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Soups and stews are my favorite fall dishes, and since the temperatures in Albuquerque have dropped 20 to 25 degrees, I’m getting ready for the autumn soup season.  Chicken, jalapeños, and half and half make a perfect start!

Cream of Jalapeño Soup with Shredded Chicken

Cream of Jalapeño Soup

Here is an innocent-looking soup that is hotter than it appears. The combination of chicken and chiles occurs often in all Southwestern cuisines but the use of jalapeños is more prevalent in Texas.

4 jalapeños, stems and seeds removed, chopped

1 3-pound chicken, cut in pieces

1 large onion, chopped

1 stalk of celery, chopped

2 carrots, peeled and diced

1 clove garlic, chopped

1 teaspoon ground cumin

1 quart water

2 cups half and half

1 or 2 jalapeños, stems and seeds removed, finely chopped for garnish

Combine the jalapeños, chicken, onion, celery, carrots, garlic, cumin, and water in a pot. Bring to a boil, reduce the heat, cover and simmer until the chicken starts to fall off the bones. Remove the chicken and bones and reserve the stock. Remove the skin and fat from the chicken and shred the meat.

Puree the stock and strain the mixture so that it is smooth.

Pour 3 cups of the stock into a large saucepan, add the half and half, and heat through.

Add the chicken and continue heating through. Pour into bowls and garnish with the finely chopped jalapenos.

Yield: 6 servings

Heat Scale: Medium-Hot

For more spiced up recipes, be sure to visit the Burn! Blog, the official blog of the Fiery Foods & Barbecue SuperSite, here.

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Banderita by Cristiano Oliveira


There are many versions of the popular sangrita, a chaser for a straight shot of tequila. It is common in Mexico City to serve premium tequila accompanied with sangrita, a favourite of my family. There always seems to be a batch of this sophisticated sangrita in the fridge.

The Spaniards brought with them to La Nueva España (New Spain), their knowledge of the distillation process learned from the Moors, giving birth to one of the most wonderful beverages: Tequila.

Agave tequilana Weber is the scientific name of the cactus that produces tequila. This agave plant grows in a semi-dry climate in clay-like soil with a high basalt and iron content, conditions that are found mainly in the State of Jalisco, around the city of Guadalajara where the township of Tequila is located.

Tequila is aged in white oak casks. Once this process is finished Tequila is ready to be bottled. The name ‘Tequila’ is protedted and recognized as a native beverage.

The following recipe is my sister-in-law Beatriz’s version, and I must say it is especially good. She serves it in a clear glass pitcher and it looks extremely appealing. It keeps very well, refrigerated, for up to two days. Enjoy sangrita with good Tequila. Any tequila worth buying will have on its label: 100% agave. *

2 green onions or ¼ cup of minced white onion
¾ cup finely chopped fresh cilantro leaves
3 to 4 serrano chiles, finely chopped
4 cups V-8 or tomato juice
Juice of 2 limes
Juice of 2 oranges
1 teaspoon Worcestershire sauce
1 teaspoon Maggi sauce
1 teaspoon Jalapeño Mexican Hot Salsa Bufalo
Salt and pepper

In a bowl, mix the onion, cilantro and chiles with the V-8, lime and orange juices. Add the Worcestershire, Jalapeño, and Maggi sauces, and salt and pepper to taste.

Transfer the sangrita to a glass pitcher and refrigerate, covered, overnight or for several hours before serving.

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. There are many more recipes of cocktails with tequila on pgs. 212 and 213 of her book.

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Guest Post by Nancy Gerlach in Chelem, Yucatán

Mayan Chicken in Banana LeafCooking meats in the pibil method dates back to Pre-Columbian times and variations of these dishes can be found in just every restaurant that features local cuisine throughout the Yucatán Peninsula in Mexico. This method of cooking is done in a pit lined with stones called a pibil which were the center of the Mayan community. This is a easier variation that can be done on the grill or in a smoker, and doesn’t require digging a pit in your back yard. Achiote paste is made with annatto seeds, which is used both a spice and an orange coloring agent. I prefer using the paste, rather that the seeds which are as easy to grind as steel ball bearings. Güero chiles are substituted for the usual xcatic chiles which are impossible to find outside of the area. Banana leaves can be found in Asian markets, but you can also use aluminum foil. Pibils are traditionally served with pickled red onions. Note: This recipe requires advance preparation.

