drinks

Té de bugambilia

9 · Feb 3, 2018 · 1 Comment

Té de bugambilia, also known as bougainvillea tea in English, is an essential Mexican home remedy during cold and flu season. It’s an excellent way to alleviate coughs, chest congestion and sore throats.

Years ago on a visit to Mexico City, my father-in-law taught me how to make this very effective Mexican home remedy for alleviating coughs and sore throats.

The recipe couldn’t be simpler: boil water and add the flowers until the water turns pink, then add Mexican lime juice (key limes) and honey. Some people like to add a little Mexican cinnamon stick to theirs as well, but I prefer my tea without it. Add slightly more honey if your throat is particularly sore….

How to make agua fresca de melón with a juicer

5 · Jul 2, 2017 · 1 Comment

Agua fresca de melón is a very popular fresh fruit drink in Mexico. Learn how to make it in a flash with a juicer to cut down on time and mess!

Why use a juicer instead of a blender? While the blender does the job OK, the process of filtering the pulp through a mesh sieve can be a lot messier, and also take more time. The end result is that your juice has some pulp that you really don’t want in an agua fresca. …

How to make suero

40 · Mar 24, 2017 · 2 Comments

Suero is basically homemade Mexican Gatorade.

In fact, it’s similar to a limonada, but with salt instead of sugar. It’s a very simple recipe and surely you’ll already have all the ingredients, but it’s the best remedy for a hangover.

And it’s not to be confused with buttermilk, which is another meaning of the word “suero” in Mexico.

What’s awesome about this drink is that it can also be used to help you recover from a run or an intense workout! The salt helps you retain liquids after you’ve been dehydrated.

Sick with the flu? This is also helpful for staying properly hydrated.

Remember: table salt tastes saltier than Kosher salt (which is what I usually cook with). Start with 3/4 of a teaspoon and add more if necessary if you plan to use table salt.

And if you’ve got some digestive issues, a little watermelon and aloe vera juice for a couple of days can help you get back to normal once you’re rehydrated.

Suero

Prep 5 mins

Total 5 mins

Author Maura Wall Hernandez

Yield 1 serving

The Mexican hangover cure that gives Gatorade a run for its money.

Ingredients

12 ounces cold agua mineral (in the U.S., Topo Chico is my preferred brand of mineral water)
3/4-1 teaspoon of salt
juice of 1 lime

Instructions

Pour mineral water in a highball glass and add salt.
Squeeze the juice of one whole lime directly into the glass and stir to mix everything well, until the salt dissolves. You can also toss in a few lime wedges if you like.
Add ice if you like, and drink the entire glass while it's still cold.

Courses Drink

Cuisine Mexican

If you’re suffering from serious dehydration, please be smart and consult a physician.

The Best Mexican Hangover Cures

86 · Dec 31, 2016 · Leave a Comment

Did you know Mexican hangover cures are among the best?

We’ve all been there. You had too much fun, and you’re paying the price the day after. You might even have what my friend Victor calls “cruda del agua,” which is when you’re so hungover that you can’t even keep water down. That’s the worst, and if that’s the case, as soon as you can hold anything down, try the recipe for suero below before you eat anything.

A few notes: I’m not a doctor and this isn’t medical advice. Some say they benefit from taking an antacid after a night of heavy drinking before consuming anything with tomato or chile to aid in curing a hangover because they’re acidic and sometimes can provoke heartburn and acid reflux.

MEXICAN REMEDIES FOR CURING A HANGOVER

Best remedy for the kind of hangover that makes you vomit:

Suero is like homemade Mexican Gatorade. In fact, it’s similar to a limonada, but with salt instead of sugar. It’s a very simple recipe and surely you’ll already have all the ingredients, but it’s the best remedy for ANY hangover. (And it can also be used to help you recover from a workout!) The salt helps you retain liquids after you’ve been dehydrated. Remember: table salt tastes saltier than Kosher salt (which is what I usually cook with). Start with 3/4 of a teaspoon and add more if necessary….

How to make rompope

9 · Dec 31, 2016 · 1 Comment

Rompope is a Mexican version of eggnog. This popular drink is a staple in many Mexican households and festivities from December all the way until Día de Reyes.

Several years ago, I was able to copy down abuelita’s recipe for rompope (which was for a very large crowd, based on the portions) from a typewriter-written version in a family recipe book at my mother-in-law’s house. Thinking it was going to be difficult, I didn’t make it until a few years later. It was then that I discovered the recipe wasn’t quite complete, the directions were sparse and it didn’t taste right on the first try. So I got to work in my kitchen, testing and tasting until it seemed right to us.

