Desserts

Classic Spanish Custard – Natilla Clásica

by Irene12 Comments on 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

Desserts, Regional Cuisine

Zacatecas Style Custard with Pecans- Natilla Zacatecana con nuez

by Irene17 Comments on 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

Ingredients, Regional Cuisine

Zacatecas Style Cheesy Sweet Gorditas

by Irene20 Comments on 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 

Ingredients, Mexican Cuisine

Homemade Pressed Pork Cracklings – Chicharrón prensado casero

by Irene13 Comments on 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