Warm weather means tianguis time! I spotted this little open-air market along Avenida Revolucion in Mexico City during our last trip.
- What’s your favorite thing to buy at a tianguis?
José returned this past Sunday from his trip to Mexico City for Semana Santa. Among the presents he brought home for me… ¡Dulces! In pretty much any taquería in Mexico, you’ll get some kind of candies delivered with your check. Some of my favorites include the dulces de tamarindo (tamarind and chile-flavored candy) and the paletas picosas (spicy and sweet lollipops) pictured above from El Charco de Las Ranas, El Califa and El Fogoncito.
Who doesn’t love capirotada? This traditional treat, a bread pudding-like dish often served during Lent, is typically made with toasted bolillo rolls (French bread is an acceptable substitute if you can’t get bolillos), a syrupy piloncillo sauce, raisins and cheese. Everybody has their own version and there’s no one way to make it. This version from El Bajío in Mexico City includes peanuts and queso fresco sprinkled on top, and was enjoyed on our last visit to Mexico City during the winter. I’ll be sharing a recipe here for capirotada just in time for Semana Santa and Easter.
I love this photo that my dear friend, Ana Flores, took of me capturing memories of Xochimilco with my little point and shoot camera on my most recent trip to Mexico City in December 2010. I had so much fun spending the day with Ana and her family while we floated down the canals listening to live mariachi music, eating botanitas, drinking refrescos and enjoying the scenery.
I’m working on editing some video footage into a short film to share with you soon about what it’s like to visit these ancient waterways that were once very important to Mexico City’s agricultural transport system. I can’t wait to share it because it brings back such wonderful, warm memories of Mexico City for me. There’s nothing like sharing these cultural traditions with the people you love.
I’ve mentioned before my love for a bakery called El Globo – but by far my most favorite thing they sell are these precious little pastries called Garibaldi.
These little pound cakes, about the size of a muffin but without the top, are typically bathed in an apricot or raspberry marmalade and then rolled in white nonpareils (known as grageas in Spanish) for decoration. My favorite are the apricot-flavored.
Every time we visit, my suegra will pick up fresh Garibaldi for the day we want to eat them. They’re great as a breakfast pastry or a dessert and they’re the perfect treat because they aren’t gooey or sticky, the cake is perfectly moist and they’re not overly sweet.
I’m on a quest to learn how to make these at home this year because only being able to have them a few times a year is torture! I’ve dreamed about these little cakes and hopefully soon I’ll have a recipe to share here, or at least a comic tale of marmalade-coating-gone-wrong.
I’m sharing my sopa de fideo recipe today because this tomato-broth and noodle soup is a comfort food for me–full of one specific fond memory.
Let me explain. Last summer, after more than a decade of dreaming about visiting Teotihuacan, I finally made the 40-kilometer trip northeast of Mexico City with my suegro and my cuñada. I had yearned to visit this archaeological site since I first learned about it in history books as a kid. The Aztec pyramids fascinated me and I never dreamed I’d be able to travel there, let alone make it all the way to the top of the famed Pirámide del Sol.
RELATED RECIPE: Tomato chipotle soup with star pasta
After what seemed like a long car ride on the highway from Mexico City (in reality, it was only about 25 miles), we finally arrived at Teotihuacan. I had worn loose clothes to be comfortable while climbing, and as it was cloudy, I decided against wearing a hat. I had also decided that I couldn’t climb to the top of the Pirámide del Sol without toting two cameras so I could have the advantage of shooting photos with two different lenses without risking getting dirt in my camera’s sensor. Sort of crazy on all accounts, right?…