This post is in partnership with California Strawberries. The recipe and opinions are my own.
If you love strawberries, but you’re also trying to cut back on added sugar, you’re going to love this recipe for strawberry hibiscus popsicles.
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Vegan and Mexican are two words that most people wouldn’t necessarily associate with each other, however, there are actually quite a few vegetarian and vegan-friendly dishes that are part of the cuisine. Everything on the menu at Gracias Madre is organic and vegan, but don’t let that distract you; you’re in for a truly excellent Mexican meal.
If you’re visiting Los Angeles, Gracias Madre definitely deserves to be on your list of restaurants to check out, and if you’re local to LA, early lunch or happy hour is the best time to go if you want your choice of tables (you might even see me there).
Paparazzi tend to lurk nearby, as this restaurant and several others in the neighborhood are celebrity favorites. Request to be seated on the patio if it’s not too hot outside—you’ll have the best chance to see famous faces or at least catch a glimpse while they’re leaving.
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Not all guacamole is created equal, and it’s much easier to screw up than one might think. And since avocados are sometimes a splurge in your grocery budget, you really don’t want to waste them with bad guacamole. There are some common mistakes people make that cause their guac to suck: mashing the avocado so much that it’s totally smooth, adding too much of one ingredient so it throws off the flavor balance, not enough flavor so the whole thing is totally bland, or the opposite – too salty.
I’m not bragging (OK, I am totally bragging) but everyone I know who has ever eaten my guacamole has said that I make the best guacamole ever….
The best part of summer is the peak availability of so many fruits; it means you can make a variety of sweet treats with little or no added sugar, such as street food-style mango and orange cups with coconut chips, watermelon aloe juice, and all kinds of paletas. With what seems like a surplus of juicy oranges at my local supermarkets, I’ve been using them in many different ways all summer. Whether it’s juicing them, eating them plain, or sectioning them to make a fruity pico de gallo or ensalada xec (a Mayan citrus and jicama salad), there are lots of possibilities.
This healthy snack is one I like to make in advance, freeze and serve by the pool or in the backyard on hot summer days. It’s great to serve to kids as well because even if they eat two servings, they’re eating only one whole orange. Plus, it’s an easy snack for little hands to hold.
RELATED RECIPE: Mango cantaloupe paletas with chile powder
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During the summer, I always want paletas for dessert whenever possible because, well, it’s typically REALLY HOT in the part of Los Angeles where we live. I very rarely buy popsicles in the grocery store because they have a lot of added sugar, and if I’m going to be eating them daily, I need to make healthier choices. Plus, I have a reputation to uphold as the queen of paletas!
Whenever I buy too many bananas (which is basically always) and they start to get spots and are too ripe, I have to get creative with how to use them quickly. So I came up with this frozen treat version of a refrigerated banana chia pudding that I like to make when I’m trying to eat healthier. They’re not overly sweet or too banana-y, they’re very low-fat and not many calories per serving either (for the record, one serving is one popsicle). As you probably know, bananas are packed with potassium and Vitamin C as well as fiber and some other nutrients. Most of the sweetness in this recipe comes from the natural sugar in the bananas. Of course, if you like your popsicles on the sweeter side, you can always add a little extra sugar to the recipe if you want.
RELATED RECIPE: Coconut chia pudding
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I love a good, healthy snack, and I’m always tempted to stop whenever I see a fruit cart on the street. Throughout Mexico, you’ll find these street food vendors with all different seasonal fruits that they’ll cut up and put in a cup and top with chile powder, Tajín, chamoy or some kind of bottled salsa.
RELATED RECIPE: Ensalada Xec (Mayan citrus and jicama salad)…
This post is part of a compensated campaign with McCormick Spices. All opinions and the recipe here are my own.
While this might look like any old regular hummus, the roasted jalapeño, garlic and cumin give it a mellowed, spicy kick for a different flavor than traditional, plain hummus. This anything-but-typical dip is great served with pita bread, pita chips, or tortilla. chips. And in 2015, this snack — which is a fusion of Middle Eastern and Mexican flavors — is actually trendy! Middle Eastern dips and spreads are one of the global food trends in this year’s Flavor Forecast from McCormick Spices.
