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 ...
Perhaps the best part of the holidays for our niños is the yummy treats they get and all the playtime they get to have with their friends and family. I’m sure you already scrolled down to take a look at the tasty and creative recipes we’ve rounded up for you. Yes, those are chocolate chip easter baskets and a rainbow fruit delight dessert! Nestlé has shared with us two easter themed desserts that we can put together with our niños.Read More ...
Last month I mentioned here that I had been chosen to be one of four bloggers to be featured on a national print and digital campaign for Cool Whip Whipped Topping. Well, I just got a sneak peek of the ad that will start showing up on newsstands mid-April for the May issues of Every Day with Rachael Ray, Better Homes & Gardens and Cooking Light! Then, in mid-May, June issues of Parents Magazine and Everyday Food will roll out with mi cara and a mention ofRead 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 ...
I absolutely love cooking for my son. Although, he’s only three years old, he knows his mom is happy when he “hmmms!” and “ohh ricos!” my food. This week, he’ll be starting preschool and I want his first day to be a memorable one. For his first official school lunch, I will be packing some Chilean empanadas we learned how to make from one of his favorite shows on PBS KIDS GO!, Postcards from Buster! Not only did we learnRead 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 ...
This salad is a celebration of winter. Every year, I wait anxiously for persimmons and pomegranates to be in season to enjoy this tangy, crunchy and peppery salad. The pomegranate kernels, Nakano Natural Rice Vinegar and Holland House Red Wine Vinegar compliment the sweetness of the persimmons and woody hazelnut flavor. This salad has been known to convert non-salad believers into salad enthusiasts. Green Leafy Salad with Persimmons and Pomegranates 2/3 cup shelled hazelnuts 1 ½ tablespoons + 1Read 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 ...
