This photo I took in the Pasteleria Ideal in Mexico City reminded of a passage I wrote long ago below about street venders in Cuba. There were so many different types of pastries, muffins, cookies, etc at the Ideal that I lost count. And the variety changed from morning to evening and day to day to keep customers returning. How it works, is you pick up one of the round trays and thong, select what you want, bring it to the counter, they give you a ticket and start wrapping up your selections, you go and pay the cashier, and return to pick up your nicely wrapped bake goods. It’s really a cool system.
For dessert Iberians on the sugar rich island of Cuba devoured sweets created largely by female Afro-Cuban cooks known as dulceras. About noon they roamed the streets of Havana selling cakes, pies, and in the words of one visitor to Havana in the nineteenth century “little bowls and cups of freshly made sweetmeats, preserved guavas and mammees, grated coconut stewed in sugar, and a very delicious custard made with cocoanut-milk, besides various other fruit-preparations.” (Theodore Canot, Havana, Cuba 1854)
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