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Corn dough to prepare tortillas in Guatemalan restaurant, flavor and organic product. Latin america.

Pan chuta is typical of the Oropesa district in the Cusco region. This has a spongy texture, a light sweet flavor, and is characterized by its flat, circular shape and large size. Its recipe is unique since it contains some Andean mysticism and colonial customs.

Baker preparing bread in a street bakery in a Mexican market.

Baker woman hands with baking bread

pan de semana santa sobre tela

Fresh bread in bakery factory

Several decorated pan de muerto breads or hojaldras, carefully arranged on trays. These breads are prepared for the Day of the Dead altar, a traditional Mexican holiday.

Raw burger buns in product line

The dough for cold water crust pastry is being prepared on a metal table.Side view ready for portions.

potato food

Fluffy, sugary, fresh and delicious Mexican pan de muerto for the season of the traditional holiday of the Day of the Dead

Stock photo shows spiral bun dough placed on a proving tray in a bakery, lightly dusted with flour. The dough is in the proofing stage, ready to rise before baking. The careful placement and dusting of flour are essential steps in the process, ensuring the buns achieve a perfect texture

Pan de Muerto with a cup of chocolate on a table with Mexican tablecloth and preparation ingredients

Unrecognizable person cutting and weighing fresh yeast dough for bread - Buenos Aires - Argentina

Young latina woman preparing pan de muerto brushing

making round and flat bread from dough

Basques with two different traditional bread of Deads in Mexico

bread dough

Person kneading nixtamalized corn dough to prepare tamales. Typical Mexican food.

Organic bread being put to bake. Homemade bread preparation.

Indigenous Mexican woman preparing handmade tortillas in a kitchen, totrtillas are used to accompany various dishes of traditional Mexican food.

low angle view of female hands holding cloth to cover up dough

French bread with garlic paste ready to bake on the barbecue for a party

Seasonal: dead's bread, made in Mexico for All Saint's Day holiday celebration. Radial forms representing bones

Pozol is a traditional Mexican drink made from corn dough that regularly includes cocoa and can be fermented..

Stock photo shows a well-organized arrangement of raw flour dough, packed and ready to bake, sits in a bakery setting. This fresh dough, prepared for baking, reflects the traditional process of creating homemade bread and pastries

the Mexican sweet bread, pan de muerto, papel picado and traditional skulls

Pizza Dough

Traditional Mexican bread beaked for the day of the dead

Pan chuta is typical of the Oropesa district in the Cusco region. This has a spongy texture, a light sweet flavor, and is characterized by its flat, circular shape and large size. Its recipe is unique since it contains some Andean mysticism and colonial customs.

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