RELATED RECIPE: Ponche navideño

I’ve amended abuelita’s recipe slightly to my personal taste but so it still maintains its authenticity, and reduced the quantity of the original recipe to make a smaller batch in case we didn’t go through it quickly enough. I recommend if you’ll be drinking your rompope solo, half-cup servings are best, and this recipe makes eight half-cup servings. If you’ll be serving a small crowd, make double the recipe and just refrigerate any leftover rompope.

One year, José’s Tía Annette hosted a fabulously catered posada, which is where I learned to put rompope in my coffee or make lattes with it. I’ve done it every December since!

RELATED RECIPE: Spicy Mexican hot chocolate

A few notes:

If you don’t have time to make everything all at once, you can make the cinnamon-infused milk and refrigerate it overnight, and finish the rest of the recipe the next day with no problem.
The directions below have descriptions of how the egg yolks should look at ribbon stage, but if you need extra guidance, this video is pretty helpful. It’s easiest to do with a stand mixer such as a KitchenAid than it is with a whisk by hand. Don’t suffer! Just use the stand mixer.
You can find aguardiente in most Latin supermarkets across the U.S. If you don’t see it on a shelf in the store, they sometimes keep it locked in a cabinet with the pricier liquors, so just ask. It’s anise-flavored liqueur that is produced from sugar cane, and much of what is available in the U.S. comes from Colombia.
I advise against using imitation Mexican vanilla extract because it really doesn’t have the same taste. I only buy Nielsen-Massey Mexican pure vanilla extract, which is available online from King Arthur Flour, Amazon, and sold in many high-end culinary stores such as Williams-Sonoma or WholeFoods. (For the record, Williams-Sonoma has the best price on a 4-ounce bottle.) If you live in Los Angeles, I have also purchased this extract at Surfas Culinary District in Culver City and Gelson’s.

Rompope (Mexican Eggnog)

Prep 15 mins

Cook 15 mins

Total 30 mins

Author Maura Wall Hernandez

Yield 4 cups

Mexican eggnog, called rompope, is a popular drink during the holidays.

Ingredients

1 1/4 cup whole milk
2-3 Mexican cinnamon sticks (Ceylon cinnamon)
3 teaspoons Mexican vanilla extract (Nielsen-Massey is my preferred brand)
7 extra large or jumbo egg yolks
1/2 pound of granulated cane sugar (I use Zulka brand)
1 cup aguardiente (cane sugar liquor)
1/2 teaspoon freshly grated nutmeg
Optional: ground Ceylon cinnamon to sprinkle on top to garnish

Instructions

In a small saucepan, heat 1 1/4 cups whole milk and Mexican cinnamon sticks over medium heat. Stir frequently to prevent milk from sticking to the bottom of the pan or getting a skin. Bring it to a boil and then remove from the heat. Set aside and allow to come to room temperature.
In a stand mixer with a whisk attachment, add egg yolks to the mixer bowl and bring whisk to medium speed. Start adding the sugar gradually, until you reach ribbon stage. The egg yolks should turn light yellow and look creamy and fluffy.
Turn the whisk speed to low and slowly add the room temperature milk and 3 teaspoons Mexican vanilla extract. Slowly add 1 cup aguardiente (sugar cane liquor) until fully incorporated.
While the whisk is still on low speed, add 1/2 teaspoon freshly grated nutmeg and continue whisking for 1 minute.
Pour contents of the bowl into an airtight glass bottle and store in the refrigerator for up to 10 days.

Notes

The rompope tastes better on the second day, as the alcohol settles with the other ingredients. If it doesn’t taste boozy enough to you at first, wait to add any more alcohol until at least the day after.

Nutrition Facts

Serving Size 1/2 cup

Amount Per Serving
% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

RELATED RECIPE: Champurrado

Frozen Café con Leche

3 · May 6, 2015 · 3 Comments

Make this frozen café con leche in your blender at home with just a few ingredients!

Who doesn’t love a good café con leche? I have one a few days each week, but I almost always make them at home instead of buying them. My mom and I share a love for making copycat recipes at home. It’s become almost a game between us, and has been for many years. Why pay $6 or more for a large coffee house drink I can make better at home, and for much less money per serving?

