One of these men, José Cruz Gómez Corona, worked for the owner of La Aurora, Don Francisco Garay Sr., but he had different ambitions. In a glass shop that stood across from La Aurora, he learned to cut and etch and engrave glass, to bend and to shape it. He saw his newly acquired skill as the road to a better life, and in the back of one of the small houses built for Aurora’s workers, where he lived with his family, he made a studio. There, he invented a device that etched glass. 

In the interim, local artisans were trying to sell small glass jewelry boxes to tourists, but with little luck. José saw something in that box and changed the look by adding a door and etching the glass — and voila! They sold!

Then along came a guy, Maya, from the U.S. He ordered boxes — first a few, then hundreds and then thousands — selling them to U.S. stores like Sears and Pier One, changing José’s life forever. His days of working for Don Francisco were over. 

José taught his son Gustavo all he knew about glass, and when the boy was about 15, his uncle, Rafael, who worked for United Art Glass in Naperville, Illinois, asked if he’d like to come to the United States. He went. 

The company’s owner, Joe Freeze, asked him to demonstrate his ability in glass work by making a lampshade, which Gustavo did. This led to a full-time job, and within a few months’ time, Gustavo, despite speaking very little English, was the workshop’s manager, and his uncle, his employee.  

The company was known for its traditional leaded-glass windows, stained-glass repairs, and artistic workshops, catering to both hobbyists and professional artisans — and whenever Freeze had a job to install or to assess, he took Gustavo with him. Once he learned that Gustavo knew how to create shades in the Tiffany style, Gustavo’s horizons expanded, and so did his career. 

Never leaving Freeze behind, Gustavo also worked part-time for other prestigious companies in the area, including Amity Stained Glass and the legendary Norman Bourdage, as well as Curran-Glass, which specialized in leaded-glass restoration, custom beveled glass and bent glass and the production of stained glass windows and light fixtures.

Bourdage crafted bespoke stained-glass windows, lamps and decorative panels for residential and commercial clients and also restored church windows, but it was at United Art Glass that Gustavo learned lead canes — the art of making slender, grooved bars of lead alloy that join individual pieces of glass into a unified panel. This technique, dating back to medieval times, remains the foundation of creating durable stained-glass artworks, particularly for architectural installations — and now Gustavo was a master! 

In the early 20th century, Frank Lloyd Wright had made his mark in Oak Park, Illinois, which was not far from Naperville, and so there was a lot of his glass to be restored. Wright had designed and built about 38 structures in the Oak Park area, and that’s where Gustavo and Curran-Glass came into play. 

Gustavo had opened his own studio in 1991, in Wheaton, Illinois, aptly called, Wheaton Stained Glass. Buying an old Victorian home, perfectly suited to his trade, he worked on Frank Lloyd Wright restoration and repairs, along with Curran-Glass, while making his own objets d’art and teaching classes in stained-glass design. 

But alas, all good things must come to an end. Gustavo was an undocumented immigrant, and although he bought property legally and paid his taxes, the IRS felt differently, and Gustavo was given a year to exit the U.S. There was no choice but to return to San Miguel. He had not cut ties there. He had commuted back and forth over the years and had a wife and two sons, whom he rarely saw. But it was time to go.

Coming back was not easy, but he figured if he could do it in the U.S., he could do it in San Miguel, and 25 years ago, this fantastic business was born. 

Gustavo is an artist in stained glass, and glass of all kinds — from classic to modern, from windows and doors and to lighting and more. He worked and learned from top artists and architects in San Miguel along the way and became diverse in his knowledge of furniture and lighting, creating custom pieces for all facets of home décor. And these clients, knowing his talent and artistry — and his insatiable desire for perfection, happily gave him their trade. 

Working with his two sons, Carlos and Christian, Gustavo hopes to take the business to a new level of design, and to expand into real estate, architecture and construction. 

“We never saw COVID-19 coming,” he said, “so you can make plans, but you don’t know… It’s up to you to make it happen. When you fall down, you get up. When you fall down again, you get up again… It’s called persistence.”

The post A touch of Frank Lloyd Wright in San Miguel de Allende appeared first on Mexico News Daily

The one thing I’ve learned on my baking journey is that it’s just as easy to do it from scratch (almost), as it is to grab some pre-packaged mix loaded with preservatives and artificial flavors and colors, as it is do it with wholesome and fresh ingredients — and it’s so much more satisfying, flavorful and healthy. 

The dump cake I’m featuring is lemon-lime, made from scratch, with a homemade lemon-lime curd. If you have never had lemon curd before, you need to try it! It’s perfect to put on toast, or to use as a pie or cookie filling or as a topping for cheesecake — and it’s delicious! It’s also easy to make, takes about 30 minutes, and only has five ingredients. I’ve made it Mexican by adding lime, the key lime variety that Mexico is so famous for! 

These recipes are simple to make and are scrumptious. This lemon-lime dump cake has three layers: cake, lemon-lime, and cream cheese. These are topped by cinnamon and pecans (or walnuts), and before serving, are sprinkled with a little additional lime and lemon zest for color, making it all the more Mexican! 

It’s important to note that in Mexico, Philadelphia cream cheese is different from that purchased in the U.S. or Canada. To make it similar, in texture and taste, you need to let it come to room temperature and for every 200 grams (about 7 oz.) of Mexican Philly, you need to add 1 to 1.5 tablespoons milk or cream (or a little more) and beat until smooth; it’s a matter of taste and preference. 

