Cuernos (Mexican Crescent Sweet Bread)

History & Origin

Mexican cuernos are the local interpretation of the French croissant that arrived in Mexico in the 19th century with the influence of French baking during the Second Mexican Empire. However, unlike the classic croissant which requires a complex lamination process, the Mexican cuerno simplified the technique whilst maintaining its iconic crescent shape. The Mexican cuerno dough is sweeter and less flaky than its French cousin, with a texture closer to traditional sweet bread. In Mexican bakeries, cuernos are offered in multiple varieties: plain with sugar, butter, chocolate, vanilla, walnut or filled with ham and cheese for the savoury version. The ritual of visiting the bakery, taking a tray and tongs to select sweet bread pieces is a deeply rooted tradition in Mexican culture, and the cuerno is frequently the first piece everyone places on their tray. It is the inseparable companion to morning milky coffee in millions of Mexican households.