The Christmas holiday is a wonderful time of celebration, fun, family, and food. Though no one needs an excuse to eat, Christmas is not the same without (several) feasts. For many Mexican families, Christmas dinner is eaten on Christmas Eve, or Noche Buena. With a rich cornucopia of holiday dishes to choose from, there’s many opportunities to create a feast filled with dishes which delight the tastebuds. Here are a few recipes for inspiration:

Tamales are particularly popular at Christmas time and will often be served as part of dinner on Christmas eve.

Chicken Tamales Recipe from Maseca Collection

Ingredients: 6 cups Maseca Corn Masa Mix for Tamales

6 cups Chicken broth

1 cup corn oil

2 tsp salt

1 tsp baking powder

1 1/2 large rotisserie chicken

2 cans salsa verde or tomatillo sauce

1 bag corn husks

Mexican Recipe Instructions: Soak the corn husks in warm water until soft. Blend with an electric mixer Maseca corn masa mix for tamales, corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture. Shred the chicken and marinate in the green salsa or tomatillo sauce. Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa. Fold the sides of the corn husk to center over the masa so that they overlap to make along package. Fold the empty part of the husk under so that it rest against the side of the tamale with a seam. Place the tamales in a steamer and cook tamales for 35-40 minutes. Check every 20 minutes.The tamales are cooked when they separate easily from the corn husk.

At the posadas parties in the lead up to Christmas Mexicans will serve a drink called ponche con piquete. It is a hot punch based on pulped seasonal fruits mixed with spices such as cinnamon, with an added shot of something alcoholic such as rum, brandy or tequila.

Ponche con piquete

Ingredients

2 Golden Delicious apples, peeled, cored, and cut in 1/8ths

3/4 cup raisins

1 pound guava, quartered 3 (3 to 4-inch) pieces sugarcane, each cut in strips

1/2 cup prunes

1/2 pound crabapples, peeled and cored

2 cups (1-inch) diced pineapple

1 cup sugar

4 (2-inch) pieces Mexican cinnamon

8 cups water Tequila

Directions: In a large pot, place the fruit, sugar, cinnamon, and 8 cups of water. Bring to a boil and lower heat and simmer for 1 hour. Serve hot in a mug that has a shot of tequila in it.

Tres Leches Cake: Pastel de Tres Leches or Three Milk Cake is a butter cake flavored with vanilla. It is soaked in a mixture of three different milk products, hence the name Tres Leches. The three milks, when combined, create just the right sweetness, density and mouth feel for a rich cake, making it moist but not mushy.

Pastel de Tres Leches Recipe

Ingredients:

For the Batter: 3/4 cup butter

1 3/4 cups sugar

8 egg yolks

2 1/2 cups flour, sifted

2 1/2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract

1 cup milk

6 egg whites

For the Milks:

2 cups evaporated milk Carnation (Leche Clavel)

1 1/2 cups sweetened condensed milk

3 1/2 cups table cream

6 egg yolks

For the Meringue:

6 egg whites

2 cups sugar

1 3/4 cups light corn syrup or honey

2 limes, juice

Recipe Instructions: Preheat oven to 350 degrees. Grease and flour a 12 by 8 inch cake pan. Prepare the batter: Cream butter. Gradually mix in sugar, and continue beating until mixture is light and creamy. Add egg yolks. Slowly mix in flour, baking powder, and salt. Add vanilla extract, and slowly mix in milk until batter is thick. In another bowl, beat egg whites until stiff. Fold into batter. Pour batter into cake pan. Bake for 40 minutes or until edges are golden brown. Remove from oven and cool on rack. Prepare the Milks: Blend evaporated and condensed milks and table cream with egg yolks in a blender or food processor. Bring half this mixture to a boil in a saucepan, stirring constantly. Remove from heat and stir in remaining mixture. Pour over cake. Prepare the Meringue: In a double boiler, mix egg whites and sugar. Beat until stiff. Slowly add corn syrup or honey, and continue beating until stiff peaks form. Add lime juice and continue beating until shiny. Remove from heat. Invert cake on a deep dish or platter.Spread meringue over cake and decorate with strawberries. Serve at room temperature. (Biscocho de Tres Leches) (Three Milks cake)

Enjoy and happy holidays from MexGrocer!

