Concha appears as a signature dish in 1 Mexico cities. See each city's local variant and where to eat it.
Concha (Pan dulce) · Mexico City
A soft enriched bread roll topped with a sweet shell-pattern crust of sugar and butter paste, baked to crackle. The Mexican breakfast bread, eaten torn into pieces and dunked in hot chocolate or champurrado.
Concha (Spanish for shell) emerged in Mexico after French and Spanish pastry techniques arrived through colonial-era and Porfiriato-era European bakers. La Vasconia on Tacuba 73 in the Centro Historico, founded 1870, is widely held as the oldest pan dulce bakery in Mexico City; its conchas, orejas and trenza de higo are the local benchmark. The shell-shaped pasta crust is scored with a special crimper called a pan dulce sello. Pasteleria Ideal (Calle 16 de Septiembre, 1927) and Panaderia Rosetta (chef Elena Reygadas, 2010) hold the modern canon for sweet bread in the city.
Where to eat in Mexico City:
- Panaderia Rosetta
- Pasteleria Ideal
- Pasteleria Suiza
- La Panera Coyoacan
- Pancracia Panaderia Artesanal