I hope you love this Mexican lemon-lime dump, made from scratch with a homemade lemon-lime curd.

Disfruta!

Mexican lemon-lime dump cake

Lemon Curd: 

Make a day ahead of the cake. Makes about 3 cups.

Ingredients:

• 3/4 cup fresh lemon juice (limón)
• 3/4 cup fresh key-lime juice (limón criollo)
• 2 1/4 cups granulated sugar (azúcar estándar)
• 6 large eggs (huevos)
• 24 tbs. (3 sticks) unsalted butter, cut into pieces (mantequilla sin sal)

Instructions:

• In a medium saucepan, mix the fresh lemon and lime juices together. 
• Add the sugar and eggs to the juices and whisk until well blended. 
• Cook over medium-low heat and then add butter pieces. 
• Cook, whisking constantly, until the mixture thickens and coats the back of a spoon (about 5–8 minutes). Do not let it boil.
• Remove from heat. 
• Optional: Strain through a fine stainer for extra smoothness.
• Let cool, and store in the refrigerator in an airtight container.  

Dump cake

Ingredients:

Lemon-lime layer

• 3 Cups homemade lemon-lime curd.
• Zest of 1 key lime (limón criollo)
• 1 (14-ounce) can sweetened condensed milk (leche condensada)

Cake layer:

• 2 Cups all-purpose flour
  • Mexican brands closest to American all-purpose: Espuma de Chapala; Selecta All-Purpose Flour
• 1 1/2 Cups granulated sugar (azúcar estándar)
• 1 TBS. baking powder (polvo de hornear)
• 1/2 tsp. salt (sal)
• Zest of 1 lemon (limón)
• 1/2 Cup (1 stick) unsalted butter, melted (mantequilla sin sal)
• 3 large eggs (huevos)
• 1/2 Cup whole milk (leche entera)
• 1 tsp. vanilla extract((extracto de vainilla)
  • Mexican brands noted for their intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla 

Cream cheese layer:

• 8 ounces (225 g) cream cheese (queso crema)
  • If using Mexican Philly, you can add 1.5 to 2 TBS. of cream or milk to 225g of cream cheese to achieve the same texture and taste as U.S. Philly cream cheese. 

Topping:

• 1/2 Cup chopped pecans (or walnuts) (nuez pecana o nuez de nogal)
• 1/2 tsp. ground cinnamon (canela molida)
• Additional lime and lemon zest for garnish

Instructions:

• Preheat oven to 350°F (175°C). 
• Grease a 9 x 13-inch baking dish.

Prepare lemon layer:

• In a bowl, combine lemon-lime curd, lime zest, and sweetened condensed milk. 
• Spread evenly on the bottom of prepared baking dish.

Prepare cake layer:

• In a large bowl whisk together flour, sugar, baking powder, salt, and lemon zest.
• In another bowl whisk together melted butter, eggs, milk, and vanilla extract.
• Add wet ingredients to dry and mix until just combined (do not overmix).
• Spread the cake batter evenly over the lemon layer.

Add cream cheese and topping

• Evenly distribute dollops of cream-cheese over the cake batter.
• Sprinkle chopped pecans (or walnuts) and cinnamon over the top.

Next: 

• Bake for 40–50 minutes, or until the top is golden and a toothpick inserted in the cake layer comes out clean.
• Let cool for at least 15 minutes. 
• Garnish with extra lime and lemon zest before serving.

Serve with a side of whipped cream, if desired! 

Disfruta!

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter on FaceBook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals (aa-wp.com).

The post The United States’ favorite dessert, Mexican style appeared first on Mexico News Daily

So, how does fudge get named after a piglet? It seems that original versions of this Mexican fudge recipe tinted the fudgy delicacies pink or red and shaped them into ham-like pieces. 

But where did this sweet concoction originate? Leave it to those ingenious Maya and Mexica, who loved making similar desserts from maize, honey and fruits. Naturally, the Spanish conquest in the 16th century kicked up the cuisine, adding milk and sugar to the mix, which paved the way for milk-based Mexican sweets like fudgy jamoncillo. 

During the 300 years of the colonial period, or the Spanish conquest of Mexico, Catholicism was ignited by the 12 Apostles of Mexico — a group of Franciscan friars who arrived here in 1524. Along with them came other orders: Dominicans, Augustinians and, later, Jesuits. And then came the nuns, who changed the course of sweet culinary cuisine in Mexico forever. 

These Spanish nuns in convents across Mexico, especially in Mexico City, Guanajuato and Puebla, were passionate about cooking, and they are credited with the development and refinement of milk-based sweets in the country. 

Their Old World techniques and ingredients (like sugar and milk) were blended with Indigenous traditions to come up with a wide variety of diverse Mexican candies like jamoncillo, marzipan and camotes (sweet-potato candies), to name a few. 

The traditional jamoncillo recipe is rather simple and bland and is composed of butter, brown sugar, condensed milk and vanilla extract and is garnished with pecans. Although rich, fudgy and delicious, I thought kicking it up with some ultra-Mexican flair might be a good thing, so here’s my recipe for you.

Jamoncillo with Cinnamon, Pecans and a Mezcal, Tequila and Kahlua Combo 

* Makes 16-25 pieces, depending on how large you cut them. 

