Ingredients 24 Tamales 2 dozen dried cornhusks (can be substituted with 8" X 4" sheets of kitchen parchment) 2 cups. masa harina (corn flour) ⅓ cup lard (can be substituted with margarine or unsalted butter) 1½ tsp baking powder 1½ tsp salt 1½ cups warm stock Soak cornhu Read More
Atole Atole, word that comes from the Aztec -Nahuatl atolli... Read More Buñuelos de Navidad -Christmas Sweet Fritters Boil one tablespoon anisette in a cup of water and leave to cool. Mix.. Read More Chocolate Caliente Heat milk over medium flame. Break chocolate into Read More
Ingredients1½ cups Flour ½ cups Sugar 1t Salt 2 Packets Dry Yeast 1t Anis Seed ½ cup Milk½ cup Water½ cup Butter4 Eggs 4½ cups Flour Instructions Mix all dry ingredients together except the 4 1/2 cups of flour In a sm Read More
The word Flan comes from the old French flaon, which means custard. The history of Mexico's famous dessert goes back to ancient Rome, where domesticated chicken produced too many eggs which then were used to make custard. The Spaniards, when they conquered what is now Mexico, introduce Read More
The Merienda de Reyes is truly a multicultural event. The Spaniards brought the tradition of celebrating the Epiphany and sharing the Rosca to the New World. The Rosca is served along with Tamales, made of corn which was the pre-Hispanic food per excel lance, and hot chocolate. Cho Read More
In recent times the Tres Leches cake or Pastel de las Tres Leches became one of the most popular Mexican Desserts. It is a sponge cake in many recipes, or a butter cake, soaked in three kinds of milk (thus the name of Tres Leches): evaporated milk, condensed milk, and heavy whipping cream. P Read More
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