Mexican breads

A churro (, ) is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine, Philippine cuisine and in other areas that have received immigration from Spanish- and Portuguese-speaking countries, especially in France and the Southwestern United States.

type of sweet roll traditionally baked in Mexico during the weeks leading up to the Día de Muertos

A sopaipilla, sopapilla, sopaipa, or cachanga is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas. The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Al-Andalus. The original Mozarabic word was used to mean bread soaked in oil. The word is derived in turn from the Germanic word , which meant bread soaked in liquid.

Spanish and Southern France pastry, traditionally eaten to celebrate Epiphany, with an oval shape and decorated with figs, quinces, cherries, or dried and candied fruits

thumb|right|upright|Totopo chips on refried beans

A concha (, ) is a traditional Mexican sweet bread (pan dulce) with similar consistency to a brioche. Conchas get their name from their round shape and their striped, seashell-like appearance. A concha consists of two parts: a sweetened bread roll, and a crunchy topping (composed of flour, butter, and sugar), the most common topping flavors being chocolate, vanilla, and strawberry. Conchas are commonly found throughout Mexico, Guatemala, and their diasporas in panaderias (). They can also be found in grocery stores and bakeries across the United States.

Rosca or roscón () is a Hispanic bread dish eaten throughout Iberia and Latin America. It is made with flour, salt, sugar, butter, yeast, water, and seasonings. It is also called '''ka'ake''' and referred to as a "Syrian-style cracker ring".

A bolillo ( in Mexico) or pan francés (in Central America, meaning "French bread") is a type of savory bread made in Mexico and Central America. It is a variation of the baguette, but shorter in length, and is often baked in a stone oven. Brought to Mexico City in the 1860s by Emperor Maximilian's troupe of cooks, its use quickly spread throughout the country.

The cemita is a sandwich originally from Puebla, Mexico. Also known as cemita poblana, it derives from the city (and region) of Puebla. The word refers to the sandwich as well as to the roll it is typically served on, a bread roll covered with sesame seeds. Additionally, the ingredients usually are restricted to sliced avocado, meat, Oaxaca cheese, the herb pápalo and chipotle adobado, or jalapeño.

thumb|Pambazos being prepared in Mexico City (2010) Pambazo () is a Mexican dish or antojito (very similar to the torta) made with pambazo bread dipped and fried in a red guajillo pepper sauce. It is traditionally filled with papas con chorizo (potatoes with chorizo) or with potatoes only but there are different varieties.

Cocol is one of the oldest types of bread known in Mexico. It was created when the Spanish invaded the Mesoamerican cultures. The Spanish taught Mesoamericans how to bake a bread, and then they made their own with the ingredients that were common at that time. This new bread was called cocol, from the word cocolli in Nahuatl. It is also known as torito in some parts of the country. Cocol is made out of wheat flour, milk and some eggs. Before it is baked, the mass is given the figure of a rhombus. It is usually eaten with jam.