Pastries from Pastel (from left: choc pecan tart, mango-strawberry mousse, cajeta-ringed flan)
Cruising down South Pulaski, in the Archer Heights neighborhood recently, I had goat on the brain. Specifically, the wonderfully tender birria from Zaragoza. I was on my way down to do one of my Tuesday "Something You Should Eat" reports. I parked the car about a block North of the restaurant, in front of the most charming little bakery, Pastel Cakes and More. The simple brown awning out front belies the incredibly meticulous pastries inside. Maria Muniz is a graduate of the prestigious French Pastry School downtown and like many of her former classmates, she has now bestowed her culinary skills on the neighborhood she was raised in.
