Pan y Café Panaderia Menu

Pan Dulce

Sweet breads stacked on open trays for self-service with tongs, best eaten the day they are baked with coffee or hot chocolate.

• Ojo de BueyVegetarianNamed for an ox eye, this pastry rings a disc of sponge cake with a coil of flaky puff pastry, offering two contrasting textures in one piece.
• MantecadaVegetarianA Mexican-style muffin baked in a red paper cup, with a fine, buttery crumb, a hint of vanilla or orange, and a sugared dome.
• BigoteVegetarianA twisted, mustache-shaped pastry made from laminated dough, brushed with egg and sprinkled with sugar for a crunchy, sweet shell.
• EloteVegetarianPan dulce shaped like an ear of corn, with a sugar topping scored into kernels over a soft, lightly sweet bread base.
• ConchaVegetarian · Popular pickA soft, brioche-like bun topped with a crumbly sugar crust scored into a seashell pattern, sold in vanilla, chocolate, and pink strawberry versions.
• CuernoVegetarianA crescent-shaped sweet roll, somewhere between bread and croissant, with a tender crumb and a sugar-dusted or glazed top.
• OrejaVegetarianPalmier-style puff pastry rolled in sugar and baked into ear-shaped spirals that caramelize into crisp, glassy, buttery layers.
• MarranitoAlso called puerquito or cochinito: a pig-shaped soft gingerbread sweetened with piloncillo and molasses, cakey in texture with an earthy, mildly spiced flavor.

Galletas y Polvorones

Crumbly cookies and small sweets sold by the piece or by the bag.

• CoyotaA thin, flaky disc from Sonora filled with melted piloncillo, offering a crisp shell and a molten, molasses-like brown-sugar center.
• CortadilloVegetarianSheet cake cut into squares and spread with bright pink sugar frosting and sprinkles, moist and simple with a vanilla flavor.
• Polvorón de NuezVegetarian · Contains nutsMexican wedding cookies made with ground pecans, baked into small balls and rolled in powdered sugar for a soft, nutty crumble.
• Polvorón TricolorVegetarianA thick shortbread cookie striped pink, white, and yellow or chocolate, with a sandy texture that dissolves into a vanilla-sweet finish.
• Galleta de GrajeaVegetarianA round butter cookie edged in rainbow sprinkles, crisp around the rim and slightly tender in the middle, a favorite with children.
• HojarascaA delicate cinnamon shortbread, traditionally made with lard, tossed in cinnamon sugar after baking; very crumbly with a warm, spiced aroma.
• BesoVegetarianTwo domed, cake-like halves joined with strawberry jam, then rolled in coconut or sugar to resemble a kiss; soft, sweet, and fruity.

Empanadas y Rellenos

Turnovers and filled pastries, baked or fried, with fruit and sweet cream fillings.

• Empanada de CremaVegetarianA tender turnover holding a vanilla pastry cream filling, dusted with sugar; mild, creamy, and popular with kids.
• Churro RellenoVegetarian · Popular pickA ridged fried churro rolled in cinnamon sugar and filled with cajeta, chocolate, or cream, crunchy outside with a gooey center.
• Empanada de CalabazaVegetarianA half-moon turnover filled with spiced pumpkin cooked down with piloncillo and cinnamon, with a tender, slightly flaky crust.
• Empanada de PiñaVegetarianA sugar-crusted turnover packed with sticky pineapple jam, its soft pastry shell giving way to a bright tropical bite.
• Empanada de CamoteVegetarianFilled with smooth sweet potato purée scented with cinnamon, this turnover is mellow and earthy, with a sugar-sprinkled crust.

Pan Salado y Tortas

Crusty rolls baked several times a day, plus savory items built on them.

• TeleraVegan · Dairy-freeA flat, oval roll divided by two shallow grooves, softer than a bolillo and preferred for building wide torta sandwiches.
• Birote SaladoVegan · Dairy-freeA Guadalajara-style sourdough roll with a thick, crunchy crust and slight tang, the classic base for tortas ahogadas.
• Torta de JamónSavoryA telera split and layered with ham, refried beans, avocado, pickled jalapeños, lettuce, and crema, pressed or served cold.
• Cuernito de Jamón y QuesoSavoryA croissant-style crescent folded with ham and melted cheese, an easy grab-and-go savory breakfast from the bakery case.
• BolilloVegan · Dairy-freeA torpedo-shaped white roll with a crackly crust and soft, airy crumb, used for tortas or eaten alongside beans and coffee.

