Panaderia y Pastelería Jessy's Menu

Pan Dulce

Sweet breads stacked on open trays for self-service with tongs, best eaten the day they are baked with coffee or hot chocolate.

• EloteVegetarianPan dulce shaped like an ear of corn, with a sugar topping scored into kernels over a soft, lightly sweet bread base.
• ConchaVegetarian · Popular pickA soft, brioche-like bun topped with a crumbly sugar crust scored into a seashell pattern, sold in vanilla, chocolate, and pink strawberry versions.
• CuernoVegetarianA crescent-shaped sweet roll, somewhere between bread and croissant, with a tender crumb and a sugar-dusted or glazed top.
• OrejaVegetarianPalmier-style puff pastry rolled in sugar and baked into ear-shaped spirals that caramelize into crisp, glassy, buttery layers.
• MarranitoAlso called puerquito or cochinito: a pig-shaped soft gingerbread sweetened with piloncillo and molasses, cakey in texture with an earthy, mildly spiced flavor.
• Ojo de BueyVegetarianNamed for an ox eye, this pastry rings a disc of sponge cake with a coil of flaky puff pastry, offering two contrasting textures in one piece.
• MantecadaVegetarianA Mexican-style muffin baked in a red paper cup, with a fine, buttery crumb, a hint of vanilla or orange, and a sugared dome.
• BigoteVegetarianA twisted, mustache-shaped pastry made from laminated dough, brushed with egg and sprinkled with sugar for a crunchy, sweet shell.

Galletas y Polvorones

Crumbly cookies and small sweets sold by the piece or by the bag.

• Polvorón de NuezVegetarian · Contains nutsMexican wedding cookies made with ground pecans, baked into small balls and rolled in powdered sugar for a soft, nutty crumble.
• Polvorón TricolorVegetarianA thick shortbread cookie striped pink, white, and yellow or chocolate, with a sandy texture that dissolves into a vanilla-sweet finish.
• Galleta de GrajeaVegetarianA round butter cookie edged in rainbow sprinkles, crisp around the rim and slightly tender in the middle, a favorite with children.
• HojarascaA delicate cinnamon shortbread, traditionally made with lard, tossed in cinnamon sugar after baking; very crumbly with a warm, spiced aroma.
• BesoVegetarianTwo domed, cake-like halves joined with strawberry jam, then rolled in coconut or sugar to resemble a kiss; soft, sweet, and fruity.
• CoyotaA thin, flaky disc from Sonora filled with melted piloncillo, offering a crisp shell and a molten, molasses-like brown-sugar center.
• CortadilloVegetarianSheet cake cut into squares and spread with bright pink sugar frosting and sprinkles, moist and simple with a vanilla flavor.

Empanadas y Rellenos

Turnovers and filled pastries, baked or fried, with fruit and sweet cream fillings.

• Churro RellenoVegetarian · Popular pickA ridged fried churro rolled in cinnamon sugar and filled with cajeta, chocolate, or cream, crunchy outside with a gooey center.
• Empanada de CalabazaVegetarianA half-moon turnover filled with spiced pumpkin cooked down with piloncillo and cinnamon, with a tender, slightly flaky crust.
• Empanada de PiñaVegetarianA sugar-crusted turnover packed with sticky pineapple jam, its soft pastry shell giving way to a bright tropical bite.
• Empanada de CamoteVegetarianFilled with smooth sweet potato purée scented with cinnamon, this turnover is mellow and earthy, with a sugar-sprinkled crust.
• Empanada de CremaVegetarianA tender turnover holding a vanilla pastry cream filling, dusted with sugar; mild, creamy, and popular with kids.

Pan Salado y Tortas

Crusty rolls baked several times a day, plus savory items built on them.

• BolilloVegan · Dairy-freeA torpedo-shaped white roll with a crackly crust and soft, airy crumb, used for tortas or eaten alongside beans and coffee.
• TeleraVegan · Dairy-freeA flat, oval roll divided by two shallow grooves, softer than a bolillo and preferred for building wide torta sandwiches.
• Birote SaladoVegan · Dairy-freeA Guadalajara-style sourdough roll with a thick, crunchy crust and slight tang, the classic base for tortas ahogadas.
• Torta de JamónSavoryA telera split and layered with ham, refried beans, avocado, pickled jalapeños, lettuce, and crema, pressed or served cold.
• Cuernito de Jamón y QuesoSavoryA croissant-style crescent folded with ham and melted cheese, an easy grab-and-go savory breakfast from the bakery case.