It’s quite easy to work most of these trends into your daily cooking routines, but I challenge you to try to incorporate at least one trend per week. Chances are, if you’re a Mexican food enthusiast, you may already be cooking according to some of these trends — in which case, congratulations for being accidentally cool!
Check out the full McCormick Flavor Forecast 2015 and get inspired to get cooking with recipe suggestions galore.
There are eight flavor trends to watch in the 15th annual McCormick Flavor Forecast, and here, I’m sharing my five favorites and how you can apply them with Mexican cuisine in your own kitchen.
RELATED: 2013 McCormick Flavor Forecast gives Mexican food a global twist
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I prefer to use safflower or grapeseed oil, which are great for cooking with high heat, but you can also substitute canola oil if that’s all you have handy. Just keep an eye on the chickpeas as they roast. Canola oil has a lower smoking point than grapeseed or safflower oil at 400 degrees Fahrenheit, so you should reduce the heat to 375 degrees Fahrenheit if using canola oil, and extend the baking time by about 5-10 minutes or until the chickpeas are sufficiently browned and crunchy.
Growing up in the Midwest, I went apple picking every fall and loved to drink mulled hot apple cider. Although apple cider the way I grew up drinking it is really not consumed in Mexico, I came up with this recipe with the traditional American apple cider in mind; it’s made with apples that are easily found in Mexico along with Mexican cinnamon sticks, chile puya for a little kick, and sweetened with piloncillo — all ingredients that are muy mexicano.
Chile puya looks just like a smaller version of chile guajillo, both in color and shape, but is spicier. If you can’t find chile puya, or want a milder spice, you can substitute a guajillo chile in this recipe. I advise that you start out with one chile and work your way up if you think it needs to be spicier. Either way, be sure to remove the seeds and veins inside the chiles….
Mango and cantaloupe are a great combination not only because they’re both at peak availability during the summer, but also because both fruits are sweet enough when ripe that they don’t need to be sweetened with sugar to make juices or other treats like popsicles.
I really love these popsicles because they’re not syrupy sweet like store-bought popsicles, and the chile powder in the fruit mixture adds just the right amount of heat so that they’re still kid-friendly. Optionally, if you like, you can also sprinkle or dip the popsicles in some more chile powder before eating to add extra spicy flavor. …
They’re usually made with serrano or jalapeño chiles that are sautéed in oil until the chiles are blistered. There are many different ways to make chiles toreados—some people use the chiles alone, but I like to cook onions with them too. There are also a variety of ways to make the sauce, which is part of the beauty of this recipe. There’s no wrong way to make them; it’s just a matter of personal taste.
Rather than cook the chiles in vegetable oil, I’ve opted for a slightly healthier method by using coconut oil spray to cut down on the amount of oil used. No need to worry about your chiles tasting like coconut, though—the taste won’t infuse into the chiles.
I’ve eaten this spicy, salty side dish in both hole in the wall and upscale taco joints and the taste varies slightly from place to place. Some cooks like to add oyster sauce for a little umami flavor, but I prefer to keep mine classic with just lime juice and soy sauce. Kikkoman soy sauce is a versatile ingredient that can be used to cook many different types of cuisines. In Mexico, you’ll also often see chiles toreados served in sushi bars and restaurants, as it’s a perfect pairing for dipping rolls, similar to the spicy mixture of soy sauce and wasabi paste that is traditionally used in Japanese cuisine.
This particular dish is most commonly made with regular soy sauce, but if you’re trying to keep your sodium intake down, you can substitute Kikkoman low-sodium soy sauce or even the lime ponzu for a lighter, less salty flavor. I typically use the low-sodium Kikkoman soy sauce in my kitchen. If you want to make the dish spicy, use serrano chiles (and if you like it REALLY spicy, add another chile or two); if you want to make it less spicy, substitute jalapeño chiles for the serrano chiles.
