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Concha (Spanish, 'shell'), plural conchas, is a traditional Hispanic sweet bread roll with similar consistency to a brioche. [1] Conchas get their name from their round shape and their striped, seashell -like appearance.
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A concha sweet bread bought in Mexico City. Conchas (shells) are known for their shell-like shape and sugar shell pattern on the top. This is the most common of a ...
In 2012, the Éditions Larousse included him in the publication of the book "Las mejores recetas de los Top Chefs de México" (The best recipes of the Top Chefs of Mexico). [ 4 ] In 2013, his Oaxaca hotel was awarded number 34 on the list of Latin America's 50 Best Restaurants, a list produced by The World's 50 Best Restaurants .
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These include españolas, bolos, pan de agua, violines, estribos, cuernos, pan de mesa, virotes, juiles, pambazos and teleras. [9] The most variety comes in sweet breads because of the wide variety of flavorings and fillings. Vanilla and cinnamon are important ingredients in many of the sweet breads.
Conchas de Piedra is a restaurant in Valle de Guadalupe, Baja California, Mexico. It serves Mexican cuisine and seafood, and has received a Michelin star. [1]
Morisqueta is a dish meal from Apatzingán Michoacan.The dish consists of cooked rice, combined with beans, and served with a sauce of tomato, onion and garlic.It may contain cubes of adobera, ranchero or fresh cheese, which melts.