This post is part of a compensated campaign with Nestlé El Mejor Nido. All opinions and the recipe here are my own.

I definitely inherited my mom’s gift for recreating recipes, so I’m grateful that she shared her love of cooking and experimenting in the kitchen with me. I created this frozen café con leche with my mom in mind. She usually will ask me what kind of coffee I’m drinking lately, and then she gets hooked on it too. So even when we can’t have a cafecito together, we can at least enjoy the same drink despite the miles between us.

RELATED RECIPE: Mexican mocha latte…

Oaxacan Latte: The Mexican Mocha

25 · Apr 11, 2015 · 1 Comment

This Oaxacan latte is also know as a Mexican mocha. It’s a unique coffee drink you can make at home.

RELATED RECIPE: Café de olla

When I first moved to Los Angeles, a dear friend of mine introduced me to a Mexican bakery near where I’d be working. The first time she took me there, I ordered a drink similar to this recipe, called a Café Oaxaca, and have been making them at home ever since. In my first months in LA, I visited the bakery frequently because it was like a home base; a familiar place where I knew I’d find things I like. On days I felt like I was having a hard time adjusting to my new surroundings, I’d go to the bakery with my laptop, order this Mexican mocha and a piece of pan dulce, and I’d start to feel better.

A caffè mocha (a coffee creation which is similar to a drink called a mochaccino, the cappuccino version) is traditionally defined as espresso, chocolate and hot milk; it’s a chocolate-flavored variant of the standard caffè latte. Mexican chocolate gives this coffee drink a special twist, as the chocolate normally used is a chocolate syrup….

Chile-spiced hot apple cider brandy cocktail

1 · Nov 25, 2014 · 1 Comment

Growing up in the Midwest, I went apple picking every fall and loved to drink mulled hot apple cider. Although apple cider the way I grew up drinking it is really not consumed in Mexico, I came up with this recipe with the traditional American apple cider in mind; it’s made with apples that are easily found in Mexico along with Mexican cinnamon sticks, chile puya for a little kick, and sweetened with piloncillo — all ingredients that are muy mexicano.

Chile puya brings an earthy, fruity, moderate heat to this mulled hot apple cider that can be served with a splash of brandy on cold winter nights. It’s the perfect warm cocktail to serve during the holidays as well!

Chile puya looks just like a smaller version of chile guajillo, both in color and shape, but is spicier. If you can’t find chile puya, or want a milder spice, you can substitute a guajillo chile in this recipe. I advise that you start out with one chile and work your way up if you think it needs to be spicier. Either way, be sure to remove the seeds and veins inside the chiles….

Atole de calabaza

17 · Nov 16, 2014 · 6 Comments

This post is part of a compensated campaign with Maseca, but all opinions and the recipe here are my own.

Atole de calabaza is a masa-based beverage made with milk, thickened with Maseca corn flour, and served hot. This pumpkin-flavored version tastes similar to pumpkin pie and is perfect for serving around Thanksgiving.

Although vanilla, chocolate (called champurrado) and strawberry are the most common atole flavors, there are many other common flavors such as pumpkin, or modern, non-traditional flavors such as blueberry cardamom atole. I love to serve this pumpkin atole with conchas (a type of pan dulce, pictured above).

RELATED RECIPE: Atole de vainilla

Thanksgiving is right around the corner and pumpkin pie is always a staple in my house at this time of year. As a kid, I always used to want to drink the leftover pumpkin pie filling, which my mom would warn me against doing since it contains raw eggs. I’d manage to drink some anyway and usually everything was fine, but occasionally, I’d end up with a stomachache. This atole tastes very similar to pumpkin pie filling thanks to the creaminess from the evaporated milk and has no risk from the eggs like pumpkin pie filling. What more could I ask for? It’s the perfect breakfast or dessert when served with some pan dulce!…

Atole de vainilla

33 · Oct 13, 2014 · 10 Comments

This post is part of a compensated campaign with Maseca, but all opinions and the recipe here are my own.

Atole de vainilla is a traditional masa-based beverage, often made with milk, and served hot. This hot beverage goes great with tamales, pastries or pan dulce and is also most popular around Day of the Dead and the holidays.

Atoles date back to pre-Columbian times in Mexico and are well-documented as a form of sustenance amongst the Aztec and Mayan cultures. Historical texts tell us the drink was often flavored with fruits, spices or chiles.