Ingredients

• 1 1/2 Cups (360 ml) whole milk (leche entera)
• 1 1/2 Cups (300 g) granulated sugar (azúcar estándar)
• 1/2 tsp. (2.5 ml) baking soda (bicarbonato de sodio)
• 1 tsp. (5 ml) vanilla extract* (extracto de vainilla)
• Mexican brands noted for their intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla 
• 2-inch (5 cm) cinnamon stick (rama de canela)
• 1/3 Cup (35 g) finely crushed pecans (nuez pecana)

For the liquor blend

• 1 Tbs. (15 ml) mezcal (for smoky, earthy depth)
• 1/2 Tbs. (7.5 ml) tequila reposado (aged, for warm, Oakey, agave flavor)
• 1/2 Tbs. (7.5 ml) Kahlúa (hint of coffee and sweetness)
• Zest of 1 lime or orange for brightness. (limón o naranja)

For the garnish

• 12–16 pecan halves (nuez pecana)
• Pinch of flaky sea salt or chili salt (sal de mar en escamas o sal con chile)

Instructions

1. Prepare the pan

• Line an 8×8-inch pan with parchment paper or lightly grease it. Set aside.

2. Prepare the fudge

• In a heavyweight (stainless steel or cast iron) medium pot, add milk, sugar, baking soda, vanilla and cinnamon stick. Stir until sugar is dissolved.
• Place pot over medium heat. Stir frequently. 
• When the milk begins to foam (just before boiling), reduce heat to low.
  Continue cooking for 35–45 minutes, stirring often and scraping the sides of the pot. 
• The mixture will get thick and dark and resemble caramel sauce.

3. Test for Doneness

• Drizzle a little of the mixture into a bowl of cold water. If it forms a soft ball, it’s ready.

4. Add Flavors and Nuts

• Remove the pot from heat. Discard the cinnamon stick.
• Immediately stir in mezcal, tequila, Kahlúa and citrus zest.
• Add crushed pecans and mix well to distribute.

5. Beat, Set, Pour

• Stir the mixture vigorously for 5–7 minutes with a wooden spoon to help it cool and thicken.
• Pour mixture into prepared pan and smooth the top. 
• While still warm, gently press pecan halves into the surface so each future square will feature a pecan on top.
• Sprinkle with flaky sea salt or chili salt for extra pizzazz, if desired.

6. Cool and Serve

• Let cool to room temperature, then put into refrigerator for at least 2 hours until firm.
• Cut into squares and serve.

Disfruta!

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter on FaceBook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals (aa-wp.com).

The post Love fudge? Make it Mexican with a mezcal, tequila and Kahlua combo appeared first on Mexico News Daily

In Mexico, dessert trends have also made their mark, including fusion desserts — innovative and unique flavor combinations like mole-flavored truffles and hibiscus-infused pastries — motivating Mexican chefs to blend the traditional with the modern. They also recognize that their consumers and patrons are more health-conscious, as exemplified by their desserts that are now incorporating healthier fruits and vegetables.

These include the popular avocado ice-cream or dessert tacos, made by baking the shells (with a light coat of oil and cinnamon) and filling them with nonfat, fruit-flavored yogurt topped by fresh fruits, coconut flakes, nuts or chia seeds. 

But maybe Mexico has made more of a mark on international cuisine than international cuisine has made on it.

Mexican food restaurants abound, not only in the U.S. but also in Canada. And desserts made with cajeta or dulce de leche have become a part of English lingo — and who hasn’t enjoyed a slice of tres leches cake?

So, let’s look at the tangy-twist trend and how we can apply it to a lemon-beer cake (now transformed into a Modelo one; we’re in Mexico, after all!). Because when you think cake, you don’t often associate it with beer; the two don’t seem to meld, but pair it with fresh lime and Modelo, and a flavor transformation takes place — a burst of tangy but subdued excitement in the tastebuds!

It may be unique, but not a new concept. The Irish have been doing it for centuries with Guinness, since beer/stout was often used for taste and as a leavening agent (and still is). After all, who could celebrate St. Patrick’s Day without a rich slice of Guinness Chocolate Cake?  

So, in that spirit, let’s make a Mexican Modelo-Lime Cake, with Modelo Especial (the U.S.’s best-selling beer) and fresh Mexican limes and finish it off with a ricotta cheese and honey frosting, crowned by more tropical fruits like mangos and pineapple. Disfruta!

Mexican Modelo-Lime Cake with Ricotta Honey Frosting

Cake:

Ingredients:

• 1 3/4 Cups (210 g): All-purpose flour*
  • * Mexican brands closest to American all-purpose: Espuma de Chapala or Selecta All-Purpose Flour
• 3/4 Cup (150 g), Brown sugar (azúcar moreno) 
• 2 Tbs. (25 g) Caster Sugar* (azúcar estándar)
  • * Caster sugar is superfine sugar. To make it, pulse granulated sugar in a blender or food processor until fine but not powdered. 
• 3 Tbs. (42.6 g) Unsalted Butter (mantequilla sin sal)
• 3 Eggs (huevos)
• 1 Tbs. (15 ml) Honey (miel)
• 2 Tbs. (30 ml) Fresh Lime Juice and Zest: Juice and zest of 1 lime (jugo de limón)
• 3/4 Cup (180 ml) Modelo Especial® Beer
• 2 Tbs. (30 ml) Virgin Olive Oil (aceite de oliva extra virgen)
• ½ tsp. (2.4 g) Baking Powder (polvo de hornear)
• ½ tsp. (2.8 g) Baking Soda (bicarbonato de sodio)
• Pinch, Sea Salt (sal de mar)
• Pinch, Cinnamon or cayenne pepper (canela molida o pimienta de cayena)

Instructions:

First:

• Preheat oven to 350°F (175°C). 
• Grease an 8-inch loose-base cake tin (or springform pan that’s wrapped with aluminum foil to prevent leaks).

