Suspiritos – “Little Sigh” Meringue Treats, or How to Use Leftover Egg Whites

Suspiritos – “Little Sigh” Meringue Treats, or How to Use Leftover Egg Whites

Meringues are desserts prepared by adding sugar and flavourings to perfectly fluffy, beaten egg whites, baked until they develop a crust.  Some meringues have a soft interior, such as pavlovas, while others are dry throughout.  One example of the latter are small meringues, about the size of a cookie, called "suspiros", and an even smaller version, called in the diminutive form "suspiritos" ... click on title for more

Classic Spanish Custard – Natilla Clásica

Classic Spanish Custard – Natilla Clásica

The original recipe for Natilla was brought to Mexico from Spain during colonial times; it included just milk, sugar and eggs, with flavourings such as citrus zest, or cinnamon.  Nowadays, corn starch is often added to aid in the thickening of the mix, and flavourings such as vanilla and chocolate (both originally from Mexico) are common, even in recipes from Spain.  My recipe is based on a classic Spanish recipe, and for a Mexican touch, vanilla and lime were chosen as the main flavourings ... click on title for more

Zacatecas Style Custard with Pecans- Natilla Zacatecana con nuez

Zacatecas Style Custard with Pecans- Natilla Zacatecana con nuez

Natilla is a creamy custard, originally brought from Spain during colonial times; the classic recipe was later adapted to the modern Zacatecan kitchen with a "tres leches" - "three-milk" approach, by using sweetened condensed milk, and evaporated milk, in addition to whole milk.  Flavourings are usually added as toppings, such as in this case, with roasted pecans ... click on title for more

Homemade Pressed Pork Cracklings – Chicharrón prensado casero

Homemade Pressed Pork Cracklings – Chicharrón prensado casero

Chicharrón prensado is made from the bits left behind after frying large batches of pork meat and rinds (such as carnitas or chicharrón).  The leftover bits are collected from the bottom of the pot, and pressed into perforated moulds, to compact the bits of meat, fat and skin into a block, and squeeze some of the melted fat out.   In Mexico and some parts of the USA, it is possible to buy chicharrón prensado, but I have never seen it here in Canada ... click on title for more