Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Best of 2001: Best Mexican Desserts
Panadería Nacionál
1701 National Avenue, Barrio Logan
619-239-4043
Outside, you're near the Coronado bridge. Inside, you might just as well be in, say, San Salvador, Mazatlan, or Tijuana. It's a little dark. Behind old varnished wood and glass sliding doors sit piles of cakes -- pasteles. Emilio, grandson of Feliciano Moreno, who opened up here in 1962, says everything today is as it was 40 years ago. The postres (dessert treats), anyway. Traditional postres include barras -- bars of sweet bread flavored with egg and cinnamon and topped with thick layers of margarine and sugar -- and riels, turnovers stuffed with pineapple or apple. Called "rails" because rows of them look like railroad tracks. Or shocking-pink pastelitos, called polvorones because you press them and poof! They pulverize into red clouds.
Here's something you might be interested in.
Best of 2001: Best Mexican Desserts
Best of 2001: Best Mexican Desserts
Panadería Nacionál
1701 National Avenue, Barrio Logan
619-239-4043
Outside, you're near the Coronado bridge. Inside, you might just as well be in, say, San Salvador, Mazatlan, or Tijuana. It's a little dark. Behind old varnished wood and glass sliding doors sit piles of cakes -- pasteles. Emilio, grandson of Feliciano Moreno, who opened up here in 1962, says everything today is as it was 40 years ago. The postres (dessert treats), anyway. Traditional postres include barras -- bars of sweet bread flavored with egg and cinnamon and topped with thick layers of margarine and sugar -- and riels, turnovers stuffed with pineapple or apple. Called "rails" because rows of them look like railroad tracks. Or shocking-pink pastelitos, called polvorones because you press them and poof! They pulverize into red clouds.
Comments