Las panaderas de Mxico Hace ya un tiempo que ests en Mxico y te ha gustado la comida, pero comienzas a aorar algo ms conocido.

Un aroma delicioso flota desde una calle secundaria, y te das cuenta de que viene de una panadera. Entra, y prueba los deliciosos bolillos o el popular pan dulce. Si quieres algo ms sustancial elige las empanadas, quizs rellenas de fruta, crema, queso, o finas lascas de carne. El pan hecho de trigo fue introducido por los espaoles. A los indgenas no les gustaba, pero se vieron obligados a comerlo porque con frecuencia les pagaban su trabajo con pan. Eventualmente integraron el pan de trigo a la cultura mexicana, y ahora probablemente se hornean ms de mil productos de pan cada da en Mxico. Las panaderas de Mxico Hace ya un tiempo que ests en Mxico y te ha gustado la cocina local en sus muchas formas. Pero reconcelo: te ests cansando un poco de ella, y comienzas a aorar algo ms conocido. Pero esta es la tierra de la tortilla, no? Espera. qu es ese aroma delicioso? Tu nariz te gua por la estrecha calle empedrada hacia la fragancia, y de pronto te das cuenta de que es. pan! Es una panadera! Cada ciudad, pueblo o aldea tiene una. Y cada maana producen una variedad asombrosa de productos horneados. Los bolillos frescos se encuentran en cualquier panadera y son tan populares que se agotan. Calientes y ligeros con olor a levadura, tal parece que podran flotar en el aire. Muchas variedades de pan dulce espolvoreado generosamente con azcar satisfacen a los ms exigentes aficionados al dulce. Hay sustanciosas empanadas rellenas de frutas, crema, queso o finas lascas de carne. Imaginativas creaciones cuyos nombres describen sus formas se refrescan en bandejas: conchas, orejas y bigotes. El concepto de la barra de pan vino de Espaa. No obstante, los pueblos nativos tenan sus propios granos, tales como el amaranto, y no se acostumbraron fcilmente a los panes espaoles de trigo. Un antiguo observador escribi que "a los nativos indigentes no se les ocurrira aceptar pan. te lo tiran a la cara". Para quienes trabajaban en las nuevas granjas de trigo, comer pan de trigo se hizo una necesidad porque el pan era parte de sus salarios. La llegada de los franceses en el siglo 19 trajo nueva variedad y creatividad, y gradualmente los productos horneados se establecieron firmemente en la dieta mexicana. Como lo han hecho repetidas veces, los mexicanos adoptaron un concepto extranjero y lo hicieron suyo. Actualmente se hornean quizs ms de mil tipos de productos de pan en Mxico cada da. Aunque los hornos de gas comienzan a remplazar los tradicionales de madera y ladrillo, las panaderas son todava negocios familiares. A los cansados y ligeramente malhumorados propietarios que abren las puertas en la maana despus de trabajar toda la noche, los ansiosos clientes deben de parecer pichones hambrientos cuyos picos son ms grandes que sus cuerpos. Con permiso, qutese del camino. Dme una docena de bolillos. Comprensin 1. Son comunes las panaderas en Mxico? 2. Por qu comenzaron los indgenas mexicanos a comer pan de trigo? 3. Cuntos tipos de productos de pan existen actualmente en Mxico? 4. Nombre y describa tantos de ellos como pueda.

The Bakeries of Mexico You've been in Mexico awhile, and have enjoyed the food, but you are beginning to long for something more familiar. There is a delectable aroma wafting from a side street, and you realize it comes from a bakery. Go in and try the delicious french rolls [bolillos], or the popular sweet bread [pan dulce]. For something more substantial, you might choose the turnovers [empanadas] which might be stuffed with fruit or creme fillings, or cheese, or thin slices of meat. Bread made with wheat was introduced by the Spanish. The indigenous people did not like it but were forced to eat it as it was often paid as wages for their work. Eventually, they integrated wheat bread into Mexican culture, and now there are probably more than 1000 kinds of bread products baked every day in Mexico. The Bakeries of Mexico You've been in Mexico awhile now, and have enjoyed the local cuisine in its many forms. But admit it, you're getting a little tired of it and are beginning to long for something a bit more familiar. Yet this is the land of the tortilla, right? But wait, what is that delectable aroma? As your nose drags you down the narrow cobble street towards the fragrance, you suddenly realize it is - bread! It's a bakery! Every city, town and hamlet has one. And every morning they turn out a staggering array of baked goods. Freshly baked french rolls [bolillos] are a staple of every bakery and are so popular they usually sell out. Warm and light with a yeasty aroma, they seem as if they could float through the air. Many varieties of sweet breads [pan dulce], liberally sprinkled with sugar, satisfy the most demanding of sugar aficionados. Substantial turnovers [empanadas] are stuffed with everything from fruit, to creme fillings, to cheese, to thin slices of meat. Fanciful creations whose names describe their shapes, such as shells [conchas], ears [orejas], and mustaches [bigotes] cool down on the racks. The idea for the first loaf came from Spain. However, the native people had their own grains, like amaranth, and did not take to the Spanish wheat-based breads willingly. An early observer wrote that "destitute natives would not think of accepting bread . they shove it back in your face." For those working on the newly established wheat farms, eating wheat breads became a necessity, because the bread was part of their salary. The arrival of the French in the 1800's brought new variety and creativity, and gradually baked goods became firmly established in the Mexican diet. As they have done repeatedly, Mexicans took the imposition of a foreign concept and made it their own. There are now probably over 1000 types of bread products baked in Mexico every day. Although gas fired ovens are beginning to replace the traditional wood fired brick ovens, bakeries are still very much a family run operation. When the tired and slightly grumpy proprietors, who have been working all night, first fling open their doors in the morning, the surging crowd of eager customers must look like a bunch of baby birds with gaping mouths that are bigger than their bodies. Excuse me, out of my way, I'll take a dozen bolillos.