Summer has unofficially started in the city and that means time for warm weather cocktails! This recipe is a refreshing white sangria pairs well with Spanish olives and cheeses to casually entertain.
Aún y cuando todavía falta un mes para que empiece el verano, ya hay buenos elotes en todos los supermercados. Y esta es una excelente excusa para empezar a disfrutar de platillos típicos de verano.
Although summer is still a month away, beautiful corn cobs are now in every supermarket. So, why not start enjoying summer dishes early?A bite of this salad will instantly transport you to a sunny summer day!Serve with quesadillas for a complete meal . . .
Summer is officially here and that means it's paleta and raspado season! There are endless possibilites for either and to get started, I made paletas de mango and with the same mixture, I made some raspados.
This dish is rich and creamy and comforting all in one. Its on the table in under half an hour and cinch to put together. If you can't find Mexican crema, just combine equal parts creme fraiche and sour cream. As a side I usually serve with classic white rice.
Tamarind wasn't introduced to Mexico until the 16th century and is originally from northern Africa. Today, it's a staple in not just Mexican cooking, but throughout Latin America.
Receta para preparar Huauzontles capeados o tortitas.
Huauzontles, also called Huazontles or Cuazontles, are a native plant to Mexico. Their scientific name is Chenopodium nuttalliae.
Rosa de Jamaica, or Agua de Jamaica as it's known in some parts, is like the sweet tea of Latin America. It can be prepared hot of course, but I've always had it cold. You can add sugar to taste, as it is quite tart and some people add a stick of cinnamon while the leaves are boiling.
Depending on what part of Latin America you're in, cajeta has a couple names: dulce de leche, manjar, etc.
