Atole de vainilla

How to make Mexican atole de vainilla. Recipe via @MauraHernandez on The Other Side of The Tortilla.

This post is part of a compensated campaign with Maseca, but all opinions and the recipe here are my own.

Atole de vainilla is a traditional masa-based beverage, often made with milk, and served hot. This hot beverage goes great with tamales, pastries or pan dulce and is also most popular around Day of the Dead and the holidays. 

Atoles date back to pre-Columbian times in Mexico and are well-documented as a form of sustenance amongst the Aztec and Mayan cultures. Historical texts tell us the drink was often flavored with fruits, spices or chiles. 

Vanilla, strawberry and chocolate are the most common flavors of atole nowadays, but you can sometimes also find mora (blackberry; one of my favorites), nuez (pecan), pineapple, elote (sweet corn), piñon (pine nut), and many other flavors. In some areas of Mexico, you can even find savory atoles—one made with with green chile is called chileatole.

RELATED RECIPE: Champurrado… 

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Crepas de cajeta con nueces

How to make crepas de cajeta con nueces. Recipe on theothersideofthetortilla.com via @MauraHernandez.

This is a sponsored post, though all opinions and the recipe here are my own.

Crepas de cajeta are a classic Mexican dessert with French influence. Although the French occupation of Mexico in the 1860s was relatively short-lived, French gastronomy had a lasting impact on the country, which is still apparent today in many dishes that are considered part of Mexican gastronomy. Crepas de cajeta con nueces—crepes with goat’s milk caramel and pecans—is a dish frequently served in upscale restaurants in Mexico, though it’s not too difficult to make at home.

It can be a bit laborious to make this dessert completely from scratch, as homemade cajeta can take several hours, but thanks to a few store-bought ingredients, you can whip up the same fancy taste in your own kitchen in about 20 minutes from start to finish…. 

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Mango cantaloupe paletas with chile powder

Mango and cantaloupe are a great combination not only because they’re both at peak availability during the summer, but also because both fruits are sweet enough when ripe that they don’t need to be sweetened with sugar to make juices or other treats like popsicles.

These mango cantaloupe popsicles are keeping me in denial about the end of summer drawing near.

Mango, cantaloupe and chile powder paletas recipe from The Other Side of The Tortilla

I really love these popsicles because they’re not syrupy sweet like store-bought popsicles, and the chile powder in the fruit mixture adds just the right amount of heat so that they’re still kid-friendly. Optionally, if you like, you can also sprinkle or dip the popsicles in some more chile powder before eating to add extra spicy flavor. … 

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Sweet potato flan

Sweet potato flan #recipe from theothersideofthetortilla.com with California Sweetpotatoes #CAbatata

This post is part of a compensated campaign in collaboration with California Sweetpotatoes and Latina Bloggers Connect. All opinions and the recipe are my own.

Sweet potato flan is a non-traditional flavor for a very traditional dessert, but if you’re a sweet potato fan, I guarantee you’ll like this rich, decadent dessert. Mashed sweet potato gives this recipe a more dense, textured quality than your traditional flan.

I like cooking with sweet potatoes because they can be prepared in a variety of ways from savory to sweet. This low-carb and vitamin and mineral-rich vegetable is considered a superfood and one sweet potato contains more than one day’s worth of Vitamin A. My favorite way to eat them is baked and sprinkled with a little chopped piloncillo, ground cinnamon and a little bit of butter, which is what led to the idea to create this flan recipe…. 

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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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