Vanilla, strawberry and chocolate are the most common flavors of atole nowadays, but you can sometimes also find mora (blackberry; one of my favorites), nuez (pecan), pineapple, elote (sweet corn), piñon (pine nut), and many other flavors. In some areas of Mexico, you can even find savory atoles—one made with with green chile is called chileatole.

RELATED RECIPE: Champurrado…

Carajillo: The coffee cocktail

371 · Sep 29, 2014 · 5 Comments

A classic Spanish cocktail popular in Mexico, the Carajillo is made with espresso and Licor 43.

I’ve often enjoyed this cocktail while in Mexico, whether it be at a fancy restaurant in Mexico City, a late-night coffee bar in Acapulco or at vacation resorts spanning the country from Los Cabos to Playa del Carmen.

This drink is also similar to Italy’s caffè corretto (meaning “corrected coffee”) which typically contains grappa, sambuca or brandy and espresso. The carajillo can be served hot or cold, over ice, as pictured here.

RELATED RECIPE: Cafe de olla

The bright yellow liquor’s tasting notes include cinnamon, anise, orange blossom and vanilla, and is called Licor 43 because it’s said to have 43 secret ingredients. It has an almost custard-like taste. When served hot, this drink is sometimes served in a glass with a sugared rim.

To float the espresso for a fancier layered cocktail look, first pour the Licor 43 into a glass, then pour the espresso over the back of a spoon and serve with a cocktail stirrer.

If you plan to drink this cocktail late in the evening, it can also be made with decaffeinated espresso or a strongly brewed dark roast decaffeinated coffee.

How to make a carajillo, the Spanish coffee cocktail that's popular in Mexico. Recipe via @MauraHernandez at The Other Side of The Tortilla

Carajillo cocktail

Prep 5 mins

Total 5 mins

Author Maura Wall Hernandez

Yield 1 serving

A classic Spanish cocktail popular in Mexico, the carajillo is made with espresso and Licor 43 and is the perfect afternoon or after-dinner cocktail that can be enjoyed hot or cold.

Ingredients

½ cup brewed espresso or decaf espresso
1 ½ to 2 ounces Licor 43
8 ice cubes

Instructions

In an Old Fashioned glass, pour 1 ½ to 2 ounces of Licor 43 over ice.
Slowly pour freshly brewed espresso over the top. To float the espresso for a layered look, pour gently over the back of a spoon and serve with a cocktail stirrer.

Cuisine Spanish

This espresso cocktail is perfect for celebrating National Coffee Day and International Coffee Day.

Watermelon and aloe vera juice

36 · Jul 3, 2014 · 2 Comments

In Mexico, as well as other countries in Latin America, aloe gel (also sometimes referred to as aloe crystal) is used externally for a variety of skin ailments as well as consumed for its curative health benefits, especially for stomach and digestive ailments. Aloe gel or crystal comes from the meat of the leaf, and is easy and inexpensive to extract yourself at home. In Spanish, aloe vera is called “sábila” or “áloe,” and is sometimes misspelled as “sávila.” In Mexico, it’s most commonly referred to as “sábila.”

Aloe vera juice is said to help maintain healthy digestion, and can also help regulate blood sugar, reduce inflammation, reduce acne eruptions, as well as many other health benefits, and is a good addition for those who are conscious of an alkaline diet.

My Tío Eduardo swears by homemade aloe vera juice for digestive ailments. Homemade aloe juice is both easy and inexpensive to make—a single large aloe vera leaf in the produce section of most grocery stores in the U.S. should cost between 99 cents and $2 or $3. If a single leaf is $3 or more, it should be very large and heavy, otherwise check another store for a better price. Most Mexican or Latin American markets will carry them. Aloe leaves available in grocery stores are typically about 4-4.5 inches wide at the base, 22-24 inches long and about 1 inch thick.

…

Agua de melón verde y pepino

10 · Apr 14, 2014 · 2 Comments

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.

…

Read More

Mexican-Style Carrot Juice With Lime and Chile

2 · Feb 23, 2014 · 4 Comments

I’ve been on a healthy homemade juice kick since we returned from Mexico in January. I’ve always loved carrot juice and whenever we vacation at the beaches in Mexico, I always order carrot juice with my breakfast if it’s available. Drinking carrot juice before getting sun, as well as after, can also help you hold onto a tan for a bit longer. (But don’t forget to wear sunscreen to protect your skin from harmful UV rays.) Carrot juice is high in Vitamin A and beta-carotene, which aids in tissue and bone development, benefits eyesight, boosts your immune system to help stave off colds, and helps heal dry, flaky skin. Carrot juice is rich in other minerals too, thanks to carrots being a root vegetable, and folates, which are a safe, natural provider of folic acid (and why you’re likely to see pregnant women drinking it). It’s packed with antioxidants, Vitamin C, B complex and also has a low glycemic load, making it a healthy and safe drink for diabetics. What’s not to love about carrot juice?

