bake - June 2018 - pan - 48

PROFILES

El Mexicano Panadería

El Mexicano PanaderÍa
151 East Lake Street, Minneapolis, Minnesota
(612) 871-6633, Filiberto Onofre, Owner

48

A unique aspect of El Mexicano Panadería is that the
bakery is part of a larger shopping center in the historic
Lake Street neighborhood of downtown Minneapolis.
"There's a lot of history here," says the bakery's owner
Filiberto Onofre. "We started the bakery with six or seven
different items, and now we are making 15 to 17 different
items every day, depending on the season.
Top sellers are conchas, teleras, bolillos and cakes.
They make a variety of cake flavors, including piña colada,
mocha, Kahlua and tiramisu. Their most popular pastries
are filled with peach, guava, mango and pineapple.
Signature items range from rice pudding empanadas
to chiricanas, which are a puff pastry made with rice flour.
"Nobody else in town makes these," Onofre says proudly.
He and his wife Christina Garcia started their bakery
in 1999. As a child, Onofre learned about baking growing
up in Axochiapan in the Mexican state of Morelos where
his neighbor operated a bakery. There he became familiar
with the traditional flavors of rice pudding empanadas,
churros de cajeta, pan de elote and guava-filled pastries.
Morelos is known as the "central breadbasket" of Mexico
because it is an important center for agriculture. Because
of its geographical location, a broad range of different
climates allows the cultivation of numerous tropical and
temperate tree fruits, including avocados, mangos and
guavas. This fact influences the popularity of bread and
pastry recipes that are now produced in Minneapolis,
which is home to many Mexican immigrants who originally
came from Morelos.
"I use traditional recipes that I make from scratch, but
I also put in something different, a little spice that creates
a signature flavor," Onofre says. "This makes it unique. I
make all different kinds of breads, and the recipes are all
traditional from Mexico."
His wife, Christina, is originally from Michoacan
and she also contributes to tweaking the recipes. "She
has different ideas, and we work together to come up
with new ideas. We also like working with BakeMark



Table of Contents for the Digital Edition of bake - June 2018

http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
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http://www.nxtbook.com/sosland/bake/2015_02_01
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http://www.nxtbook.com/sosland/bake/2014_12_01
http://www.nxtbook.com/sosland/bake/2014_10_01
http://www.nxtbook.com/sosland/bake/2014_09_01
http://www.nxtbook.com/sosland/bake/2014_08_01
http://www.nxtbook.com/sosland/bake/2014_07_01
http://www.nxtbook.com/sosland/bake/2014_06_01
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http://www.nxtbook.com/sosland/bake/2013_11_01
http://www.nxtbook.com/sosland/bake/2013_11_02
http://www.nxtbook.com/sosland/bake/2013_10_01
http://www.nxtbook.com/sosland/bake/2013_09_01
http://www.nxtbook.com/sosland/bake/2013_08_01
http://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
http://www.nxtbook.com/sosland/bake/2013_05_01
http://www.nxtbook.com/sosland/bake/2013_04_01
http://www.nxtbook.com/sosland/bake/2013_03_01
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http://www.nxtbook.com/sosland/bake/2012_11_01
http://www.nxtbook.com/sosland/bake/2012_10_01
http://www.nxtbook.com/sosland/bake/2012_09_01
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http://www.nxtbook.com/sosland/bake/2012_07_01
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http://www.nxtbook.com/sosland/bake/2012_04_01
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http://www.nxtbook.com/sosland/bake/2012_01_01
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