Conchatrina
The Conchatrina is one of the new Mexican creations that join the “concha muerto” and the “Catrina.” The Conchatrina is inspired by the famous sugar skull placed on altars.
From the creators of “roscamuerta” and “concha talavera,” ingenious bread conchas with Catrina faces and other creative designs inspired by the Day of the Dead have arrived, undoubtedly winning the hearts and palates of thousands of Mexicans. Although many call it a “trend,” in reality, Mexicans have always enjoyed giving a tropical twist to everything, making it their own and adding their distinctive touch.
That’s why these themed breads will become more and more common, especially now that the Day of the Dead is approaching. What makes these creations peculiar is that we now know who is behind them. None other than the chef of a bakery that has become famous on the internet for launching the “Conchatrina” and the “Conchamuerto,” both of which have started to go viral on social media.
The chef from Morelos, Alfonso Domínguez, created these breads for this season; in fact, he is known for sharing his recipes for various Mexican breads and interacting with his audience, who often share their own creations with him.
If you follow him, you’re likely to be tempted to try his recipes for Oaxacan egg bread, various versions of “pan de muerto” (bread of the dead), and even the toppings to go with them.
In addition to the Conchatrina, this bakery also offers a Talavera version, a bread adorned with white icing and blue details, simulating the traditional look of Talavera pottery. You can buy both as they are among the most popular Mexican breads during this time.
The Conchatrina has all the characteristic details of a Catrina, with colorful adornments, eyes, mouth, and nose, and it tastes great. It is an inspiring design based on sugar skulls, and it’s notable for its use of the typical Day of the Dead colors, such as orange, purple, and a strong green.
Back in September, this chef had already made a name for himself by creating a bread to celebrate Mexican Independence, known as the “conchanogada”: a green crust concha with a white icing covering, simulating cream, and chocolate details in red, representing a pomegranate.
Chef Alfonso Domínguez’s creativity surprises us all, and it’s great to see him reinventing our heritage, breaking away from the norm, and, above all, supporting this chef to continue making these delicious breads with incredible shapes. Which one will you try first, the Conchatrina, the Conchamuerto, or the Concha de Talavera?
However, the Concha de Talavera is actually attributed to the “Panadería Flor de Huamantla,” located on Allende Nte Street 113, Centro, Huamantla, Tlaxcala. The Talavera bread of the dead is priced at $40 pesos and can be found at this Magical Town branch.
