• Pan de Cazuela is a symbol of Mexican culinary tradition. It is a bread from the Mexican region of Oaxaca, made with simple ingredients and a unique preparation method.
The exact origin of this Mexican bakery specialty is not known. Some sources say she was brought to the city Tlacolula De Matamoros by a Dutchman coming from Mexico City. Other sources state that a baker near the town Oaxaca de Juarez was the one who invented it Pan de Cazuela, putting the dough in a "casserole" (casserole) and then cooking it in the oven to get this "casserole bread".
Historical sources confirm that the bakery arrived in the Oaxaca area through the Dominican missions, but the particular case of variety Pan de Cazuela it is given not only by the unique container in which it is baked, but also by the fact that its production combines ingredients and techniques of different origins.
Pan de Cazuela has become over time one of the most popular baked goods in the Central Valley of Oaxaca, and although it is prepared all year round to delight the taste buds of both locals and tourists, production increases impressively during the holiday season such as the Day of the Dead (Muertos y Fieles Difuntos), during which Pan de Cazuela it is used as an offering in memory of the deceased. But also in the case of the other holidays, Pan de Cazuela finds its place of honor in Tlacolula and the surrounding areas, being customary from the tables of the Mexican locals.
Unique baking method
Obtained only from wheat flour, water, lard or oil, yeast and salt, common and easily procured ingredients, Pan de Cazuela it has been produced in Tlacolula de Metamoros for hundreds of years. In dozens of wood-fired ovens, more than three thousand pieces of the bakery product are baked daily and then sold in the neighboring regions and even in the most distant ones. Unique baking method, in the dish casserole made of clay, heated by means of coals, gives the bread its crispy crust and fluffy texture.
Like other products specific to Mexican culture and civilization, such as the mezcal, tortilla chips or you wash, which are widely produced in many regions, Pan de Cazuela it is also made in Mitla, Matatlán and other cities in Mexico, recipes vary by region, but there is something that distinguishes Pan de Cazuela from Tlacolula, namely the taste, because it is different from the other interpretations.
locals point that the secret of success Pan de Cazuela produced in their city is the exact steps to follow to get an authentic product. This technique is an undisclosed secret by the region's bakers and still sacredly guarded. Added to this is the fact that, despite the modernization of baking techniques, in Tlacolula the traditional wood oven is preferred.
Symbol of culinary tradition
This type of bread also has the variant sweet, airy and with delicate notes of vanilla, to which, in addition to the classic ingredients, sugar and eggs are added, including cinnamon, anise, raisins or melted chocolate from Oaxaca. And if before it was baked in small clay pots, which often broke, now bakers are improvising, using various other containers (including recycled cans!) to make the production process more efficient.
Pan de Cazuela, the traditional Mexican bread, even if it is less known outside of Mexico, is considered a symbol of the culinary traditions of this country and is appreciated and sought by tourists, to complete their travel experience and to better understand the culture and civilization of this country place.
Photo sources: dialogosoaxaca.com, cookpad.com.
Article written by Gabriela Dan, Editor of Arta Albă
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