The bread of the dead It has become another of the classics of the season in which the deceased are celebrated and remembered, so in addition to being distinguished by the flavor and style that each chef or baker gives it; The dish has gone further in flavor thanks to the risk that its creators take by integrating sweet, salty and even spicy ingredients.
Risky creations, but already proven and accepted by the public who likes to try the innovation that some chefs propose. An example is the variety of flavors it adopts. the Pan de Muerto that is served at Fonda Garufa, where with cinnamon ice cream, cajeta and mole they have given a different personality to such a classic food.
Although for the purists, the restaurant also serves the classic Pan de Muerto, whose notes of anise and orange combine with butter to result in one of the best proposals of the season.
Furthermore, as part of the personality of Fonda Garufa’s version of Pan de Muerto, the fact that It is a proposal that does not contain milk, which allows it to retain its softness for longer.
The proposal is to taste it with a good hot chocolate, but if time does not allow it you can also order take away.
Bread of the Dead Macaron
The significance of Pan de Muerto has generated innovation in many aspects, so Very diverse proposals have been created based on its flavor.
An example is the Macaron with flavor and image of Pan de Muerto. Of course this edition is special and It will only be served at Nutrisa during the month of November.
The little craving, which has the particularity of the French dish, but it is distinguished by the combination of the classic ingredients, anise, orange blossom and sugar that have made the proposal of Mexican gastronomy a tradition; It is proposed as a companion to traditional yogurt ice cream.
La Paneada closes celebration of the century
As is traditional The pancake called more than 20 bakeries to hold its traditional competition, although this year The party was big, since it became the closing of the celebration of the century of Santa Clara.
Aztlán Parque Urbano was the meeting pointwhere the general public was invited to join the celebration, in which In addition to the variety of flavors, the games and the different dresses that the guests wore were also enjoyed; Well, Las Catrinas, the Monsters, reproduced during the evening.
This year The winning bakeries were Elizondofor its faithful recreation of the traditional recipe that enchanted the public, Maison Kaiser stood out with its French cream filling; in the category of The most original award went to Pastelería Alcazar with an innovative proposal, in which the use and flavor of its marzipan filling stood out. Finally the People’s Choice was awarded to Garabatos for its exquisite combination of flavors.
Frody creates Pumpkin flavor frozen dessert.
Frody has also joined the party in honor of the deads with its special proposal of Pumpkin ice creama vegetable that becomes relevant at this time of year due to the tradition of Irish origin that used pumpkins to carve them in order to imprison demons to make a type of lanterns that illuminated houses at this time of year.
In Mexico, this ingredient also takes center stage in offerings and in some dishes served in the autumn season, even as a decorative element.but Frody has gone further and has included it in its flavors to join the Day of the Dead festivity.
“We really wanted to bring out a characteristic November ice cream. We are very happy to bring a little of our traditions to our portfolio of flavors, which you can find starting October 15 in all our branches,” commented Beatriz Rodríguez, general director of Frody.
A.J.R.