Dia de Los Muertos wouldn’t be the same without pan dulce. Our hosts explore the history of wheat and pan dulce, with a focus on the ubiquitous concha. Mexico City baker and instructor, Eliceo Lara, shares his childhood recipe for rebanadas. 

Eliceo Lara’s Rebanadas Recipe  

Instructions:  
Cut a loaf of bread into thick slices. Sourdough or brioche work great.  
Make a simple buttercream by incorporating 1/3 cup of room temperature butter and 1/3 cup of powdered sugar.    
Spread buttercream on your sliced bread.  
Separately, add a layer of regular granulated sugar to a flat plate.  
With the buttercream slide facing down, press your sliced bread to the sugar on the flat plate.  
When you lift it - the top of your bread (the side with buttercream) should be left with a thin crunchy layer of sweetness.  
That’s it! Enjoy with your coffee or tea in the morning.  

Want to take an online cooking class with Eliceo? Learn more here.  

Dia de Los Muertos wouldn’t be the same without pan dulce. Our hosts explore the history of wheat and pan dulce, with a focus on the ubiquitous concha. Mexico City baker and instructor, Eliceo Lara, shares his childhood recipe for rebanadas. 
Eliceo Lara’s Rebanadas Recipe  
Instructions:  
<ul>
<li>Cut a loaf of bread into thick slices. Sourdough or brioche work great.  </li>
<li>Make a simple buttercream by incorporating 1/3 cup of room temperature butter and 1/3 cup of powdered sugar.    </li>
<li>Spread buttercream on your sliced bread.  </li>
<li>Separately, add a layer of regular granulated sugar to a flat plate.  </li>
<li>With the buttercream slide facing down, press your sliced bread to the sugar on the flat plate.  </li>
<li>When you lift it - the top of your bread (the side with buttercream) should be left with a thin crunchy layer of sweetness.  </li>
<li>That’s it! Enjoy with your coffee or tea in the morning.  </li>
</ul>
Want to take an online cooking class with Eliceo? Learn more <a href="https://mexicanbaking.com/">here</a>.

Eva Longoria and Maite Gomez-Rejon are back to take an even bigger bite out of the most delicious food and its history. This season features more of what you love: family stories from Eva and Maite, fascinating facts on the yummiest ingredients from their culture, interviews with food enthusiasts, chefs, and historians plus on-location episodes that bring you closer to the hidden history of your favorite foods. Oh, and lots more taste testing, drink making, and recipes for you to try at home.

Listen to Hungry for History every Thursday and learn more about the dishes and drinks you grew up enjoying while discovering the origins of new favs too.

Eva Longoria and Maite Gomez-Rejon are back to take an even bigger bite out of the most delicious food and its history. This season features more of what you love: family stories from Eva and Maite, fascinating facts on the yummiest ingredients from their culture, interviews with food enthusiasts, chefs, and historians plus on-location episodes that bring you closer to the hidden history of your favorite foods. Oh, and lots more taste testing, drink making, and recipes for you to try at home.
Listen to Hungry for History every Thursday and learn more about the dishes and drinks you grew up enjoying while discovering the origins of new favs too.

Hungry for History with Eva Longoria and Maite Gomez-Rejón

Pan Dulce y Dia de los Muertos

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/df177d63-b76c-46ae-a056-af32013275dc/transcript

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