The Mexican Bisquet II – Classic Recipe

The Mexican Bisquet II – Classic Recipe

In one of my early posts, I followed the very interesting route of the bisquet, the Mexican version of the American biscuit (scone-type pastry), from its origins on the railroad trails in the US and Northern Mexico, to its travels south to Mexico City, brought by Chinese immigrants turned cooks. That time, I shared my own version of a low fat, quick dough bisquet with no yeast, but since I had a frothy and rich cup of café con leche (coffee with milk) from my last post, this time I decided to give the traditional recipe for bisquets a try ... click on title for more

Banana Bread – A Souvenir from Nayarit

Banana Bread – A Souvenir from Nayarit

There are certain edible products, especially sweets, which have become iconic as souvenirs when visiting some locations, for example, Canadian maple syrup, or Swiss milk chocolate; in Mexico, cocadas (coconut sweets) from Acapulco, Guerrero, or Tequila from, well, Tequila, Jalisco, are sovereign.  In San Blas, Nayarit, eating Zarandeado grilled fish goes along with bringing home a loaf of pan de plátano - banana bread. I remember the classic San Blas banana bread as extra sweet and somewhat heavy, with a very strong banana flavour, evidently from a high fruit content. My recipe is a much lighter version ... click on title for more