Wordless Wednesday: Moritas

If you haven’t noticed, I have a bit of an obsession with Mexican candies. Here’s another one of my finds, Moritas. They’re soft, sour gomitas that taste like blackberries and strawberries. They’re not the same kind of chewy consistency you’d expect from gummy bears, and they have a sort of crunchy, sweet, flavored coating of sugar dots. I haven’t had these in Mexico, but I’ve eaten something similar there and figured I’d like these too. My instincts usually don’t steer me wrong, and this was no exception–I’m headed back to the store this week to pick up another little bag.

  • Can you think of any other sweet and sour candies from Mexico?

Wordless Wednesday: Get Kranky

I love these candies not only because of their name, but also because I usually love chocolate-covered anything! My cuñada introduced me to this particular candy on a family vacation last year. They’re chocolate-covered cornflakes and they’re crunchy and perfectly sweet. I found them in my local Mexican grocery store over the weekend and had to buy a little bag to show her. Maybe this is one more thing to convince her to come visit me this year!

  • Have you had this sweet treat?

Wordless Wednesday: Disfrútalo bien frío

Yesterday my friend Tracy from Latinaish clued me in that the maker of one of my favorite Mexican candy bars, Bubu Lubu, is on Twitter! As we were telling a mutual friend, we both use the same Bubu Lubu buying strategy: one for now and one to stick in the refrigerator for later. At one of the local supermercados where I do my grocery shopping, they have both the room-temperature candy bars and a special little display in the refrigerator case by the checkout line that are already nice and cold. Not familiar with Bubu Lubu? It’s a candy bar with marshmallow inside, topped with a strawberry-flavored jelly and covered in chocolate.

  • How do you like your Bubu Lubu?

Wordless Wednesday: Dulces

José returned this past Sunday from his trip to Mexico City for Semana Santa. Among the presents he brought home for me… ¡Dulces! In pretty much any taquería in Mexico, you’ll get some kind of candies delivered with your check. Some of my favorites include the dulces de tamarindo (tamarind and chile-flavored candy) and the paletas picosas (spicy and sweet lollipops) pictured above from El Charco de Las Ranas, El Califa and El Fogoncito.

  • What’s your favorite candy when you visit a taquería?

Travel Tuesday: Puerquitos remind me of Aguascalientes

This past weekend, I ventured into a different bakery in Pilsen than usual when I decided to stop for some bolillo rolls to make capirotada for the last week of Lent. To my delight, this bakery that I hadn’t visited in several years had a tray of puerquitos – a molasses and cinnamon-flavored cookie cut into the shape of a piggy.

Some of you know I gave up eating processed sugar for Lent, something that has not been easy in a house where we love desserts and pan dulce. I was too weak to resist the temptation, though, and bought one to satisfy the craving. I just needed one little bite and I was immediately reminded of a bakery I visited in Aguascalientes last summer with José’s abuelita Ana. It was adjacent to a charming little restaurant downtown called La Saturnina, a place with cotton candy-pink, purple and cobalt blue painted walls, where she loves to eat breakfast (a place she swears makes the best torrejas in Aguascalientes, in part because of the dark, tangy, molasses-like miel de maguey it’s served with). The bakery, called Panadería Los Angeles, was certainly like a slice of heaven with the scent of sugar, cinnamon and freshly-baked breads wafting through the warm summer air…. 

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Wordless Wednesday: Capirotada

Who doesn’t love capirotada? This traditional treat, a bread pudding-like dish often served during Lent, is typically made with toasted bolillo rolls (French bread is an acceptable substitute if you can’t get bolillos), a syrupy piloncillo sauce, raisins and cheese. Everybody has their own version and there’s no one way to make it. This version from El Bajío in Mexico City includes peanuts and queso fresco sprinkled on top, and was enjoyed on our last visit to Mexico City during the winter. I’ll be sharing a recipe here for capirotada just in time for Semana Santa and Easter.

  • How do you like to make your capirotada? What kind of cheese do you use and what kind of garnishes do you like?
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