Achiote Marinade:

  • 10 whole black peppercorns
  • 1/4 teaspoon cumin seeds
  • 3 cloves garlic
  • 2 habanero chiles, stem and seeds removed
  • 2 tablespoons achiote paste
  • 1 teaspoon dried oregano, Mexican preferred
  • ½ teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 tablespoons lime juice, fresh preferred
  • 2 teaspoons white vinegar

Chicken:

  • 1 2 pound chicken, cut in serving size pieces or 4 boneless, skinless chicken breasts
  • 3 fresh banana or güero chiles, stems and seeds removed, cut in strips
  • 1 small red onion, sliced and separated into rings
  • 4 sprigs fresh epazote or substitute 1 tablespoon dried (omit if not available)
  • 4 tablespoons margarine
  • Banana leaves
  • Cebollas Encuridas (Pickled Red Onions), see recipe below.

Place the peppercorns and cumin seeds in a spice or coffee grinder and process to a fine powder. Combine the powder with the garlic and habanero chile and place in a blender or food processor and puree.

Combine the spice mixture, achiote, oregano, bay leaves, and lime juice. Put the chicken in a non-reactive pan and prick with a fork. Pour the marinade over the chicken and marinate overnight or for 24 hours in the refrigerator.

To make 4 packets, cut 8 pieces of string about 6 inches long. Lay the strings down on a flat surface, place 4 banana leaves on top of the strings. Place a chicken on each the leaves along with the marinade and top with the chiles and onions. Place a little epazote on each breast along with a tablespoon of margarine. Fold the banana leaves over the meat and tie with the strings.

Place on the grill over indirect heat and cook for 1 hours, or in a smoker on the grill with pan of water between the coals and the wrapped chicken to keep the chicken juicy.

Serve the chicken with warm corn tortillas, pickled onions, and black beans.

Yield: 4 servings

Heat Scale: Mild to Medium

Cebollas Encuridas (Pickled Red Onions)

These colorful onions are a traditional accompaniment to pibil dishes. Found on virtually every table throughout the Yucatan, they will keep for a long time in the refrigerator.

  • 1 small red onion, thinly sliced
  • 5 black peppercorns
  • 3 allspice berries
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon dried oregano, Mexican preferred
  • 2 cloves garlic, minced
  • 1/3 cup white vinegar
  • Salt

Place the onions in a bowl and pour boiling water over them. Let them sit for 1 minute and then drain. Discard the water.

Coarsely grind the peppercorns, allspice, and cumin seeds in a spice or coffee grinder. Add to the onions.

Add the remaining ingredients, and enough water to barely cover. Allow the mixture to marinate for a couple hours to blend the flavors.

Yield: 1 cup

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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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The Origin of The TurkeyThe first Spaniards to be introduced to the turkey in 1511, were the castaways of the caravel “Santa Lucía” during a voyage from St. Maria of Darien, a colony situated between Panama and Colombia, and the island of “La Española”, currently known as Haiti and the Dominican Republic.

The commanders Guerrero and Aguilar were greeted on the island of Cozumel, and one of the first things they enjoyed was turkey meat, that which was already quite common on the island and in the whole south eastern peninsula of Yucatan. However, for historic reasons the first description of turkey only came around the year 1519 through the historian Bernal Díaz del Castillo. He called it gallina de la tierra (hen of the land) and not by its Náhuatl Indian name of huaxólotl, a name which the Spaniards could not pronounce, therefore they changed the name to guajolote (turkey).

Captain Fernández de Oviedo another noted historian, introduced the turkey to Spain in the year 1523 and by the year 1525, everybody was talking all over Europe about the extraordinary qualities of this bird.

