• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Other Side of the Tortilla

  • HOME
  • ABOUT
    • CONTACT ME
    • FAQ
    • PRESS
    • PRIVACY POLICY
    • MEDIA KIT
    • ADVERTISE
  • RESOURCES
    • BOOKS
    • SHOP
    • INGREDIENTS
    • KITCHEN TOOLS
    • Thanksgiving
    • Mexican Christmas Traditions
  • RECIPES

cinnamon sticks

Ponche de Tamarindo

6 · Nov 8, 2012 · 9 Comments

The holidays are coming and the weather’s getting cooler, which means I’m already starting my countdown to Christmas and las posadas Navideñas in Mexico.

A few weekends ago, I attended the Kenmore blogger summit here in Chicago where I participated in a day of cooking challenges with some old and new food blogger friends. You can check out my team’s recipes at cookmore.com (but a heads up that they’re not Mexican recipes). My favorite team challenge was one where we had to create a beverage using a slow cooker. Naturally, I suggested we make a spinoff of my warm winter margarita recipe, but with a few modifications since tequila wasn’t an ingredient option.

Our creation was a spiced brandy apple cider that wowed the judges and won us the competition; my guess as to why the recipe was such a success is probably because it had more than a little piquete of brandy, wink wink. I’ve been tinkering with some new holiday recipes recently, and the challenge inspired me to adapt a ponche de tamarindo recipe with brandy that I’ve been working on for the slow cooker.

The punch has two tart elements: whole tamarind pods and flor de jamaica (hibiscus flowers), which are mellowed by the sweetness of the guava and piloncillo. The cinnamon and brandy give a woody depth, and overall, it’s a satisfying drink to warm you up on a cold night. And of course, it’d be perfect to serve for your posadas….

Read More

Holidays, Recipe, Slow-Cooker recipes canela, cinnamon sticks, flor de jamaica, guava, guayaba, Las Posadas, Navidad, piloncillo, ponche, Posadas Navideñas, punch, slow-cooker, tamarind, tamarindo, Zulka

SALSA DE ARÁNDANOS

5 · Nov 25, 2010 · 2 Comments

As a little girl, I never liked whole cranberries and on Thanksgiving I always preferred the canned jellied cranberry sauce over the fresh cranberries my mom or my aunt made. Now that I’m a bit older and my palate is a little more refined, I prefer to make fresh cranberry sauce for my Thanksgiving dinner. In fact, it’s probably my favorite part! I’ve been known to make tortas de pavo topped with arándanos the whole week after Thanksgiving just to have an excuse to keep eating them.

This recipe has been passed on through two generations in my family, and now I’d like to share it with you. If you’ve ever been afraid that making cranberry sauce from scratch would be too difficult, you’re in good company. This recipe, though, is so easy that you won’t believe you didn’t try making your own with fresh, whole cranberries sooner. From start to finish, it takes about 15 minutes and it’s a perfect balance of spicy and sweet. These are great for Thanksgiving or La Navidad, too….

Read More

Algo dulce, Cultura/Culture, Holiday dish, Holidays, Recipe arándanos, canela, Christmas, cinnamon sticks, cranberries, iPhone photography, La Navidad, naranjas, oranges, Thanksgiving, Tía Annette

How to make champurrado

267 · Apr 4, 2010 · 16 Comments

Champurrado is a chocolate atole, a masa-based drink that is popular in Mexico.

Atole is made with a nixtamal (corn) base from dissolving masa in water, sometimes with piloncillo, and heating until it becomes thick. It’s a stick-to-your-ribs type drink that’s guaranteed to keep you warm. It can come in many flavors. Vanilla atole, strawberry atole, and champurrado are the most typical flavors, but other flavors, such as pumpkin atole, fruit and nut flavors, also exist.

champurrado
champurrado

While champurrado is similar to Mexican hot chocolate in that they’re both in the hot, chocolate beverage category, the major difference is the taste and texture from the corn base.

…

Read More

drinks, Recipe atole, atole de chocolate, champurrado, chocolate para mesa, cinnamon sticks, masa, masa harina, Merendero Las Lupitas, molinillo, piloncillo

Primary Sidebar

¡Bienvenidos!

Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE

New recipes, fresh travel tips + more

Delivered straight to your inbox!

Copyright © 2023 The Other Side of the Tortilla on the Cravings Pro Theme