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Saturday, 19 October 2013



What a very informative post about this Mexican tradition Cathy. I have not yet tasted these breads but plan to soon before they are "out of season".


Very timely post! :-) Do you have a favorite source? I tried it an Pancho Villa last year but was not that impressed.


Thanks, cc. When you spot the bread, ask if it has the orange and anise flavorings, or look for a small black elongated seed (like a rye seed) sticking on the crust. It's good when fresh, or toasted or made into a French toast.
I posted this early, Soo, because next weekend will probably be when you'll see the bread everywhere. I think the key is buying it fresh (you can see the loaf I got from Pancho Villa yesterday is dated October 24-other loaves on the shelf were dated the 18 and 19). Bakeries in Chula Vista that will have it are Chicos and La Concha (around the corner from each other, on E and Third) and La Moreliana (very authentic Mexican and my favorite, which won't be making the breads until later this week).


Thanks for the tips! I went to Northgate today and tried the bread in the colorful box. Sadly there was not date on the box so I couldn't tell when it was baked. It turned out to be a bit stale. It was mostly hard and dry except the very center.


Slice it, toast it and slather with butter, or make French toast for breakfast, Soo. Dipping the brad into tea or hot chocolate is also a way I enjoy it when it gets stale. I do like Northgate for most items: good prices and selection, but was disappointed with the large displays of special breads without dates; it was the same for the Rosca de Reyes breads in January.

Ed (from Yuma)

Thanks - informative, timely, and tasty looking.


Just had our first pan de muerto from Moreliana (post will be forthcoming). It was orange flavored and no anise. Liked it!

You used the back of a City Beat for the Pancho Villa pan de muerto :)


Thanks, Ed. Some of the photos are from last year; didn't post then, thinking it would be too late. Some of the stores around you should have the bread this week; it's a nice sweet to enjoy.

Heh- your first pan de muerto: first of many, cc! I think the anise is more 'authentic', but talked to a vendor yesterday who brought some up from TJ and she said they were just a sweet bread that you had with a sweet hot chocolate, so I only know what I've purchased over the years. In any case, the tradition and its food is a nice one to partake in.

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