| Ida's
Entrees by Ida H. McGarity
LOTS OF TEMPTING TREATS FOUND AT MEXICAN BAKERY
Part two in a series on new food businesses in town.
When I opened the door at 332 St. George Street, a luscious
fresh-baked aroma emerged. Large glass cases of sweets as bright as
fiesta dominated the room decorated in red tile and colorful pinatas.
Beckoning me closer were trays of sweet breads, rainbow-colored cookies
and homemade tortillas. With the welcoming faces of Rick and Delia
Ramirez at the counter, I knew I had stumbled upon a jewel -
Panaderia El Mercado!
Since it opened on Wednesday, Sept. 29, the Panaderia or Mexican
Bakery has just barely kept up with demand, selling 50 Cream Puffs alone
on its second and third day. Its specialty is 112 authentic Mexican
pastries.
The family has two other bakeries, one in Luling on Highway
183 next to Mr. Taco and one in New Braunfels, where the ovens operate.
They hope to expand the facility in Gonzales, with tables and another
glass case on the way.
From visiting the Panaderia, I gained a renewed respect for the
Mexican imagination. Whether it's armadillos and turtles or bride
dresses and pigs, each pastry has a name and history as fascinating as
it is tasty. And each time I visit the bakery, I must buy one of every
item in the case.
Unlike what you may be used to, Mexican doughs are generally less
sweet. Many have just a sprinkling of sugar on the top. Unique stuffings
surprise your taste buds - caramel, sweet potato or pumpkin.
Some Mexican treats trace back to the ancient Aztecs, while others
have Mexican colonial, Spanish or even French influence. The greatest
innovations, though, came from the convent nuns of Puebla, Michoacan and
Oaxaca. In the 19th century, women played an important role in
preserving and passing down these recipes.
I sensed the pride in speaking with the Ramirez family. Many of
Panaderia's pastries represent generations of Mexican tradition and
identity.
Rick's family business began in 1951 when his aunt in San Antonio
began baking wedding cakes in her home.
"You could always smell the delicious aroma throughout the house,
even in the linens," he said.
We are so lucky to have Rick and Delia Ramirez and their Panaderia in
Gonzales, making our air just a little sweeter, too.
GUIDE:For those new to Mexican pastries, here's a guide: (I recommend
starting with Molletes, Novias, Orejas and Churros.)
Pan de Huevo (egg-based bread): Molletes or Conchas. Excellent for
breakfast, these breads go way back.
Pan Fino (finer bread): Armadillos (armadillos); Tortugas (turtles);
Novias (girlfriends), difficult to make, resemble swirls at the bottom
of a bride's dress.
Orejas (ears) - sweet crisp puff pastry; resemble the palmier cookie
of France.
Chulas (beautiful), Cuernitos (horn).
Ojarascas (Mexican wedding cookies) - round or ring-shaped for
weddings. Spices include anise and cinnamon.
Sand-tarts (American wedding cookies).
Polvorons - pink, chocolate, or white cookies made with lard, coated
with sugar crystals.
Galleta de Azucar - (Sugar cookies) with raspberries dots.
Chamucos - cookies made with two doughs; the center is sweeter.
Cadillos - leftover cookie dough with raisins, nuts, cinnamon, etc.
Regalos (gift) - sweet cornbread with a sweet potato center.
Maranitos - pig-shaped gingerbread.
Churros - 10-inch long pastries filled with caramel.
Piedras (rocks) - leftover dough from gingerbread combined with
coconut, raspberry icing.
Campechanas - made in the original way with honey, very crisp, very
difficult to make.
Apple turn-overs - very popular.
Empanadas - sweet potato or pumpkin.
Cream puffs - Puff pastry, vanilla custard inside.
Pink Cake - distinctive because of the Mexican vanilla in the icing.
Pink hearts, Pac man cookies for kids.
Pigs in a blanket, donuts.
Baras de coco (Mexican candy bars) pumpkin or sweet potato flavors;
or Leche quemada (burnt milk) candy - very popular.
Semita de Manteca - for diabetics, sugar-free dough with raisins and
pecans.
Bolillos - small soft French Bread loaves. To make into a Torta: dig
out bread, add beans, meat, potatoes or sliced avocados. Popular at the
Watermelon Thump and in Mexico.
Bunuelos - fried tortillas, sugar, cinnamon.
Flour tortillas - fresh daily, no preservatives. Undercooked 1
minute. Put on hot grill to puff as if you made them yourself.
El Milagro corn tortillas from Austin. With or without
preservatives. The best tasting ones you may ever find.
Homemade chips
Mexican chocolate for hot chocolate lovers.
Maizena - flavored corn starch drink.
Tortilla makers, Lava rock Molcajete (mortar and pestle), Mexican
Bingo
Pinatas for sale from Mexico for birthdays. At Christmas, Pinata
stars.
SOURCE: Panaderia El Mercado Mexican Bakery, 332 St. George St.,
672-5458, Wed.-Sun. 7-6.
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