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A bolillo (Spanish pronunciation:) (in Mexico) or pan francés (in Central America) (meaning "French bread") is a type of savory bread made in Mexico and Central America. It is a variation of the baguette, but shorter in length and is often baked in a stone oven.
Mexican breads and other baked goods are the result of centuries of experimentation and the blending of influence from various European baking traditions. Wheat, and bread baked from it, was introduced by the Spanish at the time of the Conquest. The French influence in Mexican Bread is the strongest.
A tortilla (/ t ɔːr ˈ t iː ə /, Spanish: [toɾˈtiʝa]) is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas tlaxcalli ([t͡ɬaʃˈkalli]). [1]
Pasteles (Spanish pronunciation:; singular pastel), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico , the Dominican Republic , Venezuela , Panama , Trinidad and Tobago , and the Caribbean coast of Colombia , the dish looks like a tamal .
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, other Southern European countries, North African countries, Latin American countries, and the Philippines. The name comes from the Spanish empanar (to bread, i.e., to coat with bread), [1] [2] and translates as 'breaded', that is, wrapped or ...
Migas (Spanish pronunciation:, Portuguese pronunciation:) ("crumbs" in English) is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds , migas are very popular across the Iberian Peninsula , and are the typical breakfast of hunters at monterías in southern Spain.
They can in many cases resemble tostadas since both are made of a fried or baked masa-based dough. [1] [2] [3] Traditional chalupas, as found in Cholula, Puebla, are small, thick, boat-shaped fried masa topped only with salsa, cheese and shredded lettuce.
Arepa (Spanish pronunciation:) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America. [1] [2] [3]
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