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The winter holiday brings a season of festivities, friends, and food. I LOVE this holiday season, who doesn’t? And MexGrocer is here to help your party planning all the way. You know we sell food, but our website also features recipes and sells decor too! Here’s something to get your inspiration kick-started for your next fiesta:

Choose your menu

Most of these recipes are a breeze to prepare –  but only you need to know how easy! Impress your friends with a delicious spread of finger foods, and the stand-by staple: chips and guacamole! Click a name for the full recipe details.

Killer Chile Rellenos

Chiles rellenos are made of Chile Poblano (Ancho)or Anaheim chiles, with skins removed, dipped in batter, stuffed with cheese or meat and covered  with lightly spiced red sauce.

Queso Fundido – Mexican Fondue

This is always popular at parties. Serve with tortilla chips or roll up some of the dip in a warm tortilla.

Guacamole Mixtec Style

Guacamole is a spicy Mexican paste made from crushed avocado and various seasonings, usually including onions, peppers, garlic and tomatoes.

Set the soundtrack

No party is a party without some music! Here are a few of our favorite tunes sure to get the party moving:

Bamboleo by Gipsy Kings

Cool and catchy with a strong vocal

La Marea by Manu Chao

Lively and busy – great fun with friends

Plan party game
Forget pin-the-tail, play a couple of party games that get your guests up and moving!

Fiesta Flash

Here’s a great idea for a simple game to play with mates – all you need is a camera with a self-timer and a few ‘up-for-it’ friends!

Number of players? As many as you have!

Who can play? This one’s for everyone – especially the camera shy!

What’s needed? A camera with a flash and self-timer (most digital cameras and some disposable cameras have both – just check first!)

What’s the gist?
1. Grab the camera, set the self-timer and the game begins.
2. Each player must hold the camera at arm’s length and point it at themselves for a second or two – before passing it on to their left.
3. Keep going, until the camera goes off with a flash of light, a startled face and much laughter.
4. If the flash goes off, that person must do a quick forfeit (you decide!) before the game continues. Of course, random forfeits can also be awarded for not holding the camera long enough…

Who wins? Anyone lucky enough to avoid the flash.

Sombrero Dance

In this fiesta game if you get caught with the sombrero you must eat a hot pepper!

To play you’ll need a sombrero, music, fun loving players, and chili peppers. As your dancing to some festive music take the sombrero and place it on somebody else’s head, they then must place it on another’s head, and so on.

When the music stops whoever last had the sombrero on must eat a pepper!

Decorate your space!

Don’t forget to make your space lively by adding some fun colors and decor! Check out what MexGrocer has to offer:

Party Decorations

Party Tableware

Party Drinkware

Enjoy your fiesta! And don’t forget to check out MexGrocer.com for more recipes, decorations, party favors, and ideas!

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Beyond being delicious, Avocado (the main ingredient in guacamole, in case you didn’t know) is pretty nutritious. It packs a lot of calories, but eaten in moderation, it can be a healthy, and lip-licking delicious, eat! Check out just a few of the health benefits below:

Avocado is a rich source of healthy fat. What is healthy fat, you ask? Healthy fats are monounsaturated fats which, according to the American Heart Association, decrease harmful LDL cholesterol, raise beneficial HDL cholesterol and last but not least, lower your risk of stroke and heart disease. One-half cup of guacamole contains 15 grams of fat. The majority, about 10 grams of the 15, is monounsaturated fat, the California Avocado Commission says. There are only 2 g of saturated fat, and no cholesterol.

One-half cup serving of avocado also provides about 8 grams of Fiber, too. Fiber is found in all plant-based foods, and  promotes normal bowel function, reduces the risk for heart disease (a healthy heart is a happy heart!) and diabetes by lowering your glucose  and cholesterol levels, according to MayoClinic.com.

According to Livestrong.com, “Avocados have more of the carotenoid lutein than any other commonly consumed fruit. Lutein protects against macular degeneration and cataracts, two disabling age-related eye diseases.”

All in all, sounds like every day should be guacamole day!

P.S. – This is a really cool website you should check out for tips, recipes, and facts about the amazing avocado.

http://www.avocadocentral.com/nutrition

Read more:

1.  http://www.livestrong.com/article/290000-what-are-the-benefits-of-eating-guacamole/#ixzz2CEcuZqep

2. http://www.beinglatino.us/lifestyle/health/more-than-guacamole-5-health-benefits-of-the-avocado/

3. http://www.heart.org/HEARTORG/Conditions/Cholesterol/PreventionTreatmentofHighCholesterol/Know-Your-Fats_UCM_305628_Article.jsp

4. http://www.avocado.org/avocado-nutrients/

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We all know that the best Mexican food is home-cooked. There’s nothing (and I really mean, nothing!) like fresh tortillas on the press, and the satisfaction that you yourself created a culinary masterpiece. But there are definitely days where I just want to go home and kick up my feet. I certainly don’t feel like pulling out the griddle and cooking.

