Mexican Dessert Architecture: Dulces Regionales
I
Origin
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II
Description
Mexican regional sweets — dulces regionales — represent the marriage of pre-Columbian ingredients (cacao, vanilla, amaranth, corn) with Spanish confectionery technique (caramelisation, egg-based sweets from the convent tradition). The convent sweets of Puebla, Oaxaca, and Mexico City — made by nuns from the colonial era — produced the range of egg-yolk-and-sugar preparations that bridge Spanish and Mexican tradition.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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