In 1528 during Hernán Cortés’ first trip back to Spain, he took a turkey to the Emperor Charles V, along with a large amount of products from the New World such as vanilla, squash, potatoes, tomatoes, corn, beans, avocado and an innumerable amount of different fruits that are now eaten all over the world.

The English baptized the bird with the name “turkey” or “turkish bird”; the French and the Italians gave it the name of “chicken from Calcutta” since it was considered wrongly so, to be from Calcutta.

In Mexico, turkey is eaten in stews, casseroles and used to be served as well with the famous Mole Poblano, the very famous dish believed to have its origins in the state of Puebla, southeast of Mexico City. Nowadays, turkey is very rarely served with the different moles. Like many other things, it has gone out of style and chicken is now used more and more in all of the above dishes.

As in all catholic countries, Christmas is celebrated on Christmas Eve, and for the same reason, fish is the main dish, however, in the last 20 years, upper class families have started to add the stuffed turkey to the traditional Bacalao, thus substituting the more peasant-like romeritos, a vegetarian dish cooked in dried chiles.

In English North America, Thanksgiving Day and Christmas are very close together and the fact that turkey meat, in most cases lasted for a week or so after Thanksgiving, makes this particularly so. For the sake of variation, I would like to introduce a new dish to celebrate Christmas with a festive recipe from the state of Zacatecas, where my grandparents were born.

For those of you who have not been in this beautiful colonial city, Zacatecas is situated northeast of Mexico City, and was built around a magnificent baroque cathedral. It has maintained its wonderful colonial architecture, seen all over the city. Zacatecas was originally a mining town with one of the richest silver veins in the world. In fact, in the 1800s, when Mexico was producing two thirds of the world’s silver, a large part of it came from this area.

Zacatecas holds a very important place in the art world. It is a state where famous poets and important artists such as the brothers Rafael and Pedro Coronel, painters and sculptors were born, each with their own museum worthy of a visit. This is just a small sample of what you can see in the capital city of the state of Zacatecas.

ROASTING HEN/CHICKEN, ZACATECAS STYLE

1 (5 to 6 lbs/2.5 K) chicken
3 tbsp. lard or butter
Dash of salt, pepper, cinnamon and cumin

Marinade:
¼ cup white wine vinegar
1 cup dry sherry or dry white wine
1 large onion, sliced into rings
2 bay leaves
1 tsp. whole peppercorns
¼ tsp. ground cumin

Stuffing:
2 slices of bread
½ cup 2% milk
2 tbsp. vegetable oil
1 ½ cup chopped onion
2 large tomatoes, peeled, seeded and chopped
½ cup canned tomato sauce
1 cup peeled and chopped apple
½ cup raisins
½ almonds, blanched and toasted
½ cup pimiento-stuffed green olives, chopped
1 lb (500 g) ground pork
1 egg, lightly beaten
¼ tsp. ground cumin
¼ tsp. ground cinnamon
Salt and pepper

Rinse the chicken thoroughly, inside and out, pat dry with paper towels, and place in a large bowl or directly into the roasting pan. Sprinkle salt and pepper inside and out. In a bowl, combine the vinegar, sherry, onion, bay leaves, peppercorn, and cumin, and pour over the chicken. Cover the chicken with aluminum foil and marinate, refrigerated, for at least 8 hours, turning once and basting with the marinade as often as possible.

For the stuffing:
Soak the bread in the milk until most of the milk is absorbed. Meanwhile, heat the oil over medium heat and sauté the onion until translucent. Add the tomatoes, tomato sauce, apple, raisins, almonds, and olives, and sauté for about 2 minutes. Remove from the heat. Stir in the ground pork, the bread, and the egg. Sprinkle with the cumin and cinnamon and season with salt and pepper to taste. Set aside.

