Pan Dulce


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This is Breakfast

A Basket of Pan Dulce (Sweet Breads)

Breakfast in Mexico is a very important affair. This is a country where breakfast really is the cardinal meal of the day. My spanish teacher joked this week about foreigners who only eat a piece of toast for breakfast. Her mocking of us, really summed up the mexicans’ love for ‘desayuno’.  If you go out for breakfast, which a lot of families do at the weekends , or if you are making a big family breakfast, the meal begins with Pan Dulce. Pan Dulce means ‘sweet bread’. They come in many different forms but they are ALL tasty! As a european, they remind me of home, as they taste like patisseries with a mexican twist. . As a foreigner, I would be happy just eating pan dulce and stopping there, but this is Mexico, so make sure to save room for the huge amount of food that follows. Pan Dulce are also eaten as a ‘Merienda‘. They can be bought from a lot of tiendas (small grocery shops equivalent to corner shops in the UK) and also bakeries (‘panaderías’).

Pan Dulce is sold in a lot of Miscelenea Tiendas

My favourite Pan Dulce (that I have tried so far) is the Concha, which means ‘shell’. Its soft and light in the middle with a textured shell. Its crumbly and absolutely delicious.


Una Concha

Chila Chilaquiles


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This is Chilaquiles

Chilaquiles are one of the dishes that come to mind when I think of real authentic Mexican food.  If you are not in Mexico and you find a Mexican restaurant selling this dish, then you know it’s the real deal (not the type of place that sells HARD shelled tacos-what is that all about?!).  Chilaquiles are lightly fried strips of tortilla which have a red or green salsa poured on them. The dish is then topped with avocado, sliced onion, sour cream and cheese. It is most commonly also served with fried eggs or chicken, though a variety of toppings are often available (see picture above). The spiciness of the salsa depends place to place so always ask before whether the red or green is spicier. This is generally a breakfast dish, though delicious at any time of day and an excellent hangover cure!

Chilaquiles rojos con dos huevos estrellados

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El Flamingo – Tortas de Puebla


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This is Tortas

Okay, you got me! Tortas are not specifically from Puebla, but good ones are. Too controversial? If you disagree, then please comment below, and pictures provide good evidence. So what’s so special about Poblana tortas? Well I am just basing this on DF and Puebla tortas, but first of all they are crunchier, and most definitely a different shape. For my tasting DF’s tortas are a little too soft. Yes I am a crunchy roll kind of a gal.

A torta in my opinion should be about the size in the picture (maybe a little bigger) and either an oval or circular shape. Inside the Torta, there should be frijoles (beans), avocado, onion, tomato, rajas (if you like spicy), quesillo, and a meat of your choice, if you should desire. Also a bit of mayonnaise can make quite the difference. Personally I also like my Torta toasted.

If that sounds good to you, and you like the look of the picture, then check out ‘El Flamingo’ which is in ‘El Centro’. I recommend these tortas, as they make them just as I mentioned before, and a bonus is that the ‘Milanesa’ isn’t greasy. ‘Milanesa’ is either pork or chicken covered in bread crumbs that is fried (similar to Escalope Vienes/ Wiener Schnitzel), so sometimes if not done correctly can be a little greasy. That is certainly not the case at ‘El Flamingo’. They also serve delicious juices, licuados, and aguas. More on types of drinks to follow in another post!


El Flamingo is located on Av. 2 Poniente between 3 Sur and 5 de Mayo.