Postres

Refrigerated-case desserts sold by the slice or cup.

• Flan NapolitanoVegetarian · Gluten-freeA firm, silky baked custard enriched with cream cheese and covered in a thin, bittersweet caramel sauce.
• Pan de EloteVegetarianA dense sweet corn cake made from fresh kernels, butter, and condensed milk, with a caramelized top and pudding-like interior.
• Gelatina de MosaicoGluten-freeA colorful dessert of cubed fruit-flavored gelatins suspended in creamy milk gelatin, cool and wobbly with a stained-glass look.
• Pay de QuesoVegetarianA Mexican-style cheesecake on a crumbly cookie crust, lighter and slightly tangy, usually sold by the wedge.
• Arroz con LecheVegetarian · Gluten-freeCreamy rice pudding simmered with milk, cinnamon stick, and sugar, sometimes with raisins, served chilled in cups.
• Pastel de Tres LechesVegetarian · Popular pickSponge cake soaked in a blend of evaporated milk, condensed milk, and cream, topped with whipped cream; very moist and milky-sweet.

Temporada

Holiday breads and treats that appear around specific celebrations on the calendar.

• Rosca de ReyesVegetarian · SeasonalA large, wreath-shaped sweet bread decorated with candied fruit strips and sugar paste, baked for Three Kings Day with a hidden baby figurine.
• Pan de MuertoVegetarian · SeasonalAn orange-blossom-scented sweet bread topped with dough bones and sugar, baked for Día de los Muertos in late October and early November.
• BuñuelosVegetarian · SeasonalThin fried dough discs dusted with cinnamon sugar or drizzled with piloncillo syrup, traditional during Christmas and New Year.
• CapirotadaVegetarian · Contains nutsA Lenten bread pudding of toasted bolillo layered with piloncillo syrup, cheese, raisins, and peanuts, sweet and salty at once.
• Tamales de Rajas con QuesoSavory · Gluten-freeCorn masa steamed in husks around strips of roasted poblano and melting cheese; a holiday-season order often taken by the dozen.

Salads

Composed salads and bowls, available on their own or paired with half a sandwich.

• Harvest apple pecan saladVegetarian · Contains nutsMixed greens with sliced apple, candied pecans, dried cranberries and goat cheese in a maple vinaigrette.
• Quinoa power bowlVegan · Gluten-freeFluffy quinoa with roasted sweet potato, chickpeas, kale and lemon-tahini dressing; nutty, bright and plant-based.
• Strawberry spinach saladVegetarian · Contains nutsBaby spinach with fresh strawberries, toasted almonds, feta and a poppy seed dressing; a spring and summer favorite.
• Classic CaesarSavoryCrisp romaine tossed in a garlicky anchovy dressing with shaved Parmesan and house-baked sourdough croutons.
• Cobb saladSavoryChopped greens with grilled chicken, bacon, hard-boiled egg, avocado, tomato and blue cheese in tidy rows.
• Greek saladVegetarian · Gluten-freeCucumber, tomato, red onion, Kalamata olives and feta with oregano vinaigrette; tangy, briny and crunchy.

Drinks

• Café de ollaVeganMexican coffee simmered with piloncillo and cinnamon stick, traditionally in a clay pot; earthy, spiced, and molasses-sweet without any milk.
• ChampurradoVegetarian · Gluten-freeThick, warm masa-based drink cooked with Mexican chocolate, cinnamon, and piloncillo; spoon-coating texture that pairs naturally with pan dulce or tamales.
• Mexican hot chocolateVegetarianDisks of cinnamon-scented, slightly grainy Mexican chocolate melted into milk and frothed with a molinillo for a foamy, spiced cup.
• HorchataVegetarian · Gluten-freeChilled rice drink blended with cinnamon, vanilla, and sugar, sometimes with almonds; milky-white, lightly gritty, and cooling on a hot afternoon.
• Agua frescaVegan · Gluten-freeFresh fruit blended with water, lime, and a little sugar; common rotating flavors include watermelon, cantaloupe, pineapple, and jamaica (hibiscus).
• Cafecito (Cuban espresso)Vegan · Gluten-freeShort, intensely sweet espresso made by whipping the first drops with sugar into an espumita foam; served in thimble-sized cups to share.