This great crunchy, spicy, juicy citrus salad from the East Coast of Mexico is the perfect healthy snack, and the best time of year to enjoy it is between January and April when both grapefruit and oranges are in season.
If there’s one drink I’m guaranteed to order by the pool when I’m on vacation, it’s a classic piña colada. When I talked about this charred orange colada recipe with McCormick Spices Chef Kevan Vetter, it had me salivating for vacation and this interesting twist on the classic frozen cocktail.
It’s a simple recipe to follow, and the charred orange and black rum give this colada a decadent depth that makes it a sophisticated version of the classic.
You can also substitute 2-3 ounces of piloncillo for the brown sugar if you want to give it even more of a Mexican flavor.
In Spanish, allspice is called pimienta dulce, and you should be able to find it in both mainstream and Latino markets.
This interesting twist on the classic piña colada cocktail has smoky charred oranges, rich black rum and warm allspice in every sip.
Ingredients
Instructions
https://theothersideofthetortilla.com/2012/12/charred-orange-colada/
Want to know more? You can read the full 2013 McCormick Flavor Forecast report on the future of global flavor trends and how they develop the forecast at flavorforecast.com.
This is an incredibly simple recipe, but one I’ve been asked for time and again by friends. It’s perfect for serving with any meal, and any gathering—large or small.
I love mandarin oranges both because of the refreshing, sweet juice they produce and their portability as a vitamin-packed snack.
When I first met my cuñada, she used to take me out for aguas frescas and we almost always ended up with agua de mandarina, one of her favorites—and consequently, now, one of my favorites too.
Aside from agua fresca de mandarina, this citrus fruit is also great for making mandarin orange margaritas!
When most people think of pico de gallo, they think of a salsa made of tomatoes, diced onion and fresh green chile (such as serrano or jalapeño), lime juice and cilantro. That salsa is also commonly referred to as salsa mexicana. This is not that (although salsa mexicana is good in its own way).
However, in parts areas of Mexico if you ask for pico de gallo you’ll end up with a sort of fruit salad-looking thing that you perhaps didn’t intend to order. But make no mistake, this kind of pico de gallo is one you’ll definitely want to try! It’s a favorite snack in our house–great for a lazy afternoon watching fútbol or even for entertaining guests….
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….
This recipe gives me such warm, fuzzy feelings and memories of being back in Mexico with our family for Christmas. Typically, this is a holiday punch, but in my house we sometimes drink it all winter long if we can find all the ingredients. …
