Pan de Muerto ~ Day of the Dead Bread

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


  • Mix all dry ingredients together except the 4 1/2 cups of flour
  • In a small pan, heat the milk, the water, and the butter. Add the liquid mixture to the dry mixture.
  • Beat well.
  • Mix in the eggs and the first 1 1/2 cups of flour. Beat.
  • Little by little add in the rest of the flour.
  • Knead the mixture on a floured board for 10 minutes.
  • Put the dough in a greased bowl and allow it to rise until it has doubled in size.
  • Punch the dough down and reshape. On top put some strips of dough simulating bones, and a little ball (tear).
  • Let it rise another hour.
  • Bake at 350° F  for about 40 minute


1/2 cup Sugar
1/3 cup fresh OrangeJuice
2 tablespoons grated Orange Zest

  Bring to a boil for 2 minutes, then apply to bread with a pastry brush.
  Sprinkle on colored sugar while glaze is still damp.

Feliz Día de Muertos!

Flan Spanish Custard


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, introduced many foods and ingredients. Flan was one of them.

Flan Ingredients

  • 1 cup sugar
  • 4 cups milk
  • 8 eggs lightly beaten
  • 1tsp vanilla extract


This is one of Mexico’s favorite desserts. It can be made in a single large mold or in individual custard cups.  The bottom of the molds are caramelized so that when the dessert is unmolded it is covered with the caramel glaze.

Caramelize Flan Mold

In a small pan over medium heat boil ½ cup sugar with 2 tablespoons of water. Stir constantly until sugar dissolves and turns dark brown.  Pour caramel into the mold, turning it so it covers the bottom. (If using custard molds you can do the same to caramelize them).


  1. Preheat Oven 350°F (150°C)
  2. Heat milk until a shinny film forms on top; remove from heat and let cool.  In a bowl, beat sugar gradually into the eggs. Add milk, vanilla and salt. Mix well. Strain into caramelized mold  
  3. Place mold into a pan filled with hot water so that it reaches half the depth of mold.
  4. Bake for one hour or until knife inserted in the flan comes out clean.
  5. Cool flan and place in refrigerator.



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Ponche Navideño: Holiday Punch Nothing like a good Ponche to fight the cold temperatures and enjoy the Holidays… Read More


Recipe Rosca de Reyes 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… Read More


Tamales de Dulce Sweet Tamales  Mix the masa harina with baking powder, sugar and salt, and beat into the lard in small amounts. Read More



Rosca de Reyes Recipe

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.
Chocolate is also a gift from the native peoples of the New World.

Hidden inside this delicious Rosca, a plastic figurine of the Baby Jesus. The Baby is hidden because it symbolizes the need to find a secure place where Jesus could be born, a place where King Herod would not find Him.

Each person cuts a slice of the Rosca .  The knife symbolizes the danger in which the Baby Jesus  was in.

One by one the guests carefully inspect their slice, hopping they didn’t get the figurine.

Whoever gets the baby figurine shall be the host, and invite everyone present to a new celebration on February 2, Candelaria  or Candle mass day, and he also shall get a new Ropón or dress for the Baby Jesus of the Nativity scene.



  • 3 1/2 cups flour
  • 1 packet yeast
  • 3/4 cups of sugar
  • 7 eggs
  • 125 grams butter
  • 1/4 cup lukewarm milk
  • Dash of salt
  • 2 tsp. cinnamon
  • 1/4 tsp aniseed
  • 100 grams raisins
  • 1 tsp vanilla
  • 50 grams candied figs
  • 50 grams candied orange
  • 50 grams candied lemon
  • 50 grams candied cherries
  • 50 grams candied citron
  • 1 beaten egg
  • sugar
  • butter
  • flour


Pastel de las Tres Leches

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.

Preheat oven to 375° F.  Butter and flour a 9 x 13-inch pan or a glass Pyrex if you’d rather not remove the Tres Leches bread from the pan.   


Tres Leches Cake

1  cups all-purpose flour sifted
6 eggs separated
½ cup granulated sugar

Tres Leches  Topping
2 cups whole milk
1 can of sweetened, condensed milk
1 can evaporate milk
1 teaspoon vanilla extract

1 cup heavy  whipping cream
2 tablespoons sugar

Beat half the sugar and all egg whites until mixture peaks at a medium to high speed.

In another bowl beat the remaining sugar with the egg yolks until you get a light yellow mixture.

Slowly add the sifted flour and beat until you obtain a smooth batter. 

Pour batter into the baking pan. Bake for 15 to 20 minutes, until a toothpick comes out clean when inserted in center of the cake.

Cool down to room temperature. Prick the entire top of the cake with a fork. This will enable the Tres Leches mixture to be fully absorbed by the bread.

Tres Leches Topping

In a blender, mix evaporated, condensed, whole milk and sugar.

Slowly pour the Tres Leches mixture all over the cake let stand for at least 30 minutes in the refrigerator. (It can be left in refrigerator over night.)

Beat the whipping cream, vanilla and two tablespoons sugar until it forms peaks.  Spread the whipped cream over the cake and chill before serving.


Tamales Recipe


  • 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 cornhusks in hot water until softened. Cream the lard until light and fluffy.
Mix the masa harina with baking powder and salt, and beat into the lard in small amounts.

Beat in stock to make a soft paste. The dough should be soft and pliable. To test the dough you can place a small amount in water, if it floats it is the right consistency.

Shake excess water from cornhusks. Spread 1 tablespoon of the dough on the center of cornhusk. Leave room to fold over the top and bottom edges. Add 1 tablespoon of the filling. Fold cornhusk and dough over the filling so that it is completely covered.  Fold the top and bottom.

Arrange tamales over the steamer rack stacking loosely to allow for the dough to expand.

Tamales should not come in contact with the water.

Steam for about an hour or until dough comes away from husks when unrolled.

Serve hot.

Fillings  Tamales can be filled with all sorts of meats and condiments and sauces.  Meat should be always boneless and shredded. Fillings have to be cooked beforehand.

Tamales Verdes are made with chicken in a green tomatillo sauce.

Tamales Rojos are made with pork and mole sauce.

Tamales con Rajas are made with sliced poblano peppers, and manchego or mozzarella cheese.