Here Mexico’s favorite fruit combines with its favorite dessert. Sliced mango, shaved chocolate, and shredded coconut are all attractive options for garnishing this dessert. Make the mango puree by putting a sliced, peeled fresh mango in the blender or food processor. Ingredients 1 ½ cups sugar 6 eggs 2 egg yolks 2 ½ cups milk […]
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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. Ingredients 2 cups mamey puree 1 cup boiling water 2 envelopes […]
Continue ReadingThis 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 begin preparations for their Muertos altars. However, it is much more fun to make it at home. We make it […]
Continue ReadingPiggy 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, and their cinnamon-caramel flavor is a nice change from actual gingerbread. Ingredients: 3 ½ cups flour ½ teaspoon salt 1 ½ […]
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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 […]
Continue ReadingWhile 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 mozzarella, and with harder cheeses such as Spanish manchego. This ate keeps about a month in the refrigerator, tightly wrapped in plastic wrap. Like many other […]
Continue ReadingHoney lovers get a double dose of flavor in this Mexican honey flan, because it uses honey instead of caramelized sugar in the glaze, as well as honey in the custard. 3 beaten eggs 1 cup whole milk ½ cup evaporated milk ½ cup honey 1 teaspoon vanilla extract Preheat oven to 325º F. Combine […]
Continue ReadingThis Mexican avocado lime pie is something like a creamy version of key lime pie, but with the nutritional value of avocados. Ingredients 1 prepared 9-inch graham cracker pie crust 1 cup avocado pulp 1 teaspoon grated lime zest 1/2 cup lime fresh lime juice 1unflavored gelatin (1/4 ounce or 7 grams) 1can sweetened condensed […]
Continue ReadingSweet 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 Candelaria (Candlemas), February 2, they are served along with a variety of other tamales. Mexican tradition holds that the person who gets the piece of Rosca de Reyes — […]
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The base for this coconut sorbet is fresh coconut milk — not to be confused with the water found inside coconuts (although that should be reserved to use in the recipe). You may substitute the fresh whole coconuts in the recipe with canned, unsweetened coconut milk and grated coconut — but you can’t beat the […]
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