Bread was introduced by the Spaniards in the 16th century (as a result of the Spanish Conquest, of course). Known as “people of the corn” maize was the staple resource used to create many foods, including the humble tortilla. With the introduction of wheat and the knowledge of a more refined baking tradition, bread baking was infused into the Mexican culture. Though masa is still the traditional starch of Mexico, one can find superb bakeries which are a feast for the eyes and palette.
On a recent visit to Puerto Vallarta, in the state of Jalisco, I made the daily trek from the hotel to the local bakery. It’s the only way I could think of to start the morning off properly; a ham, pepper, and cheese empanada. Flaky pastry crust with fresh queso, salty ham, and delicious roasted poblano peppers. And on some mornings, the banana bread hit the spot too! They have everything from the traditional empanadas and pan dulce to French palmiers and cream puffs as well as magnificent cakes.
If you’re ever in Puerto Vallarta, stop in to have a look and taste!
Panaderia y Pasteleria Yarita, Basilio Badillo, #244, Puerto Vallarta, Jalisco
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- Trays of empanadas, muffins, and pastries ready for the beach vendors.
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- Croissant, pan dulce, and palmiers, oh my!
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- Empanadas with both sweet and savory fillings (and petit cream puffs!)
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- The small workspace with baking ovens.
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- Pan dulce formed in brioche molds.
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- The Mexican croissant.
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