Our History.

The origins of the recipes for these delicate sweets have their beginnings in the convents of Spanish nuns that were established in this city during the colonial era, and which were later closed during the government of El Reformador, Justo Rufino Barrios, around the year 1872.

The mixtures of such exquisite delicacies, laboriously and patiently prepared with a Mudejar influence and a Spanish seal, found their precise point when mixed with the fruits and materials of this land, resulting in the origin of the traditional confectionery, so typical of us.

A disenfranchised nun continued to make these delicious recipes and was the one who taught Doña María Gordillo's mother everything related to the secrets she had learned in the convent, starting a small sale of sweets and candy.

These recipes were passed on to Doña María Gordillo by her mother and have since been lovingly prepared in the colonial kitchen of this house, founded in 1872, respecting the secrets of the recipes that Doña María Gordillo (1893-+ 1970) received as a family legacy, expanding the range, using local fruits and adding recipes for traditional fine pastries. She continued with her honest and tenacious work, spreading a widely popular tradition.

It was the second generation of Doña María Gordillo, her son and daughter-in-law (1928 – 2021) who continued working on everything related to the art of confectionery and embraced the responsibility of sweetening their many customers; they added a variety of other delicious desserts, innovating house recipes, giving the confectionery a boost and highlighting its hallmark.

Known as a must-see, today the successors are the third and fourth generations of Doña María Gordillo, both female generations working in the responsibility of continuing this sweet tradition.

Faithful to the mysticism of their work, the sweets are made by hand, preserving the same recipes and secrets from their origin.