Chocolate Rompope: Rompope De Chocolate
A kid-friendly rompope, this is an adaptation of a recipe from Abuelita, a popular brand of Mexican chocolate. Adults who want their "cheer" and their chocolate, too, can add rum to their drinks.
I...
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Sweet Potato Flan: Flan de Camote
One of the reasons I like using sweet potatoes in dessert is that it really makes for a guilt-free experience when their nutritional properties are considered. Not many other dessert ingredients can cl...
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Sweet Potato Pudding: Budín de Camote
I first tasted this dish several years ago, prepared by Doña Gloria of the Hotel Bar Reforma in Cholula. It was the first time I had seen the purple-fleshed variety of sweet potatoes other than in the...
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Date and walnut roll: Rollo de datil y nuez
This is a very easy sweet to make, requiring few ingredients. The minimal cooking time makes it a good project to make with children during vacation time, provided that young children are supervised ar...
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Quince Paste: Ate de Membrillo
While store-bought ate keeps longer in the refrigerator, the homemade version is far superior. It can be served with a wide variety of cheeses, from plain cream cheese to goat cheese or fresh mozzar...
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Peanut cookies: Polvorones de cacahuate
The thick, crumbly cookies called polvorones are a basic item in even the smallest Mexican bakery. This recipe, a variation using peanuts, is from one of the earliest bilingual cookbooks, with t...
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Yam and pineapple dessert: Dulce de camote con piña
This delicious dessert is a perfect example of the Afro-Cuban influence on Gulf coast cooking, combining pineapple, a plantation crop, with yams or sweet potatoes, a West African staple.
Ingredients:
...
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Mexican Chocolate and Kahlua Sundae: Helado con Chocolate y Kahlua
A dessert syrup doesn't get much more Mexican than this. The flavor of the Kahlua liqueur is a natural with that of chocolate. Besides being used for sundaes, the syrup can also be used to make an adul...
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Pay de Dátil con Nuez
Ingredientes:
Para la Costra
18 galletas marías
1/2 barra de mantequilla
1 chorrito de leche
Para el Relleno
1 taza de nuez picada
1 taza de dátil picado
5 huevo...
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Panqué de Plátano
Ingredientes:
1 1/2 tazas de harina
1 cucharadita de carbonato
1 cucharadita de royal
2 barras de mantequilla (200 grs.)
1 taza de azúcar
2 huevos
6 plátanos taba...
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Brownies
Makes 30 - 1 1/2" squares
Ingredients:
1 1/2 C.butter (4 sticks)
8 Tbsp. unsweetened cocoa powder
4 eggs
2 C. sugar
2 tsps. vanilla
2 C. flour
2 tsps. baking pow...
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About Chocolate
Chocolate comes from roasting and processing the bean which grows on the cocoa tree. The cocoa tree is harvested in the rain forests of the tropics, notably in Mexico, Brazil, and Ghana.
Our glob...
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Anita's Vanilla Flan: Flan De Vainilla
Serves 16
Ingredients:
2 C. sugar
1 can of evaported milk
4 cans sweetened condensed milk
18 egg yolks
50 ml. vanilla extract
Preparation:
Pre-heat the oven to 175°...
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Red Wine Gelatin (Gelatina De Tinto)
Jamaica flowers give this dish a delightful tangy flavor, making it a perfect accompaniment for any palin meat dish.
Ingredients:
3 Tbsp. plus 1 tsp. unflavored, powdered gelatin
1/4 C. ja...
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Capirotada
Ingredients:
4 "salty" bolillos or 20 slices of white bread
8 oz. lard or butter
2 large tomatoes, boiled until soft
1/4 medium onion
2 lbs. "piloncillo" or dark brown sugar
...
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Lazy Dazy Cake
Ingredients
You will need:
3 large eggs
2 cups of sugar
2 teaspoons vanilla
2 cups of cake or self-rising flour
2 teaspoons baking powder
1 cup of milk
2 teaspoons...
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Date And Pecan Pie
Ingredients:
Crust
18 "maria" cookies (can be found in the specialty foods section of your supermarket or local hispanic market. Vanilla wafers may be substituted.)
1/2 stick butte...
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Mexico's Historical Cookies
PANADERIAS - (Mexican Bakeries): Smells of fresh bread and pastries filter the air, dissolving resolves of the staunchest weight-watchers. Ah! What a sweet lesson in history!
Although the gre...
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Yam-Pineapple Dessert: Dulce de Camote y Pina
Since Fernández de Oviedo brought both yams and pineapples to Spain in the 1500s, one wonders whether he had this dessert in mind. In any case, it is a combination so popular in southern Mexico that w...
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Caramelized Milk Custard: Leche Quemada
This stovetop custard is not as thick as one baked in the oven. It is no longer necessary to use a flaming wooden paddle to caramelize the surface, a process that can be successfully carried out using ...
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Yam and Orange Dessert: Dulce de Camote y Naranja
Fruit desserts, whether candied, crystallized or compotes, are among the most popular throughout the state of Chiapas. This one is more like a pudding, and may be served chilled or at room temperature,...
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Candied Pumpkin: Calabaza en Tacha
This Day of the Dead specialty dates back to pre-Hispanic times, when it was sweetened with either maguey sap or honey. It is found ready-made in Mexican mercados toward the end of October, as people b...
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Jalisco style Mexican flan: Flan de Jalisco
This classic Mexican flan by Executive Chef Lorraine Russo is garnished with fresh fruit.
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Coconut Pecan Cake: Pastel De Coco Y Nuez
Ingredients:
Cake
1 C. oil
2 C. sugar
1 C. yogurt or buttermilk
1 tsp. baking soda
5 egg yolks
2 C. flour
1 tsp. baking powder
1 tsp. vanilla
2 ha...
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Half Moon Cookies: Medias Lunas
These are Great Grandma's Cookies IV, Half Moons:
Ingredients:
Cookies
1 C. flour
2/3 C. plus 2 Tbsp. butter
3 Tbsp. plus 1 tsp. sugar
3 egg yolks
1 tsp. vanilla or ...
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