Next:

• In a bowl, mix flour, baking powder, baking soda and a pinch of salt. Set aside.
• Using a stand mixer, combine lime zest, brown sugar, caster sugar and butter. Beat until well combined.
• Add eggs one at a time, incorporating well between additions.
• Add lime juice, beer, honey and olive oil. Mix until combined.
• Slowly add the flour mixture and mix until just combined.
• Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.

Frosting:

Ingredients:

• 3/4 Cup (220 g) Ricotta cheese (queso ricotta)
• 1/3 Cup (100 g) Quark cheese (queso quark)
  • To substitute for quark cheese, use mascarpone cheese and add 1 – 2 Tbs. lime juice to increase tanginess, depending on your taste. 
• 2 Tbs. (30 ml) Honey (miel) 
• 2 Tbs. (30 ml) Demerara Sugar or Brown Sugar (azúcar moreno) 
  • A raw sugar minimally processed made from sugarcane and molasses. You can sub light-brown or dark-brown sugar for Demerara. 
• 2 Tbs. (10 g) Lime Zest: Zest of one lime (ralladura de limón)
• 1 tsp. (5 ml) Vanilla extract (extracto de vainilla)
  • Mexican brands noted for their intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla 
• Additions: Pineapple and mangos, cinnamon (piña, mangos, canela)

Instructions:

• Prepare the frosting by mixing ricotta, quark (or mascarpone), lime zest and honey. 
• Refrigerate until ready to use.
• Once the cake is cooled, spread the frosting on top and decorate with fresh fruits and a sprinkle of cinnamon if desired.

Disfruta!

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter on FaceBook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals (aa-wp.com).

The post Modelo Especial lime cake: The ‘tangy-twist’ trend comes to Mexico appeared first on Mexico News Daily

She used it as an ingredient in panna cotta and other desserts, and then she got the notion that it would make a fabulous soft serve ice cream. She opened Milk Bar in New York City with cereal-milk soft serve, which became one of its signature items. The ice cream became a hit, an innovative dessert that appealed to the nostalgia in her patrons, who were also impressed by her use of varied cereal flavors. 

The original recipe involved soaking toasted cornflakes in milk, straining them, and using the sweet milk as the base for the luxuriously rich ice cream. To top it off, there were also crushed, caramelized cornflakes to go with it. 

Tosi then expanded her repertoire, offering packaged pints of ice cream and developing cereal-milk lattes and milkshakes. Even Ben & Jerry’s and Burger King copied her concept. What Tosi did was take a simple idea and turn it into a cult favorite and a modern culinary trend — pretty impressive! 

Although cereal-milk soft serve isn’t a staple of Mexican desserts, La Michoacana’s ice cream shops (located throughout Mexico) feature cereal-inspired flavors like Cinnamon Toast Crunch and yogurts inspired by cereal flavors. If you search TikTok videos from Mexico, you’ll find originators making cereal-based ice creams using popular brands like Fruity Pebbles. 

So, how do we make our own cereal-milk soft serve? It’s easy, and the recipe I’m including here is for a no-churn variety. I also took the liberty of making it Mexican, by adding Mexican products and spices, etc., which I think is far more tantalizing than the plain sweetness of simple, milk-infused cornflakes. Disfruta!

No-Churn Mexican cereal milk soft serve ice cream

For the cereal milk:

• 2 cups (480 ml) whole milk 
• 2 cups (60 g) Frosted Flakes, Cinnamon Toast Crunch, Choco Krispis, Fruity Pebbles, etc. 
• 1 tsp. (2.6 g) ground cinnamon 
• 1 tsp. (4.9 ml) vanilla extract* 
  • * Mexican brands noted for intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla 
• Pinch (0.36 g) cayenne pepper or chile en polvo

For the ice cream base:

• 2 cups (480 ml) heavy cream (most frequently found in Mexico as crema para batir)
• 1 can (14 oz.) (397 g) sweetened condensed milk (leche condensada or lechera)
• Pinch (0.36 g) salt 

For the toppings:

• Dulce de leche, caramel or butterscotch sauce, honey or maple syrup
• Crushed Maria (Galletas Marias) cookies or other sweet cookies 
• Toasted coconut flakes 
• Lime zest 
• Fresh fruits like strawberries or mangos

Instructions:

Prepare the cereal milk:

• In a bowl, combine cereal, milk, cinnamon, vanilla and cayenne or chili powder.
• Let soak for about 30 minutes so that the milk absorbs all the spices and cereal flavors. 
• Strain through a fine sieve. Press out as much liquid as possible. 
• Discard the soggy cereal.

Whip the cream:

• In a large mixing bowl, using a hand-held or stand mixer, whip the cream until soft peaks form.
• Gently fold the sweetened condensed milk and salt into the whipped cream.
• Gradually add milk and mix until fully incorporated.
• Pour the mixture into a freezer-safe container.
• Cover with plastic wrap or parchment paper to prevent ice crystals.
• Freeze four hours for soft serve and 6 hours for firm ice cream. 

