Dulce
Desserts in the Latin American Tradition
Excerpts from the book , by Joseluis Flores, with Laura Zimmerman Maye: Cajeta Cajeta is a goat’s milk caramel similar to dulce de leche (cow’s milk-caramel originally from Argentina) or manjar blanco (what they call dulce de leche in Peru). In Mexico, it is traditionally sold in small, thin wooden boxes, or cajas, on the...
Recipes: Horchata
Mexican Rice Milk
Here are two delicious recipes for horchata. The first is a more traditional recipe, the second is a non-dairy version. Enjoy! Agua de horchata 1 cup raw rice 1 ½ cup hot water 1 whole piece of Mexican cinnamon about 4 inches long (or to taste) 2 tsp pure vanilla extract 3 cups skim milk...
Recipe: Roasted Salsa Verde made in the molcajete
Ingredients: 7-10 tomatillos, rinsed. Keep the husks on (but if you bought them with the husks off, it’s ok too) 1-2 jalapeños 1 clove garlic salt, to taste Directions: Roast the tomatillos and chiles. This can be done stove-top, using a comal or griddle, or in the oven. When the tomatillo husks are blackened...
Recipe: Bean and Squash Blossom Quesadillas
The combination of corn tortillas, squash blossoms, and beans is a great way to enjoy the Aztec trio. When possible, purchase or make corn tortillas made from freshly ground corn. In most areas of Mexico there is usually a señora in each neighborhood or village that will sell fresh, handmade tortillas by the dozen. This...
Recipe: Shredded Chicken Tacos
Ingredients Two chicken breasts, grilled or boiled until cooked 1/2 cup natural yogurt (no sugar) 12 small corn tortillas Condiments: Choose one or more of the below to dress up your tacos for an authentic Mexican treat! Escapeche – pickled hot peppers and vegetables (including carrots, onions, potatoes, and cauliflower), a common condiment found on...
Fermented Drinks
Tepache & Pulque
Looking for a break from the normal cerveza (beer)? Mexico has a long tradition of fermenting alcoholic beverages. The two most notable drinks are tepache and pulque. Tepache is a mildly alcoholic pineapple wine that can be made with just a few ingredients and a little patience in any home. Pulque, requiring slightly more work,...
Recipe: Nopal Pico de Gallo
This is a fantastic raw salsa (salsa cruda) to serve with beans and rice, tacos, or on top of grilled fish: Ingredients 2 small prickly-pear (nopal) pads, chopped into 1 cm cubes (1/2 inch cubes) 1 ripe Roma tomato (or any nice red tomato), chopped into 1 cm cubes. 1⁄2 red onion, diced – 1⁄2...
Recipe: Pierna (Pork Leg)
By Rosa Arizmendi, chef at El Manglar
Ingredients: 8 to 10 kilos of pork leg (or you can use rib eye if preferred) 3 tablespoons onion powder 3 tablespoons garlic powder 1 tablespoon black pepper A dash of oregano juice of 1 orange 1 cup brandy 5 tablespoons Worcestershire sauce 3 tablespoons maggy sauce (you can find this at your local Mexican...