Postres

Refrigerated-case desserts sold by the slice or cup.

• Pay de QuesoVegetarianA Mexican-style cheesecake on a crumbly cookie crust, lighter and slightly tangy, usually sold by the wedge.
• Arroz con LecheVegetarian · Gluten-freeCreamy rice pudding simmered with milk, cinnamon stick, and sugar, sometimes with raisins, served chilled in cups.
• Pastel de Tres LechesVegetarian · Popular pickSponge cake soaked in a blend of evaporated milk, condensed milk, and cream, topped with whipped cream; very moist and milky-sweet.
• Flan NapolitanoVegetarian · Gluten-freeA firm, silky baked custard enriched with cream cheese and covered in a thin, bittersweet caramel sauce.
• Pan de EloteVegetarianA dense sweet corn cake made from fresh kernels, butter, and condensed milk, with a caramelized top and pudding-like interior.
• Gelatina de MosaicoGluten-freeA colorful dessert of cubed fruit-flavored gelatins suspended in creamy milk gelatin, cool and wobbly with a stained-glass look.

Temporada

Holiday breads and treats that appear around specific celebrations on the calendar.

• Tamales de Rajas con QuesoSavory · Gluten-freeCorn masa steamed in husks around strips of roasted poblano and melting cheese; a holiday-season order often taken by the dozen.
• Rosca de ReyesVegetarian · SeasonalA large, wreath-shaped sweet bread decorated with candied fruit strips and sugar paste, baked for Three Kings Day with a hidden baby figurine.
• Pan de MuertoVegetarian · SeasonalAn orange-blossom-scented sweet bread topped with dough bones and sugar, baked for Día de los Muertos in late October and early November.
• BuñuelosVegetarian · SeasonalThin fried dough discs dusted with cinnamon sugar or drizzled with piloncillo syrup, traditional during Christmas and New Year.
• CapirotadaVegetarian · Contains nutsA Lenten bread pudding of toasted bolillo layered with piloncillo syrup, cheese, raisins, and peanuts, sweet and salty at once.

Postres Fríos

Chilled cups and molded desserts kept in the refrigerated case.

• NatillaVegetarian · Gluten-freeA soft stovetop custard thickened with cornstarch and perfumed with cinnamon, smooth, pale, and spoonable.
• Gelatina de MosaicoGluten-freeCubes of bright fruit gelatin set in a creamy condensed-milk gelatin, cool, jiggly, and a fixture at children's parties.
• Arroz con LecheVegetarian · Gluten-freeRice simmered slowly in milk with cinnamon and citrus peel until thick and creamy, served cold with a dusting of cinnamon.
• JericallaVegetarian · Gluten-freeA Guadalajara custard flavored with cinnamon and vanilla, baked until its top browns into a spotted, burnished skin.
• Fresas con CremaVegetarian · Gluten-freeSliced strawberries folded into a sweet blend of crema and condensed milk, served cold in a cup.
• Carlota de LimónVegetarianAn icebox dessert of Maria cookies layered with a lime and condensed-milk cream, chilled until sliceable and tart.

Drinks

• CortaditoVegetarian · Gluten-freeSweetened Cuban espresso cut with a splash of steamed milk, giving a smaller, stronger alternative to a latte with caramel-like depth.
• ChampurradoVegetarian · Gluten-freeThick, warm masa-based drink cooked with Mexican chocolate, cinnamon, and piloncillo; spoon-coating texture that pairs naturally with pan dulce or tamales.
• Mexican hot chocolateVegetarianDisks of cinnamon-scented, slightly grainy Mexican chocolate melted into milk and frothed with a molinillo for a foamy, spiced cup.
• HorchataVegetarian · Gluten-freeChilled rice drink blended with cinnamon, vanilla, and sugar, sometimes with almonds; milky-white, lightly gritty, and cooling on a hot afternoon.
• Agua frescaVegan · Gluten-freeFresh fruit blended with water, lime, and a little sugar; common rotating flavors include watermelon, cantaloupe, pineapple, and jamaica (hibiscus).
• Cafecito (Cuban espresso)Vegan · Gluten-freeShort, intensely sweet espresso made by whipping the first drops with sugar into an espumita foam; served in thimble-sized cups to share.