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Pan Dulce

How to Make a Traditional Mexican Rosca de Reyes

Feliz Año Nuevo, today we’re making a traditional Rosca de Reyes from scratch!

What is a Rosca de Reyes?

Rosca de Reyes, or King’s Cake, is a traditional cake that we enjoy on January 6 (and in the days leading up to it), to celebrate Día de los Reyes Magos, or Three Kings’ Day. This is a yeasted cake in the shape of a round or oval ring. It is adorned with strips of a sweet streusel topping and dried fruits meant to represent the jewels of a crown.

If you’ve never had it before, beware! There’s usually a plastic doll representing baby Jesus hidden somewhere in the rosca de reyes. According to tradition, if you happen to get the slice with the baby in it, you have to host a get together and make tamales on February 2 for Día de la Candelaria!

How to Make Cuernitos Mexicanos

Easy Cuernitos Pan Dulce Recipe- Chicano Eats

Today I’m teaching you how to make Cuernitos Mexicanos from scratch!

I teased this recipe on Instagram two weeks ago, and folks were so excited to see me developing a recipe for them.

What are cuernitos?

Pumpkin Conchas Recipe (Conchas de Calabaza)

Pumpkin Conchas (Conchas de Calabaza) - Chicano Eats

Today we’re making pumpkin conchas, or conchas de calabaza from scratch!

I shared these pumpkin conchas as an Instagram reel in September, and I did not expect for them to be a huge hit. We have a few weeks left before Thanksgiving, so I want to make sure I share this recipe before it gets here. Did I mention these pumpkin conchas are great with a cup of my pumpkin atole?

How to make Pan de Elote (Mexican Sweet Corn Loaf)

How to make Pan de Elote (Sweet Mexican Corn Loaf) Chicano Eats

Hola! Today we’re making Pan de Elote, a Mexican sweet corn loaf, and it is one of my favorite recipes from my upcoming cookbook, Chicano Bakes!

If you’d like to pre-order a copy, you can find it here:

What is Pan de Elote?

Pan de elote is one of the very few things my mom would bake for us every summer when sweet white corn was in season. The best way I can describe this is as a fusion between a pound cake and corn bread. It’s sweet, dense, and creamy, and perfect on its own or with a dab of butter or with a drizzle of honey. The Summer is the perfect time to make this, as sweet white and sweet yellow corn are both in season right now. If you don’t have a copy of my first cookbook, you can purchase Chicano Eats here, it’s a great companion to Chicano Bakes!

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