Mexico City’s Panadería Rosetta may be widely known for its acclaimed rol de guayaba, or guava pastry, but when October hits, it’s all about the pan de muerto, or bread of the dead, which is prepared ...

MEXICO CITY (AP) — The first bite is an assault to the senses. A sugary, citric, fluffy delight. “Pan de muerto” or “bread of the dead” is baked in Mexico every year, from early October to ...

A proper celebration of Dia de los Muertos requires pan de muerto. Some families might bake a few loaves and leave them at the gravestones of their deceased loved ones. Others might simply leave the ...

Brenda Storch is based in Chicago, and has spent more than 20 years focusing on elevating underrepresented narratives, deepening the understanding of food as an element of cultural identity, and ...

A citrus-infused brioche with orange blossom water, traditionally prepared and enjoyed on festive occasions. This description could easily fit many local pastries, starting with the Kings' Cake, but ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. MEXICO CITY (AP) — The first bite is an ...