Día de los Muertos is the perfect time of year for Mexican hot chocolate. This recipe is a twist on the classic plain chocolate caliente; it’s spiced with chile guajillo, which lends a mildly spicy flavor and an earthy and fruity bouquet to this traditional beverage.
One of the most common decorations on altars for Day of the Dead is the sugar skull. You might not know how easy they are to make; they just require a little time (drying overnight) and patience (decorating with royal icing). I’ve put together a detailed tutorial with photos so you can see how easy it is!
You can even do this project with the kids—but be sure to use a drop cloth in case they make a mess with the sugar.
Día de los Muertos, also known as Day of the Dead, is one of my favorite holidays. It’s an opportunity to reconnect with our loved ones lost through constructing an altar in their honor, and it’s also an opportunity to pass on traditions and inform others about the beauty of this holiday.
I’m excited to share that I’ve collaborated with six amazing bloggers to release this beautiful ebook full of recipes and crafts for Día de los Muertos! Here’s a sneak peek at some of the pages (read the full ebook embedded below).
Is it a coincidence that National Guacamole Day happens to fall on Mexican Independence Day? We think not! But whatever the case, we love guacamole any day of the year. September 16 is National Guacamole Day, though, so here’s your free pass to enjoy this treat and celebrate both holidays at once!
If you love guacamole as much as I do, you can check out some of my guacamole recipes and tips here on The Other Side of The Tortilla (just click on the image to go to the recipe):
Grocery stores are typically overflowing with prickly pears—known as tunas rojas in Spanish—in August and September. You can eat them plain, use them to make agua fresca de tuna roja, watermelon and prickly pear paletas, prickly pear sorbet or even margaritas! There are so many possibilities.
Prickly pears are full of pectin, which makes them ideal for jelly and jam-making. The pectin produces a syrupy consistency that’s also perfect for blending with ice to make a frozen margarita. I’m serving this margarita for our Mexican Independence Day celebration. It’s a sophisticated representation of the Mexican flag: red from the prickly pears, white from the tequila blanco and green from the lime.
July 24 is National Tequila Day and we’re ready to celebrate with our favorite tequila cocktail: The paloma! We served this drink at a party this past weekend and many of the guests were having it for the first time. It was a hit!
And although it’s the middle of the summer now, I suggest you bookmark my two favorite recipes for hot drinks using tequila that will warm you up in the winter.
- Now it’s your turn! Do you have a favorite tequila recipe to share? Food or drink, add a link to your own recipe or your favorite recipe that uses tequila as an ingredient. ¡Salud!