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What to eat in Mexico? Top 5 Mexican Breads

Last update: Thu Feb 13 2025
Top 5 Mexican Breads
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01
Tortilla
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Tortilla, originally a corn flatbread, is one of the essential bread varieties that has been present in Mexican culture for thousands of years. The first tortilla was created out of the staple ingredient of indigenous cultures, the ubiquitous corn.


It was an ingredient used by the ancient Mesoamerican people, who would store the corn kernels and later process them to create masa, which was then formed into balls and hand pressed to create the familiar, round and thin tortilla. This ancient tradition is still present among some native Indian groups, who are excessively trained to perfect the art of making authentic tortillas. 

MOST ICONIC Tortilla

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02

Pancake

MEXICO and  3 more countries
4.2
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Cachapa, chorreada, arepa de choclo, güirila, toquera, tortilla de choclo, and tortilla changa, are all names that describe a Latin American corn dish that can be categorized as either a pancake, tortilla, or flatbread, depending on the country.


It can be made only of corn or have additional ingredients like sugar, water, milk, salt, butter, cheese, and oil. They are typically prepared by street vendors and are either fried or griddled (in Nicaragua, they’re cooked between two banana leaves!) and characterized by a sweet-savory flavor. 
03
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Bolillo is a Mexican bread made from a dough similar to the French baguette. The final product has a crispy crust and a soft crumb, and is formed into a football-shaped loaf. The name of the bread means spindle, referring to a rolling pin used in the preparation of bolillo.


It is believed that bolillo was modeled after French bread, since it was introduced to Mexico during the French intervention (1861-1867). Today, bolillo is usually served with eggs and meat, or it can be served as an accompaniment to gazpacho, posole, menudo, or chile verde stew. 

MOST ICONIC Bolillo

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04

Flatbread

OAXACA, Mexico
4.1
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Totopo is a Mexican corn tortilla chip with variable sizes, characterized by numerous holes in the dough. It originates from the Zapotec people in the region of Oaxaca, where the chips are traditionally baked in a clay oven known as a comixcal.


Crispy and dry, the tortillas can be cut into various shapes depending on their usage: large pieces can be used for dips, squares can be used as toppings and in a dish called migas, while strips are ideal for soups, salads, and garnishing.

05

Bread

ACÁMBARO, Mexico
n/a
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Pan de Acambaro is a traditional bread that's named after the city of its origin, Acambaro in Guanajuato. The bread is made with a fermented dough called masa madre (mother dough), and it's decorated with a few slashes on top, then glazed before baking.


Some people compare it with the Jewish challah. Once baked, pan de Acambaro should be quite dense with a fine crumb and yeasty aromas. It's recommended to pair it with a cup of coffee or Mexican hot chocolate (champurrado). The bread can be found in most bakeries and pastry shops in the area.

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 5 Mexican Breads” list until February 13, 2025, 1,078 ratings were recorded, of which 671 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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