Preheat the oven to 350 degrees F. Drain the chicken, reserving the marinade, and pat dry with paper towels. Rub the bird with the lard or the butter, and sprinkle salt, pepper, cumin, and cinnamon inside and out. Fill the cavity with the stuffing and truss loosely. (Bake any remaining stuffing separately for additional servings.)

Using a baster with an injector, inject about ¾ cup of the marinade into the breasts and thighs, and bake the chicken for about 1 ½ hours, depending on the weight, basting the bird as often as possible and turning it for an even roasting.
Serve with the drained pan juices in a gravy boat, with lettuce and chopped radishes on the side. To reheat, cover the chicken with aluminum foil and bake for 10 to 15 minutes, or until heated through.

DRUNKEN SALSA (Salsa Borracha)

This salsa is one of the most popular salsas in Mexico, mainly because it can be served with any meat dish. Traditionally, it was made with pulque a fermented alcoholic beverage extracted from the maguey cactus, but because pulque is not available anymore, beer or white wine is used instead.

3 Dry Pasilla chiles
¾ cup fresh orange juice
2 cloves garlic, chopped
2 tbsp. chopped onion
¼ cup beer or white wine
Salt
½ cup crumbled Queso Fresco or Feta Cheese

Stem the chiles, shake out the seeds, and wash under running water. In a small bowl, soak the chiles in the orange juice for about 10 to 15 minutes, or until completely softened. Transfer the chiles and the soaking liquid to a blender. Add the garlic and onion and process until well blended.

Pour the chile mixture into a salsera or a ceramic bowl, add the beer or the wine, and season with salt. Serve the salsa borracha topped with a generous amount of queso fresco, or good Feta cheese.

I hope you’ve enjoyed a little more on origin of the turkey, the drunken salsa and a different chicken recipe from Zacatecas. 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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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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The Day(s) of the Dead

by Dave Dewitt on September 28, 2018 · 0 comments

A Day of the Dead Plate

A Day of the Dead Plate

This uniquely Mexican and Central American holiday features celebrations of family and friends to honor relatives and close friends who have died.  The holiday occurs on November 1st and 2nd and is closely connected to the Catholic celebration All Saints’ Day (November 1) and All Souls’ Day (November 2).  The Day(s) of the Dead traditions include visiting grave sites and building private altars to honor the deceased that include sugar skulls, marigolds, and the favorite foods and beverages of the departed.  The altars additionally include photos and memorabilia of the deceased.  The celebrations are not morose, but rather humorous as celebrants remember funny events and anecdotes about the departed.

Although Americans view the dancing skeletons and celebration of death as macabre or related to Halloween, they are not.  El Día de Los Muertos is not frightening but rather reflective, and certainly not sad. The cavorting skeletons originated from imagery of the Mexican press artist Jose Guadalupe Posada, who died in 1913.  Posada inspired muralist Diego Rivera and others with caricatures of wealthy people and politicians who were depicted as skeletons.

By José Guadalupe Posada: "Gran Calavera Eléctrica," c. 1900

By José Guadalupe Posada: "Gran Calavera Eléctrica," c. 1900

Also on the altars are traditional liquors such as mescal, pulque, and atole, a corn drink.  A glass of water is also essential because after the journey from the heavens to earth, the souls of the departed are thirsty and tired.  They are also hungry, so the foods both offered and consumed by the celebrants are the favorite dishes of the departed, such as moles and tamales, foods that are made for special occasions because a lot of work is required to make them, showing devotion and respect for the dead ones.

For more information on the Day of the Dead, go here and here.
For Day of the Dead Recipes, go here and here.
For videos about the Day of the Dead, go here.

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For great spicy recipes, click the image above!

