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Dia de Los Muertos wouldn’t be the same without pan dulce. Our hosts explore the history of wheat and pan dulce, with a focus on the ubiquitous concha. Mexico City baker and instructor, Eliceo Lara, shares his childhood recipe for rebanadas.
Eliceo Lara’s Rebanadas Recipe
Instructions:
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Hungry for History with Eva Longoria and Maite Gomez-Rejón