Around the corner from Mercado San Juan stands the narrow shop front of Panqué de Nata. Their dense breads, rich with nata (a thick clotted cream made by boiling raw milk), are a Mexican must have treat. Neither sandwich material nor ordinary muffin, the bread is made with flour, egg, milk, sugar and vanilla. Regionally, nuts, fruits or citrus juice may be added. The traditional bread also takes on different forms around the city, the most famous being gorditas de nata, hockey puck-like discs that waft an irresistible heavenly aroma at passersby.
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