The Best Bakeries in Mexico City Showcase the City's Deep-Rooted Bread Culture

"If there's an earthquake? You'll need a bolillo pa'l susto (a bread roll to calm the nerves). Constructing your Day of the Dead altar? Make sure there's a sugary, orange-flavored pan de muerto on there to guide your loved ones back to the land of the living. And lest we forget the rosca de reyes-oval-shaped sweet bread topped with jellies and dried fruits that's served on Kings' Day (January 6) and contains hidden baby Jesus figurines."

"Tortillas may be the backbone of many a Mexican meal, but bread doesn't trail too far behind in the collective consciousness. (There's a reason Adidas made those concha sneakers.)"

"Despite the variety on offer, Mexico City is dominated by two main bread rolls: the aforementioned bolillo and the telera. The former is typically used for mopping up the sauce from your breakfast chilaquiles or encasing a tamale for a dense but delightful masa-on-masa street snack that'll fill you up for the day; the latter is the vehicle for humble tortas and pambazos."

Mexican breads hold significant cultural importance beyond their culinary function, acting as staples in both everyday meals and important celebrations. Bolillo rolls calm nerves during earthquakes, pan de muerto guides spirits during Day of the Dead, and rosca de reyes marks Kings' Day with hidden figurines. While tortillas form the backbone of Mexican cuisine, bread maintains a prominent place in the collective consciousness, evidenced by cultural references like Adidas concha sneakers. Mexico City features two dominant bread types: bolillo, used for chilaquiles and tamales, and telera, serving as the base for tortas and pambazos. Regional variations extend beyond the capital, with Guadalajara offering crunchy, salty birotes and other distinct bread traditions throughout the country.

Read at Conde Nast Traveler