Mexican Christmas Traditions

Easter egg gelatinas

15 · Apr 1, 2015 · 1 Comment

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

Gelatinas are a popular dessert throughout Mexico and come in many unique flavors and shapes.

Of course, no holiday celebration is complete without one of your tías bringing her fanciest gelatina, right? My favorite kind of are the ones with colorful layers!

I was making a list of Easter dessert ideas the other day to bring to my aunt’s house for our family’s celebration and I decided to check out ElMejorNido.com for some inspiration. I love that I can save, organize and rate recipes, as well as make shopping lists and get recipes and special offers delivered my inbox every month. I came across some great ideas and recipes for making gelatinas that sparked a memory....

Queso fundido potato skins

9 · Mar 13, 2015 · 3 Comments

This post is part of a compensated campaign with Farmland® and Latina Bloggers Connect. All opinions and the recipe here are my own.

Queso fundido potato skins are a sinful snack perfect for any party or game day. Or even a random Saturday when you just want a savory, meaty, cheesy snack.

I usually serve queso fundido with tortillas (mostly corn tortillas, but sometimes flour) or hearty tortilla chips. But I’ve had a penchant lately to meld together my Mexican favorites with my American favorites, which is what prompted me to create these queso fundido potato skins.

RELATED RECIPE: Queso fundido with chorizo

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Lunch at Xanat Bistro and Terrace in Mexico City

10 · Feb 9, 2015 · Leave a Comment

Xanat Bistro and Terrace is the upscale contemporary Mexican restaurant in the recently renovated five-star JW Marriott Hotel Mexico City.

The hotel, located in the Polanco neighborhood, is steps from Paseo de la Reforma, the Auditorio Nacional, Chapultepec and the Museo Nacional de Antropología. Xanat opened in October 2014.

On our recent visit to Mexico in December 2014, I had a chance to dine there for lunch with my cuñada. The hotel’s executive chef, Ciro Mejia, came up with the concept for Xanat (pronounced “shah-naht”). The restaurant's name is an ancient Totonaca word that means “vanilla flower.” In Totonaca mythology, the vanilla orchid was born when the princess Xanat, who had an affair with a mortal man, ran away to the forest with her lover. The two were captured and beheaded for their offense to the gods, and in the place where their blood seeped into the soil, the first vanilla orchid grew.

The Totonacas were the first to cultivate the vanilla orchid, and Mexico is considered the birthplace of vanilla. Xanat is still used today as a girl’s name in Papantla, Veracruz, where most of Mexico’s vanilla is cultivated. Mexican vanilla beans have a signature creamy flavor and a unique woody spice profile different from other kinds of vanilla.

RELATED RECIPE: Atole de vainilla

At Xanat Bistro and Terrace, many items on the menu have a touch of vanilla incorporated, both in sweet and savory dishes, paying unique homage to this truly Mexican ingredient. I liked that they also focus on using local and national Mexican ingredients to elevate traditional Mexican dishes with a modern spin.
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Mexican snacks for Super Bowl Sunday

50 · Jan 30, 2015 · 1 Comment

Super Bowl Sunday is upon us, and whether you're throwing your own fiesta or heading to someone else's, you probably need to make at least one dish to share with everyone! Why not feed your family and friends with an assortment of Mexican snacks?

Here's my list of Super Bowl-approved snacks, dishes and drinks — easy Mexican recipes that can either be prepared a day ahead of time or quickly before you plan watch the big game.

Quick and easy Mexican recipes perfect for your Super Bowl party! Get all the recipes on theothersideofthetortilla.com

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BLT guacamole

10 · Jan 20, 2015 · 5 Comments

This post is part of a compensated campaign with Farmland® and Latina Bloggers Connect. All opinions and the recipe here are my own.

BLT guacamole is a mashup of two of my favorite things: A classic bacon, lettuce and tomato sandwich and avocado. Whenever I make a BLT sandwich, I usually like to add a little sliced avocado and some homemade chipotle mayo.

This recipe is a lot like a BLT — the only thing missing is the bread. (Although you could eat this guacamole on toast as an open-faced sandwich, too.)

RELATED TIP: How to keep guacamole fresh and green...