The preparation of this Mexican yucca pudding dessert is the same as for flan, coating the pan with caramelized sugar and baking in a baño maria, or bain marie. For the caramel: Place ¾ cup of sugar in a small saucepan over medium heat, stirring with a wooden spoon, until it has melted and turned deep, golden brown. […]
Continue ReadingThe distinctively flavored Mexican chocolate has a grainier texture than other chocolates, so don’t skip the step using a sieve. I prefer the Mayordomo brand made in Oaxaca, but any of the popular brands, such as Ibarra or Abuelita, work well. Ingredients 12 ounces Mexican chocolate, coarsely chopped 3 ¾ cups half and half 3 […]
Continue ReadingIngredients: 18 “maria” cookies (can be found in the specialty foods section of your supermarket or local hispanic market. Vanilla wafers may be substituted.) 1/2 stick butte or margarine, melted a bit of milk 1 C. chopped pcans 1 C. chopped dates 5 eggs 1 can of sweetened condensed milk (397 grs.) 1 tsp. vainilla […]
Continue ReadingWhile the large, thin fritters served with syrup are called buñuelos, others, made with apples, corn, bananas or other fruit are called frituras. The apples can be chopped and incorporated into the batter or sliced and dipped in batter, but in either case, heat the oil to 370º to produce crisp, non-greasy fritters. Ingredients 1 cup flour ¼ cup […]
Continue ReadingThis delicious dessert is a perfect example of the Afro-Cuban influence on Gulf coast cooking, combining pineapple, a plantation crop, with yams or sweet potatoes, a West African staple. Ingredients: 2 pounds orange yams, washed, peeled and finely chopped 1 1/2 cups sugar 4 slices fresh pineapple (about 1 1/2″ thick apiece), cored and finely […]
Continue ReadingThis dessert uses the pungent limes that are indispensible to so many Mexican meals. Piled high in markets all over the country, they are often squeezed onto food at the table in place of salt. The Florida native known in the U.S. as Key lime is perfect for use in this dessert, which is a […]
Continue ReadingIngredients: 2 C. rice 1 C. sugar 1 C. sweetened condensed Milk 2 qts. whole Milk 2″ stick cinnamon 1 Tbsp. Vanilla Preparation: In a medium saucepan place the cinnamon stick, add the milk and bring to a boil. Add the rice, lower the flame and simmer covered 15 minutes. Add the sugar and condensed […]
Continue ReadingFruit desserts, whether candied, crystallized or compotes, are among the most popular throughout the state of Chiapas. This one is more like a pudding, and may be served chilled or at room temperature, depending upon the time of year and the other courses being served. Chiapans have a collective sweet tooth, and the amount of […]
Continue ReadingThis is a very easy sweet to make, requiring few ingredients. The minimal cooking time makes it a good project to make with children during vacation time, provided that young children are supervised around the stove. Ingredients: 1 cup milk 3 cups sugar 1 pound seedless dried dates, chopped 2 cups chopped walnuts 1 teaspoon […]
Continue ReadingThe thick, crumbly cookies called polvorones are a basic item in even the smallest Mexican bakery. This recipe, a variation using peanuts, is from one of the earliest bilingual cookbooks, with the charmingly old-fashioned title Mexican Cookbook Devoted to American Homes. Ingredients 2 cups flour 1 1/3 cups powdered sugar 1 cup ground peanuts 1 cup shortening, grated […]
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