How to make mangonadas

Mangonada #recipe with homemade chamoy from theothersideofthetortilla.com #mexican #flavorstory @mccormickspice

This post is part of a compensated campaign with McCormick & Company but the recipe and opinions here are my own.

A mangonada is a quintessential Mexican treat, made of mango, orange juice, chamoy and chile lime salt, and they’re sold just about everywhere from street vendors to neverías in Mexico.

It’s very popular, especially in the warm weather months, as it resembles an American slushie. You can grab one to go on the street or enjoy it with friends in an ice cream parlor…. 

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Gluten-Free Chocolate Amaranth Bars

Mexican Chocolate #Amaranth Bar #recipe using #WiltonCandyMelts on theothersideofthetortilla.com

This post is part of a compensated collaboration with Wilton. All experiences, opinions and the recipe here are my own.

In Mexico City’s San Ángel neighborhood, there’s an artisanal candy store I love called Dulcería El Secreto. They make authentic, traditional and artisanal Mexican candies—the kind that were made long before commercial candy production, with recipes that have been passed down through generations. They carry a variety of palanquetas, garapiñados, pepitorias, pulpa de tamarindo con chile, and a lot of traditional Mexican candies that may have fallen somewhat out of favor in recent decades, but are currently having a renaissance.

One of these traditional candies, barras de chocolate con amaranto—known in English as chocolate and amaranth bars—is a very simple but authentic candy that has been enjoyed in Mexico for many decades. They’re typically cut into bars or circles and sold everywhere from street vendor stands to high-end artisan candy stores. They’re also a naturally gluten-free treat, and Wilton Candy Melts are also safe for those who follow a gluten-free diet.

 

RELATED RECIPE: How to make pepitorias… 

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Chiles toreados

Chiles toreados recipe from theothersideofthetortilla.com made with serrano chiles, onion, lime juice and Kikkoman soy sauce

This post and recipe are part of a compensated campaign in collaboration with Kikkoman and Latina Bloggers Connect.

Chiles toreados are a dish that you’ll commonly find in taquerías in Mexico.

They’re usually made with serrano or jalapeño chiles that are sautéed in oil until the chiles are blistered. There are many different ways to make chiles toreados—some people use the chiles alone, but I like to cook onions with them too. There are also a variety of ways to make the sauce, which is part of the beauty of this recipe. There’s no wrong way to make them; it’s just a matter of personal taste.

Rather than cook the chiles in vegetable oil, I’ve opted for a slightly healthier method by using coconut oil spray to cut down on the amount of oil used. No need to worry about your chiles tasting like coconut, though—the taste won’t infuse into the chiles.

This dish can be served as an appetizer or as an accompaniment to tacos of your choice. Chiles toreados are also naturally vegan-friendly!… 

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Vegan avocado and cacao paletas

Have you ever had a fudgsicle? It’s a chocolate-flavored popsicle, with a pudding-like consistency, and I used to beg my parents to buy them at the grocery store when I was a kid. I developed the recipe for these vegan avocado and cacao paletas with those fudgy popsicles from my childhood in mind. As an adult, I like to give things a healthier spin when I can and since I have a vegan in the family, I wanted to make them in a way that she could enjoy them with me, which meant they couldn’t have any dairy. These are similar to my avocado popsicles, with a few tweaks to make them vegan-friendly. The avocado gives the popsicle a creamy, silky base, and coconut milk mixed in helps the popsicles freeze consistently and stay together when you remove them from the mold.

#Vegan fudge #popsicles made with avocado, raw cacao powder, coconut sugar and coconut milk. Get more #recipes from theothersideofthetortilla.com #paletas #receta #recipe… 

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Happy birthday, Frida Kahlo!

Today marks the 107th anniversary of Mexican painter Frida Kahlo’s birthday. She was born in Mexico City on July 6, 1907. I’ve written many times about Frida Kahlo, visited the Museo Frida Kahlo—also known as La Casa Azul—in Mexico City, and admired Frida’s work in books, museums around the world and online. To say I am a fan of Frida Kahlo is probably an understatement. I try to visit La Casa Azul each time I visit Mexico City and explore the streets of Coyoacán, where she once walked too.

On one of my recent visits, my father-in-law took a photo of me in front of La Casa Azul, which I’ve printed and framed to have a little piece of Frida at home. If you’ve never been to the museum, you can take a virtual visit online of the Museo Frida Kahlo.

Maura Wall Hernandez of theothersideofthetortilla.com in front of Museo Frida Kahlo, La Casa Azul in Mexico City… 

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Pineapple cucumber lime paletas

Paletas made with pineapple, cucumber and lime juice are a refreshing, healthy treat you can enjoy without any guilt! This all-natural, no sugar added popsicle recipe is one of my favorite ways to cool off from the summer heat, without consuming lots of empty calories or sugar. The lime zest gives these paletas a bright zip of color and a citrusy aroma that lime juice alone just can’t provide. I also love how the lime zest sinks to the bottom of the popsicle mold as it freezes, embedded in the pineapple juice and some of the cucumber juice naturally floats to the top of the mold. It makes for a pretty layered look with zero effort for it to turn out that way!

Pineapple, cucumber and lime #popsicle #recipe on theothersideofthetortilla.com #paletas

After going 10 days without eating sugar last month, I began thinking a lot about how much added sugar we actually consume in our household. Although we won’t completely cut all added sugar out of our diet, there are definitely some places we can easily cut back to make healthier choices. And although it’s true that pineapple has a moderately high amount of natural sugar, the juice, when cut by cucumber  and lime juice and divided into 10 popsicles, still has way less sugar per serving than almost any store-bought popsicle, and absolutely no preservatives, chemicals, sugar substitutes or artificial color dyes.

If your family consumes a lot of popsicles in the summer like mine does, then you probably already know that making your own ice pops can be both cost effective and healthier. Especially if you’ve got little kids  you don’t want eating lots of sugar, this recipe is a great, tasty option. Be sure to cut the skin off the cucumber so that the flavor is mild and blends in well to mellow the sweetness of the pineapple. Leaving the skin on the cucumber often results in a bitter flavor that throws off the balance.

This pineapple, cucumber and lime popsicle recipe is vegan-friendly, dairy-free and gluten-free…. 

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