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Once you’ve had a bite of this delicious, fried treat dipped in rich chocolate…you’ll never look at churro carts the same way again.

Until three years ago, I had never known what a real churro was. Or that it is traditionally dipped in chocolate.

My experience with churros had always been the theme-park version– carts with those uniform, probably re-heated from frozen, not-quite-crunchy-yet-not-quite-soggy churros. Figures that while I tried those churros a couple times in my life, I was never impressed.

Enter Spain.

My first night in Sevilla, it was 6 pm and I was hungry. Since dinner in Spain isn’t served until late at night, the only option for my growling stomach was a snack at the local café. Can you guess what I ordered?

The churros arrived, looking like textured french-fries (I am SUCH a gringa). Then the glass of chocolate. Taking a churro, I dipped it generously in chocolate and popped it into my mouth. This churro put all the other churros I had had to shame. Crunchy on the outside, hot melt-in-your-mouth dough on the inside–it was a dream. Paired with the chocolate made it even better (if that is even possible).

The history of the churro is ancient and revered, lending the snack an almost mythical status. It begins not in Spain but in China, where Portuguese merchants first tasted youtiao, strips of golden fried salty pastry traditionally eaten for breakfast.

When the Portuguese recreated this delicacy in Iberia, adding sugar rather than salt and introducing the now-familiar starred shape of the strips, the churro was born. In China, youtiao translates as ‘oil-fried devil’; the snack was original served in pairs, symbolising Song dynasty official Qin Hui and his wife, the ‘devils’ who brought about the demise of the respected general.

In Spain this folklore was lost, and the churro takes its name from the churra sheep, whose horns it is said to resemble.

It was Spanish shepherds who popularised the dish, working as they did in the isolated terrain of the mountains for weeks and months at a time, they did not have access to fresh bread and so used the youtiao idea to cook their own substitute using no more than flour, water, oil and an open fire.

While the conquistadors took churros to South America, they brought back chocolate and plentiful sugar, turning dull dough sticks into a sweet sensation.

Once in South America, the churro continued to evolve from a plain, thin stick to a more rotund stuffed speciality, varying according to region.

While the Brazilians prefer a chocolate filling, the Cubans like their churros with Guava stuffing, Mexicans with dulce de leche or vanilla. In Uruguay, a savoury combination arose: cheese stuffed churros, and indeed, in South Eastern Spain they are still eaten with salt rather than sugar, closer relatives of the original youtiao. Mexican churros are said to act as the bridge between dessert and savoury churros as salt is added to the dough before kneading, while the filling is tooth-achingly sweet.

Unfortunately, now stuck back in San Diego, I don’t have access to those wonderful fried treats. Someday, I’ll try to recreate them myself. Here’s a recipe if you’d like to as well:

Recipe makes 1 1/2 dozen churros.

1 cup water
1/4 tsp salt
1 tsp sugar
1/2 cup butter or margarine
1 cup flour
4 eggs
1/4 tsp lemon extract
1 cup corn or canola oil
1/2 cup sugar mixed with 1 tsp cinnamon

In a medium sized saucepan, combine water, salt, sugar and butter and bring to a full boil over high heat. Add flour and remove pan from heat. Beat mixture with spoon until smooth and it comes away from the sides of the pan. Add eggs, one at a time and beat well after adding each egg. Stir in lemon extract and cool for 15 minutes.

Put half the dough in a large pastry bag with a large star tip. Heat oil in deep skillet or deep fryer to 400 degrees. Squeeze dough into oil until you have a ribbon about 7 to 9 inches long. Cut it off with a knife. Fry 2 to 3 ribbons at a time for 6 or 7 minutes each. When golden brown, remove from oil and drain on paper towels. Sprinkle with cinnamon sugar and serve warm.

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The Great Montezuma; Photo by Steve Tesky

The Great Montezuma; Photo by Steve Tesky

The Great Montezuma Hot Chocolate Drink

My friend Richard Sterling developed this recipe, which is his version of how the Spaniards transformed Montezuma’s favorite spicy beverage with the addition of alcohol. He commented: “¡Salud! Drink to the Old World and the New.”  It’s perfect for the holiday season!

