TL;DR Dulcería de Celaya is a nearly 150-year-old, family-run confectionary in Mexico City’s historic center, famous for its wide selection of traditional Mexican sweets made with artisanal methods. I’ve spent hours there tasting and researching—my guide below covers history, what to try, atmosphere, practical visiting tips, and frequently asked questions, with details drawn from the shop’s own information and long-form reporting on its production and legacy.

Dulcería de Celaya Mexico City: A Sweet Journey Through Traditional Treats

Why Dulcería de Celaya matters to me

I remember walking into Dulcería de Celaya for the first time and feeling like I had stepped into a living museum of flavor. The shop’s trays of confections glimmered under warm light, and the aromas—caramelized sugar, toasted nuts, warm milk and citrus—felt like a condensed history of Mexican sweets.

As a writer focused on food and cultural heritage, I value places that keep techniques and recipes alive. Dulcería de Celaya is one of those places: a family business tracing back to 1874 that still produces many confections using traditional methods and recipes (Wikipedia; Atlas Obscura).

History & heritage: more than just a candy shop

Dulcería de Celaya was founded in 1874 by the Guízar brothers and later moved to the Cinco de Mayo address around 1900. That longevity matters: it means recipes and techniques have been passed down for generations (Wikipedia).

Reporters and guide writers note that many of the sweets were—and still are—made artisanally in copper pots with wooden paddles, a method that preserves texture and mouthfeel in ways industrial production struggles to replicate (Culinary Backstreets; Atlas Obscura; Postcard/Atlas summary).

What you’ll find there: signature sweets and favorites

The selection is vast: the shop is commonly described as offering dozens—some sources say more than 90 varieties—while others reference as many as 150 traditional recipes housed within the business. Whatever the exact number, the point is the same: a wide and regionally diverse offering (Wikipedia; Culinary Backstreets; Atlas Obscura).

• Príncipe de nuez (nut-based confections)
• Gaznates (fried pastry tubes filled with sweet cream)
• Puerquitos de piloncillo (small pig-shaped piloncillo candies)
• Cocadas (chewy coconut sweets)
• Jamoncillo (milk fudge)
• Manzanitas de limón (candied lime-flavored sweets)
• Suspiros and merengues
• Figuras de almendra and other almond-based treats

These names are the tip of the iceberg; the selection mixes fruit, nut, milk-based, and sugar-crystallized textures so you can taste many regional traditions in a single visit (Wikipedia; Atlas Obscura).

Atmosphere & architecture

The storefront reads like an old-world patisserie: ornate tile work, a green-and-gold Art Nouveau sign, and a sense of history in the patina on the counters (Condé Nast Traveler). That atmosphere contributes as much to the experience as the sweets—browsing through the trays feels like rummaging through a cabinet of edible heirlooms.

How the sweets are made (what I observed and read)

Multiple accounts note that many of the recipes are prepared onsite (or in a related family facility) using copper pots and wooden paddles. That artisanal approach—long, careful cooking and hands-on stirring—produces textures and nuances that matter in confections like jamoncillo and cocadas (Culinary Backstreets; Atlas Obscura).

From my visits, it’s clear that some production is still manual: you can see the trays, the variety of shapes and finishes, and the evenness of texture that usually only comes from hand techniques and traditional equipment.

Comparing the two main branches

Feature	Centro (Cinco de Mayo)	Roma (Orizaba)
Address	Av. 5 de Mayo No. 39, Centro Histórico	Orizaba No. 37, Colonia Roma Norte
Ambiance	Historic, ornate, tourist-friendly; feels like a classic heritage shop	Smaller, neighborhood vibe—still traditional but a touch more relaxed
Signature availability	Full selection and many specialties on display	Good selection; busy days may have fewer varieties out
Typical hours	Open daily; check current times (official site lists 10:30–19:30)	Same hours listed on official site; verify before visiting
Best for	First-time visitors, photography, wide selection	Locals and those seeking a quieter browse

What to taste first: a simple tasting roadmap

When you’re faced with dozens of trays, a plan helps. Here’s the tasting sequence I use so flavors build logically and nothing overwhelms your palate.

1. Start with a crystallized fruit (lime or pineapple) to wake up the palate.
2. Try a nut-based sweet (príncipe de nuez or almond figures) to introduce fat and crunch.
3. Move to a milk-based confection like jamoncillo for creamy, dense sweetness.
4. Finish with a light meringue or suspiro to cleanse the palate.

Pairings I recommend

• Hot chocolate or champurrado: matches milk-based sweets.
• Café de olla: its spiced profile balances sugary notes.
• Black coffee or espresso: cuts richness and refreshes between bites.

Practical Guide

Below are concrete steps to make the most of a visit—where to go, what to buy, and how to carry sweets home without heartbreak.

