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Mexican recipes, culture and travel destinations

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Dessert

0 October 2, 2017 Dessert

Strawberry hibiscus popsicles

Strawberry hibiscus popsicles are a healthy treat with a uniquely Mexican-flavored twist.

How to make strawberry hibiscus popsicles via theothersideofthetortilla.com

This post is in partnership with California Strawberries. The recipe and opinions are my own.

If you love strawberries, but you’re also trying to cut back on added sugar, you’re going to love this recipe for strawberry hibiscus popsicles.
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1 May 27, 2017 Dessert

Avocado Chocolate Pudding

Avocados blended with raw cacao powder and honey make for a perfectly silky, decadent, and dairy-free chocolate pudding.

How to make a rich, decadent and dairy-free avocado chocolate pudding, via theothersideofthetortilla.com

Most chocolate pudding recipes use milk, along with cornstarch and sometimes egg yolks to thicken it. This avocado chocolate pudding recipe relies on the creamy texture and stability of avocado and gelatin to create that perfect pudding texture.

If you’ve got avocados that are slightly past their prime and a little too soft for anything else, this recipe is a great way to use them up so they don’t go to waste.…

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0 January 1, 2017 Breakfast and Brunch

Easy Hibiscus-Glazed Doughnuts

Impress everyone with this easy recipe for hibiscus-glazed doughnuts for breakfast. They look fancy but you won’t believe how quick they are to make!

Who doesn’t love doughnuts for breakfast? I don’t trust anyone who says they don’t. I first got the idea to make this doughnut recipe when Fany Gerson posted a photo on Instagram of a similar-looking doughnut she was making at her doughnut shop in Brooklyn—appropriately called Dough. If you’re not familiar with Fany, she’s one of my favorite people in the culinary world and she wrote a beautiful book called “My Sweet Mexico” in 2010 that has made me one of her biggest fans. As a lover of pan dulce and Mexican candies and desserts, her book was the first one I found that made these treasured recipes accessible in English.

How to make hibiscus glazed doughnuts with candied hibiscus flowers

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0 September 21, 2015 Dessert

Nieve de piña con chamoy

Whether you call it a nieve de piña, a raspado de piña or a chamoyada de piña, it doesn’t matter much. They’re all equally refreshing on a hot day and I’ve included directions for them all, made two ways!

How to make a nieve de piña con chamoy with a Yonanas machine or a blender. Recipe via theothersideofthetortilla.com

Nieves and raspados are more or less the same: flavored shaved ice. And chamoyadas are in the same family, but made a little differently; usually they’re a slushy consistency and you drink them with a straw. I’ve included the directions for both below.

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68 July 27, 2015 Dessert

Mangonada popsicles

If you love a traditional Mexican mangonada, then you’ll love this spin on the classic recipe: mangonada popsicles!

The mangonada is a quintessential Mexican treat made with mango, orange juice, chamoy and Tajín and it’s a popular snack or dessert with street vendors and neverías (ice cream shops) in Mexico. The sweetness of the mango and orange juice is contrasted by the sourness of the chamoy, and together they make a perfect marriage of what’s known as an “agridulce” (sweet and sour) flavor. Agridulce candies and treats, such as tamarindo con chile, are common and beloved all over the country.

Turn the classic Mexican street treat known as a mangonada into popsicles with mango, orange juice, lime, chamoy and Tajín! Recipe via theothersideofthetortilla.com

RELATED RECIPE: Mango cantaloupe popsicles with chile powder

I’ve used store-bought liquid chamoy in this recipe because it has a very fluid, runny consistency that perfectly drips down into the mold to give the popsicles the marbled look.

Liquid chamoy is available in most Mexican and Latin American markets in the U.S., usually found near the bottled salsas such as Valentina, Cholula and Tapatío. You can pour the chamoy around the rim of each mold to get it to drip down as directed in the recipe below, or you can put the chamoy in a small plastic chef’s squeeze bottle if you want more control.

The real variable in this recipe, though, is how much Tajín you sprinkle on top! The more Tajín you use, the more sour and salty flavor you’ll get. If you haven’t had a mangonada before, I’d recommend that you start with just a pinch of Tajín sprinkled on top in case the salty-sour experience isn’t really your thing.

