"At Istmo, Chef Carlos Muñoz brings childhood memories to his Rosca de Reyes, drawing inspiration from the wood-fired oven at the beloved bakery of Roselia Espinoza Santiago, known in the Oaxacan town of Juchitán as Na’ Rosa Bollo. Muñoz has crafted a Rosca de Reyes that is both familiar and elevated. His version features a brioche-like dough topped with candied figs, pineapple, and lime — representing the jewels of a king’s crown. Muñoz will offer his Rosca de Reyes during brunch from Saturday, January 4 through Sunday, January 12, giving diners a chance to savor this festive bread beyond Día de Reyes." - Brenda Storch
Garrett Sweet/Eater Chicago
