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A British baker has found himself at the center of a social media storm after his scathing criticism mexican The bread sparked widespread outrage, culminating in a public apology.
Richard Hart, co-founder of Mexico CityGreen Rhino Bakery and a leading figure in international baking made controversial comments in a revived food podcast.
He claimed that Mexicans “don’t really have a bread culture,” adding that “they make sandwiches on these white, ugly rolls that are quite cheap and industrially made.”
His comments spread quickly Instagram, tiktokand X, faced sharp criticism from many Mexicans who considered his assessment disrespectful and offensive to their traditional bread. What started as a culinary disagreement quickly turned into a national debate over food identity.
The controversy highlighted not only questions about what defines Mexican culinary traditions, but also the growing influence of foreigners in a capital already strained by the increase of American immigrants and tourists.
“He angered the community of bakers in Mexico and everyone who likes bread in Mexico, almost everyone,” said Daniela Delgado, a university student in Mexico City.
‘Don’t mess with Bolillo’
Social media was soon filled with memes, reaction videos and passionate defenses of Mexican bread. Users praised everyday foods on social media — from the crusty bolillos used for tortas to the iconic concoctions found in neighborhood bakeries. In many cases, these simple street foods act as a unifying factor across social groups and classes, and often cut to the core of a country’s cultural identity.
While wheat bread was introduced to Mexico during the colonial period, the classic food staple evolved into a distinct national tradition, blending European techniques with local flavors and ingredients. Today, small neighborhood bakeries remain central to daily life in cities and towns, serving as social centers as well as food sources.
The incident led many to question why a foreign entrepreneur would publicly insult something so deeply embedded in Mexican life. For many, Hart’s comments reflect long-standing frustrations over foreign chefs and restaurant owners receiving disproportionate reputations, as well as concerns over gentrification in the capital.
“Don’t mess with Bolillo,” warned a viral post on X.
‘Opportunity to learn’
As criticism mounted, Hart issued a public apology on Instagram, saying that his comments were poorly written and did not show respect for Mexico and its people. He acknowledged the emotional reaction and said he did not behave like a “guest”.
“I made a mistake,” Hart said in his statement. “I deeply regret this.”
The Associated Press contacted Green Rhino, but representatives for the bakery declined to comment.
Hart previously worked in high-profile bakeries in the United States and Europe and has been part of Mexico City’s growing artisan bread scene. That market serves a largely middle- and upper-class clientele, many of whom are foreigners, looking for sourdough breads and European-style pastries, often at a higher price than neighborhood bakeries.
The apology did little to immediately defuse the debate. While some users accepted it, others said it failed to address deep concerns about the cultural right and those who criticized Mexican traditions.
“If you want to be a part of Mexican culture by owning a restaurant or bakery, you have to educate yourself,” Delgado said.
Others, like chef Josue Martínez of the Mexican Culinary School, said he was glad the debate was happening because it opened the door to a more robust and nuanced discussion.
Mexican bread has long been criticized domestically for its industrialization and reliance on white flour and sugar. But many, like Martínez, say these negotiations are different and more nuanced when they are led by Mexicans themselves rather than by foreign entrepreneurs.
“This is an opportunity to learn about the culture of Mexican breadmaking and pastry, to be proud of it, to highlight the richness of our ingredients and to stop thinking that the so-called first world represents the ultimate standard,” Martínez said.