Cortadillo de Res – Northern Style Beef Stew

Cortadillo de Res – Northern Style Beef Stew

Juneteenth is the oldest known celebration commemorating the ending of slavery in the United States. The Mascogos, a group of Afro-Mexicans, small, yet historically very relevant, living in the Northern Mexican state of Coahuila, have been celebrating Juneteenth  for generations, with a fusion of African, Mexican and Seminole (indigenous groups from Florida) traditions, such as dancing to música norteña (Northern Mexico music), singing hymnals to hand-clapped rhythms called capeyuye,  and sharing a meal that often includes cortadillo, a dish of beef or goat meat, cooked in a chunky tomato sauce ... click on title for more 

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

Zacatecas Style Cheesy Sweet Gorditas

Zacatecas Style Cheesy Sweet Gorditas

Zacatecas is located along mountains and high altitude terrain, in the Mexican Plateau (Altiplano mexicano), between mountain ranges to the East (Sierra Madre Oriental), and the West (Sierra Madre Occidental), where there is a profusion of pine and oak forests. There is a type of cheesy sweet gorditas, very traditional in the Southern regions of Zacatecas; the patties are placed on individual oak leaves, then cooked in stone ovens ... click on title for more