Source: Atlas Obscura
A stroll down the streets of Totolac, a village in the state of Tlaxcala, Mexico, is an olfactory treat on Wednesdays, when the 200 bakers in the town put their loaves of pan de pulque in the oven, filling the entire village with the warmth and fragrance of fresh-baked bread.
Traditional pan de pulque should use pulque, an alcoholic beverage made from the fermented sap of the agave plant, as a natural leavener for the bread. The bakers also call their loaves pan de feria (fair bread) or pan de fiesta (festival bread), and, because the bread is loaded onto mules or donkeys and carried to neighboring towns and states, it is sometimes known as pan de burro (donkey bread). Sometimes, the loaves are wrapped in banana or white zapote leaves, which keeps them from drying out and adds a mild leafy essence to the bread.Pan de pulque was being made in Tlaxcala long before the Spanish Conquest, with pulque, cornmeal, and honey. But a closer approximation of the bread as it exists today came with the Franciscan friars who taught Tlaxcalans to bake bread with wheat. Tlaxcalans had made a pact…
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