Serve:

• Drizzle sauces/syrups over ice cream.
• Sprinkle crushed Maria cookies, pan dulce, fruits, toasted coconut flakes or lime zest on top. 

Deborah McCoy is the one-time author of mainstream bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter on FaceBook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals (aa-wp.com).

The post Cereal-milk soft serve goes south: Make this Mexican-inspired dessert appeared first on Mexico News Daily

Imagine applying this technique to desserts like the Carlota de limón. 

A Carlota de limón is a traditional Mexican dessert, an easy-to-make concoction assembled in layers and composed of evaporated and condensed milk, freshly squeezed lime juice, cream cheese, and those oh-so-good Galletas Marias.

The idea is to make a layered icebox cake by blending the milks and cream cheese and lime juice into a gooey, sweet base. A layer of this mixture is placed in the bottom of a baking dish and topped with Galletas Marias. The next layer adds more goo, and the process continues until you have a few layers.

Now use your imagination! Let’s say you’re having a dinner party, but instead of making the Carlota de Limón in a baking dish, cutting it, and serving it on dessert dishes, you break it into parts — you deconstruct it.

You make the cream cheese mixture and place it in a delightful bowl. You break the cookies into crumbs, placing them in another serving dish, but then you go a step further: You whip up bowls of toasted coconut, candied lime peel, chopped pistachios, and fresh berries, plus some small, fresh-cut mint leaves. The idea is that each bite combines creamy, crunchy, tangy and sweet — a traditional dessert, but one based on your guests’ own preferences.  

All these decorative, happy dishes are then placed on the table, enabling your guests to come up with their own, delightful dessert. Some may prefer more pistachios or coconut. Some may not like Galletas Marias, but their personal choices are seemingly endless and you’re now a culinary genius, the talk of the town.

Carlota de limón, deconstructed

Ingredients

For the Carlota de limón

• 1.5 cans evaporated milk
• 1.5 cans sweetened condensed milk
• 3/4 cup freshly squeezed lime juice
• 1 ½ packages 8 oz. cream cheese
  • In the U.S., Philadelphia cream cheese is sold in 8 oz. packages (225 g). In Mexico, Philly cream cheese is typically found in 180 g (6.4 oz.) or 200 g (7 oz.) packages, so adjust accordingly. Also, Philadelphia cream cheese is not the same in Mexico as in the U.S. because it has less fat and moisture content. If using Mexican Philadelphia cream cheese, add 19 g (0.7 oz) heavy cream to the mixture.
• 2.5 packages Galletas Marias, crumbled (toasting optional)

For the garnishes

• Galletas Marias (crumbled and toasted, if you prefer)
• Candied lime peel
• Toasted sweetened coconut
• Chopped pistachios
• Fresh fruit and berries
• Small, fresh-cut mint leaves.

Instructions

1. In a blender, or in a bowl with a hand-held mixer, place the evaporated milk, condensed milk and lime juice. Blend or mix lightly to ensure it is fully incorporated.
2. With a spatula, stir the mixture and incorporate cream cheese in pieces. Process in the blender. If using a mixer, beat for a few seconds until the mixture is smooth and coats the back of a spoon. If making with Mexican Philly cream cheese, add 19 grams heavy cream to the mixture.
3. Place in fridge until ready to serve.
4. Place cream cheese-lime mixture in a serving bowl. Accent with some chopped mint or pistachios. Place all garnishes in separate bowls. Set all on your table and let guests dig in, providing them with their own decorative dessert dishes.

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter and the author of four baking books for “Dough Punchers” via CakeChatter. She is also the president of The American Academy of Wedding Professionals.

The post Deconstructed cuisine takes on a Mexican classic: Carlota de limón appeared first on Mexico News Daily

I don’t know about you, but pie crust and I don’t see eye-to-eye. I’ve never been able to make that melt-in-your-mouth, flaky bit of heaven that my grandmother whipped up with no recipe and no effort (it seemed). So, because of this daunting culinary expertise, I’ve been unable to master, I rely on a graham cracker or pecan crusts, the type you grind up, mix with a little butter and press into a pie plate. It’s easy to do and to top-it-off, it tastes good! 

It was the Pilgrims who brought pie to the American colonies in the early 1600s, but it was the Mexica who introduced pie to Mexico, not the sophisticated version of pie as we know it, but dough-filled concoctions, stuffed with various ingredients, which they made into dishes like tamales. It’s the concept that counts. 

The Europeans, especially the French, introduced the fine art of pastry making to the Mexicans which culminated in the Pastry War (1838-1839). The squirmish involved a French pastry cook, Monsieur Remontel, who owned a bakery near Mexico City. The shop was damaged by some rowdy Mexican army officers and Remontel demanded restitution, but the Mexican government refused to pay. The incident escalated as more and more French nationals became involved, with the French government demanding that Mexico pay 600,000 pesos in damages. War broke out and France won. They got their money and withdrew their forces, but the French had made their mark on Mexican pastry. 

So, let’s combine multiple cultures to make a succulent pecan pie cobbler (easier to make than pie but with the same taste and succulent flavor) with a Mexican twist. We have France to thank for pastry making, the U.S. to credit with pecan pie, and the Mexicans for their wonderful spices, chocolate and agave… what a combo! 

