2 cups milk 3 tablespoons sugar 2 teaspoons vanilla 3 small or 1 large loaf stale French bread, sliced into ¾ inch thick rounds 6 eggs 2 cups vegetable oil 1 cup water 1 cup sugar 1 cone piloncillo, chopped (or substitute 1 cup brown sugar) 2 whole cloves 10 3-inch sticks canela (Also known as Mexican cinnamon, or […]
Continue ReadingHere’s a creamy texture without dairy. These delicious Mexican avocado ice pops are adapted from My Sweet Mexico by Fany Gerson. Ingredients 1 cup water ½ cup sugar 2 small, ripe avocados, pitted, peeled and mashed Pinch salt 2 tablespoons fresh lime juice Heat the water and sugar in a saucepan, stirring until the mixture has boiled […]
Continue ReadingIn Mexico, the cheesecake is more like pie, baked in a pie pan with a crust of crackers called galletas marías. In the U.S., the sweet tea crackers called Social Teas are a good substitute. Ingredients For the jam topping: 1 cup blueberries, crushed 2 tablespoons water 2 tablespoons apple juice 1 tablespoon powdered pectin (grenatina in Mexico) […]
Continue ReadingWhen I spoke with Erika Maza, Patricia Garibay and Magaly Dominguez, founders of El Vivero Macadamia, this was one of the first sweets they planned for production at the cooperative. It helps to keep a bag of ice nearby when forming truffles, touching your hands to it from time to time to keep hands cool […]
Continue ReadingA kid-friendly rompope, this is an adaptation of a recipe from Abuelita, a popular brand of Mexican chocolate. Adults who want their “cheer” and their chocolate, too, can add rum to their drinks. Ingredients: 3 ¼ cups evaporated milk 1 ¾ cups sweetened condensed milk 2 cups water 3 tablets (3.3 ounces each) Mexican chocolate 4 egg […]
Continue ReadingIngredients For the crust: 3 cups graham cracker crumbs 1/2 cup sifted confectioners’ sugar 1 stick plus 1 tablespoons butter, melted Preparation: Preheat the oven to 350º. Place the crumbs in a bowl and stir the sugar and butter into the crumbs until well blended. Press the mixture with a wooden spoon or the palm […]
Continue ReadingThis is my own adaptation of a popular Mexican street food, fried plantains topped with sweetened condensed milk. This dressed-up version — plaintains with vanilla cream — uses whipped cream flavored with vanilla and sherry. Plantains should be nearly black when they are ripe enough to use in a sweet dish. Ingredients 3 large, ripe […]
Continue ReadingThis was the course that I prepared during class, and although it is an impressive dessert, it is much easier than it will seem to guests, because the crepes, filling and sauce can all be made ahead. Naturally, we used the delicious requesón that we bought that morning at the Etla market, but farmer cheese […]
Continue ReadingThis is a simple, easy pork braise, full of flavor from the sweet and savory combination of pears and smoky, raisiny Mexican ancho chiles. Ingredients 1 pork butt roast, about 3-4 pounds (in Mexico, ask for pierna) tied at intervals Salt and pepper 3 tablespoons corn oil 6 large cloves garlic, peeled and chopped 3 […]
Continue ReadingPear is one of the best fruits for incorporating into flan. The soft texture of the cooked pears combines perfectly with this Mexican custard. Ingredients Sugar to caramelize mold, about ½ cup 2 large pears, cored, peeled and cut into chunks 2 tablespoons sugar Juice of ½ lemon ½ cup La Lechera sweetened condensed milk […]
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