Mexican bakeries begin preparing for Día de los Reyes Magos (Three Kings Day) weeks before the January 6th holiday.in La Monarca Bakery & Cafe In Los Angeles, bakers have been mixing and freezing bread dough for the festive feast since early December. Rosca de Reyesor Three King Breads.
For many Latinos, Three Kings Day marks the end of the holiday season. People line up outside their favorite bakeries from early morning to get their hands on roscas to celebrate the day the Magi brought gifts to baby Jesus. Families gather late in the evening and eat sweet bread with champurrado. cafe de ora or hot chocolate.
Epiphany bread is thought to have made its way to Latin America in the 20th century, when Spaniards fled to Mexico during the Spanish Civil War in 1936 and opened bakeries where they served roscas. The highly iconic bread became even more popular throughout Mexico in the 1950s, but began appearing in cookbooks in the 1930s and 1940s, he says.Mexican Home Kitchen: Traditional home-style recipes that capture the flavors and memories of Mexico.”
Its round shape is meant to represent God’s eternal love, and the nut and dried fruit candies like acitron represent the crown jewels of kings.Several bread recipes Contains orange flavor.similar to carnival king cake and french Galette des RoisRoskas also has a favor inside the cake – usually a plastic baby.
Alfredo Rivas, co-founder and owner of La Monarcha, which has more than a dozen stores around Los Angeles, expects to sell between 5,000 and 10,000 roscas on Three Kings Day. There are so many roscas that they create temporary fermentation sites for brioche-like breads. In a tent in the kitchen of a Los Angeles commissary.
In the days leading up to January 6, the bakery will carry only its most popular items to make room for Roskas. Hot chocolate and Café de Ora will also be sold in take-out carafes. “It’s a great way to end the holiday season,” said Rivas, who grew up in Monterrey, Mexico.
in los angeles bakery In Huntington Park, California, several bakers spend the night mixing, decorating and baking more than 1,000 roscas before the holidays. Los Angeles began selling the bread about 20 years ago using a recipe from head baker Victor Mendoza, who learned how to make it from his father and grandfather, who were bakers in Mexico.
“When that day comes, it’s going to be a big fuss there,” said Deanna Ductock, one of the owners of the family-run bakery. The bakery also sells a smaller concha-sized version and a version in muffin wrappers.
The treats are so popular this time of year that one of the largest bakery companies slutWe are selling. seasonal rosca. 37 million Mexicans live in the United Statesand in 2022, the company began selling single-serving Roskas in convenience stores in the United States.
Roscas de Reyes has traditionally been decorated with red and green acitrons, but since the discovery of the cactus from which they are made, this candy has become even more difficult to find. considered to be on the verge of extinction; In 2005, The Mexican government has declared it a protected species. Effectively reduces the amount of plants used in food and candy.Acitron is now sometimes made with jicama, has a texture similar to a cactus. Cookbook author Martinez says other ingredients include quince paste, nuts, citrus peels and dried fruits found in fruitcakes.
A plastic baby Jesus figurine hidden inside the ring holds the promise of future celebrations. Those who find a baby in their work can get lucky, but at the same time they must throw it. Tamale The holiday on February 2nd is called Día de la Candelaria, or Candlemas.
Not everyone wants to find a baby, Martinez said. “Some people even swallow the baby Jesus or hide it under their tongue because they don’t want to pay for a tamale.”