Pan de Acambaro

01 / ABOUT THE DISH

About the dish

Pan de Acambaro is a traditional bread that's named after the city of its origin, Acambaro in Guanajuato. The bread is made with a fermented dough called masa madre (mother dough), and it's decorated with a few slashes on top, then glazed before baking. Some people compare it with the Jewish challah. Once baked, pan de Acambaro should be quite dense with a fine crumb and yeasty aromas. It's recommended to pair it with a cup of coffee or Mexican hot chocolate (champurrado). The bread can be found in most bakeries and pastry shops in the area.