Disfruta!

Pecan pie cobbler, Mexican style, with tequila (or cinnamon) whipped cream:

Ingredients: 

For the Crust:

• 1 ¼ Cups (155 g) all-purpose flour 
  • Mexican brands closest to American all-purpose: Espuma de Chapala; Selecta All-Purpose Flour
• ¾ Cup (150 g) granulated sugar (azúcar estándar)
• 2 tsp. (10 g) baking powder (polvo de hornear)
• ½ tsp. (3 g) salt (sal)
•  ⅔ Cup (158  ml) milk (leche entera)
• 1 tsp. (4.2 g) vanilla extract* (extracto de vainilla)
  • Mexican brands noted for their intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla 

For the Filling:

• 2 Cups (228 g) chopped pecans (nueces pecanas)
• 1 disk of Mexican chocolate (Ibarra), finely chopped, about 3 oz. (chocolate)
• 2 TBS. (44 g) agave syrup (jarabe de agave)
• 1 tsp. (2.6 g) ground cinnamon (canela molida)
• ¼ tsp. (0.7 g) cayenne pepper (pimienta de cayena)
• 1 Cup (200 g) packed brown sugar (azúcar moreno) 
• 1 ½ Cups (355 ml) boiling water (agua)

For the Baking Dish:

• 6 TBS. (91 g) unsalted butter (sliced into pieces) (mantequilla sin sal)

Instructions: 

First: Make Flour Mixture:

• In a medium-size bowl, whisk flour, granulated sugar, baking powder and salt. 
• Whisk in milk and vanilla extract, making a batter.

Preheat oven to 350°F.

Next:

• Place butter in a 9×13-inch baking dish. 
• Place the dish in the oven so the butter melts while the oven is heating.
• Once butter is melted, carefully remove the pan from the oven. 
• Drop spoonfuls of the batter (cobbler) evenly over the melted butter.

Next:

• To the boiling water add brown sugar. Stir until the sugar dissolves. 
• Add chopped Mexican chocolate, agave syrup, cinnamon and cayenne pepper. 
• Stir until the chocolate melts and the mixture is well combined. 
• Sprinkle chopped pecans over the top of the cobbler. 
• Carefully pour boiling water mixture evenly over the top of the cobbler.

Next:

• Put the cobbler in the oven and bake until it’s golden brown all over, about 25-35 minutes.

Before Serving:

• Cool slightly. 
• Then: Serve hot, warm, or room temperature, with cinnamon- or tequila- whipped cream, or ice cream. 

Tequila whipped cream: 

Ingredients:                                       

• 1 Cup (240 ml) heavy whipping cream (crema para batir)
• ¼ Cup (60 ml) powdered sugar (azúcar glasé)
• 1 ½ TBS. (22 ml) tequila (don’t use more!)  

Instructions:

Place all ingredients in a bowl and whip with an electric hand-mixer until stiff peaks form. Refrigerate until ready to serve! 

Cinnamon Whipped Cream: Substitute 1 tsp. of ground cinnamon for tequila.

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter on Facebook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals.

The post Pecan-pie cobbler, the Mexican way appeared first on Mexico News Daily

Although Bosnia and Mexico don’t have much in common (other than good diplomatic relations), for this recipe they do: Apples! And tufahija is a traditional Bosnian dessert that dates to the Ottoman Empire. In fact, the Arabic word “tuffāḥ,” means apple. 

This recipe poaches walnut (or almond, or any other nut of your choice) stuffed apples in simple syrup, spiced with cinnamon and cloves, making them enticingly aromatic. When done and cooled, whipped cream or crème fraiche tops them off — which got me thinking. What if this simple syrup was infused with tequila, and the apples were poached in this rich, sweet, liquor-laden water? And what if the apples were topped by tequila whipped cream? I think you’d have a unique, kicked-up Mexican dessert that would knock the socks off its Bosnian counterpart. 

If you’re not wild about apples, you can substitute pears. And if you don’t like walnuts, you can use hazelnuts, or almonds, or pistachios. There’s a lot you can do to make this recipe your own, or if you happen to be a teetotaler, then follow the recipe as is.

This recipe uses tequila because it has a neutral profile, and this permits the sweetness of the apple to take center stage, which means the taste of the fruit is accentuated by the liquor and not overpowered by it. Disfruta!

Tequila Tufahija Recipe

If using tequila, start a day ahead to infuse the syrup:

In a pot large enough to hold the apples, put ½ Cup sugar, 4 Cups of water, cinnamon sticks, cloves, and a pinch of salt. Stir over medium heat until the sugar dissolves. Add 4-8 TBS. of tequila (depending on your taste). 

Cover and let infuse overnight, in the refrigerator, to allow the flavors to meld. 

Ingredients:

• 4 medium-size tart apples (Granny Smith or Golden Delicious) (manzanas)
• 1 Cup (130 g) walnuts (or almonds, hazelnuts, pistachios), finely chopped (nueces)
• 1/2 Cup (100 g) sugar for syrup (azúcar estándar)
• 1/4 Cup (50 g) sugar for filling (azúcar estándar)
• 1 tsp. (4.2 g) vanilla extract (extracto de vainilla)
  • Mexican brands noted for intense flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla 
• 4 Cups water (agua)
• 2 cinnamon sticks (rama de canela)
• 5-6 cloves (clovas)
• lemon juice (from half a lemon) (limón)
• pinch of salt (sal)

Instructions:

First:

• Prep the apples: Peel the apples and core them. Create a cavity in the middle without breaking through to the bottom. 
• Rub the outside of the cored apples with lemon juice to prevent browning.

