Ingredientes: 18 galletas marías 1/2 barra de mantequilla 1 chorrito de leche 1 taza de nuez picada 1 taza de dátil picado 5 huevos 1 lata de leche nestlé (397 grs.) 1 cucharadita de vainilla Procedimiento: Se mulen las galletas y se revuelven con la mantequilla derretida y la leche. Se forma una pasta y […]
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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 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 […]
Continue ReadingPANADERIAS – (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 greenest gringo is well acquainted with the French roll (known as bolillo), Mexican cookies are an enigma. So, the following is a guide for cookie bandidos ( bandits) of […]
Continue ReadingAlegrías, whose name is derived from the Spanish word for “happy”, are made from the highly nutritious, ancient grain amaranth. Wrapped in colored cellophane, they make a nice addition to a gift basket or tin of cookies and candy. This recipe is adapted from Cocina con Amaranto, a collection of amaranth recipes compiled by Gladys Zavaleta Ruiz of […]
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These light, crisp Mexican Christmas cookies are a favorite at posadas and pastorelas. Ingredients: 1 Tbsp. sugar 4 eggs 1 C. milk 1 Tbsp. butter 1/2 tsp. salt 1 3/4 C. flour 1/2 l. oil for frying 1 C. sugar Special Tools Buñuelo mold Preparation: With an electric mixer, beat the eggs and sugar together, […]
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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 not recommended to keep acidic foods, such as tamarind and tomato, in clay vessels. Ingredients 3 cups hot water 1 ½ […]
Continue ReadingPineapple seems to be the most common fruit filling for empanadas in Mexico, but guava and apple are frequently used and delicious. The dough for sweet Mexican empanadas usually contains some sugar, but any basic empanada dough can be used, sprinkling sugar on top. Ingredients For the dough: 3 cups all purpose flour ¼ cup […]
Continue ReadingThis dessert has coconut in the cream filling and on top — a double dose for coconut lovers. Ingredients ¾ cup sugar 1/3 cup flour 4 eggs 1 cup milk 1 cup coconut cream (such as Coco Lopez) 1 baked 9 inch pie shell or 8 baked mini tart shells 1 cup sweetened flaked coconut […]
Continue ReadingA Mexican version of the French Oeufs à la Niege – “snowy eggs” – this recipe reflects the French influence brought about by the ill-fated reign of Maximilian and Carlotta, who were held in far higher esteem in the culinary domain than in the political arena. Ingredients 2 cups milk 1/2 cup sugar 1/2 teaspoon […]
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