Panaderia Las Palmas

I stopped here the other day to buy some pastries. This is a very traditional Mexican bakery. It’s small, but filled with tons and tons of tasty breads, cookies and other pastries. You place your selection on a tray that probably wasn’t shaken off from the last customer, and pay at the counter. Prices are cheap and you should try to bring cash. My total was $ 6 for a bag filled with pastries plus a soda. Sadly, I only had $ 4 cash so I tried to pay with a credit card at first, but the woman behind the counter couldn’t get the thing to work. When I said I only had $ 4 on me, she agreed to take the lower amount. I felt bad for short-​changing her and didn’t take the soda.
I enjoyed my pastries — in particular I liked that this bakery uses more sugar than most Panaderias, so it appeals to my sweet tooth more. I especially liked the little things that looked like sugar coated donut holes at the front counter, and the orejas (looks like a Palmier). The vanilla custard filled empanada was also very tasty. I’d stop here again (if I have cash on me)!

I love the selection here. It’s so filled with variations that it’s almost overflowing the space they’ve got. I’m not so hot on doing the whole thing where you dump your food on a tray with no sort of sanitary barrier, but their competition’s all doing the same thing.
On the food, I like but don’t love the various components of their items. I had a muffin with some pineapple filling, a cream cheese empanada, and a cream horn, so the components I’m talking about are things like the cream in the horn or its dough. The components don’t come together to form a cohesive whole, though. I can’t really figure out why they paired some of these tastes, like the sort of egg-​bread dough in the horn that doesn’t seem to complement the cream well, or the sort of crumbly corn-​ish muffin dough that doesn’t seem to have any business being filled with fruit.
The one exception I’d give to the components being good but not amazing is the dough in the empanada, which was pretty hard. I think if I were trying to find their best item, I’d definitely skip the empanadas and head for anything where the dough looked more moist, like the one they used in the cream horn.