by May Herz
What a wonderful season December is in Mexico: Piñatas, Pastorelas, Posadas....
We have just finished the Día de Muertos festivities, and now the market where I usually shop, and where the famous painter Frida Kahlo also used to get her flowers and food, is completely transformed...
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Read it in Spanish
by Angelica Galicia
Writing and staging a pastorela is a highly entertaining activity, and because of this, almost every Mexican school produces one with its students to celebrate Christmas.
The basic argument of every pastorela consists in the vicissitudes of some she...
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10 servings
Ingredients
2 cups water
1 lb. flour
2 whole eggs
1 egg yolk
1/2 tsp salt
2 tbsp anisette
9 oz. lard
9 oz. piloncillo -raw sugar
Boil one tablespoon anisette in a cup of water and leave to cool. Mix and sift the flour, baking powder and salt. Mix in the eggs, ...
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Nothing like a good Ponche to fight the cold temperatures and enjoy the Holidays...
12 quarts water
10 oz tejocotes
6 oz walnuts
5 oranges juiced
8 guavas
4 sugar canes
10 oz prunes
3 sticks cinnamon
2 lb. sugar
1 quart brandy (optional)
Wash fruit. Cut the sugar cane into s...
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10 servings
This fresh, flavorful salad is a classic Mexican Christmas dish.
Ingredients
2 small cooked beets, peeled and diced
1 large cooked carrot diced
1 orange, peeled and chopped
1 apple, peeled and diced
1/4 fresh pineapple, peeled, cored and diced
1 large banana, diced
1/2 cup...
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6 servings
Ingredients
6 cups of milk
6 oz sweet chocolate
6 oz semi sweet chocolate
1/2 tsp vanilla
dash of cinnamon
When we are preparing the hot chocolate with children , we usually sing:
"Chocolate, molinillo
estirar, estirar,
que el demonio va a pasar."
Heat t...
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