Mexican breads

Mexican breads and other Mexican baked goods were made from the blending of influence from various European baking traditions. Wheat, and the bread baked from it, was introduced by the Spanish at the time of the Conquest.

The French influence in Mexican Bread is the strongest; for example the bolillo evolved from the French baguette and the concha branched out from the French brioche. The terminology is also derived from French. A baño maría, meaning a water bath for a custard like budín comes from the French word bain marie.

While the consumption of wheat has never surpassed that of corn in the country, wheat is still a staple food and an important part of both everyday life and special rituals. Mexico has adopted various bread styles from Europe and the United States, but most of the varieties of breads made in the country were developed in Mexico. However, there is little to no baking done in Mexican homes; instead, Mexicans have bought their baked goods from bakeries (and street vendors) since the colonial period.