Wafer Chocolate Bars – Tin Larín Style

Wafer Chocolate Bars – Tin Larín Style

Chocolate bars with one or more wafer/biscuit layers are very popular all around the World. Tin Larín is a Mexican wafer sandwich with peanut-flavoured filling and covered with milk chocolate; when I realized it now tasted artificial and too sugary, with hardly a trace of peanut flavour, I decided to make my own at home ... click on title for more

The Mexican Bisquet II – Classic Recipe

The Mexican Bisquet II – Classic Recipe

In one of my early posts, I followed the very interesting route of the bisquet, the Mexican version of the American biscuit (scone-type pastry), from its origins on the railroad trails in the US and Northern Mexico, to its travels south to Mexico City, brought by Chinese immigrants turned cooks. That time, I shared my own version of a low fat, quick dough bisquet with no yeast, but since I had a frothy and rich cup of café con leche (coffee with milk) from my last post, this time I decided to give the traditional recipe for bisquets a try ... click on title for more

Assorted Savoury Tamales – Tamales de Sabores

Assorted Savoury Tamales  – Tamales de Sabores

In preparation for next week’s Día de la Candelaria, I am sharing some of my recipes for tamales, Central Mexico style, wrapped in corn husks.  In this post, three savoury classics: chicken in green sauce (verdes), chicken in red mole (rojos) and hot pepper strips with cheese (rajas con queso) ... click on title for more