RELATED RECIPE: Frozen orange slices with Tajín

If you prefer not to use store-bought chamoy, here’s my recipe for homemade chamoy, which is thicker than the store-bought variety and needs to be slightly more liquidy for it to drip down the popsicle molds properly. You can achieve a similar effect by using a spoon to smear the inside of the popsicle mold if you want to make your own chamoy from scratch with my recipe.

I’ve used a Norpro Ice Pop Maker popsicle mold to make these paletas, which makes 10 three-ounce popsicles and holds the sticks perfectly in place while in the freezer. (That’s an affiliate link to my Amazon store, El Mercadito.)

RELATED RECIPE: Street food-style mango cups

Turn the classic Mexican street treat known as a mangonada into popsicles with mango, orange juice, lime, chamoy and Tajín! Recipe via theothersideofthetortilla.com
Print

Mangonada popsicles

Prep 15 mins

Inactive 8 hours

Total 8 hours, 15 mins

Author Maura Wall Hernandez

Yield 10 3-ounce pops

Make this fun spin on a traditional Mexican mangonada by adapting the recipe for your favorite popsicle mold!

Ingredients

  • 2 cups fresh-squeezed orange juice (about 4 large Valencia oranges)
  • juice of 1/2 a medium lime
  • 2 1/2 cups frozen mango chunks
  • 1/3 cup store-bought liquid chamoy
  • Tajín, to taste

Instructions

  1. Juice the oranges and lime.
  2. In a blender, add orange juice, lime juice and frozen mango chunks. Blend on high until completely smooth. Set aside.
  3. Measure out 1/3 cup chamoy. Pour a little chamoy (a few teaspoons) around the edges of each popsicle mold, allowing chamoy to drip down the sides and pool a little bit in the bottom of the mold.
  4. Pour the mango mixture down the center of each mold, being careful not to let it disturb the chamoy dripping down the inside of the mold.
  5. Put the top on the mold, add popsicle sticks and freeze for at least 8 hours.
  6. To remove from mold, gently run lukewarm water over the bottom of the mold (opposite the sticks) to loosen the popsicles.
  7. Sprinkle with Tajín to taste, or pour Tajín on a small plate and dip the tips of each popsicle in a little Tajín and serve.

Notes

Inactive time listed is for time needed to freeze the popsicles.

Courses Dessert

Cuisine Mexican

 

RELATED RECIPE: Mango and chamoy popsicles for a Zoku Quick Pop Maker

2 July 2, 2015 Dessert

Mexican S’mores

Mexican s’mores are an easy twist on a classic American treat, made with grated Mexican chocolate melted into mini discs.

This post is part of a compensated campaign with Honey Maid. All opinions and the recipe here are my own.

How to make Mexican chocolate s'mores : Recipe via theothersideofthetortilla.com

One in five Americans is part of an immigrant family and I’m among them. Although I was born and raised in the United States, my husband was born and raised in Mexico City. So when it comes to celebrating American holidays, such as the Fourth of July and Thanksgiving, I like to put some Mexican touches on our celebrations — both in the menu and the decorations. It’s important to me that we talk about and celebrate both cultures in our home. I know that someday, our kids will appreciate having been raised in a bicultural, bilingual household because it will give them the best of both worlds.

Most years, we celebrate the Fourth of July with my family in the U.S. It’s a day filled with family fun by the pool, snacks, a barbecue dinner (including dishes such as grilled Mexican chimichurri-marinated flank steak, arrachera borracha, tacos de rib eye and cebollitas), dessert and a fireworks display or at least some sparklers to conclude our Independence Day festivities. Any regular reader of my blog can attest that I love to put a Mexican spin on my favorite American dishes, so it’s probably no surprise that I’d do the same for my Fourth of July dessert pick: s’mores. Although I keep regular milk chocolate on hand to make traditional s’mores too, I like to switch things up and also make mini Mexican chocolate discs to sandwich between my Honey Maid graham crackers and fire-toasted marshmallows.

Everyone in my family loves these Mexican s’mores!

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¡Bienvenidos!

Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively for the last decade. On The Other Side of The Tortilla, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE ABOUT ME...

Mexican books + cookbooks I love

The books linked here are Amazon affiliate links, which means I earn a little commission for each sale, at no extra cost to you.



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