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Sugar Skull as Decorated by Casey Barrett

October is finally here and it’s time to make sugar skulls!  You can learn how to make them right at home and decorate them yourself, or you can buy them pre-made. This fun and festive Mexican folk art is a Dia de los Muertos (Day of the Dead) tradition.  The decorated sugar skulls are used to adorn the altars of loved ones along with marigolds, papel picado and candles.  It is not a somber holiday but one of remembrance and joy. For more information about Dia de los Muertos and more about Mexican Cooking, visit Mexican Food at About.com

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La tradición de celebrar el Día de Muertos el 2 de Noviembre nos trae muchos recuerdos y nostalgia a todos los que tenemos raíces latinas y especialmente quienes son de origen Mexicano, ya que nuestros antepasados vienen celebrando este día, lleno de nostalgia, cultura prehispánica y tradiciones por muchos siglos. El saborear un Pan de muerto es una parte muy tradicional ligada a estas fechas.

El día de Muertos se celebra un día después del día de Todos los Santos y dos días después de la fiesta Americana de Halloween o noche de brujas, que de por si tiene también muchas tradiciones como el pedir dulces casa por casa a cambio de no hacer una travesura, disfrazándose los niños y mezclando un poco motivos relacionados con estas fechas. En estos días hay quienes hacen poesías o versos que mencionan el día de la muerte y utilizan personajes vivos para hablar de ellos, como si fuera algo triste, pero realmente se considera una broma y se denominan: Calavera o Calaveras, como por ejemplo ésta “calavera” que fue elaborada por Jaime Mirman para MexGrocer.com:

Surtida de la “A” a la “Z”
Ganó MexGrocer renombre,
Partió Nacho como un hombre
Que ha conseguido su meta.

Al acercarse el Día de Muertos se acostumbraba ir a los cementerios unos días antes y decorar las tumbas con altares llenos de fotografías o imágenes, calaveras azúcar, flores de cempasúchil y platillos de comida Mexicana que les gustaban a los difuntos comer cuando estaban vivos. Estos altares de muertos, también se acostumbra poner en las casas y los mantienen durante toda la temporada recordando a los difuntos. Los familiares suponen que las almas que ya partieron regresan con los vivos a convivir y compartir esos días en una reunión de almas disfrutando juntos el colorido de las flores en el altar con las decoraciones y luego comen con ellos todo tipo de guisos con recetas Mexicanas, pero especialmente el sabroso Pan de Muerto. Aquí se pueden ver algunos de estos Videos del Día de Muertos.

El Pan de muerto constituye una parte muy tradicional en los altares de muertos. Sus formas son muy variadas siendo la más tradicional la redonda con bolitas simulando canillas o huesos de las extremidades. Esta forma redonda algunos la consideran como si fuera una flor con sus pétalos y pistilos, pero otros dicen que simboliza una tumba o la forma de un cráneo rodeada con huesos (canillas) que apuntan al centro. Su sabor de los panes de muerto es el de un biscocho Mexicano a base de pan de huevo con leche y mantequilla con un aroma de azahar o flor del naranjo y espolvoreado con azúcar en la parte superior. Para la cultura latina la muerte se venera, honra y utiliza como un símbolo que puede servir para jugar y hasta espantar como burlándose de ella. Es por eso que la tradición de las calaveras de azúcar se pone el nombre de las personas y las familias buscan comprar aquellas que tienen el nombre de cada uno de los familiares.

Los altares del Día de Muertos en México, se decoran con un gran número de adornos, utilizando flores, velas, veladoras religiosas, calaveras de dulce, fotografías, papel crepe, vasijas, varios panes de muerto y platones con platillos mexicanos como: tamales, mole, nopalitos, pozole, atole, chocolate y otros dulces mexicanos y postres como el arroz de leche y la calabaza en tacha. El petate que se usa en la decoración de los altares y donde se coloca la ofrenda simboliza el lugar donde el difunto llega a descansar para disfrutar de su banquete.

Video Altar Dia de Muertos en La Jolla California.

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The Great Montezuma Holiday Drink

November 24, 2017

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 [...]

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Holiday Tamales, Part 1

December 6, 2016

My friend Gwyneth Doland writes in her book, Tantalizing Tamales:  Although we don’t know for sure the exact origin of tamales we can see from pots and carvings that, for the ancient Mayans, tamales were their daily bread. (The word comes from the Nahuatl tamalii and tamal is the correct singular form, but tamale is [...]

