Mexican Christmas Traditions

8 March 24, 2017 drinks

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.

3 March 20, 2017 Breakfast and Brunch

Huevos rancheros are a popular Mexican breakfast dish, but they don’t have to be complicated or time-consuming to make.

With a couple of store-bought ingredients, you can make them quickly enough to eat breakfast at home before work!

Eating breakfast every day is important to me. Don’t you just feel like you’re starting the day off right when you sit down and eat breakfast without being in a hurry? I started waking up a little bit earlier so I could have some daily quiet time to eat breakfast, sip my tea or coffee, and read the newspaper. Since last year, I’ve been eating a decent breakfast a lot more consistently and I notice I make better choices throughout the day when I’ve had breakfast at home.

And as much as I love stuff like churro french toast or pancakes on the weekend, I really need to eat a protein-rich breakfast on weekdays so that I don’t snack on too much sugary crap during the day. And as much as I love a trenza de huevo con chorizo for breakfast, unless I make it the night before, it’s a little too much work when I’m trying to get out the door quickly in the mornings.

Sometimes José will wake up early and make breakfast for me before work, which is such a treat. I love this huevo ranchero for one recipe because it’s so simple but SO good. To cut down on prep time, we just use canned beans (the preferred brand in our house is La Costeña) and Herdez bottled salsas (the red is called salsa casera and the green is salsa verde).

A huevos rancheros recipe so easy you can make them on a Monday morning! Recipe via theothersideofthetortilla.com

Huevo ranchero for one

Prep 5 mins

Cook 5 mins

Total 10 mins

Author Maura Wall Hernandez

Yield 1 serving

A classic Mexican breakfast made easier with some store-bought ingredients.

Ingredients

1 corn tortilla
1/2 tablespoon light cooking oil (such as safflower or canola oil)
1/3 cup canned black beans or pinto beans, reheated (whole or refried)
1 large or extra large egg
1/4 cup bottled or canned salsa (you can choose red or green)

Instructions

Heat 1/3 cup of beans and 1/4 cup salsa and set aside.
In a skillet, heat 1/2 tablespoon canola oil over medium heat. Lightly fry the tortilla on both sides and transfer to a paper-towel lined plate to drain off any excess oil; discard the paper towel. Spread the beans over one side of the tortilla.
In the skillet, there should still be a little bit of oil. Crack the egg into the skillet and cook the egg sunny side up, 1-2 minutes until the white is opaque and the yolk has slightly set.
With a spatula, transfer the egg on top of the beans. Pour the warm salsa gently over the top of the egg and serve.

Courses Breakfast

Cuisine Mexican

RELATED RECIPE: Huevo con chorizo breakfast tacos

1 March 19, 2017 Mexico City

What to eat at Enrique in Mexico City

Opened in 1944 as a taco stand out in the remote fields between Mexico City and Cuernavaca, Enrique has become a representative establishment of Central Mexican cuisine that’s worthy of visiting almost every time I’m in town. Located along the federal highway, this behemoth of a restaurant seats well over 1,500 guests—and is now well within the city’s confines—on Insurgentes Sur in the Tlalpan borough.

The buildings recall classic haciendas (built this century) and the vast dining rooms with high ceilings are designed to amuse. The decor is what you’d expect; solid wood tables and chairs, crisp table linens, papel picado hanging from the ceiling, and talavera tiles everywhere.

Start with some chicharrón with guacamole, an order of chalupas, some crunchy tacos dorados doused with salsa borracha, or a couple of their deep-fried quesadillas, made with their unique masa.

Order the consomé de carnero, made with the best bits of their famous barbacoa and with the right amount of tasty, tender garbanzo beans. Truly one of the greatest soups ever. Garnish with chopped onion, cilantro and fresh-squeezed lime juice.

Of course, the main dish you order should be the barbacoa, the earthy mutton cooked underground and covered with maguey leaves. It is right up there with the best barbacoa I’ve had, and the price is not too bad either. If you’re eating with multiple people, it will be more economical to order by the kilo rather than by the taco. Make yourself some tacos and bathe them with two of the best salsas in the country, according to my husband. The green tomatillo salsa is his gold standard, and the salsa borracha, made with pulque, also ranks highly on his list of favorites.

Order the horchata by the pitcher and convince your table to share—you won’t be disappointed!

Other classics worth ordering include crepas de huitlacoche, carnitas, mixiotes, mole, and various enchiladas. On weekends they offer several varieties of pulque if that’s your thing.

Enrique certainly has something for everyone—like Disneyland. Just be aware of their shtick and don’t let certain aspects ruin what could be a phenomenal meal.

On the weekends, mariachi, marimba and jarocho bands, along with their own dance troupes, will incessantly blast their brand of folkloric entertainment, and a house PA system will make sure every-single-table-REALLY-FUCKING-LISTENS-to-every-note-played. It can be rather annoying because it makes conversation with those at your table rather difficult. I understand there are people who actually go there to watch the shows and enjoy them, and that’s totally fine. I’m just not one of those people.