…

Spiced Pear Margaritas

0 · Feb 20, 2014 · 5 Comments

This spiced pear margarita recipe has a cinnamon-infused kick and gets a sweet, molasses-like depth from piloncillo.

There are two great things about this recipe: First, it can be served cold or hot, depending what kind of climate you live in and whether you’re suffering through a brutal winter or not. Serving it hot is just like having a fruit-infused tequila hot toddy! And second, the spiced pear puree will keep in an airtight container (I recommend a glass jar) in the refrigerator for up to a week, and the recipe can be easily doubled if you want to make it in advance for a party or just enjoy a few cocktails during the week.

This margarita recipe calls for Bosc pears, which have brown skin and sweet flesh. They’re in season from September through April. If you can’t find Bosc pears, you can substitute Bartlett pears, which also are sweet and juicy, and in season from August through February.

…

Spicy Mexican Hot Chocolate

10 · Nov 2, 2013 · 9 Comments

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.

…

Prickly pear frozen margarita

5 · Sep 16, 2013 · 2 Comments

A prickly pear margarita is just the drink you need to punch up your party menu!

Grocery stores are typically overflowing with prickly pears—known as tunas rojas in Spanish—in August and September. You can eat them plain, use them to make agua fresca de tuna roja, watermelon and prickly pear paletas, prickly pear sorbet or even margaritas! There are so many possibilities.

Prickly pears are full of pectin, which makes them ideal for jelly and jam-making. The pectin produces a syrupy consistency that’s also perfect for blending with ice to make a frozen margarita. I’m serving this margarita for our Mexican Independence Day celebration. It’s a sophisticated representation of the Mexican flag: red from the prickly pears, white from the tequila blanco and green from the lime.

¡Viva México!…

Read More

Agua de mango

36 · Sep 2, 2013 · 2 Comments

As you may have noticed this year, I’ve been posting a lot of mango recipes. Mangoes are seemingly easier and cheaper to get on the West Coast, and available for a longer period of time than in Chicago where we used to live. We’ve been drinking a lot of agua de mango this year because I can’t resist buying mangoes almost every week.

This recipe calls for Ataulfo mangoes, which are a yellow variety known for being sweet. Close substitutes or other names for this kind of mango can include Manila mangoes, honey mangoes or champagne mangoes. Ataulfo mangoes are in peak season between March and June, but can often be found in stores all the way through December depending on the part of the country where you live.

Leave the mangoes out on the counter at room temperature for a few days if they’re firm at the time you buy them. You’ll know they’re ripe and ready to use when the skin gives a little when you press it and/or the skin starts to wrinkle slightly. If the skin is already wrinkled when you buy them, they’re ready to use immediately. This variety of mango is less fibrous than the Tommy Atkins (green with red blush) variety, and therefore is more ideal for making aguas frescas.

If you like this recipe, you may also like my agua de fresa y mango recipe (strawberry and mango)….

Jarritos fruity tequila cocktails

58 · Aug 19, 2013 · 3 Comments

If you love to entertain and want to whip up some fun, fruity cocktails that are so easy to make, you’ll have plenty of time to spend with your guests, this is your cocktail! This is what I’ll be serving up to visitors during the Labor Day weekend while we hang by the pool and soak up the last of the summer sun.

I typically stock the following flavors at home to make this easy cocktail: Fresa (strawberry), tamarindo (tamarind), mandarina (mandarin orange), piña (pineapple), guayaba (guava), limón (lime) and mango. For those who like to play bartender, you can try mixing some of the soda flavors to make more unique cocktails, such as pineapple-guava or strawberry-mango. If you like, you can also substitute rum for the tequila. Even when we’re not entertaining friends, I like to hang out on the balcony or by the pool sipping these fruity cocktails.

Note: If you use the toronja (grapefruit) flavor + tequila, you can make a version of my paloma recipe!…

How to make iced café de olla with a Keurig machine

4 · Jul 15, 2013 · 2 Comments

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.

