Cloud Dancer
San Antonio and Livingston TX USA
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Joined: 06/08/2001
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As kids, my Mom would cut a Pan de Huevo in half, and give me one piece and my brother the other. We would get a glass of cold milk so we could dunk our sweet bread. WHAT A TREAT!
The best Pan de Huevo comes from North Mexico, and from El Paso TX.
El Volcan was the preferred bakery, for us.
Interestingly, in San Antonio, the stuff you get in bakeries is junk. BUT, recently I found that Walmart has a secret source for Pan de Huevo, and it's delicious. Except, you better get there early in the morning...
Here it is:
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Horsedoc
Dixie --- N. Georgia
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Joined: 09/30/2002
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Hmmmm? Looks sorta like one hemisphere of a brain on first sight. 
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jimtoo
Now, Ultra Perfect
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You are showing your age if you remember the good stuff....used to get that instead of donuts at a little bakery in Kingsville, Tx. Only then it was Pan Dulce I think. And that's been about 52 years ago.
Will have to check out Walmart.
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lesmore49
canada
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Joined: 11/25/2004
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I'm a real fan of East Indian and Vietnamese food.
lesmore49
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Cloud Dancer
San Antonio and Livingston TX USA
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Darn right I remember the good stuff. We never go to Mexican food restaurants around here. That's the reason I cook my own, it's quite different than what you can find. For example, here's the way my Mom made breakfast enchiladas (except she added refried beans, on the side):
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SRT
Head of the Lakes, MN
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You guys are making me hungry.....
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bluck
Silver City, NM 88061 USA
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We call it Pan Dulce here also. I'm diabetic so only sneak one once and a while, but love it. Its' funny how regional Mexican food is we don't like most of it thats more than a hundred and fifty miles from here. I have a hundred pounds of roasted Hatch Green Chili in the freezer now. We have a saying "a day without chili is like a day without sunshine". The enchilladas look just like the ones we get here, with ground beef or chicken in and on top, lots of cheese and with red or green chili sauce on top. Why did I anwser this post its' only 10:00 and I'm starving.
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wa8yxm
Wherever I happen to park
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Horsedoc wrote:Hmmmm? Looks sorta like one hemisphere of a brain on first sight.
We think alike 
My first thought was "AH,, Brain Food"
Nothin adds excitment like something that is none of your business
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Cloud Dancer
San Antonio and Livingston TX USA
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Joined: 06/08/2001
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bluck wrote:We call it Pan Dulce here also. I'm diabetic so only sneak one once and a while, but love it. Its' funny how regional Mexican food is we don't like most of it thats more than a hundred and fifty miles from here. I have a hundred pounds of roasted Hatch Green Chili in the freezer now. We have a saying "a day without chili is like a day without sunshine". The enchilladas look just like the ones we get here, with ground beef or chicken in and on top, lots of cheese and with red or green chili sauce on top. Why did I anwser this post its' only 10:00 and I'm starving.
The term "Pan Dulce" takes in all sorts of 'sweet breads'. When we were kids, my Dad would come back from the bakery with a bag full of assorted pan dulce, AND Mexican/French rolls (can't find those here either).
Hatch Green Chile is the only chile I like,....long green and jalapeno. My wife makes excellent chile rellenos with Hatch long green chile.
We NEVER ate meat enchiladas, and I still don't. However, I make chicken chilaquiles, which is more of a casserole dish.
Tomorrow, I'll cook "chile verde con carne", which is something TOTALLY different than any "cohn carnee" stuff you find around here.
Bon appetit...
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bluck
Silver City, NM 88061 USA
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I guess I'm lucky we live only 60 miles from Hatch. Sometimes we even have a hard time getting Hatch chile so much of it goes out of state. If you don't get in the first 3 or 4 weeks forget it. There are some other good chile here, the Deming and Mesilla chile is very good but it also goes fast. I buy 30 lbs of extra hot, 30 lbs of medium and 30 lbs of mild. I also get a few pounds of serrano. We have lived here long enough that my wife and daughters can cook like natives. We eat Mexican food at least 3 times a week.Tacos, tostados Chile rellenos, enchilades rolled or flat. Chile verde con carne in the restruants is much like a stew, my favorite for a breakfast when its' snowing and blowing outside. When we used to travel a lot in mexico we found their food much milder than what is prepared here. To save me I can't remember the name of the bread we buy bollitos (sp), I think.
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