Puerquito: Also known as cochinito, this sweet bread is baked in the shape of a pig, and is generally made using lard instead of butter. It's sometimes stuffed with sweet or savory fillings. Paloma: The name of this flaky, sugar-coated pastry means "dove" or "pigeon," which is also the name of a popular homemade firecracker which is shaped into a triangle - roughly the shape of a bird in flight. Oreja: This is what English-speakers call an elephant ear (the name means "ear"), and the French call a palmier. Sometimes made from biscuit dough and sometimes made from sweet bread dough, it's shaped into a round and topped with a slightly smaller circle of cookie dough, so that it looks like an eye. Ojo de buey: It literally translates as "eye of the ox" idiomatically, it refers to a porthole. Gusano: The name means "worm." A small length of sweet bread dough is rolled into a narrow log, scored (to mimic a worm's striations), and sprinkled with sugar before being baked.
Sargento: Using the same ingredients as a classic concha, in this variation sweet bread dough is shaped into a rough rectangle and cookie dough is laid atop in a striped pattern to look like a sergeant's stripes.Ĭorbata: Made of puff pastry twisted into its namesake, a bow tie, and often sprinkled with a little sugar.Ĭuernos: Horn-shaped danishes filled with cream or custard.Įlotito: A sweet bread in the shape of a corn stalk, with corn flour used in the dough. Picón: The name means something like "cinder." This is a concha where the topping is brushed with egg before baking, for a slightly different, crisper texture. Perla: A concha baked without its cookie crust, and then covered in a layer of butter and granulated sugar after it's come out of the oven. Nube: A vanilla concha that is sprinkled heavily with white sugar before baking, so that when it emerges from the oven it looks like a cloud. Novia: The name means "girlfriend." This a concha where the cookie topping is scored into radiating circular lines, mimicking the layers of a voluminous skirt. Nevado: A concha where the cookie crust is even sweeter, and is affixed to the bread roll in a way that makes it resemble a snowy mountain top. Monja: A concha in which the topping is shaped to look (roughly) like a nun's habit. Lima: A concha shaped with a small round nipple in the center, so that it resembles a lemon sometimes lemon oil is added to the cookie crust for flavor.
The name literally means "trifle."Ĭhorreada: A concha baked with a topping of piloncillo, unrefined cane sugar, instead of the standard cookie crust.Įl Volcán: A sweet bread roll baked with a small pile of white sugar on the top, which looks a little bit like a volcano once baked. The concha and its cousins are sometimes split along their equator and filled with cream or custard.Ĭhilandrina: Like a concha, but instead of cookie dough it's a crust made entirely of hardened brown sugar. The name refers to a seashell, which is what the best versions look like. Concha : A sweet bread roll covered in a cookie crust, it's traditionally flavored with either vanilla or chocolate - though conchas are found in every color of the rainbow, and are Mexico's most popular sweet bread.
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