The internet has blessed us with so much concha content that we know how deeply passionate people are about their pan dulce. So imagine what happened when a bakery in Queretaro decided to break all the rules.
Panadería El Manantial is now selling a half-concha, half-mantecada hybrid. Leticia Arriaga, who’s owned the establishment for 20 years, told Mexican newspaper Excelsior that she’s surprised her bakery’s invention went viral this week: “We are still in shock… But we’ve had good results.”
While conchas have been internet famous for a minute, this new iteration comes with a lesser-known type of bread. Mantecadas are muffin-like and incredibly popular throughout Latin American countries. Bimbo, for example, sells a packaged mini version of the baked goods. The bread has roots in the León province in Spain, and mantecadas de astorgas are a protected product of the European Union. In Mexico, mantecadas have become an essential pastry of the country’s cuisine. Food and Travel Mexico traces the arrival of the pastry in Mexico City thanks to Panaderia Pilarica Karsapan, whose Spanish owner started selling mantecadas in 1960. But manteconchas are an entirely different breed of Mexican bread that mixes the buttery texture of the mantecadas with the sugary taste of conchas.
After the success of manteconchas, Mexican Twitter’s convinced that pan dulce will never be the same again. Check out a few (mixed) reactions below.