An award-winning bakery launches a definitive ‘map’ of Mexico’s abundant bread types

A Mexican baker duo has unveiled an exhaustive "map" charting the vast world of Mexican breads, from conchas and bolillos to coyotas, pan de muerto, and rosca de Reyes. Created by Ariana and Julio González of the 13-year-old Buñuelo bakery in Naucalpan, State of México, the Primer Mapa del Pan Mexicano classifies breads into 15 "families" based on their baking lineage, technique, and tradition.

The map highlights the remarkable diversity in taste, texture, usage, and tradition among Mexican breads, which often lean sweet but exhibit a wide range of flavors and forms. While not a census, the 52 representative samples illuminate a larger, evolving baking heritage. The siblings' guide organizes breads by baking lineage rather than geography, showcasing how a single preparation style can evolve into various bread types with differing shapes, textures, and uses.

The map features sweet breads, savory staples, festive breads like pan de muerto and rosca de Reyes, and more. Despite being sold at the bakery for 135 pesos (US $7.88), it is not intended as a definitive catalog but rather an invitation to appreciate Mexican breadmaking from a new perspective.