This bread, which is usually yellow in color, with a highly porous and crunchy dough, is mostly sold sliced.
Some of its preparation
In the Isthmus of Tehuantepec, it is common to serve it with atole. It is also often decorated with turrón forming crosses or the names of the bride and groom in case of a wedding, or with meringue made with egg whites, sugar, and red coloring.
Sometimes, it is used to prepare wine soup and Marquesotes as French toast. In other parts of Central America, it is eaten accompanied by milk, coffee, or any other beverage, at breakfast or dinner. It is also the base for regional desserts like Sopa Borracha.
How to prepare it
Usually, it involves whipping egg whites to soft peaks, then adding the yolks (which give it the yellow color), sugar, and wheat flour.
It is baked in molds, round or square, lined with parchment paper to prevent sticking.
In some cases, wheat flour is replaced with cornstarch or pinole. It is said that in Oaxaca, they called this bread Marquesote in honor of Hernán Cortés, who was the Marquess of the Valley of Oaxaca. It is also known as Mamón, because the bread soaks up or sucks the syrup made with piloncillo or sugar, sometimes used in its preparation. It is enjoyed like any other bread but is particularly used for making desserts like the ones mentioned above.
