Mexican

A. country where Toluca’s alfeñique market has run since the eighteenth century, where pan de muerto rises with bones laid in cross every November, where the concha is stamped fresh in every panadería, where Pátzcuaro paints the calavera by hand for Noche de Muertos, and where El Moro has fried churros in Mexico City since 1935. We pulled together every finishing technique worth knowing — eight techniques, deep — from the markets, panaderías, and altar benches that keep the offering.

Mexican sits under Decorate in the HowTo Food menu. It has 8 sections: Cake, Cookie, Plate, Table, Party, Holiday, Wedding and Dessert.