{"id":217287,"date":"2026-08-19T09:37:54","date_gmt":"2026-08-19T15:37:54","guid":{"rendered":"https:\/\/errr-magazine.com\/?p=217287"},"modified":"2026-08-19T09:37:58","modified_gmt":"2026-08-19T15:37:58","slug":"el-panquecito","status":"publish","type":"post","link":"https:\/\/errr-magazine.com\/english\/el-panquecito\/","title":{"rendered":"El Panquecito"},"content":{"rendered":"

Alex Malag\u00f3n Sinco<\/p>\n\n\n

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How did this place come about and what made it different from the start?<\/strong>
Nuestro local naci\u00f3 en 1890, cuando la bisabuela hereda esta casona en el centro del pueblo y la casa ya ven\u00eda con un horno calabacero, de piedra, adobe y barro. Entonces hab\u00eda que aprovecharlo y los bisabuelos se pusieron manos a la obra para acondicionar un espacio de la casa como amasijo y otro espacio como expendio. As\u00ed empezaron a fabricar pan, siendo una de las primeras panader\u00edas del pueblo, con recetas propias que fueron pasando de generaci\u00f3n en generaci\u00f3n: Panader\u00eda El Panquecito<\/strong><\/a>.<\/p>\n\n\n\n

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What part of the day, space, or creative process do those who work here enjoy the most?<\/strong>
En las ma\u00f1anas, cuando pesamos los ingredientes, formamos los volcanes o presas con la harina, mezclamos y amasamos para despu\u00e9s tomar un caf\u00e9 mientras las masas reposan y est\u00e1n listas para formar las piezas de pan. Siempre es muy gratificante ver c\u00f3mo los ingredientes van tomando forma hasta que se convierten en miles de piezas de pan listas para salir al mostrador y el ambiente se llena de aromas \u00fanicos.<\/p>\n\n\n\n

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If someone is coming in for the first time, what should they not miss?<\/strong>
De la arquitectura, estamos en una casona en el centro de Zimap\u00e1n, Hidalgo. Fue construida en 1822 aproximadamente. La panader\u00eda mantiene sus muros originales de adobe y los techos de tejamanil. Es un lugar peque\u00f1o, pero pintoresco y lleno de aromas y sabores.<\/p>\n\n\n\n

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What has been an interesting challenge that has made you rethink something about the project?<\/strong>
En los \u00faltimos a\u00f1os se ha producido un gran movimiento en la cultura del pan. La gente volvi\u00f3 a interesarse por aprender panader\u00eda y empezaron a abrir muchos nuevos lugares, pero principalmente panader\u00edas con mucha influencia europea, nuevas propuestas en sabores y texturas muy diferentes a los sabores del pan artesanal mexicano: panes laminados, de larga fermentaci\u00f3n y con nuevas t\u00e9cnicas.<\/p>\n\n\n\n

Creo que el principal reto de las panader\u00edas mexicanas es innovar para atraer la atenci\u00f3n de las nuevas generaciones al pan tradicional mexicano. Somos el pa\u00eds con m\u00e1s variedades de pan en el mundo y muchos est\u00e1n siendo olvidados. El arraigo y sentido de pertenencia deben permear y est\u00e1 en nosotros buscar estrategias para que negocios como el nuestro pasen a la siguiente generaci\u00f3n.<\/p>\n\n\n\n

Los mexicanos tenemos la mejor gastronom\u00eda del mundo. En la historia hemos sabido adoptar sabores y t\u00e9cnicas que no son nuestras, tropicalizarlas y crear nuevos sabores. En el pan estoy seguro de que no ser\u00e1 la excepci\u00f3n.<\/p>\n\n\n\n

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What influence, idea, or reference continues to shape the way you work today?<\/strong>
Siempre recordar de d\u00f3nde venimos, guiarnos por principios y valores y recordar que tenemos la responsabilidad de llevar pan fresco, de calidad, rico y a precios accesibles a la gente de nuestro pueblo.<\/p>\n\n\n\n

