Postres Archives - The Other Side of the Tortilla

Feliz Día de Los Reyes

January 6, 2011 by Maura Wall Hernandez 8 Comments

Feliz Día de Los Reyes and Happy Three Kings Day; today is the holiday known as Epiphany, 12 days after Christmas and the day that the three wise men arrived in Bethlehem with gifts of gold, frankincense and myrrh for the baby Jesus.

In Mexico, one of the most common ways to celebrate this holiday is with a rosca de reyes, a sweet yeast-bread adorned with dried or candied fruits that have been soaked in rum or brandy and topped with a buttery and sugary paste akin to the topping on a concha roll.

Baked inside the cake is a tiny baby Jesus figurine, and whoever cuts the piece of cake with the baby Jesus inside is responsible for bringing tamales to the family’s Día de la Candelaria (Candlemas) celebration on February 2. The figurine symbolizes the hiding of the baby Jesus from King Herod’s men. Traditionally, the whole family gathers around the table to cut the cake while sipping on chocolate caliente, each person taking their turn until everyone gets a piece and until the baby Jesus figurine is found.

My favorite Rosca de Reyes (pictured here) comes from a bakery chain called El Globo, which I first got to know in Mexico City. Their traditional rosca is also made in an individual size and this year on my last day in Mexico, my suegra bought me one, wrapped it up and stuck it in my carry-on bag so I’d have a rosca to cut on Día de Los Reyes….

Wordless Wednesday: Atole y Coyotas

December 15, 2010 by Maura Wall Hernandez 4 Comments

Last night I ate dinner at Merendera Las Lupitas, one of our favorite spots to eat in Mexico City. My favorite part was what came at the end of the meal: an atole and coyotas, which are a traditional dessert that originated in Sonora. They’re usually made with masa harina de trigo and stuffed with piloncillo. The coyotas at Las Lupitas are the best I’ve ever had. I’ll see if I can’t get my hands on a recipe to share with you soon. For more on atoles, check out my recipe for champurrado, an atole made with chocolate. And if you’re visiting Mexico City, you can find Las Lupitas right off of the Plaza Santa Catarina in the Coyoacán neighborhood.

What’s your favorite kind of atole? Have you ever had coyotas?

PEPITORIAS

October 30, 2010 by Maura Wall Hernandez 8 Comments

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….

CARLOTA DE LIMÓN

April 10, 2010 by Maura Wall Hernandez 13 Comments

Carlota de limón is an excellent, easy dessert served during Easter and Christmas holidays, as well as during the spring and summer. A Carlota, also known as a Charlotte in English, is an ice-box cake. That is, it includes a filling layered with cookies that needs to be frozen in order to get the right consistency–almost ice cream-like. I consulted my cuñada as to what she knew about carlotas, but apparently not everyone calls them by that name. She told me she often sees the dessert simply called postre de limón in Mexico City. No matter what it’s called, though, we decided it was delicious and the perfect dessert to share with family and friends.

This past weekend, I was trying to decide what I should bring for dessert to my family’s Easter fiesta. I was considering taking either flan or capirotada, but couldn’t decide so I asked my Twitter amigos what to do. I got just about equal votes for each, including one really funny comment after I referred to our gathering as “Mexi-Rican Easter” since we’ve got some Puerto Rican cousins in my extended family on my stepmother’s side.

Eventually, my friend Nelda suggested I bring a carlota. We debated a bit about the method and the kind of cookie to be used (ladyfingers versus galletas María), but ultimately we decided the best version would include cream cheese. I can’t remember the last time I had a carlota, but I’ll tell you what: It’s making a comeback in my kitchen this spring and summer.

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CHAMPURRADO

April 4, 2010 by Maura Wall Hernandez 22 Comments

Champurrado is Mexico’s answer to hot chocolate. There’s this place in Mexico City where my suegro loves to eat. It’s a little family-owned restaurant called Merendero Las Lupitas, and he’s friends with the owner.

Las Lupitas is situated on a corner in Coyoacán facing the Plaza Santa Caterina, in a two-story white building with these beautiful, dramatic thick cobalt blue accents around the windows. They have a heavy, rustic wooden door, and inside there’s colorful papel picado strung across the ceiling. Lots of local art adorns the walls.

What I love about this place is that it’s so traditional. The menu is pretty basic and the atmosphere emits a feeling like you’re eating in a relative’s home. Even the placemats, dishes and furniture are very modest. But don’t be fooled by all the simplicity–each dish on the menu packs as much satisfaction as that of a fancy restaurant, minus the attitude and the cost.

Among the number of delicious, traditional items on the menu there, my suegro almost always orders a mug of atole at the end of his meal.

masa

Atole is a hot drink, made with a nixtamal (corn) base from dissolving masa in water, sometimes with piloncillo, and heating until it becomes thick. It’s a stick-to-your-ribs type drink that’s guaranteed to keep you warm. It can come in many flavors; vanilla, chocolate and strawberry are most typical.

RELATED RECIPE: Atole de fresa

You can usually find quickie versions in a powdered packet in the grocery store, and they taste OK if you’re in a bind and can’t make the real deal. But the packets typically use powdered cornstarch as a thickening agent, so they lack the depth and flavor produced by using real masa as the drink’s base. The chocolate version is called atole de chocolate or champurrado….