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!…

Get my FREE Brunch With Mom recipe ebook for Mother’s Day

0 · May 7, 2013 · 4 Comments

I’m excited to share that I’ve co-authored a bilingual recipe ebook, “Brunch With Mom,” that has 11 awesome brunch recipes for Mother’s Day by me and five other food writers. You don’t want to miss out on this cookbook full of drool-worthy photos and easy directions to make the perfect brunch!

I wrote two of the recipes in the book, which are pictured here below. If you make any of the recipes, share them on Instagram and Twitter with the hashtag #BrunchWithMom so we can see your masterpiece!

Trenza de huevo con chorizo | Egg and chorizo puff pastry braid

This fun and fancy variation on a traditional breakfast dish envelops the huevo con chorizo in a braided puff pastry dough to create a savory breakfast treat.

Latte Oaxaqueño | Oaxacan Latte

This spin on a regular old cafe latte uses Mexican chocolate for an Oaxacan twist. The secret: You don’t need a fancy coffee machine to make the foam! I teach you how to do it with a glass jar, milk and the microwave. Even your kids will be able to do this one.

My recipes and photos appear on pages 10-15 and 44-47. Get the whole ebook for FREE here (you need to create a free account to download or print it):
…

Agua de fresa y mango

6 · Apr 8, 2013 · 5 Comments

Although May is National Strawberry Month, the grocery stores seem to suddenly be overflowing with ripe strawberries in the last week or so. We love strawberries in our house, but when you buy a few pounds of them at once because they’re inexpensive, what can you do with them other than eat them? Turn them into an agua fresca, of course! You want to be sure that your strawberries are red, ripe and fragrant to use them for this recipe. If they’re super sweet, you may want to decrease the amount of sugar in the simple syrup in the recipe; it’s a matter of personal taste how sweet you like the agua to be. Mango adds a sweet and summery twist to this classic agua de fresa recipe. If you don’t like mango, you can leave it out and increase the amount of strawberries by about one-third of a pound.

A few notes about this recipe: This particular agua fresca is a little bit thicker consistency than others due to the mango flesh. You can dilute it with additional water if you like, but the consistency of the recipe written here makes it more Colima-style. You should use yellow mangoes rather than the green and magenta-colored ones (a variety called Tommy Atkins, mostly grown in Florida, and known in Spanish as petacón because of the big-bottomed shape) usually available in most grocery stores.

The yellow mangoes you’ll find in the U.S. are mostly Ataulfo mangoes and are very similar to Manila mangoes in taste and look, and both have very thin seeds, meaning you’ll get more mango flesh. (Manila are the yellow variety most commonly available in Mexico City that we’re used to eating when we’re there.) Both Ataulfo and Manila mangoes have sweet, creamy flesh that practically melts in your mouth and are not fibrous like the Tommy Atkins variety, which can be tough if not ripe or stringy due to the fibers. Ataulfo mangoes are in season from March to July; they should be yellow to yellow-orange in color with no black spots, and they’re perfectly ripe when the flesh gives a little (just like with a peach) and the skin starts to wrinkle just a bit….

Wordless Wednesday: Store-bought Tepache

0 · Apr 3, 2013 · Leave a Comment

As I’ve been checking out as many Mexican grocers in Los Angeles as possible, I’ve noticed one product (made by a few different brands) that was not common to find in the Mexican supermarkets in Chicago: bottled tepache. I haven’t tried any yet, but I think I will soon just because I’m seeing it everywhere and I’m getting more and more curious how it tastes compared to the homemade tepache I’ve had in Mexico and Chicago from taquerías and street stands.

The fermented pineapple drink has a hard cider quality and is originally from the state of Jalisco.

For a home-brewed recipe, check out this step-by-step tepache recipe and tutorial from my friend Pati Jinich from Pati’s Mexican Table.

I used to frequently find tepache at an aguas frecas stand at the Maxwell Street Market (every Sunday from 7 a.m. to 3 p.m.; free admission and most vendors only accept cash). For more places to find tepache in Chicago, check out this August 2012 article from the Chicago Tribune.

Have you had store-bought or bottled tepache? Is it any good and do you have a preferred brand I should try?

Charred Orange Colada

0 · Dec 8, 2012 · Leave a Comment

If there’s one drink I’m guaranteed to order by the pool when I’m on vacation, it’s a classic piña colada. When I talked about this charred orange colada recipe with McCormick Spices Chef Kevan Vetter, it had me salivating for vacation and this interesting twist on the classic frozen cocktail.