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Granny Smith Apples Covered with Tamarind and Chili Candy

January 7, 2016

These are perfect snacks to enjoy during your favorite games on TV! Are you tired of the classic recipe for apples covered with chocolate? Maybe not, but now with the Zumba Pica Forritos (5 pieces per box) you can take your favorite Granny Smith Apple and cover it with natural tamarind candy and chili or [...]

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Chiles en Nogada, a Mexican Tradition

August 17, 2016

Chiles in Nogada are very popular in Mexico during the month of August and September a Mexican tradition coming from Puebla. The name comes from the word Nogal meaning walnut. This Mexican recipe is made with poblano chiles filled with picadillo (ground beef with spices), topped with a walnut based cream sauce and garnish with [...]

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Spicy Football Snacks

February 4, 2016

I heard a TV football announcer once say, “It’s a perfect day for football weather.” For most of us, that means the weather inside your house in front a large-screen TV with a cold beverage of choice and some hot and spicy snacks. The ones I’ve picked out are easy to make and a lot [...]

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Sweet Heat for Your Valentine!

February 13, 2015

Guest Post by Nancy Gerlach. The tradition of exchanging cards on St. Valentines Day began during the Middle Ages. The giving of flowers to attract the attention of a new partner also originated in Europe. Over the years, sweets and candy were added to the list of popular Valentine gifts. And of all the sweets, [...]

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CINCO de Mayo or the French Intervention in Mexico

April 27, 2018

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 [...]

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In the Mood for Swiss Enchiladas

March 3, 2015

As we all know enchiladas are usually made with a chile-based sauce; enchiladas rojas with tomatoes, enchiladas verdes with tomatillos, enchiladas de mole with mole, and so forth. These enchiladas however, not only have a cream-based sauce, and the chile is just a flavoring, but are also baked! Things have changed very much since I [...]

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Mexican Independence: Stuffed Poblano Chiles in Walnut Sauce

August 30, 2018

This 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 [...]

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Celebrate Cinco de Mayo with Hibiscus Margaritas

April 28, 2017

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 [...]

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San Diego: The Search for the Best Mexican Take-Out

July 19, 2012

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 [...]

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Sangria, Volcanoes, and Antigua

July 25, 2012

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 [...]

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Churros Con Chocolate

November 24, 2017

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 [...]

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Know Your Chilies…

April 14, 2015

There are reportedly over 60 varieties of chiles, chile peppers or hot peppers, ranging from very mild to fiery hot. Chiles are a key ingredient in most Mexican food dishes. All chiles derive their heat from oils concentrated in their seeds and membranes. The heat of a chile lasts six minutes before it dissipates. Check [...]

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Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls

August 15, 2012

This recipe combines some of my favorite ingredients in a tasty twist on chicken salad. Plus, presenting in these awesome, easy-to-make tortilla bowls is the best way to fool your diners into thinking you’re a master chef. Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls Time to Make: 50 Minutes Vinaigrette 1/2 cup cubed peeled mango* 2 tablespoons mango [...]

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Mexican Food meets the Land of the Rising Sun

August 29, 2012

Ever wonder how Mexican cuisine features in a foreign culture such as….say, Japan? During my brief stint in Tokyo, I was craving a taste of my favorite cuisine from home. I looked up local mexican restaurants in my Lonely Planet guide, and out of the two (more than I thought there’d be!) listed, I chose [...]

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16 de Septiembre, Independencia de México.

September 5, 2018

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 [...]

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Mexican Independence Day with Authentic Mexican Food Recipes

September 13, 2012

In Mexico, September 16th is celebrated as the date of Mexico’s Independence from Spain. Late in the eighteenth century, the middle and upper classes in Mexico began to question the structure of their society. Influenced by the revolutions in the United States and France, they too decided they wanted freedom of speech, a representative government, [...]

