I love Mexican food and will defend it until my death, but I do agree the panaderia looks better than it tastes. I was told that during the 1950s bakers were subject to price freezes and daily bread couldn't rise above a certain price so they started using cheaper and worse ingredients. I think the idea for concha is fine but imagine if it were made with butter instead of industrial manteca! Or even real lard. I don't know if this is true but it makes sense.