12 ounces prepared hot chocolate (not too sweet)
2 tablespoons honey
1/2 teaspoon vanilla extract
2 jiggers chile pepper vodka like Stolichnaya Pertsovka
2 tablespoons heavy cream
Cayenne powder and cinnamon sticks for garnish
Grated chocolate and a red chile for garnish (optional)

Combine the chocolate, honey, vanilla and vodka in a small pitcher. Pour into two long stemmed glasses or Irish coffee glasses. Float the cream on the tops of the two drinks. Dust with a pinch of Cayenne pepper and garnish with cinnamon sticks, or dust with grated chocolate and garnish with a red chile. Cut them lengthwise and fix them to the edges of the glasses.
Yield: 2 servings
Heat Scale: Mild

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For great spicy recipes, click the image above!

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Chiles en NogadaThis magnificent dish of Stuffed Poblano Chiles in Walnut Sauce, was created in the city of Puebla by the nuns of the Santa Monica Convent in honour of the triumphant arrival of General Agustin de Iturbide, when independence from Spain was finally attained in 1821 after some not so easy negotiations with General Vicente Guerrero who was then at the head of the Insurgentes army.

Agustín de Iturbide

Agustin de Iturbide (1782-1824), a criollo (born in Mexico of Spanish parents), having been fighting for a few years against the rebels of Insurgentes, first against José Maria Morelos y Pavon (another hero of the independence) who was captured and executed at the end of a ferocious battle, and then against General Guerrero.

Several years had passed before Iturbide realized that the royalists would never win this war and as a result, decided to present General Guerrero with a plan (Plan of Iguala) through which an independent Mexico with himself as Emperor, could be established. General Guerrero agreed to meet with him in Acatempan (The Embrace of Acatempan), in order to discuss the plan drawn out by General Iturbide.

The Plan of Iguala (March 1821) became very popular mainly due to the fact that it satisfied both parties, the Insurgentes by implementing Independence from Spain and the Peninsulares (Spaniards living in Mexico) for avoiding attacks on them and their properties.

Ejército Trigarante

On September 17, 1821 (Iturbide’s birthday), he marched triumphantly into Mexico City with his Ejército Trigarante (Army of the Three Guarantees). The following day Mexico was declared an independent empire and General Iturbide was crowned on July 21, 1822. He ruled as Agustin I (1822-1823), over a large territory which was bordered by Panama in the south, and by the Oregon territory in the north, including the present countries of Central America and the U.S. states of California, Texas, Arizona, Utah, Nevada, Colorado and New Mexico. Less than a year later, Agustin de Iturbide was forced to abdicate his reign by a General Santa Ana who announced the birth of a Republic.

During his reign as Emperor of Mexico, he lived in what used to be known as the Palacio de Iturbide now Museo Palacio Cultural Banamex, a true jewel of Baroque architecture with marked Italian influence. This magnificent building was built by the Count of San Mateo Valparaiso as a wedding present for his daughter whose fiancé was of Italian descent. The building is currently a museum that holds the vast Mexican art collection of Banamex (the National Bank of Mexico) and is located in downtown Mexico City, or the Centro Histórico, just a few blocks from the Zócalo and the Cathedral where General Iturbide is buried.

Historic Mexican Flags

During his brief Empire, Iturbide was responsible among other things, for the creation of the modern Mexican flag with its three colours, green, white and red. These colors representing the three guarantees and to honour the legacy of the Aztecs, the emblem of the cactus with the perching eagle.

The decoration of the Stuffed Poblano Chiles in Walnut Sauce (Chiles en Nogada) was clearly a political move. If there is something that gives a unique character to Mexican cuisine in my opinion, is most definitely all its sauces and moles with key ingredients such as peanuts, almonds, walnuts, and of course chiles. In fact, poblano chiles are sometimes identified outside of Mexico as the ‘stuffing’ chile, so the uniqueness of this particular dish is clearly due to its attractive decoration and the history behind it.

