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Mexican Cinnamon Bark | Authentic Canela for Traditional Latin Recipes
The cinnamon of Mexico. Mexican canela bark is flaky, aromatic, and essential for authentic Latin American cuisine. These whole bark pieces are what generations of Mexican cooks have used for horchata, mole, and traditional desserts—because nothing else delivers the same flavor.
Essential for authentic horchata, mole, and Mexican desserts
• Brooklyn • Manhattan • East Village •
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Horchata
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Mole
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Desserts
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Café de Olla
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Flavor Profile
Canela (Ceylon-Type Bark)
Sweet, mild, and aromatic
Soft, flaky texture
Light and delicate notes
Easy to break and grind
Perfect for infusions
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Traditional Uses
Horchata (rice drink)
Champurrado (chocolate atole)
Café de olla (clay pot coffee)
Mole and adobo sauces
Buñuelos and churro sugar
How to Use Mexican Canela Bark
Horchata: Blend pieces with soaked rice and blend for the iconic Mexican beverage
Mole: Toast and grind into complex mole sauces for authentic flavor
Café de olla: Simmer with coffee and piloncillo in a clay pot
Arroz con leche: Infuse rice pudding with sweet canela essence
Atole: Add to warm corn-based beverages for traditional comfort
Grind fresh: Crumble and grind as needed for the freshest flavor
Beverages: Horchata, champurrado, atole, café de olla
Desserts: Flan, arroz con leche, buñuelos, churros
Savory: Mole negro, adobo, birria, carnitas
Pro tip: Mexican canela is soft enough to grind in a blender or spice grinder. For horchata, blend the bark pieces right along with the soaked rice for authentic texture and flavor distribution.
Canela vs. Regular Cinnamon
Mexican recipes specifically call for canela because its mild, sweet flavor is integral to authentic taste. Using regular cassia cinnamon will produce harsher, more aggressive results. For true Mexican cooking, canela is not optional—it's essential.
