The baking tradition in Mexico dates back to the colonial era, particularly influenced by the French. In the late 1800’s bakeries
flourished throughout Mexico with literally thousands of new varieties like conchas, orejas, cuernos and cochinitos that
stimulated the palettes of locals and tourists alike. Combining the wheat dough with measured blends of chocolate, fruits, berries
and nuts, these new bakers crafted delightful new selections and distinguished them with interesting names that differ from the common french pastries that North Americans are accustomed to.

Indeed, new varieties of pan dulce, bolillo and pan de muerto were developed regionally throughout the country including the coastal region of Veracruz. Now in McAllen you can find bakery pastries, specialty cakes, cookies and other confections that are crafted
in an authentic Mexican tradition at La Casa Del Pan, owned and operated by Rolando Jimenez and Claudia Reyes. Claudia (featured on our cover this month), a titled Confectionery Chef originally from Veracruz, Mexico gets up in the wee hours of the morning each
day because she knows there will be plenty of eager customers following the scent of fresh bread into the bakery near North 10th and Pecan. There you will see and smell all the splendid tastes of old Mexico baking because that is where all her baking is done. She also specializes in decorative cakes and “gelatinas artisticas” (pictured above) that remind me of early childhood visits to Mexico City confectionery. These little but beautiful gelatin creations look like
they envelope non-edible figures but are as delicious as they look.

My favorite item in the bakery is actually her simple pecan/powdered sugar cookies. They are baked just to the right crispness every time. I know because I have been back many times for more cookies. lol. For sure the secret to her success is in the cookies because she makes them herself just like everything else in
the bakery.