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Showing 1—13 of 13 results

Apple fritters: Frituras de manzana Karen Hursh Graber

While the large, thin fritters served with syrup are called buñuelos, others, made with apples, corn, bananas or other fruit are called frituras. The apples can be chopped and incorporated into ... read more

Fritters with Brown Sugar Syrup: Bunuelos con Miel de Piloncillo y Canela Karen Hursh Graber

You don't have to break the dish for good luck after eating these, as is done in Oaxaca. Just serve them with plenty of the cinnamon flavored syrup. Piloncillo is the dark brown sugar, sold in cones... read more

Cornish Meat Pies: Pasteles de Carne Karen Hursh Graber

Although undoubtedly made without chile in their native Cornwall, these tasty, filling meat pies have been mexicanized in translation, usually with the addition of serrano chiles, either canned in vina... read more

Zahtar Bread: Pan Arabe con Zatar Karen Hursh Graber

Store bought pita bread can easily be transformed into something a bit more interesting to serve with hummus and other dips. Sumac berries are from the plant Rhus glabra, not to be confused with ... read more

Puffy fried bread: Sopaipillas Karen Hursh Graber

Sopaipillas, a classic northern Mexican treat, resemble Southwestern fry bread. They can be served with honey, jam, or fruit sauces, but they should always be served hot. A dusting of powdered sugar would also be good. read more

Day of the Dead Bread: Pan de Muertos Karen Hursh Graber

This is a version of the bread that is made for the November 2 celebration known as the Día de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels an... read more

Isthmus- Style Corn Bread: Pan de Elote del Istmo Karen Hursh Graber

We had been told to look for this by friends who had been to the Isthmus, and it proved to be a good tip. It is very different from the usual north-of-the-border concept of cornbread, since it is made ... read more

Hot Savory Sandwiches: Pambazos Karen Hursh Graber

Every region of Mexico has its own beloved street foods, and pambazos seem to be especially favored in parts of Puebla and Veracruz. Although the feast of Our Lady of Sorrows falls on a meatless Lenten... read more

Banana Bread: Panqué de Plátano Ana María Flores Sánchez

Ingredients 1 1/2 cups flour 1 tsp. baking soda 1 tsp. baking powder 2 sticks of butter (200 grs) 1 cup sugar 2 eggs 6 ripe bananas, mashed 1/ C. chopped nuts ... read more

Savory dinner loaves: Mochos Karen Hursh Graber

These elegant loaves, mildly flavored with onion and garlic, reflect the sophistication that the French influence brought to Mexican baking. They are served as an accompaniment to the cream soup course... read more

Three kings sweet bread: Rosca de reyes Karen Hursh Graber

Rosca is the name given to any ring-shaped bread or cookie. This sweet bread was once used by the friars to evangelize: a small doll, representing the Christ child, is baked right in the bread- "hidden", to symbolize the hiding of the infant from King Herod's troops on the day of Los Santos Inocentes, the Holy Innocents. This treat is traditionally served on the festive Three Kings Day, when the children receive their toys. Whoever gets the slice of rosca with the doll in it has to provide the tamales and atole for the next party, on Candlemas. read more

French rolls: Bolillos Karen Hursh Graber

These crispy- crusted rolls, a favorite with foreign visitors to Mexico, are also known as tortas, after the hefty sandwiches that are often made with them, and teleras when they are scored in three se... read more

Light as a breeze rosette fritters: Buñuelos de viento Ana María Flores Sánchez

Buñuelos are crispy fried rosette cookies, a Mexican favorite at Christmas. © Daniel Wheeler, 2009 These light, crisp Mexican Christmas cookies are a favorite at posadas and pastorelas. Ingredie... read more
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