These lovely loops are called Roscas Chinas. Firm and savory, they are particularly good dipped in champurado, which is made with warm atole, a corn-based beverage, and Mexican chocolate. They are crumbly and have a touch of sweetness, too. Very satisfying. Their flavor and texture remind me somewhat of British digestive biscuits, but you might think that's crazy.
Find other delicious Mexican creations featured in my Bread Friday series at estropajos, cacahuates, bolillos, orejas, libros, conchas, soles, chinos and pay de queso.
Have a yummy Friday!
Silvia started bilingual website Mama Latina Tips in 2009 to connect and share her stories, recipes and culture with readers. Silvia loves dancing, cooking, watching movies, reading, throwing Mexican parties and spending time with family and friends. Silvia is the winner of The Great American Recipe.
Latest posts by Silvia Martinez (see all)
- Mexican Chorizo and Potatoes (Papas con Chorizo) – Easy Family Recipe - November 29, 2025
- Traditional Guava Atole Recipe – Smooth and Creamy - November 14, 2025
- Mexican-Style Mushrooms - October 31, 2025
