© Daniel Wheeler, 2009

Puebla style apple and blueberry marmalade: Mermelada de manzana y mora azul

This is a classic apple and blueberry marmalade recipe from the Sierra Norte, adapted from Patricia Quintana’s Cocina de los Angeles. Blueberries are nearly as abundant as apples in the Sierra of Puebla, and the two make a wonderful combination. Ingredients 3 pounds blueberries 2 pounds apples, peeled and grated Sugar as necessary 2 2-inch pieces […]

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Mexican tres leches cake with sprinkles: Pastel de tres leches con chispas

Called chispas, chispitas, or in some places just the English “sprinkles,” these colored decorations are fun and festive. They add pizzaz to that favorite Mexican cake — pastel de tres leches. Ingredients For the cake: 1 ½ cups flour 2 teaspoons baking powder ½ teaspoon salt 1 cup sugar 3 eggs 1 teaspoon vanilla ½ cup milk For […]

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Crepes with Mexican chocolate sauce: Crepas con chocolate

Crepes, frequently topped with the goat’s milk syrup called cajeta, are a very popular dessert in fine restaurants throughout Mexico. This recipe uses a syrup made of Mexican chocolate instead of cajeta, and a banana filling. Bananas and chocolate are a popular combination at the fried banana stands at every small town plaza, and this […]

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Mexican honey spice bundt cake: Rosca de miel y especias

This recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella. It 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. If you don’t see it ground, buy the whole seeds and grind them in a spice grinder. High in Omega […]

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Mexican rice and amaranth pudding: Arroz y amaranto con leche

This variation of the classic arroz con leche is served in Zimatlan, Oaxaca, one of the largest amaranth-producing areas in Mexico. The addition of popped amaranth grains adds nutrients as well as a delicious, nut-like flavor to the Mexican rice pudding. Ingredients 1 cup rice 2 cups water 1 cup milk 1 can condensed milk 1 cup amaranth cereal […]

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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 adult version of hot chocolate, or drizzled over pound cake. Ingredients: 8 ounces Mexican chocolate (Iberia, Abuelita, Mayordomo […]

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