As reported last week by Remezcla, a Queretaro-based Mexican pan dulce shop launched a new item that had social media atwitter.
Known as the Manteconcha, the new pastry combines the buttery richness of a mantecada (a Mexican muffin of sorts), and the ever-popular concha (I'm not explaining what conchas are, get yourself to a panaderia STAT) into one. The result is similar to a cupcake, equally moist but topped with the buttery crumble known as concha topping.
Locally, three San Antonio bakeries are hopping on the manteconcha train.
Susana Mijares and husband Nacho Aguirre are whipping up manteconchas through the weekend at Delice Chocolatier & Patisserie. The classically-trained Mijares spent a sleepless night trying to figure out the recipe for her manteconchas, and the exact ratio to pour into each cup without it spilling over during baking. Manteconchas will be available for $1.75 a pop, as well as Mijares' take on cinnamon rolls. 946 N. Loop 1604 W., Suite 145, (210) 545-2200, delicechocolatier.com.
Panifico Bake Shop, which brought the uniconcha to San Antonio and several colorful iterations since then, is also featuring manteconchas for a limited time. After several days of testing, the West Side bakery will feature bright manteconchas for $1.75. 602 NW 24th St., (210) 434-9290, panifico.com.
Over on Huebner Road, Romelia's Bakery is offering four varieties for their concha topping including chocolate, strawberry, and vanilla. The manteconchas are $1.50 each. 11255 Huebner Road, (210) 437-1073.
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