Next:

• Prepare the filling: In a mixing bowl, combine the finely chopped nuts, 1/4 Cup sugar, and vanilla extract. Mix until well combined.
• Fill each apple with the nut mixture, pressing down gently to pack the filling.

Next:

• Prepare the syrup: In a pot large enough to hold all the apples, combine 4 cups of water, 1/2 cup sugar, cinnamon sticks, cloves, and a pinch of salt. Stir over medium heat until the sugar dissolves.
  • If using the tequila-infused syrup, remove from the refrigerator, and reheat the syrup over medium heat. 
• Poach the apples: Once the syrup is ready, gently place the stuffed apples into the pot.
  • The apples should be almost submerged in the syrup. 
• Bring the liquid to a gentle simmer, cover the pot, and let the apples poach for about 30-40 minutes, or until they are tender but still hold their shape.
• Once cooked, remove the apples from heat and allow them to cool in the syrup. 

To Serve:

• When cool, place each apple on an individual dessert plate. 
• Pour some of the syrup over the top and garnish with any remaining nut mixture. 
• Top with whipped cream or tequila whipped cream. 

Tequila Whipped Cream:

Ingredients:

1 Cup (120 g) heavy whipping cream (crema para batir)

¼ Cup (25 g) powdered sugar (azúcar glasé)

1 ½ TBS. (21 g) Tequila (don’t use more!)  

Instructions: 

Place all ingredients in a bowl and whip with an electric hand-mixer until stiff peaks form. Refrigerate until ready to serve! 

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter on FaceBook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals.

The post Tufahija a la Mexicana: Add a dash of flair to some Balkan delight appeared first on Mexico News Daily

So, who would have thought of teaming a dull, sweet custard (and yes, it’s good!) with Mexican ancho chili, chocolate and cinnamon to give it a kick? I don’t know but the question triggered another in my mind. Why do Mexicans like their food so spicy? The answer may surprise you.  

Chili peppers contain a compound called capsaicin. The chemical triggers a burning sensation on the tongue which is countered by the brain releasing endorphins and increasing the body’s level of serotonin. In other words, eating hot chilis makes you feel good, along with giving you a sense of well-being — and the sensation can be addictive. Some even consider Mexicans to be masochists because of their love of eating these hot peppers to experience “pleasure through pain.”

Chilis have been a part of Mexican culture and cuisine since pre-Hispanic times, and the ancho chili traces its history to Puebla, in Central Mexico. They are known for their rich, mild, and sweet flavors making them perfect for salsas and moles, and with today’s recipe: dessert! They are noted for their high Vitamin C content and are the most widely used chili pepper in Mexico. In the U.S., they gained prominence in Tex-Mex cuisine and became popular with the advent and spread of Mexican food. 

Now what if we teamed that dull, “burnt cream,” custard with a Mexican ancho chili and some Mexican chocolate and cinnamon? I’d say we’d have a rich, unique feel-good crème brûlée that’s perfect for any occasion, whether it’s dinner for two or that elegant dinner party you’ve been planning. Here’s the recipe.

Chocolate-ancho chili crème Brûlee with cinnamon whipped cream:

Ingredients:

• 3 Cups (720 ml) whipping cream (crema de batir)
• 1 cinnamon stick (rama de canela)
• 1 dried ancho chili with seeds, stemmed, chopped into 10-12 pieces (chile ancho seco)
• 1/2 Cup sugar (azúcar estándar)
• 1 Cup bittersweet chocolate chips (chispas de chocolate agridulce, about 70% cacao)
  • Use dark chocolate that is about 70% cacao, cut into small pieces, if you can’t find bittersweet chocolate chips. 
• 6 large egg yolks (yemas de huevo)
• 1/2 tsp. ground cinnamon (canela molida)
• 6 TBS. sugar (azúcar estándar)

Instructions:

• In a medium saucepan, over medium heat, add cream, cinnamon stick and ancho chili. 
• Heat until small bubbles form around the edges of the pan. Remove from heat. 
• Add chocolate chips and stir until combined and smooth. 
• Let custard mixture cool to room temperature. 
• Using a mesh strainer, push custard through, discarding the cinnamon stick, chili, and seeds.

Next:

• Preheat oven to 275°F/135C
• In a medium bowl, whisk egg yolks briskly until pale in color, about 1-2 minutes. 
• Whisk in ½ Cup sugar until dissolved, about 2 minutes. 
• Gently whisk in cream; do not overbeat. (Do not let bubbles form.)

Next:

• Place 8 crème brûlée dishes in a baking pan.
• Divide the custard mixture evenly between 8 dishes, leaving about a 1/2’’ at the top of the dish for the sugar topping, which is added later.
• Place the pan in the oven and gently pour in 4-5 cups of warm water (enough to come halfway up the sides of the dishes).
• Bake in oven for 30-40 minutes, or until the center of each custard still jiggles slightly.
• Remove the dishes from the pan by pulling the oven rack out and lifting the dishes from the hot water. 
• Let cool until room temperature, about 15 minutes.
• Refrigerate at least 2 hours or up to 2 days.