In Mexico, this wonderful dish is traditionally served in the fall, when the walnuts for the creamy nogada sauce are harvested in northern Mexico. The combination of the pulled pork, the sweetness of the raisins, almonds and candied fruit, with the spicy heat of the chiles, is bound to conquer refined palates anywhere.

Stuffed Poblano Chiles in Walnut Sauce
Chiles en Nogada
Serves 10

For the filling
1 lb (500 g) pork loin
1 to 2 tablespoons vegetable oil
4 large cloves garlic, chopped
½ cup chopped onion
3 large ripe tomatoes, seeded and chopped
½ cup canned tomato sauce
Dash each of cinnamon, cumin, cloves
½ cup chopped cooked ham
¼ cup chopped almonds
¼ cup raisins, soaked in water
½ cup chopped, candied citron or
¼ cup each, peeled and chopped fresh apple, pear, and peach
Dash each of salt, sugar

Cook the pork loin in boiling salted water for 12 to 15 minutes or until tender. Drain and reserve the broth. When the pork is cool enough to handle, shred it with your fingers and set aside.

In a saucepan, heat the oil over medium heat and sauté the garlic and onion until the onion is transparent. Add the chopped tomatoes and tomato sauce, and continue cooking for a few minutes longer. Stir in the pork, ½ to 1 cup of the reserved broth, the cinnamon, cumin, cloves, ham, almonds, drained raisins, and citron. Bring to a boil and simmer for 5 to 8 minutes, or until the sauce has thickened and the fruit is tender. Set aside to cool.

For the Sauce
1 slice of bread
½ cup milk
1 cup chopped walnuts
1 (4 oz/125 g) package cream cheese or
125 g. Mexican Queso Fresco
Dash each of cinnamon, sugar
1 teaspoon dry sherry

Soak the bread in the milk. In a blender or food processor, half an hour before serving the chiles, blend the walnuts with the cheese, soaked bread, sherry, cinnamon and sugar. The nogada sauce should be thick. Keep at room temperature until ready to serve.

For the chiles
10 small Poblano chiles, roasted, peeled and seeded
1 to 2 pomegranate(s) or
1 (2 oz/60 g) jar red pimientos
¼ cup fresh parsley, chopped

Fill each chile with a spoonful of the pork mixture and carefully place each stuffed chile on a serving platter. Cover the chiles with the nogada sauce and garnish with pomegranate seeds and parsley.

Serve this festive dish at room temperature with good French bread on the side and celebrate the Mexican Independence.

Note: In later years, cooks wanting a smoother creamy sauce for the nogada, introduced cream cheese, but the original recipe called for queso fresco (fresh cheese), which fortunately, is now available anywhere in English North America where Mexican products are sold.


VIDEO: Chiles en Nogada with the World’s Premier Culinary College

Credit: Culinary Institute of America in San Antonio, Texas

Here is another colourful dish that can be served as an appetizer with small corn tortillas or as a salad.

Nopalitos Salad

ENSALADA DE NOPALES (Cactus Leaves Salad)
Serves 4-6 as an appetizer

4-6 cactus leaves/pads, fresh or
1 (825g) jar Nopalitos or Tender Cactus,*
1 tsp. salt
4-6 tbsp. finely chopped onion
2-4 Serrano chiles, chopped
4 sprigs fresh cilantro, washed and chopped
1/4 cup olive oil
1/2 tsp. dried oregano
Salt & pepper
1 large fresh tomato, sliced
1/2 cup Feta cheese, crumbled

Peel cactus leaves and remove thorns, if any. Wash with running water and slice into strips. Transfer cactus strips to a dry saucepan and cook at very low temperature stirring occasionally, for approximately 6 to 8 minutes or until the sap is gone completely and nopalitos are tender. Depending on the altitude, they might need to be cooked in water beforehand. Drain and cool.

In a salad bowl, mix nopales with the onion, chile, cilantro, oregano and olive oil. Add salt and pepper to taste. Top salad with the tomato slices and the cheese.

Serve with warm tortillas.

*Cooked nopalitos would still need to be placed on a dry saucepan for a few minutes to remove the sap completely. I recommend La Costeña brand.

