Mexican Christmas Traditions

Wordless Wednesday: Flores de calabaza

2 · Aug 1, 2012 · 7 Comments

My find of the week? This gorgeous and lush bunch of flores de calabaza (squash blossoms). They weren't cheap... I think I paid about $4.99 for the whole bunch, but it was worth it when I sauteed them with a little butter and stuffed them into a quesadilla for breakfast a few days ago. What can I say? Sometimes I can't resist a treat like this, even when the price isn't quite right. I lament that I ate most of them so fast I forgot to take photos to share, but I'll be on the lookout for more flores at the market this weekend so I can show you how else to use them.

What's your favorite way to enjoy squash blossoms?

How to make a Paloma Margarita

65 · Jul 29, 2012 · 10 Comments

A paloma is a refreshing, classic Mexican cocktail. Some people call it a margarita, some don't; it depends where you're from. Some people also call this drink a "paloma tequila."

Traditionally, it has tequila in it, and is part of the margarita family, but if you're not a drinker you can leave the tequila out for a homemade grapefruit soda—technically a"toronjada."

The drink is often made with grapefruit-flavored soda such as Jarritos de toronja or Peñafiel toronja or even Squirt or Fresca, but I also like to make the classic recipe with freshly squeezed grapefruit juice and agua mineral (sparkling water) for a little fizz.

How to make a paloma cocktail, a classy Mexican grapefrult margarita. Recipe via theothersideofthetortilla.com

If you love margaritas, you should also try these recipes:

Paloma Margarita

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Author: Maura Wall Hernandez
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 cups 1x
Category: Beverages
Cuisine: Mexican

Print Recipe

Description

A paloma is a classic and original Mexican tequila cocktail made with grapefruit juice, mineral water, tequila and sugar.

Ingredients

Scale

2 tablespoons pure cane sugar (not refined white sugar; I use Zulka Azúcar Morena Pure Cane Sugar)
¼ cup of water
One 12.5-ounce bottle of agua mineral (sparkling water), chilled
3 grapefruits, juiced (should yield about 1.5 cups of juice) and one slice for garnishing
¼ cup tequila blanco
Optional: A small pinch of kosher salt in each glass

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Instructions

Dissolve 2 tablespoons of pure cane sugar in ¼ cup of water to make a simple syrup. Set aside.
Juice the grapefruit into a large measuring cup. If you'd like to garnish the glasses or float a small wedge, be sure to cut one quarter-inch thick slice from one grapefruit before you do all the juicing.
Over a pitcher, strain the grapefruit juice to remove any pulp or seeds. Add the simple syrup mixture, ¼ cup tequila blanco and the chilled agua mineral to the pitcher. Stir well.
Garnish with grapefruit wedges or twists and serve over ice.

Notes

Zulka Azúcar Morena Pure Cane Sugar is a Mexican brand of granulated cane sugar sold at many Latin grocers and can also be purchased online.

Wordless Wednesday: Paletas

3 · Jul 25, 2012 · 10 Comments

Here's a quick and easy treat for summer: Sprinkle tajín (chile-lime salt) on store-bought paletas de limón (lime-flavored popsicles; preferably made with real citrus juice). It's an instant Mexi-treat!

What's your quick Mexi-fix for beating the summer heat?

Wordless Wednesday: Toronjas

3 · Jul 4, 2012 · 1 Comment

It's been extremely hot here in Chicago this week with high temperatures in the 90s and 100s, so I'm using these toronjas to make a refreshing agua fresca and palomas, a cocktail made with grapefruit juice and tequila.

What do you like to do with grapefruit?

Tacomiendo: Carnicería Guanajuato in Chicago

3 · Jun 29, 2012 · 4 Comments

I'm always on a quest for a good taco in my city, and thanks to the fact that there are tons of Mexican immigrants here, it's not too difficult to seek out the best changarros for the most authentic tacos.

A few months ago, my friend Steve told me he knew this awesome place for tacos. Given that I have an incredibly high standard for what meets my expectations for a "good taco" or an "awesome taquería," I usually nod and say something nice when someone tells me they had a good taco somewhere. My circle of trusted taco advisers is admittedly small. Yes, I'm a self-admitted taco snob. I bet you are, too.

But he was persistent about these tacos inside a little Mexican grocery store in his neighborhood. I'd been there before because I liked the butcher but the produce wasn't great, so I didn't shop there very often. And I knew I'd eaten at the taquería inside the store but I couldn't say that I remembered it one way or the other. So we went out one Saturday morning for tacos with Steve to give it a shot.

This was the taco I ate. (OK, I ate more than one...) Mmmm, carne asada.

While not perfect (I'm not a fan of the double tortilla, for starters, and their salsa was a bit weak for my taste), I can't list any other complaints because this taco de carne asada really hit the spot.

Two other factors won me over this time, despite being underwhelmed by my previous experience eating here. First, they've renovated and expanded the eating area so it's no longer terribly cramped trying to eat lunch there (which can get pretty busy). And second, although they've usually got several different kinds of aguas frescas to choose from, the grocery section sometimes carries glass bottles of Yoli, a beloved Mexican lemon-lime flavored refresco. I admit I've been back there several times just looking for Yoli and have grabbed a taco on my way out.

There are plenty of other tacos on the menu, of course, and we've tried most if not all of them. José really liked the cecina. But I personally only return for the carne asada.

WHERE TO FIND IT:
Carnicería Guanajuato
1436 N. Ashland Ave.
Chicago, IL 60622

Have you been to Carnicería Guanajuato? What's your favorite taco there?