WARM WINTER MARGARITA

With the holidays on our doorstep, I wanted to share with you a cocktail that’s a fantastic and easy-to-make drink that’ll be sure to please your guests.

A few weeks ago, I attended a Ladies’ Night In party in Chicago with Chef Marcela Valladolid, cookbook author and hostess of the Food Network’s “Mexican Made Easy.” We sipped and sampled numerous Sauza Tequila drinks and had a fantastic time tasting dishes from Marcela’s cookbook, Fresh Mexico.

One of the drinks Marcela showed us how to make was this warm winter margarita, reminiscent of a hot toddy – only way more Mexican! It was an instant hit with the crowd and the perfect way to end the evening.

I admit, I’ve got a hoarding problem when it comes to recording TV shows on my DVR. Right now, I probably have half a dozen episodes each of Marcela’s English-language show, “Mexican Made Easy” on the Food Network, and her Spanish-language show on Discovery en Español, “Relatos con Sabor.” I usually like to watch them once for pleasure and a second time to jot down notes with the recipes if it’s something I don’t already know how to make. José is always asking me if it’s safe to delete them or if I still have to watch my second run. I love Chef Marcela because her mission is a lot like mine: to teach people about authentic Mexican food.

It was so much fun to hang out with her for an intimate evening of cooking tips and getting to taste some of her recipes!

Click on the collage below to see the entire album of photos from the party:

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PEPITORIAS

pepitorias

In the days of the Aztecs, Día de Los Muertos was a festival celebrated the entire ninth month of the Aztec calendar, but when the Spaniards arrived in the New World and attempted to convert the indigenous people to Catholicism, the holiday was moved to a single day to coincide with the Catholic All Souls’ Day on November 2.

The Spaniards disliked the indigenous traditions and may have labeled them as barbaric and pagan, but Día de Los Muertos is not as scary – or sad ­– of a holiday as some think. This holiday actually has very sentimental roots. It’s all about celebrating life and honoring the dead.

In some places in Mexico there are parades, people decorate the gravesites of their deceased loved ones and construct altars in their homes with offerings, called ofrendas, for the souls of the dearly departed. Altars often include items like photographs of the deceased, items they may have owned, foods and beverages they may have liked, flowers and even sometimes a pillow and blankets for the souls to rest after their long journey.

Día de Los Muertos is one of the most beautiful and unique holidays in Mexican culture because everyone, young and old, shows their love and respect for the family members and friends that have passed away over the years. Celebrating their lives is also a reminder to the living to cherish their time on earth.

One of my favorite things to do in Mexico City is go to the tianguis, or open-air market. Part of the reason I love them so much is because they’re a vibrant reminder of what it means to truly be alive. I love everything about it: the arts and crafts for sale; the tinkling strains of melodies being played by street musicians; the food stalls with everything from jamoncillo (milk fudge) and dulce de calabaza cristalizada (dried candied pumpkin) to tacos de canasta (tacos in a basket).

pepitorias

On my first visit to the Bazar Sábado in Mexico City’s San Angel neighborhood several years ago I was delighted by all the makeshift stalls selling artisan crafts and every kind of sugary homemade treat I could imagine. Many of the stall owners off the Plaza Jacinto were offering generous samples to entice potential customers to buy a medio-kilo of this or a medio-kilo of that. One of the things that caught my eye at several of the stalls, though, was a hanging treat bag with brightly colored half-moon wafers that had pepitas sticking out of them and some kind of sticky miel holding them together. I was entranced…. 

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GUAYABAS EN SANCOCHO (AKA GUAYABAS EN ALMÍBAR)

Mexican guayabas en almíbar. Get the recipe on theothersideofthetortilla.com.

Guayabas en sancocho, also known as guayabas en almíbar, is a delicious dessert of guavas stewed in a cinnamon and piloncillo syrup.

I love the smell of ripe Mexican guavas. Their creamy white flesh and tropical fragrance are simply intoxicating. They remind me of this one particular little stall that sells fruits at the Mercado Coyoacán where my mother-in-law likes to shop. Whenever I visit Mexico City, I’m always eager to tag along with my suegra when she needs to grab something from the mercado because I love walking among the vendor stalls discovering new things.

José also likes the smell of guayabas–but for a different reason. You see, as a big brother, José has always dabbled in a serious form of sibling rivalry. My cuñada, on the other hand, can’t stand the smell or taste of guayabas. The smell actually makes her wretch. A few years ago when we were visiting around Christmastime, we bought a big bag of guayabas for making ponche navideño. I’m sure you can guess what happened next.

RELATED RECIPE: Ponche navideño… 

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CHURROS

In the U.S., I’ve seen several different versions of churros. Make no mistake: none of them are very authentic. Some make my stomach churn at the thought (think theme park churros filled with chocolate or fruit-flavored goo), while others are passable for some quick cinnamon-sugar satisfaction during a desperate moment. It’s important to fry the pastry dough just right because if they’re over-fried, they’re just no good.

Churros WEB

churros

Several years ago when José and I were still dating, I made my first trip to the legendary Churrería El Moro in Mexico City. Founded in 1935, this cultural culinary gem is more than just a 75-year-old churro depot. It’s an incredible experience. The storefront has a big glass window so you can watch the churros being made. That alone makes it worth the trip. In fact, even famous Chicago-based chef Rick Bayless is rumored to have stood outside El Moro for hours upon hours when planning the concept for his new quick eatery, Xoco.