I hope you’ve enjoyed a little more on history of Mexico, the history of the Mexican Independence, Chiles en Nogada, and a simple but delicious Nopalitos Salad recipe. Please comment below your thoughts, and what you’d like me to write about if you have any suggestions. I’d love to hear them!

Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen

Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen

Maria Elena Cuervo-Lorens is the author of Mexican Culinary Treasures cookbook. She takes you back to her childhood, spent around her grandmother’s table on a shopping expedition with her mother to Mercado La Merced, and for a merienda (snack) of café con leche and bizcochos (Mexican sweet rolls) at a bakery in downtown Mexico City. The authentic Mexican recipes she shares with us include tacos, quesadillas and enchiladas. The nouvelle cuisine of cosmopolitan Mexico City, such as cuitlacoche (huitlacohe) crepes, oysters with chipotle chile.

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El 16 de Septiembre de 1810 fue el día en el que se consumó la independencia de México, la cual puso final al dominio Español. A consecuencia de éste acto que desencadenó una gran pasión mexicana se celebra la noche de el 15 de Septiembre el famoso “Grito de Independencia”. Esta celebración por lo general viene acompañana de un grande festejo entre los estados Mexicanos. La fiesta consiste en el establecimiento de las “Fiestas Patrias” las cuales son constituídas por juegos mecánicos, comidas típicas mexicanas, grupos musicales y presentaciones folklóricas.

El “Grito de Dolores” según la tradición mexicana es un llamado que el cura Miguel Hidalgo y Costilla dio la noche del 15 de Septiembre. A lado de el cura Miguel Hidalgo y Costilla venia el Capitán de el Ejército Realista Mexicano Ignacio Allende y el Insurgente Mexicano partícipe en el proceso de independencia Juan Aldama. El “Grito” consistió en tocar las campanas de la parroquia de Dolores ubicada en el estado de Guanajuato proclamando  el inicio de la guerra de Independencia. La tradición consiste en tocar las campanas de dicha parroquia mencionando o proclamando las siguientes frases:

¡Mexicanos!

¡Vivan los héroes que nos dieron Patria!

¡Viva Hidalgo!

¡Viva Morelos!

¡Viva Josefa Ortíz de Domínguez!

¡Viva Allende!

¡Viva Aldama y Matamoros!

¡Viva la Independencia Nacional!

¡Viva México! Viva México! Viva México!

Toca la campana y ondea la bandera Mexicana.

El pueblo entusiasta responde con gran pasión “Viva Mexico!” y celebra con fiestas y cantos mexicanos. Es la tradición más pasional que tiene México.  Cada estado de la República Mexicana tiene sus respectivos y muy esperados festejos. Esta fecha conmemora el esfuerzo de el pueblo mexicano contra la conquista Española. Es asi como la celebración se lleva a cabo. !Esperemos con mucho orgullo nuestro 16 de Septiembre! ¡Viva México!

wikipedia.org

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Zucchini Flowers (Photo by Vladimix)

In many parts of the world, including the United States, Mother’s Day is celebrated the second Sunday of May. In Mexico, since 1922, May 10 was declared as a special day to celebrate Mothers. From this date, all day on May tenth, no matter what day of the week it is celebrated on, it’s MOTHER’S DAY . This tradition has become one of Mexico’s most celebrated holidays, where Mexican families meet to celebrate their mothers. Mother’s Day is perhaps the most important Mexican holiday for tasting the typical dishes of Mexican food.

In the United States celebrates Mother’s Day the 2nd Sunday of the Month of May. This tradition dates back to 1907 when Anna Jarvis began campaigning for recognition of this day as Mother’s Day at a national level, in memory of the second anniversary of the death of her mother. The first proclamation to celebrate Mother’s Day “the second Sunday in May” was given by the government of West Virginia in 1910 and was in 1911 when it began to date more popular and spread to the other states of the United States.

In Mexico, all Moms with their children, grandchildren and other in-laws, so that also becomes the day to celebrate grandmothers, daughters, daughters-in, sisters and all those women with a family who have had offspring. And, of course always celebrated and most importantly to the largest of the Mothers of Mexico: the Virgin of Guadalupe is remembered with prayers to all the Moms that are no longer are present.

