Ingredientes: 1 medida de tequila 1 medida de jugo de naranja 1 medida de jugo de zanahoria 1 medida de jugo de piña 1 medida de jarabe de grenadina agua mineral para completar Preparación:En un recipiente mezcle los ingredientes agintándolos vigorosamente. Coloque hielos en un vaso alto, vacíe la mezcla anterior, complete con agua mineral. […]
Continue ReadingIngredientes: 3 tazas de refresco de toronja 1 taza de vino blanco 1/4 de taza de tequila 1 manzana Golden lavada, pelada y cortada en cuadritos muy pequeños el jugo de 1 limón 1 pizca de sal hielo frapé Preparación:Se mezclan el refresco de toronja, el vino blanco, el tequila, el jugo de limón y […]
Continue ReadingIngredientes: 1 medida de tequila 3 medidas de jugo de naranja 1 medida de grenadina el jugo de 1/2 limón hielo frapé Preparación: Se mezclan el tequila, el jugo de naranja y el de limón agitando vigorosamente. Se cuela En un vaso alto se colocal el hielo fapé (bastante) y se añade la mezcla anterior. […]
Continue ReadingIngredientes: 3 ó 4 cubitos de hielo 1 medida de tequila 2 cdas. de jugo de limón 2 medidas de jugo de naranja 1 medida de refresco de toronja sal para escarchar el vaso Procedimiento:En un vaso largo moje la boquilla con un poco de limón y antes de que seque, póngalo en un plato […]
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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 […]
Continue ReadingTomatillos have a high pectin content, so this recipe makes a nice, thick jam, with the tangy flavor of citrus rind. Mexican tomatillo jam is especially good with grilled chicken. Ingredients 1 pound tomatillos (tomate verde or tomate de milpa) husked, washed and chopped 1 ½ cups sugar 1 cup water ¼ cup lime juice zest of […]
Continue ReadingYou don’t have to break the dish for good luck after eating these, as is done in Oaxaca. Just serve them with plenty of the cinnamon flavored syrup. Piloncillo is the dark brown sugar, sold in cones, that gives many Mexican syrups and candies a depth of flavor not achieved with white sugar. North of the border […]
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Beef brisket reminds me of family gatherings back home. We had a big family gathering with all the cousins, aunts, uncles, grandparents, and anyone else we considered family. As soon as everyone arrived the pans of shredded brisket or as we called it, carne deshebrada, came out of nowhere. After that came the huge bowls of potato salad, […]
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Growing up, the three food staples were tortillas, salsa, and frijoles. A pot of freshly made frijoles de la olla is my absolute favorite way to eat beans. I love how pure and fresh they taste fresh from the olla, or pot. As soon as they were ready to eat I would fill a large bowl, add some fresh salsa and […]
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This guacamole recipe is super simple and fresh. Beware — it’s also addictive. The best part about guacamole is experimenting and making it uniquely yours. Here is our version, but you can add more or less of each ingredient to satisfy your personal palate. Ingredients 4 avocados 1 clove of garlic, minced or ½ teaspoon […]
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