Comments on: A pretty comprehensive history of Mexican Bread (and why it matters)

By: Señor Tapatio

Señor Tapatio — Sun, 11 Jan 2026 16:55:39 +0000

If you consider waffles to be a kind of bread, I have an interesting take on “Mexican Bread” that my wife calls the great undiscovered food. When making the batter I add a can of refried beans, like you would a can of pumpkin to pumpkin waffles, and a cup of shredded cheese per dozen waffles. Sounds like a dog’s breakfast but it works. Top with a fried egg when serving and salsa and you have some huevos rancheros that will definitely impress your guests.

By: Bethany Platanella

Bethany Platanella — Sat, 10 Jan 2026 21:57:12 +0000

In reply to Carlos Gil. I'm sorry to say bread's history in Mexico is not the most profound of subjects. In terms of sources, the green words in the article are links to the published content I used.

By: Bethany Platanella

Bethany Platanella — Sat, 10 Jan 2026 21:54:37 +0000

In reply to Calvin Hazelwood. He was a man ahead of his time.

By: Calvin Hazelwood

Calvin Hazelwood — Sat, 10 Jan 2026 16:56:12 +0000

Little mistake: Alexander von Humboldt (1769–1859) was of course not a “sixteenth-century” chronicler.

By: Carlos Gil

Carlos Gil — Sat, 10 Jan 2026 01:06:59 +0000

Thanks for the article, Bethany. I find it quite superficial but when you write for a newspaper that’s all you can do, of course. If you did some library research for this piece I would appreciate your identifying some published sources.