![]() ![]() Sometimes a milk wash is used instead of an egg wash. The syrup is added to the dough of the Cochito, then shaped into a pig. In Mexico, bakeries boil brown sugar to make their own molasses syrup. Instead, the traditional Cochito obtains its flavor from molasses and cinnamon. There’s a good chance you’ll still love the Cochito because the cookie doesn’t actually contain any ginger. The Cochito, Spanish for little piggy, is a Mexican gingerbread cookie shaped like - you guessed it - a pig.īut for everyone who actually dislikes gingerbread, have no fear. Cochito Cochito, a gingerbread cookie at La Estrella Bakery Inc. The Chamuco dough is stretched and lengthened to form a circle, along with the sugar paste in the middle.Ĭhamucos are often associated with the Danish pastry, but Chamucos often have a larger circle of filling in the middle. The Concha is fluffy, while the Chamuco is flat. The Chamuco is made with ingredients from the famous Concha cookies, which are featured further below.Īmong the many ingredients put into the Chamuco, the pastry is made with sugar, wheat flour, and cinnamon. Sometimes Chamucos offer a cream cheese or fruit filling.īut the main difference between the Concha and the Chamuco is the shape. Chamuco Chamuco, made with all Concha ingredients at La Estrella Bakery Inc. The hard cookie tastes slightly similar to shortbread. The Bandera is a traditional flag cookie and is symbolic of the Mexican flag. Bandera Bandera, a Mexican flag cookie at La Estrella Bakery Inc. For our list below, La Estrella handpicked 15 of their most popular and traditional pan dulce options. La Estrella is just one bakery in Tucson, but they offer two locations and dozens of pastries. ![]() Later in the year, La Estrella offers Pan de Muerto - in celebration of Dia de los Muertos - Spanish for Day of the Dead, which occurs from October 31 to November 2. The bakers work so hard on Pan de Muerto that their fingers become numb from all of the kneading and applying intricate details and colors. Similarly, La Estrella is always expanding their product line and finding more authentic ingredients to use. More than 500 different pastries are made in Mexico daily. When she returns to Tucson, she teaches the family about new cultures and their pastries. ![]() “But we want to have that same authenticity here in Tucson, too,” she said. Montaño’s sister, Erica Franco, enjoys traveling to new countries. ![]()
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