Maranitos y Panaderias

I had forgotten how lacking RVA was in regards to pan dulce. LA SABROSITA (on Midlothian) uses that horrid palm oil shortening and much of the pan dulce is shipped in from elsewhere.

Not so in KCMO & KCKS. Each panaderia has its own take on the maranito (or ginger pig). The taste is much the same, but each bakery produces a cookie with a different texture, shape, or glaze.

Here’s one from the La Reyna Bakery on Kansas Street in the Argentine (the actual name since there used to be a silver smelter here) neighborhood in Kansas City, Kansas.

maranito

La Reyna's take on the maranito..it's quite thick. Some of these bakeries use lard as shortening. Bless their hearts.

 

The taquerias are also quite diverse in their takes on such fillings as carne al pastor. I shall report on this later.

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2 responses to “Maranitos y Panaderias

  1. Yes, growing up in Kansas even in the 50s/60s there was much better comida mejicana than I have seen since, lo these many years in Illinois. Yes, lard. How we miss you.

  2. Whiting, Indiana is probably the closest place for decent Mexican to yez, Tim.

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