Cinnamon Whipped Cream:

Ingredients:

• 1 Cup (240 ml) whipping cream (crema de batir)
• 2 TBS. sugar (azúcar estándar)
• Dash of cinnamon (canela molida)

Instructions:

• Using an electric mixer, beat whipping cream, sugar and cinnamon until stiff peaks form. 
• Refrigerate until ready to serve with crème brûlée.

To Serve your Mexican Crème Brulee:

• 20-30 minutes before serving mix together ½ tsp. of cinnamon and 6 TBS. of sugar. 
• Sprinkle 1 TBS. of sugar mixture over each custard.
• Using a hand-held torch, about ½ inch from sugar, caramelize the top by slowly working around the entire brûlée. Then torch it entirely. 
• Return to the fridge for 10-12 minutes to chill the brûlée.
• Top with Cinnamon Whipped Cream and serve.

Disfruta!

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter on Facebook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals.

The post Crème Brûlée: From burnt cream to Mexican heat appeared first on Mexico News Daily

In Mexico, however, edible flowers are nothing new since they have been a part of their cuisine since pre-Hispanic times. These flowers, like bougainvillea, hibiscus, and Rosita de cacao, were fried, sauteed, stuffed, and used in sauces, quesadillas, and tacos. The Spaniards, when they arrived, used flowers instead of meat for Easter celebrations due to the Catholic Church’s religious restrictions. Then Mexicans determined that flowers could enhance the aroma, taste, and “look” of desserts and drinks. 

Josué Barona is the man who now fuels the country’s edible flower scene from his booth in Mercado San Juan in Mexico City, where he has sold edible varieties of flowers for the past 10 years. He said he became interested when he noticed chefs shopping for flowers to add to their cuisines and he sourced them from suppliers who would normally toss them. He now stocks flowers from all over Mexico (interesting since about 80% of the world’s 186 known edible-flower species originate here) and sells them to high-end restaurants. Not to be outdone, he invented his now famous “rose chocolate mousse,” that he serves in a red rose, accentuated by various, beautiful blooms. 

Although I couldn’t find Barona’s chocolate mousse recipe, I do have one that’s very enticing, a white chocolate mousse made with rose syrup (from rose petals) and pistachio paste. Elegant, aromatic and scrumptious. Disfruta!

White chocolate mousse with rose and pistachio

Rose Syrup:

• ½ Cup (10 g) rose petals,* unsprayed (pétalos de rosa)
  • NOTE: If you’re unsure your petals are sprayed, soak in 1 tsp. baking soda with every 2 Cups of cold water. Soak for one minute then rinse. (This can remove up to 80% of certain pesticides.)
• ¾ Cup (150 g) sugar (azúcar estándar)
• ¾ Cup (185 ml) water (agua)
• 1 drop red or pink food coloring, if desired (colorante alimentario rojo o rosa)

Instructions:

• In a small saucepan, over low heat, place sugar and water and stir until the sugar has dissolved. 
• Add the unsprayed rose petals and leave pan uncovered, barely simmering, for around 30 minutes. 
• Mix in food coloring, if desired. 
• Strain the syrup into a clean bottle, seal and leave to cool.

Pistachio paste:

• 2-4 Tbs. shelled pistachios (pistachos sin cáscara)
  • To save time, you can finely chop pistachios to mix with mousse, but blanche and remove bitter, purple skin before proceeding. Be aware that the texture won’t be as smooth as the paste. 

Instructions:

• Blanche shelled pistachios in hot water for 30 seconds.
• Remove bitter, purple skin.
• Place in a food processor, on high power (or a blender or a spice grinder) and pulse until the nuts are a fine paste. 

White chocolate mousse:

Ingredients:

• ½ Cup (125 ml) heavy cream (crema de batir)
• ½ Cup (100 g) white chocolate* (chocolate blanco)
  • Mexican brands of fine white chocolate: Feliu Chocolate; Lurka Chiapas Tonka Bean 36%; Valrhona; Cacao Berry 
• 4 oz. (115 g) cream-cheese (queso crema)
• 1 Tbs. powdered sugar (azúcar glass)
• Pinch salt (sal)
• 2 Tbs. rose syrup (and more for drizzling) 
• 2 Tbs. pistachio paste
• Chopped pistachios for decoration

Instructions:

• Whip heavy cream until stiff peaks form; set aside. 
• Melt chocolate, using a double boiler or microwave.
• In a medium bowl, using a hand-held mixer, cream together the cream-cheese, rose syrup, pistachio paste, melted white chocolate, powdered sugar and salt. 
• Using a spatula, carefully fold the cream-cheese mixture into the whipped cream. 
• * Divide between 2-4 glasses or bowls. 
• Cover and place in the refrigerator for one hour to firm, but it may be eaten at once. 
• Serve by drizzling extra rose syrup on top of mousse and add chopped pistachios.  
  • Store leftover mousse, covered in the refrigerator, for two-three days.

Disfruta!

Deborah McCoy is the one-time author of mainstream, bridal-reference books who has turned her attention to food, particularly sweets, desserts and fruits. She is the founder of CakeChatter on FaceBook and X (Twitter), and the author of four baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is also the president of The American Academy of Wedding Professionals (aa-wp.com).

The post From garden to kitchen: rose petal white chocolate mousse  appeared first on Mexico News Daily