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The bakers from El Bolillo bakery in Houston were working a late shift when they realized they had to stay since the water level was already too high. Trapped Mexican bakery staff make 2 tons of ...
Kennedy Bakery, located at 813 Congress Street in Houston, Texas, was listed on the National Register of Historic Places on July 27, 1979. [2] The historic property in downtown Houston faces Market Square and lies within the Main Street Market Square Historic District. It is probably the "oldest Houston building existing on its original site."
Mexican doctors, writers, cooks and anthropologists explain the origins behind eating the a bolillo, or roll, after one is scared. There's science to back it up.
The El Globo bakery chain in Mexico City was established in 1884 by the Italian Tronconi family. [7] [9] During the regime of Porfirio Díaz, French breads and pastries were particularly favored, especially in cafés in Mexico City. [7] In addition, U.S. style loaf or sandwich bread was introduced during the Mexican–American War. [7]
Más Club was an American membership-only retail warehouse club focused on the Hispanic population. Founded in 2009, it was owned and operated by Walmart.It opened on August 6, 2009, with a single pilot store in Houston, Texas and officially closed its doors on February 7, 2014.
The National Biscuit Company Building, located at 15 North Chenevert in Houston, Texas, was built for Nabisco in 1910, and listed on the National Register of Historic Places on February 20, 1998. [2] The structure was converted to apartments and is now known as City View Lofts.
After several years of operating his restaurant as a success, Arrambide turned his energy towards creating a Pancho's restaurant chain. The company eventually relocated its corporate office from El Paso to Fort Worth, Texas in 1966. [3] In 2007, Pancho's moved east again, this time to Dallas, Texas. Since 1979, the corporation has changed hands ...
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 .