Prep
Cook
Total
Yield 2-3 servings
A classic Mexican taquería dish, chiles toreados are roasted serrano or jalapeño chiles, blister cooked with onion and marinated in a soy sauce and lime juice mixture.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Cuisine Mexican
Here’s a video I made of this recipe at the Kikkoman test kitchen after I won a contest and was invited to Kikkoman headquarters in San Francisco in September 2014:
Have you ever had a fudgsicle? It’s a chocolate-flavored popsicle, with a pudding-like consistency, and I used to beg my parents to buy them at the grocery store when I was a kid. I developed the recipe for these vegan avocado and cacao paletas with those fudgy popsicles from my childhood in mind. As an adult, I like to give things a healthier spin when I can and since I have a vegan in the family, I wanted to make them in a way that she could enjoy them with me, which meant they couldn’t have any dairy. These are similar to my avocado popsicles, with a few tweaks to make them vegan-friendly. The avocado gives the popsicle a creamy, silky base, and coconut milk mixed in helps the popsicles freeze consistently and stay together when you remove them from the mold.
In Mexico, as well as other countries in Latin America, aloe gel (also sometimes referred to as aloe crystal) is used externally for a variety of skin ailments as well as consumed for its curative health benefits, especially for stomach and digestive ailments. Aloe gel or crystal comes from the meat of the leaf, and is easy and inexpensive to extract yourself at home. In Spanish, aloe vera is called “sábila” or “áloe,” and is sometimes misspelled as “sávila.” In Mexico, it’s most commonly referred to as “sábila.”
Aloe vera juice is said to help maintain healthy digestion, and can also help regulate blood sugar, reduce inflammation, reduce acne eruptions, as well as many other health benefits, and is a good addition for those who are conscious of an alkaline diet.
My Tío Eduardo swears by homemade aloe vera juice for digestive ailments. Homemade aloe juice is both easy and inexpensive to make—a single large aloe vera leaf in the produce section of most grocery stores in the U.S. should cost between 99 cents and $2 or $3. If a single leaf is $3 or more, it should be very large and heavy, otherwise check another store for a better price. Most Mexican or Latin American markets will carry them. Aloe leaves available in grocery stores are typically about 4-4.5 inches wide at the base, 22-24 inches long and about 1 inch thick.
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Paletas made with pineapple, cucumber and lime juice are a refreshing, healthy treat you can enjoy without any guilt! This all-natural, no sugar added popsicle recipe is one of my favorite ways to cool off from the summer heat, without consuming lots of empty calories or sugar. The lime zest gives these paletas a bright zip of color and a citrusy aroma that lime juice alone just can’t provide. I also love how the lime zest sinks to the bottom of the popsicle mold as it freezes, embedded in the pineapple juice and some of the cucumber juice naturally floats to the top of the mold. It makes for a pretty layered look with zero effort for it to turn out that way!
After going 10 days without eating sugar last month, I began thinking a lot about how much added sugar we actually consume in our household. Although we won’t completely cut all added sugar out of our diet, there are definitely some places we can easily cut back to make healthier choices. And although it’s true that pineapple has a moderately high amount of natural sugar, the juice, when cut by cucumber and lime juice and divided into 10 popsicles, still has way less sugar per serving than almost any store-bought popsicle, and absolutely no preservatives, chemicals, sugar substitutes or artificial color dyes.
RELATED RECIPE: Mango cantaloupe paletas with chile powder
If your family consumes a lot of popsicles in the summer like mine does, then you probably already know that making your own ice pops can be both cost effective and healthier. Especially if you’ve got little kids you don’t want eating lots of sugar, this recipe is a great, tasty option. Be sure to cut the skin off the cucumber so that the flavor is mild and blends in well to mellow the sweetness of the pineapple. Leaving the skin on the cucumber often results in a bitter flavor that throws off the balance.
