How to make iced café de olla with a Keurig machine

Café de olla is one of my all-time favorite Mexican recipes. In fact, it was the first recipe I ever posted here on The Other Side of The Tortilla. During the spring and summer, I love to drink iced coffee. Naturally, I came up with this recipe to enjoy a summer version of café de olla so I can drink it on ice—and it doesn’t take me more than five minutes to make, so I can grab it to go in the morning as I head out the door to work.

How to make iced café de olla with your Keurig coffeemaker

Of course, you can also make this recipe without the ice for a quick, hot version of café de olla if you’re in a hurry. It doesn’t have all the flavor depth of the traditional version which is infused slowly, but it’s perfect for a quick fix!… 

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Avocado paletas

This post is part of a compensated campaign in collaboration with Latina Bloggers Connect and Avocados from Mexico but my love for avocados from Mexico is 100 percent authentic and the opinions and recipe in this post are my own. This post includes affiliate links to my Amazon aStore, El Mercadito, recommending products that I used to make this recipe.

paletas de aguacate | avocado popsicles

Summer means paleta time in my house. And though we like the traditional flavors, I also like to branch out and make flavors that are considered “normal” in Mexico, but that are not as common to see in the U.S., such as avocado. A few friends have looked at me sideways when I said I was working on a popsicle recipe with avocados, but I assure you that you’ll be won over by the creamy texture and pleasantly earthy, sweet taste.

I prefer to buy avocados from Mexico because of that distinctive, earthy taste due to the fertile volcanic soil in which they’re grown. They’re packed with nutrients and are a versatile ingredient that can be used in both savory and sweet dishes—but most people don’t think of using avocados in a sweet dish. The thing I especially love about this recipe is that the light coconut milk and sweetened condensed milk (also known as lechera) don’t overpower the natural flavor so you can still taste the earthiness of the avocado…. 

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Fruity guacamole with pineapple and pomegranate

guacamole with pineapple and pomegranate seeds

This fruity guacamole recipe that includes pineapple and pomegranate seeds for a little touch of sweetness, and red onion and garlic for a little touch of savory, has quickly become a favorite among our family in Los Angeles. I recently made several versions of guacamole for a family game night gathering, and this one was the quickest to disappear. If you’d rather not mix sweet and savory, you can leave out the jalapeño and garlic if you prefer. But after trying this recipe, nobody was eating the classic guacamole recipe I brought! I love to buy a whole bag full of avocados and make several different versions of guacamole for parties because it’s so easy to do. Just keep the base the same with avocado, garlic, lime juice and salt, split up the base between several bowls, and add other ingredients as you like. It looks fancy but takes very little time to do.

This nontraditional recipe is perfect for any party or get-together with family or friends, especially if they’ve never had anything but classic guacamole before. I hope you enjoy it as much as my family does!… 

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Natural fruit paletas with watermelon and Tajín

Natural paletas made with watermelon and TajínEvery kid I know loves paletas—and every mom I know wants to reduce the amount of sugar in their kids’ diet. With summer upon us, I’m already seeing watermelon everywhere in the farmers markets and grocery stores. I love watermelon and would eat it for three meals a day if I could, so I’ve been getting more creative with how to use it. These are especially great on a really hot day! A bonus: Because these natural paletas aren’t like traditional popsicles, they’re much less likely to drip and stain clothing if that’s an issue with your kids.

And you don’t need to have kids to enjoy these simple paletas! You can honor your inner child or summer cravings for a popsicle with a healthier twist. For those with diet restrictions, these paletas are gluten-free, dairy-free and vegan-friendly. This “recipe” isn’t really a recipe; I like to think of it more as a healthy tip I’m passing on to you. Don’t discard leftover pieces that don’t make the cut: Sprinkle Tajín and squeeze a little lime juice on it for a snack, or cut them into bite-sized pieces and freeze to use as watermelon ice cubes to flavor your water…. 

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Churro French Toast

If you’ve ever wanted to eat churros for breakfast, prepare yourself because all your dreams are about to come true. This recipe for churro french toast is one near and dear to my heart and also one of my favorite dishes from my childhood.

churro_french_toast_TOSOTT

In the town where I grew up just outside of Chicago, there was a restaurant we often went for breakfast or brunch, and churro french toast was my favorite thing on the menu. To this day, when I go home for a visit, I still order this dish. Now that I live too far away to go home very often, I’ve recreated a version of their recipe that tastes almost identical. They serve it drizzled with a caramel sauce, making it even more decadent. Make no mistake—it’s not a healthy dish by any means. It’s absolutely indulgent. But I guarantee if you love churros, you will love this recipe. And this dish is sure to be popular with your kids since it’s got a pastry-like quality to it that’s so delicious and sinful, they won’t believe you’re serving it to them for breakfast.

I like to serve this dish with sliced fruit and when I make it at home, I usually prefer to forgo the caramel sauce or syrup because it’s sweet and decadent enough without any syrup for me. A child-size serving is two sticks; three for adults. I can’t be held responsible if your family never wants to eat anything else for Sunday breakfast again!

A couple of notes on ingredients (includes some affiliate links):

  • To make your own cinnamon sugar easily, just measure out the amount of sugar called for in the recipe (I like Zulka brand Mexican cane sugar) and add ground cinnamon a half-teaspoon at a time, to taste, until you reach your desired ratio.
  • I always use challah (egg bread) for this dish, as it’s what was used in the original restaurant recipe and has the closest taste and texture to the inside of a churro, in my opinion.
  • I use safflower oil for frying because it’s a bit healthier choice, and is stable at high heat levels (read: it doesn’t splatter the way other hot oils do when frying, and it doesn’t stink up your kitchen like vegetable oil).
  • I prefer to use real vanilla beans for the concentrated, natural taste. If you don’t have those, in order of preference for substituting, you can use 1/2 teaspoon vanilla bean paste or 3/4 to one teaspoon of pure vanilla extract…. 

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Calabacitas con elote

Calabacitas con elote is a traditional Mexican side dish, typically baked in the oven in a casserole dish or olla de barro. But I’m giving it a summer makeover by cooking it in easy-to-make foil packets for the grill. We’re spending tons of time outside with family and friends now that summer grilling season is here and this is a great dish to take to any parillada!

This is a sponsored post in collaboration with Latina Bloggers Connect and the California Milk Advisory Board.  The recipe and opinions are my own.

calabacitas_con_elote_TOSOTT

This vegetarian dish is one of my favorites for serving as a quick dinner side dish as well as for taking to parrilladas (barbeques) that are typically full of meats but lacking enough veggies. If I’m making it for just the two of us, I refrigerate half the recipe and grill it later in the week so that it’s fresh off the grill at dinnertime.

Now that we live in California and have such a variety of fresh, local dairy, produce and meats available to us year-round thanks to the climate, I’ve been consciously trying to eat more locally (and by that, I mean seeking out locally grown produce at the farmers markets and other foods made in my new home state). California is the country’s leading producer of Hispanic dairy products, which are sold nationally, and is the nation’s second largest producer of cheese. In fact, California produces more than 25 kinds of Hispanic cheeses and many other dairy products. A Real California Milk seal means your dairy products are made from 100 percent California milk.

This is what the calabacitas should look like inside the foil packet when it’s done or almost done cooking:

calabacitas_con_elote_grill_packet_TOSOTT… 

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