The waitresses at El Moro wear mustard-yellow diner uniforms with white trim and aprons. The blue, white and yellow patterned tiles, stained glass and yellow stucco walls inside are elements of any dream I have had dealing with churros ever since. (Yes, I dream about churros.) It’s all a part of the experience. With four types of hot chocolate to choose from and for the equivalent of a few dollars, you can’t go wrong when ordering churros y chocolate, especially in the chilly winter months. … 

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CAFÉ DE OLLA

I vividly remember the first time I really tasted café de olla. It was a sunny summer morning in Mexico City’s upscale Polanco district and I was eating brunch with my then-boyfriend and his parents at a well-known restaurant (side note: I would later marry him). I say “really tasted” because I know that a few times earlier in my life I’d had some bastardized versions—God-knows-where in the Midwest—that just had cinnamon in it and were called “Mexican coffee,” or worse, actually passed off as café de olla by name on the menu.

In terms of food and beverage experiences, this first taste of real café de olla was a pivotal moment in the way that I viewed coffee. It suddenly became more than a morning caffeine fix, laced with milk and sugar. The restaurant, El Bajío, has become one of my all-time-favorite places and is known for its truly traditional Mexican fare. They serve their café de olla in a beautiful tiny earthenware mug that resembles a larger olla. If you’ve never seen one, an olla is a big lead-free clay pot that is glazed on the inside for cooking and typically painted with a folk art design on the outside.

El Bajío also introduced me to many traditional foods that I’d never eaten before and changed the way I felt about Mexican cooking. So, I suppose to say it changed my view of coffee is certainly an understatement. It introduced me to a host of new flavors and ideas; it made me want to learn to cook traditional Mexican food and toss out any Americanized recipe I’d ever made. It is for the above reasons that I chose café de olla as the first recipe to share here.

If you’ve not been to Mexico City, you likely haven’t heard of El Bajío. Founded in 1972 by Raúl Ramírez Degollado and Alfonso Hurtado Morellón, the restaurant is now run by Carmen “Titita” Ramírez Degollado, who took over when her husband passed away in the late 1970s.  El Bajío has six locations: the original, Cuitláhuac, and five others. Of the many times I’ve had the pleasure to eat there, I’ve only ever visited the Polanco location but my husband has been to both the Cuitláhuac and Polanco dining rooms. Usually when we go to El Bajío with family, it’s to the one in Polanco.

To read more about the restaurant and to view their menu, you can visit El Bajío online.

When I returned to Chicago that summer, one of the first things I did was make the trip to a Mexican grocer in Pilsen to find piloncillo and start experimenting. Named for its cone shape, piloncillo is unrefined brown sugar, a result of the cristallization of two types of sugar cane. It’s also known as panela or panocha, though I wouldn’t walk into a store and ask for it using those names; you may get some strange looks due to the slang meanings.

Some people like to flavor their café de olla with whole cloves, aniseed or allspice. I did a bit of research and there are even some weirdos who put semi-sweet chocolate in their café de olla—guacala. (A Spanish expression reserved for a supreme form of icky.) Not me; I like to keep it pretty simple.

Now, every time I drink café de olla, I close my eyes with the first sip and remember the start of my journey into traditional Mexican cooking. I hope you’ll enjoy my recipe below, and please feel free to leave comments with your thoughts, fond memories of café de olla or what you do differently in your recipe.

RECETA:
If you don’t have an olla (and most güeros don’t) you can steep the coffee directly in the saucepan and strain before serving. I often use a 32-ounce French press to avoid spilling while straining the loose coffee grounds and cinnamon sticks from an olla; the instructions below are for steeping with a French press. If you use a saucepan or an olla, it is best to use a fine mesh sieve over a serving carafe to filter out the coffee grounds and cinnamon sticks. If you don’t have a fine mesh sieve, you can use a regular-sized sieve with some cheesecloth to catch the grounds.

  • 3 ¼ cups water
  • ½ cup whole coffee beans
  • 2-3 sticks of cinnamon
  • 3-4 small cones of piloncillo
  • 1 tsp unsulphured molasses (optional, but adds a nice depth)

Boil the water in a medium saucepan. When the water is at a rolling boil, add the cinnamon sticks and piloncillo. Allow it to boil for a few minutes and then reduce to medium heat, stirring until the piloncillo is completely dissolved and you can smell the cinnamon. Remove from heat and let it sit to steep the cinnamon for 3-5 minutes.

Grind the coffee beans to a medium-coarseness (make sure not to grind too fine or you’ll get sludge at the bottom of your cup). It’s important that the coffee is as freshly-ground as possible.

Remove the cinnamon sticks and reserve. Pour the liquid mixture into the French press carafe. Pour coffee grounds over the liquid and push the press down just enough to fully wet the grounds, then pull up so the grounds are released and begin to steep. Allow it to steep for about 5 minutes. Pour into a small coffee cup. If you’d like, add a cinnamon stick to your cup for a little extra cinnamon flavor.

Yields 2 servings if you use big mugs or 4 servings if you use small coffee cups.

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