The Other Side of the Tortilla
Mexican recipes, culture and travel destinations
The ring-shaped, brioche-like cake arrived from Spain during the conquest, as part of the celebration of the arrival of the Three Wise Men in Bethlehem on the Epiphany to visit the baby Jesus.
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Bread and pan dulce first came to be in Mexico after wheat was introduced to the country by the Spanish conquistadors in the early 16th Century. However, Mexican pan dulce as we know it today rose to popularity during the French occupation in the mid 1800s. French influence on Mexico’s gastronomy grew exponentially from the time Porfirio Díaz, a Francophile, took control as president in 1880 and flourished into the early 1900s. And although the French occupation of Mexico ended in the mid-1860s, they left behind an indelible impression when it came to Mexicans’ palate for sweet breads and baking techniques. French pastries and sweet breads adopted by Mexico morphed into uniquely Mexican creations, with a variety of shapes, textures and creative names—some of which still exist today. In fact, scholars estimate there may be as many as 2,000 different types of pan dulce in Mexico….
A watermelon margarita is a tasty summer cocktail that’s easy to make and also a great way to use up extra fruit.
I can’t think of a better way to close out the final weeks of summer on the patio than a fresh watermelon margarita. Can you? These are also perfect for sipping by the pool on a hot day.
These margaritas are super easy to make, and you can even use fresh, store-bought watermelon juice if you don’t have a juicer at home. (Although there are so many inexpensive juicers on the market nowadays, you can find lots of decent options on Amazon with Prime shipping!) …
My fresas con crema popsicles are some of the most popular paletas on the blog, and with good reason: they’re the perfect way to enjoy summer berries! I created this version with mixed berries a few years ago and loved the way it came out. It’s similar, but different enough that you get a different flavor palate with all the berries.
The best way to get these berries to bloom with flavor is to macerate them. Similar to the way I macerate sliced strawberries with sugar for my fresas con crema popsicles, we’ll macerate the berries in this recipe, too, with one key difference.
It’s essential to break some of the blackberries, blueberries and raspberries while macerating them, otherwise you won’t get much berry juice. I gently break the berries with a potato masher, but you can also use a fork or other kitchen tool. Remember: you want broken berries that will hold their shape, but ooze some juice. You don’t want berry pulp.
A couple of acknowledgements here: Blueberries are not all that common to find in some parts of Mexico, despite the fact that Mexico grows a lot of the blueberries eaten in the U.S. If you’re not a blueberry-lover, you can sub in more blackberries (called zarzamoras in Spanish).
These popsicles are heavy on the dairy, and they don’t translate well with coconut cream (vegans and non-dairy folks who like to make substitutions, be warned, you won’t get the same results). If you don’t eat dairy, I’d suggest making strawberry hibiscus popsicles instead to avoid tummy troubles. And if you REALLY like blackberries and can tolerate sweetened condensed milk, you might want to try my Oaxacan horchata popsicles, which have blackberries and cantaloupe in them—just like you’d float on top of the drink.
During the warmest months of the year, I suggest freezing these berries and cream popsicles completely overnight before serving so they aren’t quick to melt in the heat.
You’ll need a few things to make this recipe:
Popsicle molds
Wooden popsicle sticks
Cuisinart Mini Prep Plus (or another food processor or blender that can make whipped cream)
Prep
Inactive
Total
Yield 10 3-ounce
Similiar to the popular fresas con crema dessert, this version uses a mix of summer berries for a spectacular berries and cream popsicle you'll make again and again.
To remove popsicles from mold, gently run lukewarm water over the bottom edges of the popsicle mold for a few minutes to loosen them.
If you want to cut some of the fat and calories, you can substitute regular whipping cream for the heavy whipping cream without losing much of the creamy taste.
Courses Dessert
Cuisine Mexican
You might also like: Mangonada popsicles
Avocado is a very versatile ingredient in Mexican cuisine. And although most people think of avocado just as a savory ingredient, you can use it for sweet recipes, too. Aside from typical recipes like guacamole and salsa verde with avocado, this fruit is also great for making avocado paletas, avocado fudge pops, and avocado chocolate pudding.
With so many potential uses, you’ll want to ensure you always have avocados on hand. But when it comes to choosing a ripe Haas avocado, there are a few cardinal rules to follow.
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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….
All limes pictured in this post are Mexican limes.
Lime juice is an indispensable part of Mexican cuisine. It’s used in everything from beverages to dressing ceviche, soups, salads, fruit and vegetables, meats, in desserts and more. And it’s not just the juice; lime zest also makes its way into plenty Mexican recipes as well.
The limón chico (also known as limoncito or limón de Colima) is what most people think of when they think of Mexican limes. They generally measure between 2.5 and 5 centimeters in diameter, are more round (rather than oval) with thin, bright green skin, greenish-yellow pulp, have small seeds, and a very acidic flavor. As they age, the skin turns yellow and the flavor bitter when they’re over-ripened.
Known as limón grande or limón sin semilla, the larger Mexican limes do not have seeds….
Guisados is a family-owned restaurant that serves tacos stuffed with homestyle braises such as tinga de pollo, chuleta en chile verde, and cochinita pibil, and is one of my favorite Mexican restaurants in LA.
The term “guisado” literally means “stewed” and usually follows a formula of meat (most typical are pork, beef or chicken) braised in a salsa made with chiles, tomatoes or tomatillos, spices and herbs, and sometimes vegetables. The type of chiles, spices and meat combinations used vary according to region and family recipes.
You really can’t go wrong with anything on the menu at Guisados. However, if you’re indecisive and want to try several kinds, the best deal is to order the sampler that comes with six small tacos….
If you’re like me, you probably keep a can or two of refried beans in the cabinet at all times. In fact, I usually keep a can of refried pinto beans and a can of refried black beans in there because one can never be too sure when an occasion requiring beans could arise in a Mexican-American household. Am I right?
And while you may be perfectly OK with always eating the same beans out of a can, you have no idea what you’re missing out on if you’d just play with your food a little bit!…
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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