American bakeries grab a Latin American tradition: the three Kings cake.

Puerto Ricans celebrate Three Kings Day every Jan. 6 with parades, parties and musical performances.

American bakeries grab a Latin American tradition: the three Kings cake.

On January 6, many christians around the world will celebrate the day of Epiphany or three Kings to visit the baby Jesus.

In parts of Latin America, the important part of the holiday tradition is Rosca DE Reyes or Three Kings.

This is a crown cake made from yeast bread. Once baked, it is very fluffy and airy. The roshka is usually served with a rich, colorful, sugary tape. There was a small statue of Jesus, who was serving it internally, and had to have a party on February 2nd, di candela. When roska arrives, it is usually soaked in hot chocolate or spices.

“It’s a common tradition,” said Pati Jinich, host of PBS Pati’s Mexican Table. “All the Latin American countries conquered by the old world have inherited this tradition.”

Latin America got roscoe from Spain, and another in France. In New Orleans, similar king cakes are usually eaten during carnival season and during carnivals.

Kim, who grew up in Mexico, said the festival was bigger than Christmas. “Everyone in Mexico will eat roscas – it’s a big deal!” She said.

Jinich says Rosca DE reyes will become bigger in the United States as Latin America’s population grows. The number of people living abroad has increased year by year, reaching a new high of 58 million in 2016.

That means growing demand for home traditions – such as ordering roscas from local latino bakeries.

Carlos Benitez, owner of La Mexicana Bakery and Taqueria outside Washington, d.c., decorated the rosca DE reyes before entering the oven. Benitez is expected to sell nearly 300 cupcakes this year.

Carlos benitez is the owner of La Mexicana Bakery and Taqueria in Alexandria, southern Virginia. He and his wife Alicia opened their bakery when they moved from California in 2002. It was a delicious, sweet, sweet, sweet roscoe, covered with candied red and green cherries, figs and plums. The fruit is a stripe of sugar paste. In contrast, the New Orleans king cake is usually sweeter and covered with purple, green and yellow icing, not preserves.

“When we started to make rosas here, we did 50 or 60 for the first time, and year after year we had to do a lot more,” said benitez.

This year, he says, the bakery is expected to make about 250 to 300 ruskas, not just families. Benitez says his company and schools have more orders. And he’s not the only one. Many latino bakeries we contacted near Washington, d.c., reported an increase in orders over the years.

In Los Angeles, about half the population is latino, and Tony Salazar, a chef and vice President at Porto bakery, says they plan to sell more than 5,000 people this year.

“When we started (in the 1970s), we sold only 10… And then, you know, 20 and 100, “he said. “It’s a slow process, but we’re really happy because the popularity is getting higher and the recognition of this product is already there. Some people don’t celebrate the three Kings festival to buy it, it’s great, and they like it. ”

In fact, Porto’s bakery, along with other legendary Latin American bakeries in the region, plans to roll out Los Angeles’s largest roscas DE reyes on Friday. They work with California milk processing committee held a free activity, Salazar hope that not only will the Los Angeles area Latin American people gathered together, and hope to share the rest of the traditional.

Carlos benitez, of La Mexicana Bakery and Taqueria in Virginia, says it’s a good thing to extend the rosca reyes tradition beyond the Latin American community.

“I’m glad people don’t lose their tradition,” he said. “I think the cultural diversity makes this country great.”


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