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Pan dulce, literally meaning "sweet bread", is the general name for a variety of Mexican pastries. They are inexpensive treats and are consumed at breakfast , merienda , or dinner . The pastries originated in Mexico following the introduction of wheat during the Spanish conquest of the Americas and developed into many varieties thanks to French ...
In Mexico, bizcocho is commonly used as a synonym for pan dulce. It can also be used as a flirtatious compliment to a good looking woman or, less commonly, a handsome man ("Goodbye, bizcocho!"). In some parts, however, it is a very vulgar term, referring to a person's genitals (mainly female) and not used in polite company.
The exact origin of the concha is unknown. Many believe that it dates back to the colonial period, and was introduced by French bakers who settled in New Spain. [2] [3] It is also believed that the idea came from a nobleman that dipped a piece of bread into some hot chocolate in front of many people and told them they should do it too.
The term pan dulce means "sweet bread" in Spanish, but its origins may lie in Italy with the Genoese pandolce or Portuguese sweet bread. Its main ingredients can include lard , margarine, sugar, self-raising flour, blanched almonds , raisins , sultanas , pine nuts , candied peel , eggs, aniseed and anisette among others.
On 2 November, people in Mexico and certain parts of Latin America celebrate the Day of the Dead - a day dedicated to celebrating the lives of those who have passed away.. The holiday is a reunion ...
Panettone is widely available in South America, including in Argentina, Brazil, Chile (see: pan de Pascua), Peru, Colombia, Uruguay, Venezuela, Bolivia, Paraguay, and Ecuador. It is known in Spanish as panetón or pan dulce, and as panetone in Brazilian Portuguese.
In honor of Black Twitter's contribution, Stacker compiled a list of 20 slang words it brought to popularity, using the AAVE Glossary, Urban Dictionary, Know Your Meme, and other internet ...
In Panama, a similar but longer type of bread is known as flauta (flute) while pan francés refers to the thinner, crustier French baguette. In Brazil, a similar bread is made and known as pão francês or pão de sal ("bread of salt"). In the Philippines, another similar baguette-derived bread is known as pan de sal (also "bread of salt").