Gluten-free Brazilian cheese bread with Mexican cotija

Brazilian cheese bread is a staple at most Brazilian restaurants—especially a Brazilian steakhouse. These addictive, light and fluffy cheese rolls are called pão de queijo in Portuguese, which simply means cheese bread. They’re a popular breakfast item (similar to how Mexicans love pan dulce) or a snack.

I loved these Brazilian cheese rolls so much after having them for the first time about a decade ago that I went on a quest to try to reproduce them in my own kitchen almost immediately. I’ve been making them for years now, and what better time to share this version with you when we’re about to embark upon a summer filled with soccer matches in Brazil!

This traditional Brazilian recipe is most commonly made with Minas cheese or parmesan cheese, but I’ve given my recipe a bit of a Mexican spin by substituting cotija cheese.

Brazilian cheese bread recipe (pão de queijo) using Mexican cotija cheese | Get the recipe at theothersideofthetortilla.com… 

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Paletas de horchata

These horchata popsicles are a spin on Oaxaca-style horchata, which usually includes diced cantaloupe and red prickly pears that give it it’s signature pink hue. In Oaxaca, this kind of horchata is commonly referred to as horchata con tuna. Some people even like to throw in chopped pecans and a sprinkle of ground cinnamon as a garnish. Horchata has always been one of the most popular recipes on The Other Side of The Tortilla, so I thought I’d share a popsicle version that my family loves to eat.

This recipe for horchata popsicles is gluten-free.

Horchata popsicles with cantaloupe and blackberries | Get more Mexican recipes on theothersideofthetortilla.com… 

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Vegan banana chocolate smoothie

This vegan banana chocolate smoothie recipe is a creation I’ve been drinking over and over again for the last few weeks. I love experimenting with Mexican ingredients that aren’t necessarily always in traditional Mexican dishes. Cacao has been harvested and consumed in its raw state by ancient cultures such as the Aztecs and Mayans in Mexico as well as some other Latin American countries for centuries. Today, it’s easy to find a variety of raw cacao powders commercially available and made by different brands; it’s often sold in health food stores and it’s easy and inexpensive to buy online as well. Raw cacao powder has plenty of health benefits in addition to the rich flavor it provides to any dish. It’s packed with antioxidants, and has high amounts of nutrients and minerals such as magnesium, copper and manganese.

This banana chocolate smoothie recipe is vegan, dairy-free, gluten-free and has no added sugar, but trust me when I say that you will feel like you’re committing a sin while drinking it.

Creamy, frosty #Vegan banana chocolate smoothie #recipe from theothersideofthetortilla.com #dairyfree #glutenfree… 

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Paletas de fresas con crema

Fresas con crema are a traditional, popular dessert all over Mexico.

Irapuato, a town in the state of Guanajuato, is particularly known not only for its bountiful strawberry fields, but also its roadside stands where you can get freshly picked berries or an impromptu treat of fresas con crema. Most of the roadside stands keep a cooler with crema on ice for highway travelers hankering for this sweet and simple treat. With only three ingredients—strawberries, cream and sugar—it’s easy to fall under this dessert’s spell.

MAY IS NATIONAL STRAWBERRY MONTH, so I’m delighted to share this spin on fresas con crema made into popsicles. You’ll love them so much, I promise you’ll want to eat them all spring and summer long until you can’t get any more strawberries.

#Paletas de fresas con crema (Mexican strawberries and cream popsicles) #recipe from theothersideofthetortilla.com

Variations on the traditional fresas con crema recipe mostly come in the choice of the “crema” part of the dish. Some people like to use crema Mexicana, while others may use a canned version known as media crema table cream. These Mexican strawberries and cream popsicles are made a little less dense—but equally creamy—with a quick homemade whipped cream made from scratch. Paletas de fresas con crema are one of my absolute favorite desserts for spring and summer, and my friends, family and co-workers all love when I make a big batch of these popsicles to share. During the hottest days of the summer, I suggest freezing them overnight before serving so they aren’t quick to melt in the heat.

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Trenza de huevo con chorizo

This savory Mexican breakfast pastry braid stuffed with scrambled eggs and chorizo—known as a trenza de huevo con chorizo—is a simple recipe to please your breakfast or brunch crowd.

If you ask me, breakfast pastries are a pretty genius invention, whether they’re sweet or savory. And I admit it: I will pretty much eat anything wrapped in puff pastry. It’s one of my weaknesses. This recipe is one of my go-to breakfast or brunch recipes when I’m trying to do something fancy that looks like I put in a ton of effort but don’t want to spend hours in the kitchen cooking. I like to serve slices of this savory breakfast pastry braid with coffee, fresh-squeezed juice and seasonal fruit.

If you like, you can choose other mix-ins with your scrambled eggs such as chile poblano strips and onion, chiltomate (a salsa made with Roma tomatoes and chile habanero), or anything else you normally would scramble in with eggs.

Pastry braid stuffed with scrambled egg and chorizo. Get the recipe on theothersideofthetortilla.com.… 

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Agua fresca de melón verde y pepino

Aguas frescas are a staple in most Mexican and Mexican-American homes, mine included. The best aguas frescas are made with ingredients that are in season because they’re easiest to get, typically cost less because they are more abundant, and have the best flavor because they’re at their peak growing season. Honeydew melon—also known as melón verde—is in season typically from May to October, with the peak from May to August, but we’ve been seeing a lot of this melon in the grocery stores in Southern California since mid-March. This honeydew and cucumber agua fresca recipe is light and refreshing for warm spring and summer days. You can also opt to serve it straight as a juice with breakfast—just run through a juicer or powerful blender and leave out the water and optional sugar.

Honeydew melon and cucumber agua fresca recipe on theothersideofthetortilla.com… 

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