Spicy Mexican Hot Chocolate

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.

Spicy Mexican hot chocolate

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CHAMPURRADO

champurrado

There’s this place in Mexico City where my suegro loves to eat. It’s a little family-owned restaurant called Merendera 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.

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…. 

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