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16
rollsEasy
Published 2001
Cocol (rhombus) refers to the most traditional shape of the sweet yeast breads made in the central Veracruzan highlands. Actually, they aren’t limited to one geographical area — or even one shape, though most cocoles are some variation on a diamond. They can be lighter or darker, plain or cheese-filled, large or small. Many have decorative borders, or at least some token of an ornament. The ones that I lost my heart to were from La Fama bakery in the hill-country town of Coscomatepec