Pastry receipe

[cedros]

I used to be a whiz at making pastry NOB but I've never attempted it here as I've heard that you need different receipes in Mexico as the ingredients aren't the same. Time to try. Does anyone have a good receipe for pastry using local ingredients (brand of flour, brand of shortening, etc.)?

I've looked at the local high altitude cook book but it isn't clear what flour she uses (imported?) and for shortening she uses crisco (made in Mexico?) or margarine or butter.