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RECIPES

  • ARROZ CON COCO : Coconut rice pudding
    Jan 02 2017

    ARROZ CON COCO : Coconut rice pudding

    Coconut lovers will adore this lush rice pudding flavored with both coconut milk and thick, sweet cream of coconut. Serve small portions of the pudding accompanied by crunchy toasted coconut, fresh berries, or pineapple, or top it with whipped cream, toasted almonds, and crushed chocolate. For avariation, omit the other garnishes and grate a tiny […]

  • Mexican Arroz Con Leche : Rice pudding with cinnamon
    Jan 02 2017

    ARROZ CON LECHE : Rice pudding with cinnamon

    This rich, creamy rice pudding is gently flavored by a small piece of true Saigon cinnamon bark, which is milder and sweeter than the cassia cinnamon used north of the border. Cinnamon figures prominently in both sweet and savory Mexican cooking. Every marketplace sells big bundles of rolled cinnamon bark quills, which are steeped in […]

  • Jan 02 2017

    CHILES EN ESCABECHE : Tequila-Pickled jalapenos and vegetables

    This bright, crunchy combination of fresh vegetables and chiles en escabeche (which means pickled with spices and vinegar) will find a place on your table every day. The pickled jalapeños and vegetables add zest to tortas, burritos, tacos, salads, beans, and soup. Or just munch away on the chiles and vegetables between bites: they are […]

  • authentic recipes elotes simmered fresh epazote american food
    Dec 19 2016

    ELOTES : Simmered fresh corn with epazote, chiles, butter, and lime

    Mexican farmers cultivate more than three hundred distinct varieties of corn, so it’s no surprise that corn forms an integral part of the everyday Mexican diet. Fresh corn is a popular street treat, served from pushcarts that are often just cauldrons of boiling water on wheels. The earthy-sweet flavor of the corn shines through the […]

  • authentic slow cooker bread pan elote mexican food american
    Dec 19 2016

    SLOW COOKER CORN BREAD : Pan de Elote

    Lightly sweetened with piloncillo sugar, corn bread is a favorite festival food in northern Mexico, where the batter is cooked in small cast-iron pans that are greased with plenty of sweet butter. Serve with more butter and a sprinkle of crushed piloncillo for a sweet treat, or offer it as a side dish to help […]