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

Polvorones – Sweet Bread

Polvorones – Sweet Bread

These polvorones are commonly produced in bakeries, and are considered a type of pan dulce (Mexican sweet bread), starting with a versatile dough that may be then flavoured and shaped using different techniques. The oldest recipes always call for lard, but more contemporary ones may use vegetable shortening, butter, margarine, or mixes.  My recipe includes a half/half mixture of butter and non-hydrogenated margarine, and I chose two kinds of log slices for this post: orange flavoured circles, and tricoloured triangles ... click on title for more

Polvorones de Nuez – Dusty Cookies with Nuts

Polvorones de Nuez – Dusty Cookies with Nuts

Probably some of the best known Mexican cookies, these bite-size treats are similar to shortbread, with a generous amount of nuts inside. They are often called "Mexican Wedding Cookies", although giving them out as wedding favours is a tradition that mostly takes place in Northern Mexico and the Southern United States. In the rest of Mexico, they are known as polvorones de nuez - dusty cookies with nuts, an everyday treat, even sold in small packages at convenience stores and supermarkets; however, they may become extraordinary in the ordinary, when their dusty, snow-like tops, turn them into prodigious treats to share  during the Christmas season. ... click on title for more  

Polvorones – Old-Fashioned “Dusty” Treats

Polvorones – Old-Fashioned “Dusty” Treats

Old-fashioned polvorones are enjoyed year-round both in Spain and Mexico, but become ubiquitous during the Christmas season, when batches of hundreds of the dusty and dusted sugary treats, are prepared in convents and bakeries.   Some modern recipes call for vegetable shortening instead of lard, a good choice for vegan regimes.  I offer the traditional recipe with lard, scaled down to a small batch, convenient to make at home ... click on title for more

Fresh Corn Squares

Fresh Corn Squares

In Mexico, the word maíz refers to the grain, so a bread made with nixtamalized corn flour (masa harina) or cornmeal, would be called pan de maíz.  On the other hand, elote is the name used for fresh corn, either on the cob, or the corn kernels (granos de elote); some dishes made with fresh corn that come to mind are: fresh corn cake (pastel de elote), fresh corn bread (pan de elote), and fresh corn tamale (tamal de elote), to name just a few. My favourite fresh corn bread is a sweet rendition, so moist and creamy from the fresh corn kernels, that tastes almost custardy; the original recipe has no flour, but because fresh corn in Canada generally has a lower starch content compared to Mexican corn, I added some corn starch to prevent crumbling, and, as a bonus, the recipe remains gluten-free ... click on title for more