SAN ANTONIO – It’s rosca season. Those who grew up in Texas might be familiar with the Spanish-Mexican celebration of Three Kings Day or Dia de Los Reyes Magos.
The day is celebrated with the sweet bread treat known as the Rosca de Reyes in the shape of an oval and filled with a small plastic baby to represent the newborn Jesus.
Tradition has it that whoever gets the baby doll will throw a party or make tamales on Feb. 2, a religious day known as Candlemas Day.
The bakers at Panaderia Jimenez on Fredericksburg Road start making roscas days before Jan. 6. They say they have seen a demand for the pastry since the bakery opened in Lubbock in the 70s and here in San Antonio six years ago.
Frank Jimenez says it’s become a huge market.
“We started off from Lubbock, Texas, which is not a custom over there so much, but it’s become an educational part now, not only there, but here we see a lot of schools now ordering the roscas because they’re educating our kids and students, the university as well,” he said.
Every bakery has its own way of making the roscas, but for Jimenez, he said there are a few key ingredients — fresh cinnamon, anise, and a citrus flavor — that make their rosca stand out, as well as fresh cinnamon, anise, and a citrus flavor.
The spices and colors added to the rosca have special meanings. Ramiro Jimenez, co-owner of the bakery, has been making them for decades. He said that in the first year, he made them; in 1978, he made only 15.
Now, in the days leading up to Jan. 6, 200 were made at his new store in San Antonio.
He says making the roscas and helping to spread the tradition to other new generations is like “leaving a legacy.”
“For me, it’s something special to leave something from our roots to share what this day means,” Ramiro said.
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