Tres leches cake, one of the all-time Mexican favorite desserts, is so named because it is made with three kinds of milk. Sweetened condensed milk has been around since the 1800s, when it was developed as a way of preserving milk, so this is not necessarily a modern recipe. This cake is usually made as a […]
Continue ReadingIt is easy to see why black sapote is called “chocolate pudding fruit”, with its dark, creamy consistency and sweet taste. This recipe makes a beautiful cake for a festive occasion. The frosting recipe is adapted from Tropical Fruit World, a promoter of exotic fruits. Ingredients: For the cake: ½ cup (one stick) butter 1 […]
Continue ReadingIngredients: 1 ½ cups flour ¾ cup sugar ½ cup unsweetened cocoa powder 1 teaspoon baking soda 1 ½ teaspoons cinnamon ¼ teaspoon ancho chile powder (optional) ¼ teaspoon salt 1 cup water 4 tablespoons melted butter ½ tablespoon vanilla extract 1 cup chopped walnuts or pecans Powdered sugar for sifting over cake (optional) Combine […]
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Chocolate comes from roasting and processing the bean which grows on the cocoa tree. The cocoa tree is harvested in the rain forests of the tropics, notably in Mexico, Brazil, and Ghana. Our global community owes chocolate to none less than the Aztecs, who populated what is now Mexico. In fact, the word chocolate comes […]
Continue ReadingThe sugar cookies called polvorones are sometimes known as “Mexican wedding cookies” in English, although I’ve never seen them served at a wedding here in Central Mexico. They are a common bakery item throughout the year, but the version made with fresh orange juice and zest is associated with the Christmas season, possibly because oranges are an abundant winter […]
Continue ReadingThis classic Mexican flan is adapted from Essential Cuisines of Mexico by Diana Kennedy, who based it on a recipe by Josefina Velazquez de Leon, who collected recipes from all over Mexico and wrote several cookbooks from the 1940s through the 1960s. Ingredients 1 cup sugar 1 quart whole milk 1 2-inch piece of vanilla bean Pinch […]
Continue ReadingMexican coffee flan comes from the Coatepec region of Veracruz. Instant espresso powder is a boon to the dessert maker, since it dissolves easily and has an intense flavor. Ingredients For the caramel: ¾ cup sugar For the flan: 2 ½ tablespoons instant espresso powder ½ cup boiling water ½ teaspoon vanilla extract ¼ teaspoon […]
Continue ReadingThe complimentary flavors of pumpkin and allspice come together in this easy, satisfying dessert. It is important to use genuine vanilla extract and not the artificially flavored ones. Ingredients ½ cup granulated white sugar ½ cup light brown sugar, firmly packed ½ cup pumpkin puree 6 eggs 1 ½ cups milk 1 teaspoon vanilla extract […]
Continue ReadingConsidered one of the classic Mexican desserts, flan takes on a far more distinctive character when prepared using fragrant vanilla beans. Mexican vanilla flan should be made one day ahead of time and stored, refrigerated, in the mold in which it has been prepared. Ingredients 1 quart milk 2 vanilla beans, split lengthwise 3/4 cup […]
Continue ReadingIngredients 1 1/2 cups flour 1 tsp. baking soda 1 tsp. baking powder 2 sticks of butter (200 grs) 1 cup sugar 2 eggs 6 ripe bananas, mashed 1/ C. chopped nuts Sift together the flour, baking powder and baking soda. Cream the butter with the sugar until smooth and fluffy then add the eggs […]
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