- Where
- Çuina, Tabasco 46, Roma Norte, Mexico City
- @cuina.mx
- Reviewed
- October 20, 2026 · updated October 9, 2026
Mexico City · bakery
Çuina
six versions from a Catalan pastry chef
Episode 5 of my 2026 Pan de Muerto Guide. A bakery and restaurant from Catalan pastry chef Xano Saguer. This season's filled pan de muerto includes a new mascarpone with mandarin marmalade, returning chocolate-covered and hazelnut, and pumpkin and Catalan cream versions. They're freshly baked and generously filled. Eat in with breakfast, or skip the line and take them away.
The 2026 range at the Roma Norte bakery runs to six, from a plain loaf to a new mandarin one, each filled rather than dusted. Here is the full lineup with prices, and the reason you do not have to queue for breakfast to get one.
Quick facts
- The lineup
- Six versions for 2026 · plain plus five filled
- The new one
- Mandarina, with mascarpone and mandarin marmalade
- Price
- 90 MXN each when I bought four · the site lists 100, plain 75
- Where it sits
- Level with the priciest in my 2026 guide, and the widest choice
- No queue needed
- The bakery case runs to 19:00 and is separate from the restaurant
- Getting there
- Tabasco 46, corner of Morelia, Roma Norte · Instagram @cuina.mx
What this is
Çuina is a bakery, restaurant and pastry academy at Tabasco 46 in Roma Norte, from the Catalan pastry chef Xano Saguer and pastry chef Fernanda Prado. The full picture of the place, the queue and the breakfast is in my Çuina article. This page is about one thing: the seasonal bread.
What makes it worth its own entry in the guide is the range. Most bakeries in the city make one pan de muerto, or three if they are ambitious. Çuina makes six.
Who bakes it
Xano Saguer trained as a pastry chef in Catalonia and co-founded EspaiSucre in Barcelona in 2000, a restaurant and school dedicated entirely to desserts and widely described as the first of its kind anywhere. Çuina opened in 2021.
That background is not decoration here, it shows up in the bread. A Catalan pastry chef making Mexico’s Day of the Dead loaf is the only reason a Crema Catalana version exists, and it is the most honest piece of fusion in the whole 2026 season: not a Mexican bread made to look European, but a Mexican bread filled with the custard its baker grew up on.
The 2026 lineup
Six versions. One plain and five filled, and the filling is generous rather than a token centre. The plain is listed at 75 and the filled ones run 90 to 100.
- Natural. The plain loaf, listed at 75 and the only one below the rest.
- Mandarina. The new one this season. Mascarpone with mandarin marmalade, which lands between sweet and sour rather than purely sweet. The one to order if you have already eaten your way through the usual flavours.
- Crema Catalana. The founder’s home custard, and the version that explains the bakery.
- Calabaza. Pumpkin. Note that this is a separate bread from the Crema Catalana rather than a combined pumpkin-and-custard version, which is easy to mix up when they sit side by side in the case.
- Choco Avellana. Chocolate and hazelnut, returning from last season.
- Chocolate. Also returning.
What I ate
The mandarin one is the find. Mascarpone and mandarin marmalade is a combination nobody else in the city is making this season, and the acidity does what acidity should do in a bread this rich. The chocolate and hazelnut versions are the ones people come back for. All of them are baked fresh and all of them are properly full.
What it costs
| Item | Price |
|---|---|
| Pan de muerto Natural | 75 MXN on the bakery’s menu page |
| Calabaza · Crema Catalana | 90 to 100 MXN each |
| Choco Avellana · Chocolate | 90 to 100 MXN each |
| Mandarina, the new one | 90 to 100 MXN |
| Four filled loaves, what I actually paid | 360 MXN |
There is a discrepancy worth knowing about. At the counter, four filled loaves came to 360 MXN, which is 90 each. The bakery’s own menu page lists every filled version at 100. I cannot tell whether the page is simply ahead of or behind the counter, so treat 90 to 100 as the band and confirm when you order.
Either figure puts Çuina at the top of the city’s range. Croque Voyage charges 90 for a Talavera painted by hand, one piece at a time, and Cardín charges 55 to 60. What the money buys here is filling and choice rather than decoration, which is a different proposition from the hand-painted one.
How to buy it
The important thing, and the reason this page exists separately from the restaurant one: you do not have to queue for a table to buy the bread.
