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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Cornstarch Flowers: Flores de Maicena
This is the recipe for Great Grandma's cookies III, Cornstarch Flowers! Enjoy.
Ingredients:
Cookies
3 C. cornstarch, sifted
3 sticks of butter (1 stick = 90 grs. or 6 Tbs.)
1 1/4 C...
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Pecan Balls: Polvorones De Nuez
These are Great Grandma's Pecan Balls:
Ingredients:
Cookie
1 C. plus 2 tsp. flour
1/2 C. plus 2 tsp. butter
1/4 C. plus 1 Tbsp. sugar
3 Tbsp. plus 1 tsp. ground pecans
1/...
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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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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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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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Sweet Milk Curd Dessert: Chongos Zamoranos
This dessert is so popular in Mexico that it comes in cans, but nothing beats home made. Chongo is the Spanish word for a chignon, which the curds resemble when they separate from the whey. This dessert should be prepared in an earthenware pot such as a Mexican clay cazuela.
read moreCheese and Guava Flan: Flan de Queso y Guayaba
Guavas, being so plentiful in Aguascalientes, are used in several desserts. A common combination in Mexico is ate, a paste made with guava, quince, pears or other fruit, and cream cheese, served toge...
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Bread Pudding Soufflé with Cinnamon Syrup and Nuts: Caballeros Ricos
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 oil
1 cup water
1 cup su...
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Honey flan: Flan de miel
Honey lovers get a double dose of honey flavor in this flan, because it uses honey instead of caramelized sugar in the glaze, as well as honey in the custard.
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Honey spice bundt cake: Rosca de miel y especias
This recipe contains ground flax seed, an ingredient once found only in health food stores here in Mexico, but now sold in supermarkets, called semilla de linaza.
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Tamarind Candy: Dulce de Tamarindo
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 ...
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"Royal Eggs" custard dessert: Huevos reales
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...
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Mexican custard dessert: Natillas
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
...
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Mexican chocolate ice cream: Helado de chocolate mexicano
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.
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Spearmint sorbet: Sorbet de hierba buena
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.
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Strawberry margarita sorbet: Sorbet de coctel margarita con fresas
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.
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Apple and blueberry marmalade: Mermelada de manzana y mora azul
his 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.
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