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gelatina

How to Make Gelatina de Mosaico (Mexican Mosaic Jello)

Today we’re making one of my all time favorite Mexican desserts, Gelatina de Mosaico, or mosaic gelatin, to celebrate tomorrow’s release of Chicano Bakes!

The dessert chapter from my first book “Chicano Eats Recipes from My Mexican-American Kitchen” led to the idea of “Chicano Bakes”, so it’s only appropriate that I showcase a recipe from that chapter. If you have already pre-ordered a copy of Chicano Bakes, join me for a free baking class this weekend! On Saturday we’re baking up a Spiced Pumpkin Chocoflan from the Cakes Chapter, and on Sunday we’ll be making Panque de Nuez (a sweet pecan loaf) from the Pan Dulce Chapter, and both classes are free with your pre-order. Make sure to reserve your space here, https://forms.gle/zdwPDfoBza2qEzPL8 , sign-ups close tonight! If you’d like to purchase a signed copy of Chicano Bakes, find them here.

How To Make The Best Gelatina de Leche (Mexican Milk Jello)

I can still remember how excited I used to get for Birthdays growing up. As kids, we never received toys—and it wasn’t because my parents didn’t love us, but because it was a luxury they could not afford. I grew accustomed to receiving socks/underwear and the occasional $20 for the occasional paleta or raspado pretty quickly because as you become more self-aware, you notice your parents are doing their best to provide you with everything they can.

When it came to Birthdays, my mom would always splurge and make us our favorite meals, and I (usually) always asked for the same thing; sopes, and gelatina de leche. Sometimes she’d just make gelatina de leche by itself, and other times she would layer it with a strawberry jello and top it with slices of strawberries.

My favorite of course, was just the gelatina de leche by itself.

Purchase my new cookbook Chicano Bakes:

When I posted the picture of the slice on Instagram, I didn’t realize that there’d be so many of you who also grew up loving gelatina de leche. I love connecting through food and sharing stories and it always makes me incredibly happy when others share their memories with me.

What is Milk Jello, or gelatina de leche?

The best way I can describe gelatina de leche, or milk jello, is as a more firm, slightly more flavorful panna cotta. We steep cinnamon in the milk, and top it with fresh berries to counter the sweetness. We’re also adding heavy cream to make the gelatina a little creamier.

It wasn’t until I was going through the pictures that I realized I had this red/white and blue motif going on which makes this perfect for your upcoming 4th of July gatherings. Step it up a notch and use a more intricate bundt pan for it and boom! you have a simple and very elegant dessert.

PS. This is the pan I used!

Atole de Mazapan

IT’S OFICIALLY ATOLE SEASON!

Which means it is also time to start sleeping with those cobijas your mom bought at the swapmeet with the lion/horse/bull/ zebra on it.

Mine is burgundy with a lion on it and it’s comfy af. Don’t judge, you know you have one too.

For those poor unfortunate souls that aren’t familiar, Atole is a drink made with masa (corn flour) and we typically have it during the holidays.

If you were like me though, you had it every Sunday after going to church.

I’m not religious, pero my heart was always ready to accept Jesus as our lord and savior if it meant I was gonna have atole, tamales, and one of those gelatinas de leche after mass.

Atole de Mazapan

Atole dates back to pre-Columbian times, and comes from the Nahuatl word ātōlli.

It was a very important part of Mexica culture as Hernán Cortes recounts in the Cartas de Relación, because they basically got most of their daily calories from it.

The Mexica would grind corn into a fine flour, boiled it until it thickened and would flavor it with spices, maguey or chocolate. I’m flavoring mine with Mazapanes because cacahuate and atole go hand in hand.

De la Rosa mazapan is a peanut marzipan candy, that we always tried to unwrap without breaking, but it was always mission impossible. As soon as it broke, it would crumble into a million pieces.

What will you folx be making this Christmas?

Share some of your favorite Holiday recipes with me!

Atole de Mazapan