Grab your cowboy boots and sombreros, San Antonio is hosting its first-ever ConchaThrowdown and you are invited to sample all the Mexican sweet bread your la barriga can handle. According to My San Antonio, the inaugural Concha Throwdown will take place on Nov. 16 at the Maestro Entrepreneur Center, from 9 a.m. to 2 p.m. Six of the city's local Mexican bakeries will put their concha recipes to the test for bragging rights and be named the "Best in San Antonio" by celebrity judges.
All About San Antonio's Concha Throwdown
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But don't worry, the judges don't get all of the fun. Included in the $5 admission is the chance to be able to sample each of the pan dulce submissions, so make sure you come hungry. There will also be an "everything concha" market on-site as well as an art show, making this an event you don't want to miss.
According to Janie Villarreal McClinchie, the event will benefit the Maestro Entrepreneur Center, a non-profit organization that mentors minority, women, & veteran-owned businesses in the area.
What is a Concha?
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If you've ever visited Mexico or walked past the window of a Mexican bakery, chances are you've seen this seashell-like sweet bread. Sweet and soft, this bread is made of two distinct parts: the bread roll and the crunchy topping. Usually eaten with a mug of coffee (or hot chocolate), this popular treat has recently gained popularity in McAllen, Texas as part of the famous Concha burger served by Rock Ur Belly Catering and Grub Run.
How To Make Mexican Conchas
These Spanish pastries start out like most sweet yeast bread—with all-purpose flour or bread flour, white sugar, active dry yeast, salt, unsalted butter, large eggs, vanilla extract, and whole milk. The dough is formed either by hand or with a dough hook in the bowl of a stand mixer. Once the concha dough has risen, a sugar topping is created using vegetable shortening, powdered sugar, flour, and flavoring. Some people use cocoa powder, others use anything from strawberry to pistachio.
The buns are formed and a thin sheet of the topping is added on top. Using a concha cutter, the topping is cut and let to rise in a warm place until doubled in size. The dough is baked for about 15 minutes then popped out of the oven to enjoy.