This vegan banana chocolate smoothie recipe is a creation I’ve been drinking over and over again for the last few weeks. I love experimenting with Mexican ingredients that aren’t necessarily always in traditional Mexican dishes. Cacao has been harvested and consumed in its raw state by ancient cultures such as the Aztecs and Mayans in Mexico as well as some other Latin American countries for centuries. Today, it’s easy to find a variety of raw cacao powders commercially available and made by different brands; it’s often sold in health food stores and it’s easy and inexpensive to buy online as well. Raw cacao powder has plenty of health benefits in addition to the rich flavor it provides to any dish. It’s packed with antioxidants, and has high amounts of nutrients and minerals such as magnesium, copper and manganese.
You may remember from a recent post that my family goes crazy for fruity guacamole. That’s why, when I hosted an #iloveavocados live party with Avocados From Mexico, I wanted to make another version of my fruity guacamole with one of my favorite fruits: Mango. I love to experiment with lots of different sweet and savory guacamoles and this version with mango, pomegranate seeds, red onion and serrano chile is one of my absolute favorit
My guests practically licked the bowl clean and there may have been some arguing over who got the last scoop. Another sure sign that the recipe was a success: Some of the guests sent tweets or posted on Facebook the next day that they wished they could have some more!…
Guacahummus sounds a lot like what you might imagine it to be… guacamole (sort of) mixed with hummus. Actually it’s a blend of hummus, avocados and lime juice. I served this simple, healthy dish at my #iloveavocados live party with Avocados From Mexico recently and surprisingly, most of my guests were having it for the first time. The dish was definitely a hit—they scraped every last morsel out of the bowl.
The main reason why this dish is so great—aside from being very healthy—is that you can make a semi-homemade version with a store-bought hummus of your choice (I like Sabra’s classic hummus), which helps you get this dish from food processor to plate in about five minutes. I use a 3-cup Cuisinart mini prep (available in my Amazon aStore, El Mercadito), which fits the ingredients perfectly. A bonus: This recipe is both vegetarian and vegan-friendly and is also gluten-free.
I recently made several versions for a game night gathering, and this one was the quickest to disappear.
RELATED: Mango and pomegranate guacamole
If you’d rather not mix sweet and savory, you can leave out the jalapeño and garlic if you prefer. But after trying this recipe, nobody was eating the classic guacamole recipe I brought! I love to buy a whole bag full of avocados and make several different versions for parties because it’s so easy to do. Just keep the base the same with avocado, garlic, lime juice and salt, split up the base between several bowls, and add other ingredients as you like. It looks fancy but takes very little time to do.
I use red onion when I make guacamole with fruit because they’re less pungent, have a milder onion flavor, and still give you an added texture and crunch. You can substitute white onion if you prefer, but it will have a different taste. Red onion complements the sweetness of the fruit better, while white onion can overpower the delicate taste of the pomegranate and sweet acidity of the pineapple.
This nontraditional recipe is perfect for any party or get-together with family or friends, especially if they’ve never had anything but classic guacamole before. I hope you enjoy it as much as my family does!
One last note: Always use fresh-squeezed lime juice over the bottled kind. The flavor becomes dull and sometimes bitter due to time since bottling means it’s pasteurized and has preservatives in it. The brightness from fresh lime juice can’t be matched by the bottled stuff.
Every kid I know loves paletas—and every mom I know wants to reduce the amount of sugar in their kids’ diet. With summer upon us, I’m already seeing watermelon everywhere in the farmers markets and grocery stores. I love watermelon and would eat it for three meals a day if I could, so I’ve been getting more creative with how to use it. These are especially great on a really hot day! A bonus: Because these natural paletas aren’t like traditional popsicles, they’re much less likely to drip and stain clothing if that’s an issue with your kids.
And you don’t need to have kids to enjoy these simple paletas! You can honor your inner child or summer cravings for a popsicle with a healthier twist. For those with diet restrictions, these paletas are gluten-free, dairy-free and vegan-friendly. This “recipe” isn’t really a recipe; I like to think of it more as a healthy tip I’m passing on to you. Don’t discard leftover pieces that don’t make the cut: Sprinkle Tajín and squeeze a little lime juice on it for a snack, or cut them into bite-sized pieces and freeze to use as watermelon ice cubes to flavor your water….