From MexGrocer.com to all mothers out there, we wish you the greatest day: Happy Mother’s Day!

Zucchini Flower Soup (Sopa de Flor de Calabaza)
8 Servings, Preparation time: 25 minutes
by Jenifer Hernandez

Zucchini Flower Soup (Flor de Calabaza)

Zucchini Flower Soup

1 can of Zucchini Flowers (15 ounces in drained weight)
4.25 cups of chicken broth
1 bar of cream cheese (8oz)
1/4 onion finely chopped
salt and pepper to taste
1) Strain the zucchini flower and blend with the cream cheese and half of the chicken broth (2 cups).
2) Fry the chopped onion in a pan with butter until translucent.
3) Mix blend and onion in a pot and bring to a boil.
4) Add salt and pepper to taste.
5) Add the remaining chicken broth as needed for consistency during boil.

Enjoy your delicious zucchini flower soup.

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Cinco de Mayo Folk Dancing

Cinco de Mayo Folk Dancing

Few people in English North America are aware that the celebration of CINCO de Mayo commemorates the Battle of Puebla against the French, and not the Mexican Independence from Spain.  Although a celebration in its own right, it is definitely not as important for Mexicans as the celebration of Las Fiestas Patrias in September.

Some of you might be wondering how the French came to invade Mexico and how, in just a few years, left their mark in our cuisine.  It is always a surprise when in my cooking classes, I sometimes include crepes as part of the menu.  It is hard to associate the very French crepes with Mexican food, until I mention that I grew up having savory or sweet crepes as part of our meals.

It all began with napoleon III, Napoleon Bonaparte’s nephew who as soon as he was settled in his role as Emperor of France, began to dream about creating an empire in Mexico.  That exotic and far away country seemed like the perfect place to appoint a catholic European prince.

In Europe at the time, according to many Mexicans living there in exile, the current Mexican government had not been functioning well as a republic, proof of which was the civil war that had devastated Mexico for almost 40 years.  In their mind Mexico needed a change and a monarchy appeared to be the perfect solution to end the war.  After all, Spain had ruled Mexico for more than 300 years.

It was not only the French who had their eyes set in Mexico, but the English and the Spaniards as well.  They all  had their own reasons to invade Mexico and in January of 1862, the first naval squadron landed in the port of Veracruz, only to find the Spanish flag in the fortress of San Juan de Ulúa.

Louis-Napoléon Bonaparte (Napoleon III)

Louis-Napoléon Bonaparte (Napoleon III)

Meanwhile back in France, it was not very difficult for Napoleon III to find a suitable regent for the soon to be conquered Mexico.  Ferdinand Maximilian of Hapsburg, the younger brother of Emperor Franz Joseph of Austria, whom simply seemed to be a liability to his brother and did not have an appropriate position in the courts, was the perfect candidate.

The Archduke Maximilian was married to Charlotte, daughter of King Leopold of Belgium who had her own dreams of becoming an empress herself.  Their idle life in the castle of Miramar had become boring and they both began to entertain the idea of ruling a country, far away from the intrigues of the European courts.

Soon after, Spain realized that her hopes of recovering their former colony was starting to vanish pretty quickly, and the English who were merely trying to collect a debt, had lost interest as well.  The French army was at this point, free to invade Mexico, but as soon as they started to trek into the hills, the tropical climate of the state of Veracruz began claiming the lives of the soldiers.  The beautiful city of Orizaba, a beautiful hill town between Veracruz and Mexico City, with its coffee plantations, tropical gardens and the majestic Pico de Orizaba, proved to be a most welcome sight.  However, along with the warm climate came malaria and other illnesses that were not part of their master plan.

Battle of Puebla on Cinco de Mayo

Nevertheless, the army continued its incursion into Mexican soil, arriving at the city of Puebla where each church had become a fort and where more that 4,000 Mexicans in shabby uniforms fighting with obsolete guns, defeated the finest European soldiers on the famous battle of CINCO de Mayo, 1862.  Unfortunately, this glorious moment was short lived, and the French army continued towards Mexico City where President Juárez had already fled the capital.

