@@cgee3156 it's actually french as well as most Mexican pan dulce is, which was introduced during the 2nd Mexican empire and made a staple of Mexican cuisine during the porfiriato in the late 1800s when french culture was the craze and what everyone wanted
@@capsaicin938 Chocolate or Xocolatl(In the Nahuatl language of the Mexicas/ Aztecs) is indigenous to Mexico.🇲🇽 PS: Her pastry " Elclaire" is covered in chocolate.
@@pinkworld9384 it grows naturally in places other than mexico. even if it didn’t the presence of chocolate still doesn’t make the food itself a mexican food ps: you sound weirdly passive aggressive about it
Im sorry but as a Mexican she is 100% correct. That was actually Coctel de Camaron, which has tomato juice not Ceviche which is when the shrimp is "cooked" in lime juice.
mexican bakeries are a introverts baked lovers dream, you get to choose your own bread/donuts/pastries and you don't have to talk to anyone until you pay unlike here in these USA were you have to talk to the employe and tell them each and every donut you want
I'm mexican and I didnt even know that bakery me existed and once I tried their stuff it was so delicious I even realized a lot of merchants go there and buy cookies, bread, cake and re-sell those all around the city.
Okay, thank GOD I’m not the only one who caught that. Now I will look up everything she labels, as this is not the first time she’s called a food by the wrong name. 😂🤣It never hurts to ask, Kara!
@@randomz-zv4gp We call it éclairs or Boston cremes on the border, even though it's not authentic to the original. But really what they are called is completely regional and Mexico has a lot of regional differences in slang and what they call things. She was just playing it safe.
Calle 16 de septiembre, Centro Histórico de la Ciudad de México, antes de llegar a Eje Central. Se llama "La Ideal", la más antigua de la CDMX. Les recomiendo el kilo de pastas (galletas).
She always says where she is so if your local to that area just pop the shop name into google maps or your favourite gps app and then it’ll share exactly where it is:) if your feeling unsure if it’s the correct location then you can go to google look up the store and see pictures of the inside to see if it matches the video!😊
As someone born, raised and living in Mexico, this made me realize how little I know about Mexican food and how much of it I have never tried. I swear I've never seen or heard of this stuff before outside of the chorizo and shrimp cocktail (the identity crisis is gonna hit me later)
Ooo! I am from the cdmx, you have GOT to try the orejas (palmiers) and the tres leches cakes from pasteleria ideal - i would also recommend trying their cookies as they are so different from American ones. Churrería el moro is one of the oldest bakeries and has amazing hot chocolate selections, a big must try. El palacio de hierro has a restaurant up top that has some great food, and there are so sooooo many comida corrida spots (fast food) that are basically these small restaurants where you can choose a set multi course menu from usually including a soup, entree, some sides and a dessert.
OMG!! Mexican Bread 😋 I would absolutely go nuts 🤪 in there. Just look at all that yumminess!! I had a friend who owned a Mexican bread store. They all worked so hard, those early, early, morning hours. Bless them all for all their hard work 🙏🏻 unfortunately my friend passed away 😢
my friend/uncle who owned his mexican bread store called them all Mexican bread, and yes him and his family are all Mexican. 😊 thanks for your clarification it's appreciated by all 🤗 ... I'll stick to what my uncle says Mexican Bread.
It looks a lot like it! But eclairs are made with choux dough (it has lotsa egg yolks and is rich), whereas that looked like just a long yeasted bun topped with chocolate.
Did she just call a giant eclair a weird, pillowy croissant?!😂😂😂 Miss, please ASK the people for the correct names. You’ve done this WAY too much to be calling yourself a food blogger (flogger?!)😂🤣😂
Mexico doesn’t do a great job on sweets! Every time I go to Mexico, I have to basically be sugar-free. I did have some really good soft serve ice cream inside a croissant, but I don’t like that the pastry sit out in the open air for all kinds of bugs to crawl over it.
Yeah, I lost weight in Mexico (which was a good thing) because the bread just isn't that sweet and is kinda plain. There are some exceptional bakeries, but in general, it didn't do it for my extreme sweet tooth. I would make carrot cake or chocolate pudding from scratch for Mexican friends and they said it was way too sweet. I do respect that they aren't sugar addicts though. Well, not counting Coke.
@@L.Spencer everything is less sweet, but the ingredients are here to make some really delicious foods from scratch. I actually think that that’s what most people do they cook at home and their food at home is really good but some of the restaurants quite as good as homemade.
For context, corner street *panaderias* (bakeries) are very common in Mexico--almost as common as a tortilleria (tortilla shop). Its not a recent trend, as in some parts of the world, but has deep history. This has a lot to do with the fact Mexico received a lot of immigrants from not just Spain (since the 1500s), but also France, and to lesser degree from Belgium and Italy (among other European countries since the 1600s, but especially in the late 1800s). In fact the second most common European ancestry among Mexicans after Spanish is French--not something well known. This started during the colonial period, but increased during the 1800s and early 1900s. Mexican history even had a so called Pastry War in the 1830s over grievances French immigrant bakers had in Mexico--they got military support from France in what was called the First French Intervention in Mexico. Later French immigrants set up textile mills, department stores, newspapers, etc. in Mexico. Some famous Mexican figures of French descent were Jose Yves Limantour--who was Mexico's Secretary of Finance in the early 1900s. And more recently Marcelo Ebrard Casaubon, Secretary of Foreign Affairs during the current administration. The Mexican sandwich the torta is typically made with 1 of 3 breads--a bolillo, a telera, or a slightly saltier birote. The bolillo is said to approximate a baguette, but it is softer on the inside with a delicate crisp exterior, and shorter, than a baguette. The birote is like a bolillo, but thicker crust, and sometimes salted a bit. It was said to be created by a Belgian immigrant baker. The telera is the softest all around, and lighter, a little more round, and not as puffy. And over the centuries Mexico has both created its own breads/pastries like the concha (seashell), marranitos (little pigs), and adapted others like palmiers (orejas--ears), croissants (cuernitos--little horns), etc. Mexican croissants are not like French croissants--they are more fluffly, almost like a layered pain au lait with a solid smooth exterior.
Do you actually speak like this, or do you use some kind of autotune to give your voice that sing-songy quality? I think it's pleasant, but I've never met someone who speaks like you.
Seeing all these videos makes me want to go back and live in Mexico. Maybe when the kids are older and move out my husband and I decide to go back to our home 🇲🇽❤