We’ve been making an extra effort to eat healthy in our house, especially since we moved across the country and have access to more local produce than ever before (hello, California citrus!). This crunchy, spicy, juicy citrus salad from the Yucatan area of Mexico is the perfect healthy snack. Ensalada xec (xec is Mayan for “mixed,” and is sometimes spelled as “xeec,” “xek” or “xe’ek” and is pronounced “shek”) is a staple dish in the region and is sometimes also made as a salsa without the jicama.
I served my ensalada xec for a salad-themed Food Bloggers LA meetup once, and it was a big hit. I love this recipe because it keeps crunchy in the refrigerator for a few days in the event that you have leftovers. I find this dish keeps best when refrigerated in a covered glass bowl. Some recipes for ensalada xec call for ground cayenne pepper, which is perfectly fine, but I prefer to use fresh chile. Habanero is frequently used in the regional cuisine in the Yucatan, so I used it in this recipe. If your tastebuds can’t handle the heat from a habanero pepper, you can substitute a finely chopped serrano chile or just use a dried chile powder of your choice. You could also use Tajín (the popular Mexican chile, lime and salt seasoning) sprinkled on top if you don’t want to use fresh chiles; if you use Tajín, remember to leave the salt out of the recipe….
I love chia seeds. Not in the way that some people mean when they say they love something… I mean I really LOVE chia seeds. I consume them nearly every day of the week and they’re a great source for fiber and Omega-3 fatty acids, and even have some protein. They have been used for centuries, including by the Mayans and Aztecs. In present-day Mexico, you’re most likely to notice chia seeds floating in an agua fresca.
I know you must be thinking there can’t be that many ways to use them, but trust me when I say there are so many great things you can do! One of my favorites is to use them to make this tapioca-like pudding with coconut milk. It’s a flavorful and not-too-sweet dessert that any coconut lover will enjoy. And a few bonuses: this recipe is dairy-free, gluten-free and vegan-friendly! Once the chia seeds develop their gel and you refrigerate the jar, it will get firm and set more like a traditional pudding. If you try to eat it too soon, it won’t be the right consistency.
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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!
Jamaica (pronounced “HAH-MY-CAH” in English; not like the country Jamaica) is a simple but unique drink, and has only two ingredients other than water. Aguas frescas—literally, “fresh water” fruit drinks—are very common all over Mexico. They come in many flavors: horchata (made with a rice-base), sandía (watermelon), agua de piña (pineapple), limón (lime), tamarindo (tamarind), naranja (orange), agua de mango and so on.
There are a lot of places in Mexico where you can buy aguas frescas out on the street, in the market, or as pre-made powder mixes. Most people make them at home from scratch because it’s so easy. Every time we visit family in Mexico, nearly every meal made at home is accompanied by an agua fresca.
Like tea, jamaica is also a natural diuretic so don’t go drinking the whole pitcher in one day. (Yes, I once did that. You might also want to avoid drinking too much jamaica before bedtime.) The only real variation among recipes are the ratios used of sugar to water, and whether or not you dilute the juice (and if so, how much) when serving.
Some households serve their agua de jamaica a bit more tart like cranberry juice; we like ours a little on the sweeter side. I dilute it by adding half a glass of water to half a glass of juice.
I prefer a brand of granulated cane sugar called Zulka, which is Mexican, non-GMO, vegan-friendly and can be substituted 1:1 with processed white sugar. You can generally find this brand in all Mexican markets, many Latin American specialty grocers and even some mainstream retailers such as Target and Walmart.
Prep
Cook
Inactive
Total
Yield 6 cups concentrated juice (should be diluted before consuming)
Agua de jamaica is a classic Mexican agua fresca recipe made with dried hibiscus flowers.
Total time includes 2 hours of cooling time for the concentrated juice to come to room temperature before serving or bottling and refrigerating.
*This recipe is vegan-friendly when using Zulka morena sugar.
Cuisine Mexican
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