{"id":132155,"date":"2026-10-26T20:40:56","date_gmt":"2026-10-27T02:40:56","guid":{"rendered":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/26\/la-paneada-santa-clara-2026-ganadores\/"},"modified":"2026-10-26T20:40:56","modified_gmt":"2026-10-27T02:40:56","slug":"la-paneada-santa-clara-2026-ganadores","status":"publish","type":"post","link":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/26\/la-paneada-santa-clara-2026-ganadores\/","title":{"rendered":"La Paneada Santa Clara 2026: estos son los mejores panes de muerto de la temporada"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">El pan de muerto es uno de los protagonistas indiscutibles de octubre y noviembre, pero disfrutarlo tambi\u00e9n tiene su propio ritual: chopearlo en leche fr\u00eda, leche caliente o chocolate. Con esta tradici\u00f3n como punto de partida, Santa Clara celebr\u00f3 La Paneada 2026, un encuentro que reuni\u00f3 a 17 panader\u00edas para reconocer las propuestas m\u00e1s destacadas de la temporada.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En esta edici\u00f3n, el llamado Santo Chopeo fue el centro de una celebraci\u00f3n dedicada al sabor, la creatividad y las distintas formas de reinterpretar uno de los panes m\u00e1s representativos del D\u00eda de Muertos. Las propuestas se evaluaron en cuatro categor\u00edas: Tradicional, Relleno, M\u00e1s Original y People\u2019s Choice, esta \u00faltima elegida por el p\u00fablico.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed-2026-10-26T204008.459-1024x683.jpg?resize=1024%2C683&#038;ssl=1\" alt=\"\" class=\"wp-image-132152\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed-2026-10-26T204008.459.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed-2026-10-26T204008.459.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed-2026-10-26T204008.459.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed-2026-10-26T204008.459.jpg?w=1120&amp;ssl=1 1120w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">La Paneada Santa Clara 2026: conoce a los ganadores<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">El jurado, integrado por periodistas e influencers especializados en gastronom\u00eda, reconoci\u00f3 propuestas que van desde versiones cercanas a la receta cl\u00e1sica hasta combinaciones con rellenos y presentaciones fuera de lo habitual.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Estos fueron los ganadores de cada categor\u00eda:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pan de Muerto Tradicional \u2014 Consuelo:<\/strong> su versi\u00f3n incorpora totomoxtle, un elemento que aporta un tono distintivo al pan.<\/li>\n\n\n\n<li><strong>Pan de Muerto Relleno \u2014 Maison Kayser:<\/strong> destac\u00f3 con una combinaci\u00f3n de nata francesa y ate de guayaba, que mezcla notas afrutadas con la suavidad del pan.<\/li>\n\n\n\n<li><strong>Pan de Muerto M\u00e1s Original \u2014 Consuelo:<\/strong> tambi\u00e9n obtuvo este reconocimiento con su pan negro de totomoxtle, una propuesta visualmente distinta.<\/li>\n\n\n\n<li><strong>People\u2019s Choice \u2014 Ladur\u00e9e:<\/strong> el p\u00fablico eligi\u00f3 su pan de masa brioche relleno de crema de mascarpone, con notas de flor de azahar y esencia de rosas.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Consuelo fue uno de los nombres destacados de esta edici\u00f3n al llevarse dos categor\u00edas. Maison Kayser y Ladur\u00e9e, por su parte, sobresalieron con propuestas que combinan t\u00e9cnicas de panader\u00eda y perfiles de sabor particulares.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed289929-1-1024x683.jpg?resize=1024%2C683&#038;ssl=1\" alt=\"\" class=\"wp-image-132153\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed289929-1.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed289929-1.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed289929-1.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed289929-1.jpg?w=1120&amp;ssl=1 1120w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Del pan tradicional a las versiones rellenas<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La competencia tambi\u00e9n reconoci\u00f3 a otras panader\u00edas que destacaron por sus recetas y procesos de elaboraci\u00f3n.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En la categor\u00eda Tradicional, Panader\u00eda Rosetta obtuvo el segundo lugar con un pan de masa madre y fermentaci\u00f3n lenta, elaborado con harina molida en piedra, mantequilla, ralladura de naranja y agua de azahar. El tercer lugar fue para Elizondo, con una masa tipo brioche de miga suave y corteza dorada, cubierta con mantequilla y az\u00facar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En la categor\u00eda Relleno, Sof\u00eda Cortina qued\u00f3 en segundo lugar con su pan de vainilla, mientras que Sofitel obtuvo el tercero con un croissant franc\u00e9s relleno de crema de azahar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para la categor\u00eda M\u00e1s Original, Tere Cazola ocup\u00f3 el segundo puesto con su pan relleno de queso de bola y Bu\u00f1uelo obtuvo el tercero con su <em>Muertibaldi<\/em>, una preparaci\u00f3n con nata, ralladura de naranja, trozos y mermelada de chabacano, adem\u00e1s de gragea blanca de az\u00facar.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed2810029-1-1024x683.jpg?resize=1024%2C683&#038;ssl=1\" alt=\"\" class=\"wp-image-132151\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed2810029-1.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed2810029-1.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed2810029-1.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed2810029-1.jpg?w=1120&amp;ssl=1 1120w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">17 panader\u00edas celebraron el Santo Chopeo<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La Paneada Santa Clara 2026 reuni\u00f3 a Alc\u00e1zar, Amado, Bou, Bu\u00f1uelo, Consuelo, Dave\u2019s Home Bread, Elizondo, Iddis Bakery, Ladur\u00e9e, Maison Kayser, Panader\u00eda Rosetta, Pasteler\u00eda Mallorca, Peltre Loncher\u00eda, SAMOS, Sof\u00eda Cortina, Sofitel y Tere Cazola.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cada participante present\u00f3 su propia interpretaci\u00f3n del pan de muerto: desde recetas con naranja, mantequilla y agua de azahar hasta rellenos de mousse de guayaba, mascarpone, tarta vasca y dulce de leche.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La diversidad de propuestas muestra c\u00f3mo una tradici\u00f3n puede conservar su esencia mientras abre espacio a nuevas combinaciones. Para Santa Clara, el Santo Chopeo es precisamente una manera de celebrar esas diferencias y reunir a las personas alrededor de un pan y una bebida.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Al final, hay muchas maneras de disfrutar el pan de muerto. La pregunta que deja esta edici\u00f3n es sencilla: \u00bferes de quienes lo chopean en leche fr\u00eda, leche caliente o chocolate?<\/p>\n<!--themify_builder_content-->\n<div id=\"themify_builder_content-132155\" data-postid=\"132155\" class=\"themify_builder_content themify_builder_content-132155 themify_builder tf_clear\">\n    <\/div>\n<!--\/themify_builder_content-->\n","protected":false},"excerpt":{"rendered":"<p>Santa Clara reuni\u00f3 a 17 panader\u00edas en La Paneada 2026 para premiar las mejores propuestas de pan de muerto tradicional, relleno, original y People\u2019s Choice.<\/p>\n","protected":false},"author":4,"featured_media":132154,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6870],"tags":[5713,3139,16239,5854,16240,6781,16241],"class_list":["post-132155","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodie","tag-dia-de-muertos","tag-gastronomia-mexicana","tag-la-paneada-2026","tag-pan-de-muerto","tag-panaderias","tag-santa-clara","tag-santo-chopeo","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - 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