Fine Mexican pastry recipes - authentic panettone and bakery

Do you want to learn recipes for fine Mexican pastries? Here you are lucky enough to be close to several authentic panettone and bakery options.

Fine Mexican pastry recipes - authentic panettone and bakery
Fine Mexican pastry recipes: Skeleton cookies. Image by Elsa Rincon from Pixabay

Although Spain introduced wheat to Mexico, France is said to have introduced the art of bread making to Mexico. When French bakers arrived in Mexico and began opening French bakeries, the concepts of baguettes, sweet cakes, and rolls were introduced to the country.

Spain introduced wheat to Mexico, which soon became a staple in bakeries. For the Spaniards, wheat was also a staple food, but more of a religious necessity, as it was the only grain acceptable for making sacramental bread.

Panettone can now sometimes be found in large grocery stores like Costco and Walmart, inspiring many bakers to work harder to promote authenticity. Mexico has a lot of pride. More than 500 different cakes are made in Mexico daily. Bakers work so hard on Pan de Muerto that their fingers get numb from all the kneading and application of intricate details and colors. Always striving to keep the fine Mexican pastry recipes authentic.

Below, please find the most popular and traditional choices of some examples of fine Mexican pastry recipes, such as Pan Dulce.


The Concha is the most popular pastry in bakeries. No matter where you travel in Mexico, you can always be sure to find Concha in any bakery you visit. Concha has a similar appearance to a seashell and offers a cookie-like texture over cinnamon bread. After the bread dough is kneaded, it is left to rest for several hours. It is then shaped and cut into a circle before it rises again.


Chamuco is made with ingredients from the famous Concha cookies. Among the many ingredients that are put in the Chamuco, the dough is made with sugar, wheat flour, and cinnamon. Sometimes the Chamucos feature a cream cheese or fruit filling.


The Bandera is a traditional flag cookie and symbolizes the Mexican flag. The hard cookie has a slightly similar taste to butter bread.


La Coyota is a cinnamon cookie made from a whole wheat tortilla and filled with Piloncillo, a Mexican brown sugar. The cookie is usually flat and round, but some establishments shape it into a hat and add a braid on the edge. Many cultures serve Coyota with coffee, ice cream, or even tasty dishes like carne asada and burritos de chorizo.


The Yoyo is a sandwich of two sweetbreads with apple filling in the center. Because of the two rounded sweetbreads, the dough is said to resemble a toy yo-yo. The outside of the bread is covered with strawberry jam and small coconut shavings. Alternatively, other bakeries use raspberry jam instead of strawberry, and some use confectionery icing to "glue" the two pieces of bread together.

Wedding cookies

Galletas de Boda is the Spanish name for Mexican wedding cookies. Although it is almost unnecessary to point it out, Wedding cookies are often seen in Mexican wedding celebrations.


El Cochito, which in Spanish means little pig, is a Mexican gingerbread cookie shaped like a pig. El Cochito is also called Cochino, Marranito, or Puerquito in some communities. But for those who don't like gingerbread, don't be afraid. There's a good chance you still like Cochito because the cookie doesn't actually contain ginger. Instead, the traditional Cochito gets its flavor from molasses and cinnamon.

Nino envuelto

In simple terms, Nino Envuelto is basically what it looks like, a roll of gelatin. The interpretation of some places in Nino Envuelto is a soft and fluffy sponge cake with strawberry filling and small coconut shavings on the outside.


La Gallina is a traditional sweet bread filled with vanilla cream. The cinnamon bread is filled with Bavarian cream and covered with powdered sugar. The bread itself is not very soft, but the vanilla cream filling adds a touch of flavor to the dough.


La Oreja puff pastry is slightly sweet and sticky and offers a crunchy texture. La Oreja tastes great with or without a glass of milk or coffee. The history of La Oreja dates back at least to 1930 and is often served for breakfast. The Oreja is similar to French palms, except that the French see it as the shape of a butterfly or a palm leaf.

Fine Bread - Corn

It includes a number of sweet bread options. Each version of Pan Fino has a different design, each one handmade. The Mexican baker is creating different designs using his best tools from Mexican fine pastry recipes. To make Pan Fino, the dough is rolled into a diamond shape and filled with sugar dough made of sugar, vanilla, water, flour, and butter.

Fine Bread - Horn

The second design of Pan Fino is the Horn. The Horn is one of the most popular options, although it has a similar flavor to the other members of the Pan Fino family. If you are wondering what it tastes like, it is one of the mildest bread on the list and has a sweet flavor. The texture is chewy, similar to that of a cinnamon bun.

Fine Bread - Leo

The third in the Pan Fino series is the Leo, which in Spanish means trunk. Mexican bakers take pride in their creation, as the perfection of the Pan Fino ultimately represents how detailed and experienced they are.