At just 21 years old, Laura Molinar runs a business that employs 20 people and sells around 2,000 pastries a day. Her posts ...

Mexico City’s Panadería Rosetta may be widely known for its acclaimed rol de guayaba, or guava pastry, but when October hits, it’s all about the pan de muerto, or bread of the dead, which is ...

There are more than 400 types of pan de muerto prepared in bakeries throughout Mexico during Día de los Muertos, the festival honoring the dead. The three-day celebration lasts from October 31 to ...

A sugary, citric, fluffy delight. “Pan de muerto” or “bread of the dead” is baked in Mexico every year, from early October to mid-November, amid Day of the Dead celebrations.

"This pan de muerto is a version of the bread made for the November 2nd celebration known as Día de los Muertos (Day of the ...

A pan de muerto recipe to place on your Dia de los Muertos ofrenda, or Day of the Dead altar.

Pan de muerto owes its sweetness to the sugar brought to Mexico by the Spanish. Jaime Reynoso Pérez prepares baked pan de muerto by brushing melted butter. Alfonso Duran for The New York Times ...

Pan de muerto: A special bread from Mexico honors loved ones for Día de Los Muertos El Sol Panaderia in Irving sells about 5,000 pan de muertos leading up to Nov. 1 and 2nd for Día de Los Muertos.

Pan Estilo Copala’s regionally specific pastries typically only found in Costa Chica de Guerrero cater to LA’s Afromexicano community centered around Compton, Watts, and South Central.

MEXICO CITY – The first bite is an assault to the senses. A sugary, citric, fluffy delight. “Pan de muerto” or “bread of the dead” is baked in Mexico every year, from early October to ...

The first bite is an assault to the senses. A sugary, citric, fluffy delight. “Pan de muerto” or “bread of the dead” is baked in Mexico every year, from early October to mid-November, amid ...