Best Biscochito

Replies to This Discussion

Permalink Reply by roadrunner lady on October 8, 2008 at 10:55am

There is a place in old town i used to order from. i can't for the life of me remember the name but it wasn't that candy shop. i will hunt around to see if i can find it. Greg Frosts wife turned me onto the place years ago. ?Stay tuned.

▶ Reply to This

Permalink Reply by Adelita on October 8, 2008 at 11:35am

I'm very picky about them, can't be too thick, can't have too much anise, and I hate the really lardy ones. Besides my mothers, I love Maria Rosas. She's actually a woman that I work with and she bakes, packages, and sells them. They are packaged by the dozen and are vegetarian. They just melt in your mouth. I've seen them at Jackalope and Bookworks. If you would like to get in touch with her, let me know! Oh and she also makes the most fantastic Chile Ginger Snaps!!

▶ Reply to This

Permalink Reply by Jesstagirl on October 9, 2008 at 9:07am

I would love more info on her! I did a google search, but didn't find anything. Do you know if she sells them anywhere else?

▶ Reply to This

Permalink Reply by Southwest Gift Baskets/Coffee House on October 13, 2008 at 9:20pm

Southwest Gift Baskets/Coffee House sells Maria Rosas

▶ Reply to This

Permalink Reply by Stephanie on October 8, 2008 at 1:54pm

I really like ABC Bakery on San Pedro. They're lighter than what I usually see, but seriously addicting! Nice anise/cinnamon level too.

▶ Reply to This

Permalink Reply by Phil_0 on October 8, 2008 at 2:32pm

I'm a major Golden Crown fan, but the new "gourmet" bizcochitos at Gold St. Cafe are pretty tasty too.

▶ Reply to This

Permalink Reply by Jesstagirl on October 8, 2008 at 2:36pm

gourmet? Interesting. What makes them gourmet?

▶ Reply to This

Permalink Reply by Spartacus on October 13, 2008 at 4:15pm

You eat them with your pinky out.

▶ Reply to This

Permalink Reply by Phil_0 on October 13, 2008 at 5:11pm

a little bigger and softer, higher-grade ingredients, some other spices in there with the anise. Golden Crown is still better, probably.

▶ Reply to This

Permalink Reply by Doug R on October 8, 2008 at 3:13pm

Crown is pretty good but too sugary for me.

My wife, a non-New Mexican/anglo, makes the best Bizchos I've ever had and she got the recipe from a New Mexican cook book. The secret is to use lard. And the cookies turn out to be about 2 or 3 times the thickness of those at the Crown.

Don't forget to serve them with Mexican Hot Chocolate!

▶ Reply to This

Permalink Reply by Jesstagirl on October 8, 2008 at 3:17pm

:) I have a fantastic recipe, but I'm just too lazy to bake and would rather find a good local place to give my biscochito business to!

▶ Reply to This

Permalink Reply by Kitson Harvey on October 8, 2008 at 3:25pm

This is a semi-side question, but related. At some point, I had a Mexican wedding cookie made with chocolate and red chile. Where in the world (but in Albuquerque) might I find that again?

▶ Reply to This

• 1
• 2