And from time to time, it’s nice to sample another cook’s take on a classic dish. Living in San Diego, there’s an abundance of options when it comes to Mexican food. Turn a corner and there’s a Del Taco. Amidst the Cotixan’s, Del Tacos, and Taco Bells that spring up everywhere, though, I can’t help but wonder where’s the really good Mexican take-out gone? Enter SanDiegoBestMexicanFood.com. Genius. I first came across this gem when I googled “Mexican Food, San Diego” (I know, not really creative, but I was too hungry to care!) This site is dedicated to a collection of reviews on San Diego’s Mexican food offerings “from food trucks to fancy sit-down dining”. I’ve made it my personal mission to read the website, and try out the reviews myself. Perhaps together, SanDiegoBestMexicanFood.com and I can find the best Mexican take-out in San Diego!

I wanted to share this with you all. When I try out a place, I’ll let you know the review from the site, and give you my own personal review as well.

First up, Tacos El Poblano:

Tacos El Poblano

217 3rd Ave
Chula Vista, CA 91910
(619) 863-741

“Tacos El Poblano says that it’s an authentic TJ style taco shop. And since they actually run several taco shops in TJ, we can accept that as fact. Of course people will still argue about it, much like people will argue that Guinness tastes better in Ireland, but I suggest just relaxing and not worrying about it. The tacos here are really good.

The menu here is simple. Asada, goat, adobada in either tacos, tortas, or burritos, and not much else. And that’s fine. Because what you’re likely coming here is the tacos and there’s no point making it more complicated than that. My go-to order is 3-4 carne asada tacos without guacamole. They come with plenty of smokey meat, a tangy and spicy salsa, and a slightly crunchy tortilla. Simple and delicious.

I typically leave off the guacamole just because I think it overpowers the meat, not because it isn’t good. In fact it quite good, I’d just rather have more meat flavor. But you’ll have to decide that for yourself.

How does it stack up against the 437 other carne asada tacos in San Diego? In my opinion these are some of the best. The meat is the key, and the meat here is just a touch better. Also, rather than the typical raw onion in fresh cilantro garnish, these come with a very well made pico de gallo salsa. The slightly crunchy tortillas are also a nice touch.

There is usually plenty of metered parking on the street. And they only take cash, although there is an ATM there.”  -www.sandiegobestmexicanfood.com

My Review:

Tacos El Poblano was a little ways off my beaten path, but it was worth the visit. The place is clean–certainly a step up from some of the grease-soaked shops I’ve been to before, and the menu is simple. Inspired by the SDBestMexicanFood.com review, I tried the Carne Asada Taco (you can’t beat $1.75!). I love how the flavor of the meat is really highlighted, and not drowned with other toppings. The smell, too, was enough to make my mouth water.

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I stepped off the ramp, enjoying the feel of solid, non-swaying ground under my feet. After living four months on a ship, getting used to a routine of a week at sea, a week in a foreign port–I was going to savor this moment. Especially since this was the last port of call in my journey–and one of the best–Guatemala. The excitement to visit Guatemala has built since high school Spanish class, when we’d learn about the culture, dress, and more importantly, the food, of a Latin American country.

And now it was becoming a reality. Two days to explore the wonders of Antigua.

I caught a bus for the hour-long trip from the port to Antigua. My face with glued to the window looking at the lush, green fields and surrounding mountains. About half an hour into the drive, our bus pulls over for an unscheduled stop. “The volcano is smoking!” Tourists, that we are, there’s a mad dash out of the bus and a grab for cameras as we look in awe at Volcán de Fuego spewing in the distance. It was quite a spectacular sight, and we all knew it would be an indicator of great things to come.

When we arrived in Antigua, our first thought was food. My friend and I walked around until we found La Fonda De La Calle Real, a little cafe that boasted traditional Guatemalan cuisine. I ordered the El Antigüeño. It was a tamale (a red festive tamale, to be exact) wrapped in banana leaves, freshly baked bread, and sweetbread. While we were waiting for our meal, we sipped on the best sangria I’ve ever had. It was so delicious–perhaps also because we were tired and hot—the perfect drink. Since that day, I’ve been on the search for the best sangria recipe I could find. I wanted to share with you all my favorite recipe so far. Cheers!

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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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