I grew up traveling to Mexico City regularly as a child and teenager. My paternal grandparents lived there (my grandmother was Mexican) and so every few years we’d go down and see them. I played with the decorated stuffed burros and dolls we’d buy in the markets, would marvel at the painting of my great-great-great grandmother Hippolita (I was absolutely entranced by the lacy dress she wore in the portrait), eat cajeta, and we would get pastries at El Globo.
I have an enormous sweet tooth as well as a love for all things fancy, so the pastries were always a huge highlight. I’d never seen anything like them – the eclairs, the tiramisu glasses, the pan dulce – all exotic to me and beautifully presented. We’d walk into El Globo, grab the metal tray and tongs, and start selecting treats for both after the evening meal and breakfast in the morning.
While there are plenty of excellent panaderias these days in the US where I can and have found most of the more traditional Mexican sweets like conchas or orejas, one sweet that I’d only ever seen at the panaderias in Mexico City escaped me: the garibaldi.
Garibaldi are essentially muffin-sized pound cakes glazed in jam (traditionally apricot, though there are raspberry versions) and covered in small, white, nonpareils. They’re well known as a breakfast treat, though I remember eating them after meals as well. El Globo is credited with having originated the recipe, so they’re a uniquely Mexican creation.
I’d mostly relegated garibaldi to memory until I happened to find a recipe by an American married to a Mexico City native who managed to take a family pound cake recipe and made an incredibly good copy of El Globo’s garibaldi. These even got the seal of authenticity and approval from my father, who knows these pastries well.
I’m pretty excited. It’s amazing to go to the kitchen and make this taste of childhood I thought I’d lost.
The garibaldi I made
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