875d26 – My Slice of Mexico

Sweet Bread – Marranitos

December 12, 2024December 12, 2025by Irene3 Comments

A major pilgrimage to the Basilica of the Virgin of Guadalupe occurs every year during the first days of the month of December, when people travel long distances, often by foot, hoping to arrive on time for the celebration of the Virgin's feast day, on December 12. Outside the Basilica, and many other churches in Mexico, there is always a plethora of stands selling religious items, as well as, of course, all sorts of food and refreshments, such as Marranitos (piggies) ... click on tittle for more

Desserts, Ingredients, Mexican Culture

Gansito™ Cake – A Full-Size Dessert Inspired by a Classic Snack

December 7, 2024February 27, 2025by Irene1 Comment

It has become a trend to make full-size cakes that look exactly like snack-size treats, from French fries to chocolate bars and more. For my church's annual Christmas sale, I thought of creating a giant Gansito™, a snack consisting of a chocolate covered vanilla cake, filled with strawberry jam and cream ... click on title for more

Ingredients, snack, appetizer

Fried Empanadas

November 14, 2024December 6, 2024by Irene3 Comments

Empanada is a generic name for patties, usually a disk of dough that is stuffed and folded in half before cooking. They may be made both wheat or corn flour, and cooked on the grill, baked, or fried. I got my recipe for fried wheat-based empanadas from my mom many years ago, and for this batch, I chose two classic Mexican fillings ... click on title for more

main course

Ground Steak – Bistec Molido

November 7, 2024November 8, 2024by Irene4 Comments

In many Mexican homes, bistec molido (ground steak), is a frequent item on the menu rotation; the well-seasoned ground meat, and the crispy bread coating make this main dish everyone's favourite. Mashed potatoes or fresh sliced cucumber and tomatoes are the staple sides ... click on title for more

Bread, Celebrations, Ingredients

Black Bread for the Day of the Dead

October 31, 2024November 1, 2024by Irene7 Comments

In recent years, many variations on pan de muerto, the traditional bread for Mexico's Day of the Dead,have been created, such as stuffing with sweet fillings, or adding flavourings like chocolate or mole, which also change the colour to brown. Another innovation, which has been trending for almost a decade now, is to add black edible agents, either to the dough, or to coat after baking. Activated charcoal or food colouring are popular choices, but the original method is to use dry corn husks (called totomoxtle , form totomochtli in Nahuatl) ... click on title for more