Ever since mi abuelito gave me a huge bottle of Mezcal earlier this year, I’ve been trying to figure out what to make with it. I actually hadn’t had Mezcal until this year because when we were kids, my parents would always threaten to feed us “el gusano” if we misbehaved, and it grossed me tf out.
Not all Mezcales come with a worm though. So you’re safe.
Unlike Tequila, Mezcal can be produced anywhere and is usually made in small batches. It has a very smoky flavor and can be made with any of the many species of agave and infused with different fruits.
Because pineapples are in season right now, I decided to use grilled pineapple to play up the citrusy smoky flavor of Mezcal.
Am I the only one who likes their drinks to be a little tart? I may or may not have death dropped after a sip.
If you’re like me and like your drinks on the sour side, you’ll like this play on the Latin American Pisco Sour. Enjoy!
Día de los Muertos is coming up in a few days where November 1st is recognized as Día de los Angelitos (Day of the Angels), and November 2nd is known as Día de los Muertos (Day of the Dead). During these days, families of those who have departed get together to celebrate life, and the return of their spirits to earth.
On the days leading up to Día De los Muertos, altars are set up for family members who have passed. These altars are usually adorned with pictures of the deceased, sugar skulls with their name on them, their favorite dishes, marigolds, a glass of water, and Pan de Muerto to name a few things.
Pan de Muerto has ties to Christianity, and it symbolizes the eucharist, because the bread bears the cross on the top. Other times Pan de Muerto is topped with sesame seeds to represent the tears of the deceased souls that haven’t been able to find peace.
When I was brainstorming what to contribute to Sara’s #VirtualPumpkinParty, I started thinking about the Empanada Festival that happened outside of our hotel during our recent trip to Mexico. At night, the entire jardín was filled with local bakers selling their empanadas. Some of the empanadas were sweet, and others were savory but all equally delicious. I was originally set on making empanadas until I realized this would be a good opportunity to show you guys how to make Pan de Muerto filled with pumpkin butter in anticipation of the holiday.
Check out some of the other contributions by searching #VirtualPumpkinParty across social media, or check out some of my favorite recipes like Brett’s Pumpkin Granola which I’ll probs be making every day until Christmas, or Billy’s Pumpkin Butterscotch Sauce you’ll want to bathe in and Adrianna’s cozy af Pumpkin Chai Scones.
A few weeks ago, I got to vacation in Colima MX for a few days where I spent time with family, and let’s be real, ate everything I could get my hands on.
Colima is a very small state along the Pacific bordered by the state of Jalisco and Michoacán. I love how authentic it still is, it’s a hidden gem that’s been left untouched by tourists and it is one of the things I appreciate the most. If you didn’t know, Colima is one of the worlds biggest producer of limes! There’s no shortage of tropical fruits either, you’ll find anything from mangos, tamarind, guamuchiles, durian, plums, pasiflora and coconuts growing everywhere, coffee is even grown at the foot of the Volcán de Colima. If you’re ever curious about visiting, I suggest staying in the port city of Manzanillo!
When I was younger, I used to visit every February for the Fiestas Charrotaurinas, and then again during summer break. I even lived there during a few of my toddler years.
Anyways, while we were visiting the Pueblo Mágico of Comala where my maternal grandparents live, we stopped by Los Portales de Comala. This is a really cool restaurant because you order drinks and you’re automatically served botanas (tapas) as long as you keep having drinks! One of the standout dishes we were served were the tacos Tuxpeños.
Tacos Tuxpeños originated in Tuxpan, Jalisco and my mom used to make these for us growing up. The tortilla is dipped in a little bit of the smoky adobo sauce and then fried, and you guys, the slightly crispy tortilla is E-VE-RY-THING. These are typically filled with either refried beans, potatoes, or pork, and go really well with an ice cold Michelada! These make for a really good appetizer, so I highly suggest using the baby street taco tortillas if you’re able to find them.
Last summer, I got to go to Cancún for a few days and it turned out to be quite the turbulent trip. Pro tip: Only drink bottled water there, your body will thank me later.
Here I am looking v cute by the beach.
We decided to stay closer to El Centro to have a more “authentic experience” and near our hotel was this cute little quesadilla stand that we frequented during our stay. They had a variety of fillings to choose from like; Chorizo, Chicharrón, and Chicken, but my favorite was the Squash Blossom!
I had been craving these for a while now, so when I stumbled upon these florecitas at the grocery store, I decided to make tacos out of them. They are really easy to make and don’t take much time to cook.
I’m #blessed to have a Mexican Supermarket within 2 miles of my apartment so the butcher and cheese counter is easily accessible to me. If you don’t have a Mexican Supermarket nearby, you can find prepackaged Mexican cheeses at most stores now. Be on the lookout for the Cacique brand.
Abuelita chocolate is one of those things you always had in your cupboards growing up, but if your parents hated you they probably just gave you Ibarra Chocolate. Just kidding. Ibarra is just as good but slightly bitter and I.Am.Not.That.Type.Of.Girl, I like my chocolate to be sweet.
If you’ve never had Abuelita Chocolate before, you’re missing out. It’s a thick round disc of sugary chocolate with cinnamon. My mom would always have a nice warm cup of Abuelita and pan dulce waiting for us at home on rainy days. Looking back, we might not have had very much growing up, but I can’t help but be thankful for such a tasty childhood.
I had wanted to incorporate Abuelita into desserts, so I figured why not start with cupcakes? If you follow me on Snapchat, you probably saw me snapping at Sprinkles basically every weekend over the summer and so now here we are 5 lbs later. #TeamNoAbs
It took me a few tries to figure out what kind of frosting I wanted to pair the cake with. I tried a raspberry frosting, cream cheese frosting, but none of them paired quite right. Then it hit me, PEANUT BUTTER! You guys, Peanut Butter+Cinnamon+Chocolate is a thruple I want to be a part of, and Ina came thru with a good recipe.