Pan dulce, literally meaning "sweet bread", is the general name for a variety of Mexican pastries.

The pastries originated in Mexico following the introduction of wheat during the Spanish conquest of the Americas and developed into many varieties thanks to French influences in the 19th century.

[1] The creative contribution of French baked goods to Mexico's cuisine peaked in the early 20th century during the dictatorship of Porfirio Díaz.

Skilled Mexican bakers adopted French techniques to create new bread designs with colorful names.

Among these are: A beso (kiss), from Mexico, is made by creating round domes on the top with a drop filling of jam in the middle.

The dough is traditionally flavored with vanilla or orange blossom (flor de azahar), and can be mixed with anise seeds or cinnamon.

It is also referred to as "pan de huevo" (egg bread) in other Latin American countries, such as Chile, where they are eaten during tea time or at the beach.

[5] Empanadas (turnovers) are a pastry more commonly served in Cuba and South America but also have a place in Mexican cuisine.

Rosca de reyes ("kings' crown") is a treat in addition to a gift that is given on Three Kings Day, Dia de los Reyes Magos, which is held twelve days after Christmas, the celebration date of the birth of Jesus Christ.

The traditional pan de muerto is shaped like a skull, round, with a little ball at the center top to represent a cranium.

[15][16] Pan de muerto consists of ingredients such as dry yeast, all purpose flour, eggs, butter and salt.

Today, pan dulce is seen in many parts of the United States, especially in places like California, Arizona, and Texas, as a result of migration.