloncillo from the cañaverales, vanilla, and toasted pecans into a moist quick bread made for café lechero and tomorrow's breakfast.
Chef Lupita
Pan de Platano Nayarita
Nayarit's tropical coast turns ripe bananas into a dark, moist pan de platano with piloncillo, canela, and a tender crumb made for merienda with cafe de olla.
Chef Lupita
Pan de Plátano Sinaloense
Sinaloa's tropical banana loaf, built on near-black platanos, melted manteca, grated piloncillo, and a generous half-cup of Mexican crema that keeps the crumb tender for days.
Chef Lupita
Pan de Plátano Tabasqueño
Tabasco's merienda loaf, built from ripe plátano macho, wheat flour, manteca de cerdo, and canela, baked in a banana-leaf-lined pan until the crumb turns tender and golden.
Chef Lupita
Pan de Plátano Yucateco
Yucatán's merienda banana loaf, dense and softly sweet, built on overripe plátano roatán, piloncillo, and manteca, baked the way Mérida panaderías have baked it for generations.
Chef Lupita
Pan de Pueblo Yucateco
The small village loaf of Yucatán, mixed with manteca de cerdo and baked dark in wood-fired hornos, the bread of panaderías yucatecas that open before dawn and feed the same families for generations.
Chef Lupita
Pan de Pulque de Tlacolula
Tlacolula's wheat bread leavened with pulque, the fermented agave sap that pre-dates yeast in Mexico. Slow-rising, slightly sour, with the depth that only wild fermentation gives.
Chef Lupita
Pan de Pulque de Tlaxcala
Tlaxcala's fiesta bread from San Juan Totolac, raised by fresh pulque and its xaxtle, sweetened with piloncillo, seeded with sesame, and baked dark in a wood-fired horno.
Chef Lupita
Pan de Pulque Tlaxcalteca
Tlaxcala's pulque bread is a slow-fermented wheat loaf from the maguey country, enriched with piloncillo, eggs, cinnamon, anise, and manteca de cerdo.
Chef Lupita
Pan de Rancho Huasteco (Pan de Leña)
Veracruz's Huasteca pan de rancho, enriched with manteca de cerdo and piloncillo from cane country, fermented overnight and baked against the stored heat of a mud horno de leña.
Chef Lupita
Pan de Rancho Sudcaliforniano
Baja California Sur's ranch bread from the Sierra de la Giganta, a piloncillo-sweetened round loaf built on manteca, anise, and the slow heat of an horno de barro. Vaquero bread, made to keep for days in a saddlebag.
Chef Lupita
Pan de Resobado Coatepecano
Veracruz's coffee-country loaf from Coatepec, worked hard with manteca de cerdo and piloncillo until the dough turns smooth, tight, and ready for the family table.
Chef Lupita
Pan de Xico Veracruzano
Central Veracruz's pan de Xico is a tender wheat loaf scented with anise, sweetened with piloncillo, enriched with manteca, and baked until the crust carries the memory of a horno de leña.
Chef Lupita
Pan de Yema Oaxaqueño
Oaxaca City's everyday egg-yolk bread, enriched with manteca, perfumed with anise and orange, crowned with ajonjolí. Torn warm into a jícara of chocolate de agua at six in the morning.
Chef Lupita
Pan de Yema Yucateco
Yucatán's egg-yolk bread, dense and saffron-yellow from twelve yolks and a generous load of manteca, scented with orange-blossom water and anise. The pan of the late Mérida merienda, dunked in hot tan-chukwa' chocolate while the heat of the day breaks.
Chef Lupita
Pan de Yuca de Mayultiaguis
From Mayultiaguis in Oaxaca's Sierra Norte. A pre-Columbian cassava flatbread, grated by hand, pressed on banana leaf, and baked on a clay comal. Still placed on Día de Muertos altars where panaderia bread never belonged.
Chef Graziella
Pan di Ramerino
The rosemary bread of Florence, studded with raisins plumped in vin santo, baked in homes across Tuscany on Holy Thursday as they have been for centuries.
Chef Lupita
Pan Francés Yucateco (La Barra)
Yucatán's everyday loaf, a short plump baguette of bread flour and lard baked under a strip of huano palm. The base of every torta from Mérida to Valladolid, and the bread the entire Peninsula buys by the bag every afternoon.
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