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Know your tools: The Tools that Make the Cuisine

September 19, 2012

Molcajete y Tejolote A Molcajete is a stone mortar used mostly to grind chiles for salsa. Originated in the state of Oaxaca. Molcajetes come in different shapes, one very popular in central Mexico is the Pig Molcajete.

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Queso!

October 3, 2012

Cheese. It’s one of my favorite ingredients to add to recipe because it can add a superb texture and flavor to the recipe that nothing else can. But if you’re like me, an amateur cheese connoisseur, it gets confusing sometimes when it comes to picking out the right cheese. I’m not as familiar with the [...]

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Día de Los Muertos

October 18, 2012

El día de los Muertos es una fuerte tradición para la cultura Mexicana. Esta celebración  tiene como principal objetivo conmemorar a los difuntos. Su principal orígen es prehispánico y ha sido una importante tradición a lo largo de 2,500-3000 años atrás.  Las principales actividades que se  realizaban para la conmemoración consistían en conservar los esqueletos [...]

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Dia de los Muertos

October 18, 2016

What would you do if someone invited you to a fiesta in a graveyard? Would you go? Or does the mere idea of it give you a major case of the creeps?! Well, you’re not alone, amigo. In the USA we try to deny, cheat and minimize death. Not so in Mexico. In Mexico, the [...]

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Donning the Chef’s hat

November 7, 2012

Maybe some of you out there are like me. When it comes to cooking, I can hold my own, but when it gets down to the really good stuff, I’m pretty lost. That’s why I’ve taken an active interest in learning from the masters. Perhaps, like me, you’ve also never considered taking a cooking class [...]

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The Benefits of Avocado

July 22, 2016

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 [...]

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‘Tis the season for entertaining…

November 28, 2012

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: [...]

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Día de Nuestra Señora de Guadalupe.

December 13, 2012

Nuestra Señora de Guadalupe es una de las grandes milagrosas aparaciones de la tan renombrada por la religión Católica Romana “Virgen María”. El 9 de Diciembre de 1531 cuenta la historia que un indio llamado Juan Diego mientras caminaba hacia la Ciudad de México vió en el Monte Tepeyac la visión de una niña de [...]

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RECETA PARA VIVIR MEJOR

January 10, 2013

En un cacerola derrita la inercia, la amargura y el tedio. Unte bien con mucha risa, especialmente sobre las propias tragedias. En bol aparte, pele y corte en tiras la ansiedad, pique fino el egoísmo. Ponga en remojo el yo hasta que se macere, pero cuide de no derretirlo enteramente. El rencor (que es furia [...]

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The “Ice Cream Fruit”

January 24, 2013

I discovered Cherimoya (Chair-ee-moya) one day as I was looking at a list of fruit in season. Recognizing every fruit listed but this one, of course, my interest was sparked to do some research. Finding an article that called this the “Ice Cream Fruit” drew me in further. The fruit looks like a cross-pollination between an artichoke [...]

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Pozole Tricolor

April 25, 2014

Pozole, a heartening soup and a favorite dish for people coming out late in the evening from the theater or a nightclub or, better, to cure a terrible hangover, originated in the state of Jalisco, where they use pork instead of chicken. Here’s a little more history: Background: Pre-Hispanic origin, prepared with cacahuazintle corn, pork [...]

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Zucchini Flower Soup for Mother’s Day

May 8, 2018

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 [...]

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Memorial Day Hibiscus Margaritas

May 12, 2014

Memorial Day is a holiday in which we remember all those who gave their lives while serving in the US Armed Forces. MexGrocer loves and appreciates our military customers. We have been sending orders all over the globe, even to submarines for over 12 years. We have many stories we could share about these orders. [...]

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The Mole Sauces of Oaxaca

November 7, 2016

When people think of Mexican moles they usually conjure up the chocolate-laced moles of the state of Puebla. But Puebla is not the only state in Mexico with a reputation for moles. Oaxaca, in the south, lays claim to seven unique moles–and dozens and dozens of variations. Susana Trilling, who owns the Seasons of My [...]

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