The French army commanded by General Achilles Bazaine entered Mexico City on June 7, 1863.  By this time the people were tired of the uncertainty prevalent in those days and welcomed the French troops with marked enthusiasm.  Soon after, in August of 1863, the Mexicans accepted an empire, and the following year Maximilian and Charlotte landed in Veracruz in May of 1864.  Maximilian and his 23 year old wife Charlotte ruled Mexico until February of 1867, when Maximilian fled the capital for Querétaro, and was later executed as a foreign usurper, on June 19, 1867.

The events that led to this tragic moment in the history of Mexico are too long to tell in this article and should be told in greater detail. 

 The French intervention had a strong influence on everyday life.   It created a new and enriched cuisine, especially in the capital of the country.  Many years passed before people went back to serving indigenous ingredients such as the very Mexican nopalitos (cactus pads).  This cactus leaf is nothing short of a miracle plant, as nutritionists and scientists have since discovered astounding characteristics in this unpretentious vegetable.  Extensively and imaginatively used in prehispanic and contemporary Mexican cuisine, there are now more than 150 different ways of cooking nopalitos.  Please see the recipe below for a delicious

Cactus Pad Soup or Sopa de Nopalitos

2 large ripe tomatoes, seeded

1/4 medium onion chopped

2 large cloves garlic, peeled

1 tbsp. vegetable oil

1/4 cup tomato sauce

1 tbsp. chicken bouillon mix

Two – 15 oz Tender Cactus Nopales jars

1 cup corn kernels, fresh or frozen

1 to 2 canned chipotle chiles,

1 tsp. chipotle adobo

1 cup cubed Oaxaca or Monterey Jack cheese

In a blender or food processor, combine the tomatoes, onion, garlic, and process until puréed.  In a large saucepan, heat the oil over medium heat and add the tomato mixture, tomato sauce, and chicken boullion.  Bring the sauce to a boil, lower the heat, and simmer for 5 to 8 minutes, or until the sauce thickens slightly.

Add the broth to the tomato sauce and correct seasoning.  Add the cactus pads, corn kernels, chipotle chiles, and the adobo. Simmer for 3 to 4 minutes, and serve hot with the cubed cheese.

Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen

Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen

Maria Elena Cuervo-Lorens is the author of Mexican Culinary Treasures cookbook. She takes you back to her childhood, spent around her grandmother’s table on a shopping expedition with her mother to Mercado La Merced, and for a merienda (snack) of café con leche and biscochos (Mexican sweet rolls) at a bakery in downtown Mexico City. The authentic Mexican recipes she shares with us include tacos, quesadillas and enchiladas. The nouvelle cuisine of cosmopolitan Mexico City, such as cuitlacoche (huitlacohe) crepes, oysters with chipotle chile,

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HIBISCUS MARGARITA

Hibiscus Margaritas (Photo by Sara Remington)

The holiday of Cinco de Mayo is a memento from Mexico’s turbulent past. In 1862, a cabal of clergy and wealthy hacienda owners who had been dispossessed by the reforms of President Benito Juarez invited a French army to invade Mexico. On May 5, 1862, this invading army was thrown back from the city of Puebla, taking severe losses, which is the battle memorialized today as Cinco de Mayo.

Possibly because it is a story of underdog triumph, Cinco de Mayo (a tiny blip of history that is less than nada in Mexico) has been adopted by Americans. It’s a light-hearted semi-holiday, best observed by enjoying a margarita and Mexican food. (In the later stages of the evening, sombreros may be worn, though this is optional.)
Margaritas, of course, are a must. The margarita is one of the world’s great cocktails: smooth and tangy-sweet, it goes down easily and tastes like more.

Yes! Margaritas!
This Hibiscus Margarita is made with a gorgeous fuschia-colored infusion of dried hibiscus, also known as flor de jamaica (pronounced ham-í-ka). Hibiscus has a sweet-tart taste that blends deliciously with a good, smooth tequila and a hint of cinnamon sugar. The syrup is also delicious as an agua fresca, poured over ice and topped off with sparkling or still water and a squeeze of lime. The infusion is rich in Vitamin C and flavonoids, a great nutritional bonus while you enjoy your margarita.

