Friday, January 22, 2010
Mexican bakeries abound even in the smallest of towns. Most evenings the aroma of baked goods wafts out into the streets tempting passersby to load up on what are mainly sweet breads. I have learned over the years that, for Mexican bread to be at all enjoyable, it really must be eaten the day it is purchased. In my opinion, breads here look and smell a lot more exciting than they taste. They certainly do come up with a good variety of shapes for their breads, but I have yet to discover a huge variance between their flavour and texture. Perhaps with time, I'll be better at discerning their subtleties. For now, I'll keep following those aromas and will never resist a roll that comes out of a wood burning oven - especially one that is lovingly created by a happy fat baker.