Tres Leches is a classic. But a classic from where, you may ask?
Ask an Argentinean: From Argentina, of course. Ask a Cuban: Sin duda from Cuba. Ask an Ecuadorian: Claro que from Ecuador. A Venezuelan? Por supuesto que es de Venezuela. Ask a Mexican…Of course, sin duda, claro que por supuesto que es Mexicano. No doubt, it is Mexican. ¡Si señor!
You can go on and on…
It would seem that each and every single Latin American country claims the Tres Leches Cake as its very own. Not only does everyone absolutely love it, it is also a dessert that is deeply ingrained in that nation’s gastronomy and culture.
From here or from there, it is that much adored.
Continue reading Reinventing a Classic: Marbled Tres Leches Cake
You want whipped cream that is foamy, airy, and delightful with gorgeous waves?
Here are some tips:
Make sure that your heavy cream is really cold.
Use a bowl and beaters that are clean and dry. Same goes if you choose to use an electric mixer, or if you beat the cream by hand with a whisk. It is a plus if you can chill them for a half hour before beating the cream. But don’t sweat it if you couldn’t spare the time!
Continue reading Whipped Cream: Make it at Home
Funny that one of the most classic Mexico City dishes is a crepe dish. It is such a favorite for Chilango (a.k.a. people who live in Mexico City) weddings that, if my memory doesn’t fail me, one out of every two weddings I’ve been to has served this dish. It is considered special, delicate and celebratory.
Though it might sound strange at first, when you turn back the pages of Mexico’s history, you find that the love affair between Mexican kitchens and French cuisine goes way back.
Here’s how the story – the shortest version ever – goes: Napoleon III had wild world expansion ambitions. He sent Maximilian and Carlota to install a European monarchy in Mexico with the support of the Mexican conservative faction. They even built a grand castle for their residence: The Castillo de Chapultepec.
Continue reading Huitlacoche, Corn & Squash Blossom Crepes with Poblano Sauce
Crepes can be found in Mexico in both sweet and savory forms. And oh how much they are loved. Inherited from the short reign of Maximilian and Carlota in the 1860s, French cuisine has had a big influence on Mexico’s kitchens.
My sister Alisa, who is a French trained Mexican pastry chef, shared her favorite recipe with me. I have found it to be the very best, and I am sharing it with you, in turn, below.
After years of making them – Juju loves crepes for breakfast – I realize there are some important things to consider that make the experience a successful one…
Continue reading Crepes: Basic Recipe
You can use absolutely any pan or skillet that you have handy for making crepes. The one condition is: if you are a beginner at make crepes, it needs to be non-stick. Yes, you find that crepes can be made on stainless steel pans. Yet, it is much trickier to find the right level and distribution of heat, and more constant greasing of the pan is required for the batter to not stick. Crepe batter is very thin and delicate.
Above is a photo of my usual pans. The middle one is a 10-inch crepe pan, which has shorter sides. The other two are normal non-stick pans of smaller sizes.
Continue reading Crepe Pans
Pancho Villa, one of the most renowned generals from the Mexican Revolution was wild about ice cream. It is even said he was most fond of vanilla ice cream covered in chocolate. This historic photo, published in the El Paso Times, shows him sitting at the famous El Paso confectionery The Elite, right after having an ice cream.
History has judged him both harshly and heroically. Yet, from the account of my husband’s great grandmother Regina, he was a true gentleman.
You can use almost anything to serve ice cream. We love ice cream so much around here that we have collected all sorts of ice cream scoops! Just as you can use many kinds of scoops to serve, there are many ways of making ice cream at home.
The best part of making your own ice cream is that you can choose whatever flavor, whatever consistency and whatever mix. Your uncle who is crazy about bourbon is coming over? Bourbon ice cream it is. Your kids are crazy about peanut butter and banana? You can even make it a chunky mix.
Here are some ways you can make ice cream at home…
Continue reading Ice Cream Makers
Yep, Vanilla comes from Mexico!
Many people think that the vanilla bean originally came from Madagascar, but even though vanilla beans are grown there, they originated and were first cultivated in the lush state of Veracruz, which physically hugs the Gulf of Mexico. In fact, vanilla grown outside of Mexico has to be pollinated by hand, since the only insect that will pollinate it is the stingless Melipona bee, which only lives, and can only survive, in Mexico.
Vanilla, the fruit of the world’s only orchid with an edible pod, has been used since pre-Hispanic times by the Totonacs, first, then by other indigenous tribes throughout Mexico. The Totonacs were so incredibly resourceful they were able to develop the growing, harvesting and curing and drying methods that make vanilla edible. It was so revered it was used for sacred rituals, as well as for currency. And it is in Totonac lands, mainly in Papantla, where the finest vanilla thrives today.
Continue reading Vanilla
Vanilla is such an extraordinary ingredient.
As basic as that little black dress in your closet, it can be pulled out time and again, bringing class, flair and comfort every single time you wear it. Vanilla’s flavor and fragrance has come to embody comfort in kitchens worldwide.
However, given its popularity it has been overused in unfortunate ways, like bad imitation extract and exaggerated aromatic imitators. No wonder it has tried to be replicated though, vanilla comes with a high price tag.
But here is the thing: you can make a vanilla bean go a long way. You can extend its exuberant properties and multiply its uses by flavoring other basic ingredients with it.
Continue reading Five Ways with Vanilla Beans
This marinated salsa – more like a pickle or relish – is sweet, mildly spicy, and beguiling.
It is a very versatile salsa, too, as you can use it like a regular salsa and spoon it on top of any kind of antojito, like tacos, quesadillas, and even scoop it up with chips. It can also act as a luxurious relish for grilled meat, chicken or seafood, not to mention paninis, tortas or hamburgers. You can also use it as the surprising final touch on crostinis with a base of goat or fresh cheese, or cherry tomatoes…And these are just a few options.
Continue reading Ancho Chile Salsa (or Relish, or Pickle, or Viniagrette)!
Ancho Chile Salsa (or Relish, or Pickle, or Viniagrette)!