Quesadillas from Corn Dough – A Pure Mexican Delight

Quesadillas from Corn Dough – A Pure Mexican Delight

For an at-home Noche de Grito, this September 15, and to set the mood for a festive, socially distanced, Independence Day on September 16, nothing like some homemade antojitos (little cravings). Called quesadillas in Mexico City, dobladas in Guadalajara if they have fillings other than cheese, or molotes in Puebla and empanadas in Southern Mexico if they are deep fried, these corn-dough folded treats by any name are still a pure Mexican delight ... click on title for more

Banana Bread – A Souvenir from Nayarit

Banana Bread – A Souvenir from Nayarit

There are certain edible products, especially sweets, which have become iconic as souvenirs when visiting some locations, for example, Canadian maple syrup, or Swiss milk chocolate; in Mexico, cocadas (coconut sweets) from Acapulco, Guerrero, or Tequila from, well, Tequila, Jalisco, are sovereign.  In San Blas, Nayarit, eating Zarandeado grilled fish goes along with bringing home a loaf of pan de plátano - banana bread. I remember the classic San Blas banana bread as extra sweet and somewhat heavy, with a very strong banana flavour, evidently from a high fruit content. My recipe is a much lighter version ... click on title for more