However, there are a few tables by the entrance, separated by several walls and where the speakers are unplugged, where you can have a peaceful meal. Also, the children’s playground is far, far away and the roaming clowns (for the kids’ amusement, and fully dressed like they just came from the circus) will not make their rounds all the way in the front.

Now that you know how to avoid the undesirable parts of the restaurant, sit back and enjoy the exemplary traditional cuisine. Even though their kitchen is bigger than that of a sold-out Carnival Cruise Line ship to the Caribbean, Enrique still produces some of the tastiest Central Mexico fare, and the quality is top notch.

I think of Enrique in the same vein as Disneyland—a cheesy and loud place—but with careful navigation and location awareness, you can still find it lovable and enjoy a phenomenal meal that’ll evoke priceless memories each time you return.

TO VISIT: Enrique
Insurgentes Sur 4061, Tlalpan, 14000 Tlalpan, Ciudad de México, México
+52 55 5573 9988
Open 7 days a week, 8 am to 8 pm (except on some holidays)
Valet parking

Visiting Mexico City? You might also like these restaurant recommendations:

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.

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21 December 31, 2016 Cultura/Culture

The Best Mexican Hangover Cures

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….

0 December 31, 2016 Christmas

How to make rompope

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

6 November 4, 2015 Pressure Cooker Recipes

Mexican chicken soup with hominy and barley

Nothing soothes the soul like chicken soup, no matter what country or culture you identify with. My version of Mexican chicken soup includes hominy and barley for a unique spin on this typical dish.

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

RELATED RECIPE: Slow-cooker pozole rojo

My suegro loves the sopa de pollo from this place in Mexico City called el Ricón de la Lechuza, which has been around since 1971. What makes La Lechuza’s chicken soup different than most others is that in addition to the traditional homemade broth, carrots and celery, barley (called “cebada” in Spanish) lends a unique texture and adds to the nutritional profile of the dish.

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12 October 1, 2015 Plato fuerte/Main dish

Slow-cooker pozole rojo

Pozole rojo is a hearty classic Mexican soup or stew, traditionally made with pork broth, pork, hominy, and spices, then topped with garnishes such as lime juice, radishes, onion, lettuce and more. It’s a popular traditional dish served throughout the country that is representative of Mexican cuisine.

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

I admit that pozole can be an intimidating dish to make at home, mostly because making the perfect pork broth can be tough to match when you’re up against the memory of a beloved family member’s recipe. But I’ve found an awesome semi-homemade cheat for pozole that’s simple to prepare and easy to love!

I’ve used Teasdale’s new Easy Prep Spicy Red Pozole in this recipe, which is basically just cheating at the broth and hominy preparation—the two factors that often scare people away from making this traditional dish at home if they don’t have a trusted family recipe.

What’s great about it also is that you can choose what kind of meat you want to add; I’ve chosen boneless country pork ribs because they’re easy to find, usually have a mix of dark and light meat, and they cook to tender perfection in a slow-cooker. Nothing beats low and slow, especially when there’s minimal effort involved.

The majority of the prep time for this recipe is for slicing and dicing your garnishes. I’ve also doctored the pozole to my personal taste by cooking the pork with bay leaves and Mexican oregano, and adding more chiles to the broth. The slow-cooker also means that most of the cooking is hands-off so you can be doing something else!

RELATED RECIPE: Slow-cooker carnitas

Pozole is a prehispanic dish that has been enjoyed in Mexico for many generations dating at least all the way back to the times of Moctezuma in the latter part of the 1400s, and the preparation still used and served today goes back to the 18th Century, according to culinary historians.

The three main types of pozole you’ll find all throughout Mexico are pozole blanco, pozole verde and pozole rojo. In Mexico City, where our family is from, you can find many varieties of the three typical colors of pozole served all over the city, including more than a dozen regional varieties from all over the country. And, they can have pork, chicken, shrimp, or be vegetarian-friendly, too. You can find pozole served everywhere from dedicated pozolerías to markets, fondas and even some high-end restaurants that serve traditional Mexican cuisine.

Traditional garnishes with pozole include:
sliced radishes, diced white onion, shredded iceberg lettuce or cabbage, chopped cilantro, fresh limes, dried Mexican oregano and chile powder, such as ground chile piquin.

In Mexico City, it’s very common to serve pozole with tostadas with crema mexicana spread on top, which is to be eaten alternating with a spoonful of pozole, then a bite of tostada.

