Jericallas – A Custardy Treat from Jalisco

Jericallas – A Custardy Treat from Jalisco

Flan is a dessert consisting of custard with a layer of caramel; it is well-known internationally from being served at many Mexican restaurants.  Another Mexican custardy dessert is jericalla, equally delicious, but unfairly not as famous as flan, even in Mexico, where it is mostly found regionally, in the state of Jalisco ... click on title for more

Pozole Rojo – A Christmas Favourite

Pozole Rojo – A Christmas Favourite

Turkey and pork loin roasts are some of the most popular choices on the Christmas menu for many Mexican families, as well as more traditional dishes, such as revoltijo (a red mole-based stew), bacalao (a cod stew), tamales, and last, but not least, pozole (hominy soup).  I have shared recipes for pozole blanco (clear broth, "white" pozole), and for pozole verde (green pozole), but for Christmas time, nothing like a delicious pozole rojo (red pozole).   There are several recipes for red pozole, primarily form the states of Jalisco, Nuevo León, and other Northern states.  For this post, I have chosen a recipe from Jalisco, which uses the Mexican staple of hierbas de olor (bay leaf, marjoram and thyme), and only one kind of dry red pepper, either regional chilacate, or the more readily available guajillos ... click on title for more

Puff Pastry – Orejas and Abanicos

Puff Pastry – Orejas and Abanicos

In Mexico, these sweet confections are called orejas and abanicos, which translate literally as  "ears" and "fans" from Spanish.  As many sweet breads, they came from Europe, and although some recipes have changed to adapt to Mexican ingredients and taste, in this case, the basic recipe is practically identical everywhere, requiring only two ingredients: puff pastry (pasta de hojaldre), and sugar ... click on title for more