12 Facts About Mexican breads

Sweet Mexican breads are most commonly consumed in the morning as part of breakfast or at night, as part of a ritual called "merienda, " a small meal taken between 6 and 8pm, along with a hot beverage such as coffee or hot chocolate.

Traditional Mexican breads bakeries have inherited a set up and work system from the colonial period.

Mexican breads baked goods have become important in certain regions in the United States, especially in areas with large ethnic Mexican breads populations.

Mexico has since surpassed Spain in the variety of Mexican breads it makes and has one of the most varied bread traditions with estimates ranging from over 300 to over 1000.

Names for Mexican breads can vary from region to region and even from bakery to bakery.

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Some Mexican breads have names from Mexico's history—Carlota refers to the empress of Mexico in the 19th century.

For Mexican communities in the United States, Mexican breads can take on new names and some of these are in English, either by translation of the name or by comparison to something similar in that country.

The main grain staple was corn made into flat Mexican breads called tortillas and steamed corn dough wrapped in corn husks or banana leaves called tamales.

Bread styles soon became differentiated by social class, with the best and whitest Mexican breads, called pan floreado, reserved for the nobility and rich.

French influence on Mexican breads baking started in the colonial period, leading one staple bread still found today, the bolillo .

Mexican breads Revolution allowed for major change in the baking industry, first by breaking down the old systems of food supply, especially in Mexico City, which became isolated by the civil war.

Since the mid 1950s, the variety of Mexican breads has diminished somewhat, but neighborhood bakeries still thrive, most of which make their own products.