Whether you love red, green or white #pozole, this traditional #Mexican dish is always fun to eat! Pozole is a hearty soup or stew, traditionally made with pork broth, pork, #hominy, and spices, then topped with garnishes such as lime juice, radishes, onion, lettuce and more. But there are also lots of regional variations of this prehispanic dish, which is popular all over #Mexico and is a staple of the cuisine. Check out my version using a #slowcooker and an awesome cheat that’s simple to prepare and easy to love! (Don’t forget the tostadas and crema on the side!) 😉 🐷🍲🇲🇽 #Recipe on theothersideofthetortilla.com! #teasdalefoods #ad #mexicanfood #comidamexicana #cdmx #chilango #pozolerojo #instavideo #instafood #instagood #instamex #stopmotion #food #hungry #soup #mydayinLA #fall #crockpot #crockpotcooking #pozoleando #pozolefordays #sopa #sopita

A video posted by Maura Hernandez (@maurahernandez) on Oct 1, 2015 at 9:20pm PDT

This recipe is most similar to Jalisco-style red pozole, and I’ve added a few extra ancho chiles to the broth for a deeper chile flavor. I like my red pozole fairly spicy, but you can leave them out if you’re not accustomed to spicy pozole. But if you do want to incorporate more heat, you can also puree the extra chiles with a little broth once hydrated, then strain them into the soup, or just add a sprinkle of ground chile piquin when serving.

Take care not to overcook the hominy, as it can become mushy. (When in doubt, you can always remove the hominy a little early and put it on the side while your broth is still cooking in the slow-cooker. You’ll know the hominy is done when it looked bloomed or fluffy.) Pozole reheats well and can also be frozen. If the broth is thicker than you’d like, you can also thin it out with a bit of chicken broth.

Do you like pozole rojo or pozole blanco better? Let me know why in the comments!

RELATED RECIPE: Frijol con puerco

Pozole rojo is a hearty classic Mexican soup or stew, traditionally made with pork broth, pork, hominy, and spices, then topped with garnishes such as lime juice, radishes, onion, lettuce and more. It's a popular traditional dish served throughout the country that is representative of Mexican cuisine. Here's how to make pozole rojo in your slow-cooker with a semi-homemade cheat via theothersideofthetortilla.com.

Slow-cooker pozole rojo

Prep 30 mins

Cook 4 hours, 30 mins

Total 4 hours, 60 mins

Author Maura Wall Hernandez

Yield 6-8 servings

Pozole rojo is a classic Mexican soup or stew, traditionally made with pork broth, pork, hominy, and spices, then topped with garnishes such as lime juice, radishes, onion, lettuce and more. It's a popular traditional dish served throughout the country that is representative of Mexican cuisine.

Ingredients

2 pounds boneless country pork ribs (preferably with some dark meat and either a little fat marble or visible fat)
1 teaspoon kosher salt
1 large or two medium bay leaves
1/4 teaspoon Mexican oregano
1 can (108 ounces) of Teasdale Easy Prep Spicy Red Pozole
2 ancho chiles, stem and seeds removed
Traditional garnishes: Sliced radishes, shredded iceberg lettuce, diced white onion, chopped cilantro, lime juice, ground chile piquin or ground chile ancho

Instructions

Place the bay leaf or leaves on the bottom of the slow cooker.
Arrange the boneless country pork ribs on their sides, covering up the bay leaf, and cover the bottom of the slow cooker.
Sprinkle kosher salt and Mexican oregano over the meat. Cover the slow cooker and turn on low heat. Cook for 2 hours, turn meat, and cook for 1 more hour.
After the third hour, open the can of Teasdale Easy Prep and pour the liquid in first. Spoon the hominy over the top and even out so everything is covered by broth.
Turn slow cooker to high heat and cook for 1.5 to 2 hours, until the broth comes to a boil. Remove lid, turn off heat (or turn slow cooker to keep warm setting) and ladle into bowls.
Garnish with a squeeze of lime juice, sliced radishes, shredded iceberg lettuce or cabbage, diced white onion, chopped cilantro, and a sprinkle of Mexican oregano and ground chile piquin or ancho (optional).

Notes

Serve with tostadas and crema mexicana.

Courses Lunch/Dinner

Cuisine Mexican

RELATED RECIPE: Slow-cooker cochinita pibil

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!

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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39 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.

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

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

Juice the oranges and lime.
In a blender, add orange juice, lime juice and frozen mango chunks. Blend on high until completely smooth. Set aside.
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.
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.
Put the top on the mold, add popsicle sticks and freeze for at least 8 hours.
To remove from mold, gently run lukewarm water over the bottom of the mold (opposite the sticks) to loosen the popsicles.
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

Mexican Christmas Traditions

Suero is basically homemade Mexican Gatorade.

Suero

Ingredients

Instructions

Huevos rancheros are a popular Mexican breakfast dish, but they don’t have to be complicated or time-consuming to make.

Huevo ranchero for one

Ingredients

Instructions

Visiting Mexico City? You might also like these restaurant recommendations:

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!

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

Nothing soothes the soul like chicken soup, no matter what country or culture you identify with. My version of Mexican chicken soup includes hominy and barley for a unique spin on this typical dish.

Slow-cooker pozole rojo

Ingredients

Instructions

Notes

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!

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

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.

Mangonada popsicles

Ingredients

Instructions

Notes

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