Pan Frances (Mexican)
dry yeast, warm water, honey, lard, salt, flour, cornstarch.
This is a type of savory bread traditionally made in Mexico but also made in Central America. It is a variation of the baguette, but shorter in length and is often baked in a stone oven. Brought to Mexico City in the 1860s by Emperor Maximilian's troupe of cooks, its use quickly spread throughout the country.
Created July 8, 2018 by: anika854
by itisclaudio (0 ) Public: Users can add dishes
Dishes and food served in Mexico for breakfast. Feel free to add the dishes that are missing in this list.