It’s a simple recipe to follow, and the charred orange and black rum give this colada a decadent depth that makes it a sophisticated version of the classic.

You can also substitute 2-3 ounces of piloncillo for the brown sugar if you want to give it even more of a Mexican flavor.

In Spanish, allspice is called pimienta dulce, and you should be able to find it in both mainstream and Latino markets.

Charred Orange Colada (Recipe from McCormick Spices)

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4 servings

Charred Orange Colada (Recipe from McCormick Spices)

This interesting twist on the classic piña colada cocktail has smoky charred oranges, rich black rum and warm allspice in every sip.

Ingredients

4 oranges
1/2 cup firmly packed brown sugar, divided
1 cup orange juice
1 teaspoon McCormick Whole Allspice
1 can (13.66 oz) Thai Kitchen Coconut Milk
12 cup black rum
1 teaspoon McCormick Pure Vanilla Extract
1-2 cups crushed ice
4 maraschino cherries (optional for garnish)

Instructions

Cut three of the oranges in half, crosswise. Cut ends off the remaining orange and then cut into 4 crosswise slices. Dip the cut sides of the orange halves in the brown sugar. Reserve the remaining brown sugar.
Grill oranges over medium heat for about 12 minutes or until charred. Turn slices occasionally. Reserve the slices for garnish.
Place orange halves, orange juice, allspice and reserved brown sugar in a saucepan and bring to a boil. Reduce heat to low and simmer for 10 minutes.
Remove from heat and cool completely. Remove orange halves from the pan and squeeze the juice from them back into the saucepan. Mix well and strain juice. Refrigerate until chilled.
Place juice mixture, coconut milk, rum, vanilla and 1 cup of ice in the blender and blend on high until smooth. Add more ice if desired.
Serve garnished with charred orange slices and maraschino cherries.

https://theothersideofthetortilla.com/2012/12/charred-orange-colada/

Want to know more? You can read the full 2013 McCormick Flavor Forecast report on the future of global flavor trends and how they develop the forecast at flavorforecast.com.

Disclosure: This post is part of a sponsored series to promote McCormick Spices 2013 Flavor Forecast global flavor trend report. We received promotional materials and an exclusive interview with McCormick’s executive chef to assist in writing this post, but all opinions in this series are our own.

drinks

Té de bugambilia, also known as bougainvillea tea in English, is an essential Mexican home remedy during cold and flu season. It’s an excellent way to alleviate coughs, chest congestion and sore throats.

Agua fresca de melón is a very popular fresh fruit drink in Mexico. Learn how to make it in a flash with a juicer to cut down on time and mess!

Suero is basically homemade Mexican Gatorade.

Suero

Ingredients

Instructions

Did you know Mexican hangover cures are among the best?

MEXICAN REMEDIES FOR CURING A HANGOVER

Rompope is a Mexican version of eggnog. This popular drink is a staple in many Mexican households and festivities from December all the way until Día de Reyes.

Rompope (Mexican Eggnog)

Ingredients

Instructions

Notes

Nutrition Facts

Make this frozen café con leche in your blender at home with just a few ingredients!

This Oaxacan latte is also know as a Mexican mocha. It’s a unique coffee drink you can make at home.

Chile puya brings an earthy, fruity, moderate heat to this mulled hot apple cider that can be served with a splash of brandy on cold winter nights. It’s the perfect warm cocktail to serve during the holidays as well!

Atole de calabaza is a masa-based beverage made with milk, thickened with Maseca corn flour, and served hot. This pumpkin-flavored version tastes similar to pumpkin pie and is perfect for serving around Thanksgiving.

Atole de vainilla is a traditional masa-based beverage, often made with milk, and served hot. This hot beverage goes great with tamales, pastries or pan dulce and is also most popular around Day of the Dead and the holidays.

A classic Spanish cocktail popular in Mexico, the Carajillo is made with espresso and Licor 43.

Carajillo cocktail

Ingredients

Instructions

This spiced pear margarita recipe has a cinnamon-infused kick and gets a sweet, molasses-like depth from piloncillo.

A prickly pear margarita is just the drink you need to punch up your party menu!

¡Viva México!… Read More

Trenza de huevo con chorizo | Egg and chorizo puff pastry braid

Latte Oaxaqueño | Oaxacan Latte

Footer

Instagram

¡Viva México!…

Read More