Candied walnuts: Nueces garapiñadas Karen Hursh Graber

Candied nuts are a favorite treat in Mexico, and may be made with walnuts, pecans, almonds or peanuts. Walnuts are most prevalent during the winter holiday season. This sweet is one of the things we ca... read more

desserts candies Puebla

Mexican Christmas Cookies: Galletas de Navidad Karen Hursh Graber

Both blackberry and apricot jam are produced in great quantity in late summer and enjoyed during the cooler months, especially in the Sierra Madre Oriental region, where fruit orchards abound. Either o... read more

desserts cookies

Sweet tamales: Tamales dulces Karen Hursh Graber

Sweet tamales, wrapped in corn husks and piled on platters, are a traditional treat at children's birthday parties, christenings and First Communions, as well as at the Christmas posadas. On Cand... read more

masa desserts

Tamarind candy: Dulce de tamarindo Karen Hursh Graber

This homemade candy is the kind sold at regional fairs in Mexico. Although in some places it is sold in miniature clay cazuelas, it is better cut up and individually wrapped in cellophane, since it is ... read more

fruit desserts

Macadamia truffles: Truffles de macadamia Karen Hursh Graber

When I spoke with Erika Maza, Patricia Garibay and Magaly Dominguez, founders of El Vivero Macadamia, this was one of the first sweets they planned for production at the cooperative. It helps to keep a... read more

vegetarian desserts

Tequila lime pie: Pay de limon con tequila Karen Hursh Graber

This dessert uses the pungent limes that are indispensible to so many Mexican meals. Piled high in markets all over the country, they are often squeezed onto food at the table in place of salt. The Flo... read more

fruit vegetarian desserts

Strawberry margarita sorbet: Sorbet de coctel margarita con fresas Karen Hursh Graber

A drink and dessert in one, this is perfect for informal summer entertaining. It is attractive scooped into margarita glasses and garnished with sprigs of mint or paper thin slices of lime. read more

fruit desserts

Apple and blueberry marmalade: Mermelada de manzana y mora azul Karen Hursh Graber

This is a classic recipe from the Sierra Norte, adapted from Patricia Quintana's Cocina de los Angeles. Blueberries are nearly as abundant as apples in the Sierra, and the two make a wonderful combination. read more

fruit vegetarian desserts

Mamey mousse: Mousse de mamey Karen Hursh Graber

Mamey has a sweet, peach-like taste when ripe. Puree the peeled fruit in a blender and strain it to remove any fibers before using it to make mousse. A light coating of vegetable oil spray, such as Pam, works well to coat gelatin molds. read more

fruit desserts

Mamey cake with cream cheese frosting: Pastel de mamey con betun de queso crema Karen Hursh Graber

The addition of mamey makes cakes incredibly moist. Try adding mamey pulp instead of pumpkin pulp to muffin recipes. This one is adapted from a pumpkin cake recipe and makes good cupcakes, too. Ingred... read more

fruit vegetarian desserts

Mexican chocolate ice cream: Helado de chocolate mexicano Karen Hursh Graber

In Good Food from Mexico, Ruth Watt Mulvey and Luisa Maria Alvarez tell us "legend has it that the supreme epicure Moctezuma sent runners to the heights of the volcano to bring back blocks of snow over which thick chocolate was poured, whipped, and served as a chilled froth." If this is true, it would make Moctezuma the inventor of the chocolate frappucino before anybody even knew what that was, and if not, it is still a good story. read more

desserts

Spearmint sorbet: Sorbet de hierba buena Karen Hursh Graber

A light dessert or a refreshing palate cleanser, this uses one of the most popular herbs in Mexico, but it also goes well with Thai food, with which Mexican cuisine has several ingredients in common. read more

vegetarian desserts

Mexican custard dessert: Natillas Karen Hursh Graber

This simple, classic Mexican dessert, based on a Spanish one, can be made with just a few staple ingredients found in any fridge and pantry. Ingredients 4 eggs, separated ¼ cup flour ... read more

eggs vegetarian desserts

Bread pudding souffle with cinnamon syrup and nuts: Caballeros ricos o capirotada Karen Hursh Graber

Ingredients 2 cups milk 3 tablespoons sugar 2 teaspoons vanilla 3 small or 1 large loaf stale French bread, sliced into ¾ inch thick rounds 6 eggs 2 cups vegetable ... read more

desserts

"Royal Eggs" custard dessert: Huevos reales Karen Hursh Graber

This is typical of the desserts prepared in the Colonial-era convents, most of which have been handed down and made just as they were then. The fact that it is milk-free makes it a good dessert for tho... read more

eggs desserts

Soft Nougat Candy: Turrón Blando Tipo Jijona Karen Hursh Graber

Turrón was brought to Mexico by the Spaniards, who have two versions, one from Jijona and one from Alicante. Jijona turron is a soft ground almond and honey candy, while the Alicante version is hard, ... read more

desserts candies

Amaranth Candy: Dulce de Alegria Karen Hursh Graber

Alegrías, whose name is derived from the Spanish word for "happy", are made from the highly nutritious, ancient grain amaranth. Wrapped in colored cellophane, they make a nice addition to a gift baske... read more

desserts rice-and-grains candies

Piggy Cookies: Cochinitos Karen Hursh Graber

Piggy cookies, as implied by their name, are cut into the shape of little pigs, but any cookie cutter can be used, making them adaptable for several holidays. They would make good "gingerbread" men, an... read more

desserts cookies

Orange Sugar Cookies: Polvorones de Naranja Karen Hursh Graber

The sugar cookies called polvorones are sometimes known as "Mexican wedding cookies" in English, although I've never seen them served at a wedding here in Central Mexico. They are a common bakery it... read more

desserts cookies

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

fruit breads desserts

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

breads desserts Oaxaca

Mexican fruit pops: Paletas Karen Hursh Graber

Paleterías - ice pop shops - have some of the most attractively displayed items in México: frozen pops, made from crushed fresh fruit. Lined up according to flavor, they present a spectrum of colors,... read more

fruit desserts

Black Sapote Cake: Pastel de Zapote Negro Karen Hursh Graber

It is easy to see why black sapote is called "chocolate pudding fruit", with its dark, creamy consistency and sweet taste. This recipe makes a beautiful cake for a festive occasion. The frosting recipe... read more

fruit desserts

Almond Rompope: Rompope Almendrado Karen Hursh Graber

This column presented a basic recipe for Rompope: Puebla Style Eggnog in the November 2003 issue of Mexico Connect. This one, which contains almonds, is very close to the original recip... read more

beverages desserts

Rompope Mousse: Mousse De Rompope Karen Hursh Graber

Rich yet light-textured, this can be made in a decorative mold and garnished with whipped cream and candied cherries for an elegant presentation. Ingredients: 1 ½ cups evaporated milk ... read more

desserts