Amaranth is a tiny-little seed full of protein. It is mainly used as the base ingredient in the Mexican candy known as Alegrias or “joy.” Alegrias are rich in fiber, protein, amino acids, calcium and iron. And yes… they are also full of joy! Children love to get their hands on this sticky-sweet dessert. It is a healthy, energy-replenishing snack for kids that fit perfectly in their lunch box. It can also be used as a crunchy topping on theirRead More ...
If there’s one staple food in my house it would have to be avocados from Mexico. Seriously, I kid you not that we eat at least one or two avocados every single day. In fact, it was one of my girl’s first foods and still one she will hardly ever refuse. Of course, it warms my heart because avocados are so rich in nutrients and at age 5 she’s such a picky eater that anything healthy and nutritious she’ll takeRead More ...
I grew up eating Tres Leches cake at every Quinceañera or any other big Mexican celebration. I enjoyed every bite of this yumminess! Mi mami would always ask me to bring her a piece of cake from whatever party I was at, because she couldn’t attend. I used to think this was weird and a little embarassing to have to ask the hostess for a piece of cake for my mom. Later in life, when I worked with newly arrivedRead More ...
Green chilaquiles always remind me of my pebbled street walks on the car-less streets of Oaxaca. Passing church after beautiful church and determined to spend my morning meal at one my favorite restaurants, Las Quince Letras. Surrounded by cobalt blue and marigold walls with fuchsia bougainvillia tree accents, the restaurant’s fresh morning patio was serenaded by songbirds and a trickling pitter-patter of a corroded fountain. Chilaquiles are the quintessential any-time-of-day meal in Mexico. For breakfast, add scrambled eggs. For lunch,Read More ...
Traditional pastel de tres leches, or three milks cake calls for condensed milk, evaporated milk and whole milk. In many Latin American countries, this cake is a must at weddings and quinceañeras and paired with seasonal fruit and nuts. It’s dense, moist, fluffy and sweet; a perfect combination to showcase at celebrations and family gatherings. Many bakers add rum, cognac or rompope to the milk mixture to balance out the sugar. I went a step further and drizzled itRead More ...
Editor´s note: The following Capirotada recipe is a guest post from Sandra Perez-Ramirez, author of the blog MamáNoticias.com. Ten years have elapsed since I came to the United States and I am amazed at how I can still saber in my palate the traditions of the food of my native Mexico, and especially, my grandmother’s delicious recipes which I prepare in her honor during Lent. This year has been very special, because for the first time in several years myRead More ...
Living in a border town like El Paso, Texas, it was not unusual to cross the border down to Mexico on a weekly basis. Mexico was ten minutes away and Sunday morning mass, breakfast and maybe even a haircut were our Ciudad Juarez family day trips. This was a custom for many families living in a border town. As we headed back to the U.S. the wait at the crossing bridge seemed an eternity as kids. We napped, read theRead More ...
Among the many foods my husband and I crave from Mexico, enfrijoladas and chilaquiles definitely top the list. My husband is always saying that the enfrijoladas they made in his house growing up were the best (so were the quesadillas and chiles rellenos and romeritos and the list goes on and on and on!) So you can imagine I am measured with a really long stick any time I attempt to make any really Mexican meal. I definitely need inspirationRead More ...