- The bakery case is a separate counter from the restaurant and runs until 19:00.
- The restaurant queue is for tables. It is real on weekdays and long at weekends, and it has nothing to do with buying pastry.
- Eat in if you want the full morning, with breakfast served 9:00 to 14:00.
- Message @cuina.mx late in the season to check what is still running, since no end date is published.
Getting there
- Address: Tabasco 46, corner of Morelia, Roma Norte, Mexico City.
- Metro and Metrobús: Insurgentes on Line 1, plus the Metrobús stops around the Glorieta de Insurgentes.
- On foot: central Roma, so it pairs with everything around Álvaro Obregón.
- By car: weekend parking in Roma is difficult, and a bread run does not justify it.
Before you go
- Six versions, and two of them get confused. Calabaza and Crema Catalana are separate breads.
- Budget 90 to 100 for a filled one. The counter charged 90 each for four; the menu page says 100. Ask at the counter.
- The bakery runs to 19:00 and needs no table.
- The Mandarina is the new one and the reason to come this season rather than last.
- It is the premium end of the city’s range. Worth knowing before you compare it to a 30-peso supermarket loaf.
- Seasonal, with no published end date. Message before a late-season trip.
- Check the hours before you go. The service windows on this page come from the venue’s own menu, which changes with the season.
Watch the visit
The reel above is episode five of my 2026 pan de muerto guide. For the rest of the series, see Croque Voyage, Cardín Pastelería, Pan Ajeno and El Pan de María. For the breakfast at this address, see my Çuina article, and for the rest of the city open my map.
Frequently asked questions
What pan de muerto does Çuina make in 2026?+
Six. A plain Natural, listed at 75 MXN, then five filled versions at 90 to 100 each: Calabaza, Crema Catalana, Choco Avellana, Chocolate and Mandarina. The mandarin is the new addition this season, built on mascarpone with mandarin marmalade. Calabaza and Crema Catalana are two separate breads rather than one combined flavour, which is easy to confuse.
How much is pan de muerto at Çuina?+
At the counter in October 2026, four filled ones came to 360 MXN, so 90 each. The bakery's own menu page lists the filled versions at 100 and the plain Natural at 75, so expect somewhere in that band and check at the counter. Either way it sits at the top of the range for the city: Croque Voyage's hand-painted Talavera is 90 and Cardín's are 55 to 60.
Do I have to queue for breakfast to buy the bread?+
No, and this is the most useful thing to know about Çuina in the season. The bakery case is a separate counter from the restaurant and runs until 19:00. The restaurant queue, which is long at weekends, applies to tables. If you only want bread, you collect it and leave.
Which Çuina pan de muerto should I get?+
The Mandarina is the one to try first if you want something you have not had elsewhere, since mascarpone with mandarin marmalade lands sweet and sour rather than purely sweet. The Crema Catalana is the one that makes sense of who bakes it, given the founder is Catalan. Choco Avellana and Chocolate are the returning crowd-pleasers.
Who bakes it?+
Çuina is the bakery and restaurant of Xano Saguer, a pastry chef from Figueres in Girona who co-founded EspaiSucre in Barcelona, described as the first restaurant in the world dedicated exclusively to desserts. He runs Çuina with pastry chef Fernanda Prado. A Catalan pastry chef making Mexico's Day of the Dead bread is the reason the Crema Catalana version exists.
When does Çuina start and stop selling pan de muerto?+
It is a seasonal line that appears ahead of Day of the Dead and goes afterwards, as it does at every bakery in the city. Çuina has not published an end date. The bakery case runs daily until 19:00 during the season, and the safest approach late in October is to message Instagram at @cuina.mx before making the trip.
Where is Çuina?+
Tabasco 46, on the corner of Morelia, in Roma Norte, on the ground floor of a Porfirian building. Metro Insurgentes on Line 1 and the Metrobús stops around the Glorieta de Insurgentes are both a walk away. It is central Roma, so it combines easily with the rest of the neighbourhood.
How does it compare with the rest of the 2026 pan de muerto in Mexico City?+
It is the premium end on price and the broadest on choice, with six versions against three or four elsewhere. Croque Voyage in Coyoacán is the one to beat on looks with its hand-painted Talavera, Cardín in Roma Norte has the pink guava and the baking workshops, Pan Ajeno in Santa Fe does the gift box, and El Pan de María fills its with limoncello cream.
