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