Turrón was brought to Mexico by the Spaniards, who have two versions, one from Jijona and one from Alicante. Jijona turron is a soft ground almond and honey candy, while the Alicante version is hard, like peanut brittle. Turrón blando was first made by the Moors in the town of Jijona, Spain, and was inspired by the Middle […]
Continue ReadingBoth blackberry and apricot jam are produced in great quantity in late summer and enjoyed during the cooler months, especially in the Sierra Madre Oriental region, where fruit orchards abound. Either one may be used in these cookies. This recipe has appeared in several places, probably because it is the quintessential Mexican Christmas cookie recipe. […]
Continue ReadingCandied nuts are a favorite treat in Mexico, and may be made with walnuts, pecans, almonds or peanuts. Walnuts are most prevalent during the winter holiday season. This sweet is one of the things we can’t resist while walking around Cholula’s December fair, with its booths of candy, ornaments, and decorations of every description. Ingredients […]
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Rice pudding is a blank canvas, waiting to be embellished with the bright colors and flavors of dried fruit like apricots and cranberries. For a more exotic version, make it “tropical” with dried mango and pineapple. I have been able to cut down on the amount of sugar used in this recipe by adding more […]
Continue ReadingApple pie, move over. Mexican guava pie, or pay de guayaba, was made to be eaten with either vanilla ice cream or whipped cream. Thawed frozen guavas can be used for this delicious pie. Ingredients pastry for a two-crust, 9 inch pie 4 cups peeled, seeded and sliced guava 3 tablespoons flour 2/3 cup sugar 1 teaspoon […]
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Mention “February”, and one of the first associations that comes to mind is Valentine’s Day. In Mexico, this is not only the saint’s day to be celebrated by boys and girls named Valentín or Valentina, but also called El Día de Amor y Amistad — The Day of Love and Friendship. This leaves out virtually no one, […]
Continue ReadingAnise is a favorite flavor in Mexico, especially in cookies. Traditional bakers use lard, good old porky fat, but butter works well. Please don’t use margarine or vegetable shortening for these delicious Mexican anise cookies. Ingredients 6 cups flour 1 tablespoon baking powder ¼ teaspoon salt 2 cups butter 1 cup sugar 2 teaspoons anise […]
Continue ReadingThis simple, classic Mexican dessert, based on a Spanish one, can be made with just a few staple ingredients found in any fridge and pantry. 4 eggs, separated ¼ cup flour 1 quart milk ¾ cup sugar pinch salt cinnamon or nutmeg for sprinkling on top In a bowl, combine the egg yolks, flour and […]
Continue ReadingIngredients: Cake 1 C. oil 2 C. sugar 1 C. yogurt or buttermilk 1 tsp. baking soda 5 egg yolks 2 C. flour 1 tsp. baking powder 1 tsp. vanilla 2 handfuls of shredded coconut 1 C. chopped pecans 5 egg whites beaten to stiff peaks Frosting 270 grs. cream cheese (1-190 gr. package […]
Continue ReadingIngredientes: Galleta 250 grs. de harina 200 grs. de mantequilla 50 grs. de azúcar 3 yemas 1 cucharadita de vainilla Cobertura Betún igual al de los Chambergos Grageas de colores Procedimiento: Se revuelven todos los ingredientes muy bien. Se bolilla la masa y se cortan las galletas en forma de media luna. Se hornean en charolas […]
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