This dish is very popular among those who imbibed a bit too much the night before and find themselves paying the consequences the next morning (i.e. good cure for a hangover). It also makes for a great alternative to Sunday morning’s Eggs Benedict. Ingredients: 1/2 C. oil 4 eggs 4 corn tortillas 2 tomatoes, boiled […]
Continue ReadingThis 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 those who can’t eat dairy products. For the custard 3 egg whites 12 egg yolks ¼ teaspoon […]
Continue ReadingThis fragrant soup is frequently served in Central Mexico, particularly in Puebla. Made with homemade broth, it is both a comfort food and a home remedy for colds. 1 head garlic, peeled and thinly sliced 2 tablespoons butter 2 tablespoons olive oil 2 arbol chiles, seeded, deveined and soaked until soft 2 roma tomatoes, peeled […]
Continue ReadingOne 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 claim such high levels of vitamins and antioxidants. This flan keeps well for up to two days in the refrigerator, making it a […]
Continue ReadingHere 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 […]
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 […]
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After the Virgen de la Asuncion has been raised up from her bed of apples, a little bit every hour throughout the night, the faithful make their way home in the wee hours with bags of apples from her bed. This apple and egg dish is a traditional breakfast at this time of year. Ingredients […]
Continue ReadingThis is a good dish for company brunch because the filling can be prepared in advance and the whole thing put together at the last minute. The following filling makes enough for four two-egg omelets. Serve with hot corn tortillas and a selection of salsas. Ingredients: 2 tablespoons butter 1/2 medium white onion, peeled and […]
Continue ReadingThe cattlemen of the north made meat easy to carry on the trail by drying it. Tastier than other versions of beef jerky, the meat is first marinated, then cooked, shredded and dried. It can be served in tacos, burritos and in scrambled eggs. This version of breakfast burritos was taught to me by the […]
Continue ReadingHuevos al Albañil literally means “bricklayer’s eggs”, but I have yet to find anyone who can tell me the origin of the name. It is very popular as a brunch dish in Central Mexico, where the cool mornings call for hearty, spicey fare. Ingredients: 1 pound tomatillos, husked 1 medium white onion, peeled and quartered 4 […]
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