HIBISCUS MARGARITA
Adapted from Amor y Tacos by Deborah M. Schneider
Makes 1 margarita.

Chef Deborah Schneider Cookbooks1 tablespoon white sugar
1 teaspoon ground cinnamon
Lime wedge
1 cup ice
4 ounces Hibiscus Syrup (recipe follows)
1 ½ ounces 100% agave blanco tequila
1 ounce sparkling water
Lime wedge or cinnamon stick

Combine sugar and cinnamon on a small plate. Rub rim of glass with lime wedge. Dip the rim of the glass in the cinnamon sugar and shake off excess.

Fill a 12-ounce glass with ice and pour over the tequila, hibiscus syrup and top up with sparkling water. Stir carefully. Squeeze the lime on top of the drink and discard it. Garnish with a fresh wedge of lime, or a cinnamon stick.

Variation:
Chill a 7-ounce martini glass, and prepare the rim as described above. In a shaker jar combine ice, hibiscus syrup and tequila, along with 1 tablespoon Cointreau or Grand Marnier. Shake well for 15 seconds and strain into the glass. Garnish with a thin slice of lime.

HIBISCUS SYRUP
Use as a base for drinks, or freeze into a delicious sorbet.
4 cups water
2 cups white sugar
2 cups dried hibiscus flower (flor de jamaica)

Combine all ingredients and simmer over low heat until sugar is dissolved, stirring often. Cook at a slow simmer for 30 minutes. Let stand 2 hours (or as long as overnight) and strain, pressing down on the flowers. Keeps indefinitely refrigerated.

About the Author:

Chef Deborah Schneider

Chef Deborah Schneider is the executive chef and partner at SOL Cocina in Newport Beach, California and Scottsdale, Arizona. She lives in San Diego with her family, married a surfer, and began exploring nearby Baja where she found her love for Mexican food. She worked her way up through the professional kitchen brigade, eventually leading some of San Diego’s finest kitchens and receiving her Certified Executive Chef designation from the American Culinary Federation in 2001. Chef Deb has been with MexGrocer.com since April 2012.

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Mexican Candy & Snacks Buffet

Whether you’re celebrating a party or a get together to watch your favorite game on TV, we bring you a new concept of creating the Ultimate Mexican Candy and Snacks Buffet for your guests.

A buffet as it’s defined, is “a system of serving meals in which food is placed in a public area where the diners generally serve themselves. It is a popular method for feeding a large number of people with minimal staff.” Okay, so that’s what it means, but can you WOW! your guests? That’s what I’m positive you’re looking for. Traditionally, we think of buffets for a complete meal or for desserts, but what about the goodies, fruits and snacks with a Mexican flair. Your guests will love this! Check out the video on how we have our setup:

As you will notice, we have chosen a variety of mexican candy, fruits, snacks and chips (most of which you can find on our store if you need them delivered right to your home). Below is a list of the items, but you’re always welcome to choose whatever you like. Make them sweet, make them sour, make them crunch or spicy hot, make them healthy concious, make them colorful, make them simple. It’s real Mexican, real simple and really good.

Below is another picture for the layout of your buffet counter:

Mexican Candy & Snacks Buffet Layout

Enjoy! And please share with us in the comment below what your ultimate Mexican candy and Snacks buffet would have for your favorite guests.

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Rosca de Reyes, a Mexican tradition and religious holiday
En Español

The Rosca de Reyes, or ring-shaped Rosca de Reyes is a sweet round, cake or oval shape Mexican bread, decorated with slices of crystallized or candied fruit colors. The King cake is also called: biscuit, cake or sweet bread to celebrate the three kings.

Rosca de Reyes

Rosca de Reyes from MexGrocer.com

The celebration of Epiphany to enjoy the Rosca de Reyes is a Mexican tradition that takes place, 12 days after Christmas, each year in social reunions with family, friends or colleagues in offices or homes. This meeting is usually done a few days before or after January 6 at the offices or places outside the home, however for the family reunions they are normally held in homes on the sixth day of January in the evening, Epiphany Day or the appearance of the Wise Men or Magi Kings: Balthazar, Melchior and Caspar.