1. Plan your visit

   Go to the Centro Histórico location (Av. 5 de Mayo No. 39) if you want the full, historic shop experience; the Roma branch on Orizaba is quieter and great if you prefer neighborhood energy (official store info; site listings).

2. Check hours and closures

   The official site lists hours around 10:30–19:30 daily, but other local listings and travel sites sometimes report 10:00–19:00—so verify the current schedule before you go (official site; Wanderlog/TripAdvisor listings). Weekdays mid-morning are less crowded than midday weekends.

3. Bring cash and card

   The company indicates they accept credit/debit cards, but I always bring some cash just in case—especially if you want to split purchases or buy smaller items (official site).

4. Decide what you want

   Buy a mix of textures: one fruit crystallized candy, one nut-based item, one milk-based fudge, one coconut or shredded sweet. If you’re buying gifts, ask the staff about gift boxes and weight/price options.

5. Ask staff for guidance

   The staff know what’s freshest and what travels well. If you need items for a longer journey, ask which sweets keep best and whether refrigeration is necessary.

6. Packing and transport

   Store confections in a cool, dry place. For milk-based or cream fillings, refrigerate if you won’t eat them within 48 hours. Crystallized fruits and piloncillo-based items tend to be stable at room temperature (general food-storage best practice; confirm specifics with staff).

7. Budgeting and portions

   Prices vary by piece and packaging. If you’re unsure, buy a small box or single pieces to sample before committing to large quantities.

Insider tips from my visits

• Photograph the trays but avoid blocking other customers—this is a busy, beloved place.
• Bring a small cooler bag for long trips home if you’ve purchased milk-based sweets in hot weather.
• Consider combining a visit with nearby Centro Histórico sites—Dulcería de Celaya sits in a walkable, culturally rich neighborhood.
• If you want gifts, buy earlier in the day: the best-looking trays are replenished in the mornings.

Safety, accessibility, and practical notes

Both branches are located in busy neighborhoods—Centro is a tourist hub and Roma is a lively residential area. The shop is generally safe, but as with any city center, stay aware of your belongings. If accessibility is a concern, call ahead—the store’s official contact numbers are published on their site and social pages.

FAQs

When was Dulcería de Celaya founded?

Dulcería de Celaya dates back to 1874, founded by the Guízar brothers. The shop moved to its Cinco de Mayo address around 1900 and has been an active fixture of Mexico City’s confectionery scene since then (Wikipedia).

Where are the stores located and what are the hours?

The main historic location is Av. 5 de Mayo No. 39 in the Centro Histórico. There’s also a branch on Orizaba No. 37 in Colonia Roma Norte. The official site lists hours roughly 10:30–19:30 daily, but hours sometimes vary across listings—check current hours before you go (official site; local listings).

Are the sweets made onsite and are traditional methods still used?

Yes—many reports and historical accounts indicate that a significant portion of the sweets are produced using traditional methods, including cooking in copper pots and stirring with wooden paddles. Some production may occur in a back facility or family workshop, but the artisanal techniques are central to the shop’s identity (Culinary Backstreets; Atlas Obscura).

Do they accept credit/debit cards?

The official Dulcería de Celaya site states they accept credit and debit cards, but I recommend carrying some cash as a backup—especially for small purchases or if systems are busy (official site).

What sweets are best to bring home as gifts?

Crystallized fruits, piloncillo-based candies, and many nut or almond figures travel well and don’t require immediate refrigeration. Milk-based items like fresh jamoncillo may benefit from cooler transport if you’re heading somewhere warm—ask staff for their recommendations when purchasing (my experience + practical storage advice).

Are there options for dietary restrictions (vegan, gluten-free, nut-free)?

Traditional Mexican sweets often contain milk, nuts, or wheat depending on the confection. Fruit crystallized items can be vegan, but production lines may handle multiple ingredients. If you have allergies or strict dietary needs, ask the staff directly—they can point out safer choices or confirm ingredient lists. I’m not a medical expert, so check labels and consult staff for specifics.

Is Dulcería de Celaya touristy or frequented by locals?

Both. The Centro location is a popular tourist stop thanks to its history and architecture; locals also shop there. The Roma branch tends to draw more neighborhood regulars. You’ll find a pleasant mix at both locations (Condé Nast Traveler; TripAdvisor).

Final thoughts

Dulcería de Celaya is more than a candy store; it’s a repository of culinary memory. Whether you come for a single piece of crystallized lime or a boxed selection to share, you’re tasting recipes—and techniques—that connect to generations. From the patina of the counters to the flavors in the trays, the shop offers a compact education in Mexican confectionary traditions. If you care about food history and good sweets, put it high on your list when you’re in Mexico City.

If you want, I can put together a short tasting checklist you can print and bring with you—just tell me how many people will be tasting and whether you have dietary restrictions.