MEXICAN BREAD

“What time will you go get the bread?” is the standard question all Mexico’s workingclass youths put to a girl for the chance to court her a moment or two away from the workplace. The question also reflects another standard procedure here in Mexico: that of serving fresh bread, hopefully still warm from the bakery, with meals.

The names for different types of bread rolls, buns and cookies are imginative. There are picones (jabbers), trenzas (braids), corbatas (neckties), bigotes (moustaches), ladrillos and piedras (bricks and stones), orejas (ears), besos de novia (bride’s kisses), rejas (grilles), borrachitos (lushes), roscas (rings) and cuernos (horns).

Not enough selection, you say? How about churros, polvorones, mantecadas, campechanas, chilindrinas, duques, semitas, cocoles, volcanes, rehiletes, garibaldis, rosquillas de San Isidro, palitos de manteca.

Trayfuls of these and more are on display at any corner bakery.