This tradition of eating together and sharing a rosca de reyes bread with a hot chocolate to remember the Holy Kings, is made as a snack or pre-dinner at an early hour in the late evening, so that children are present and can participate in the tradition of getting together to enjoy and share a slice of rosca de reyes

Rosca de Reyes with plastic doll

Rosca de Reyes with plastic doll

and it is important when you cut a slice, that on both sides of the rosca, does not appear the figure of the infant Jesus (plastic doll symbolizing Jesus newborn). It is worth to mention that also a small showing inside may bearly appear in the sweet bread. Now in days another figure of a Wise Men of plastic may be hidden inside the bread, so that two people who are to split the party cost. It is said that the person who finds the baby Jesus, should put the house for a party on Candlemas Day on February 2. On this day your guest are expecting to eat tamales and Mexican appetizers, so it is important to re-join the same group that was present when the rosca was cut. Incidentally, the person who finds the plastic wise man or Magi King in his or hers slice, normally must pay the costs of the party, in reality the expenses of the party is shared by both persons. It is considered to have good luck and that you are fortunate if you find the baby Jesus and/or the Wise Man.

The tradition of holding the reunion to celebrate the Day of the Epiphany comes from the middle ages in Europe, mainly from Spain and France. This tradition came to Mexico at the time of the early years of the viceroys.

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Rosca de Reyes, una gran tradición Mexicana y fiesta religiosa
For English

La Rosca de Reyes, roscón o rosco de reyes es un pan dulce festivo en forma redonda u ovalada, adornada con rodajas de fruta cristalizada o confitada de colores. Los Roscones de Reyes tambien se denominan: biscocho, pastel o pan de dulce para celebrar los reyes magos.

Rosca de Reyes

Rosca de Reyes from MexGrocer.com

La celebración del Día de Reyes para partir la Rosca de Reyes es una tradición Mexicana que se lleva a cabo cada año juntando amistades cercanas ya sean familiares, amigos o compañeros de trabajo en las oficinas o casas. Esta reunión normalmente se hace unos días antes del 6 de Enero en las oficinas o lugares fuera de la casa y para las reuniones familiares se celebran en las casas el día seis de Enero en la tarde, día de la Epifanía o aparición de los Reyes Magos: Melchor, Gaspar y Baltazar.

Esta tradición de juntarse a comer y compartir una rosca de reyes con un chocolate caliente para recordar los Santos Reyes Magos, se hace con una merienda o cena a una hora temprana de la tarde noche, para que estén presentes los niños y participen en la tradición de todos partir juntos una rebanada de rosca de reyes

Rosca de Reyes con figura

Rosca de Reyes con figura

y que vean todos los presentes, que por ambos lados del corte no aparezca la figura del niño Jesus (muñeco de plástico que simboliza a Jesús recién nacido). Vale la pena mencionar que actualmente también se esconde adentro del pan de dulce o rosca: otra figura de Rey Mago de plástico para que exista la oportunidad de que sean dos las personas que los encuentren al partir la rosca y se dice que la persona que se saca o encuentra al Niño Jesus, debe poner la casa para hacer una fiesta el dia de La Candelaria que es el 2 de Febrero. Ese dia se comen tamales y antojitos Mexicanos y se vuelven a juntar el mismo grupo que estuvo presente cuando se partió la rosca. Por cierto, la persona que se saca en su rebanada el Rey de plástico es el que normalmente debe pagar los gastos de la fiesta, pero en la realidad la fiesta la hacen ambas personas poniéndose de acuerdo y se considera que tienen buena suerte y que son afortunadas por encontrar al Niño Jesús y al Rey Mago.

La tradición de celebrar la reunión de cortar las Roscas de Reyes, rosca de pan dulce o Roscón viene desde la Edad Media en Europa, principalmente en España y Francia. Este celebración llego a México en la época de los primeros años del Virreinato.

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