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What place, project, or person has inspired you recently and why?<\/strong>
Uy, hay un mont\u00f3n de gente haciendo cosas incre\u00edbles por nuestra cultura del pan: el chef Irving Quiroz<\/strong><\/a>, July<\/strong><\/a> and Ariana<\/strong><\/a> from Bu\u00f1uelo<\/strong><\/a>, Arturo Enciso<\/strong><\/a> from Gusto Bread<\/strong><\/a> en Estados Unidos, Eduardo Notario<\/strong><\/a> con su proyecto de Casanagu<\/strong><\/a>, por mencionar algunos. Mexicanos poniendo en alto el pan tradicional mexicano.<\/p>\n\n\n\n

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If your space could invite someone to collaborate for a day, who would it be and what would you do together?<\/strong>
Tenemos ganas de conocer y compartir ideas y an\u00e9cdotas con mucha gente, pero lo que hace Arturo Enciso de Casanagu con el birote mexicano es digno de aprender y compartir. Tener un buen birote en casa es esencial para muchas familias y es clave para la gastronom\u00eda de muchos lugares en nuestro pa\u00eds. Nos gustar\u00eda aprender de \u00e9l y de su historia.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Is there an object, corner or detail of the place that has a story that few people know?<\/strong>
A\u00fan conservamos nuestro horno calabacero. Seg\u00fan algunas personas que tienen conocimiento de este tipo de construcciones, podr\u00eda tener hasta 200 a\u00f1os. Es un horno particularmente grande: le caben 50 charolas de las que usamos por ac\u00e1. Se calentaba en su momento con le\u00f1a y es testigo de la historia y el pasar del tiempo.<\/p>\n\n\n\n

Varias generaciones de panaderos lo usaron y fue el responsable de hornear pan por muchos a\u00f1os para nuestra gente. Nos dio sus mejores a\u00f1os y nos dio trabajo y alegr\u00edas. Sin duda, es clave para haber iniciado este proyecto.<\/p>\n\n\n\n

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If this project were a city, a book, or a record, which would it be and why?<\/strong>
Nuestro proyecto, Panader\u00eda El Panquecito, solo podr\u00eda ser Zimap\u00e1n, Hidalgo: tierra minera, entrada a la Sierra Gorda, Pueblo M\u00e1gico lleno de tradiciones, sabores deliciosos y \u00fanicos, en donde el tiempo se detiene, pero, sobre todo, una ciudad llena de gente trabajadora, honesta y so\u00f1adora.<\/p>\n\n\n\n

<\/div>\n\n\n\n
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\n

Alex Malag\u00f3n Sinco
<\/strong>Gerente General de El Panquecito
Panader\u00eda 100% artesanal desde 1890
Zimap\u00e1n, M\u00e9xico
<\/em>instagram.com\/panaderiaelpanquecito<\/a><\/p>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

Creo que el principal reto de las panader\u00edas mexicanas es innovar para atraer la atenci\u00f3n de las nuevas generaciones al pan tradicional mexicano. Somos el pa\u00eds con m\u00e1s variedades de pan en el mundo y muchos est\u00e1n siendo olvidados. El arraigo y sentido de pertenencia deben permear.<\/p>","protected":false},"author":2641,"featured_media":217289,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"posts-nuevo","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"","_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[17458],"tags":[17944],"class_list":["post-217287","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-places","tag-zimapan"],"acf":[],"mb":[],"yoast_head":"\nEl Panquecito - ERRR MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/errr-magazine.com\/english\/el-panquecito\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El Panquecito - ERRR MAGAZINE\" \/>\n<meta property=\"og:description\" content=\"Creo que el principal reto de las panader\u00edas mexicanas es innovar para atraer la atenci\u00f3n de las nuevas generaciones al pan tradicional mexicano. 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