2017 is here!
¿Cuales resoluciones hicieron?
I decided that this year I’m going to be unapologetically queer, unapologetically Brown, and I’m going to also work on being less self-conscious about what others might think of mis visuals.
2017 has already started with a bang for me. My little nephew Owen finally came into this world Monday morning, and I cannot wait to spoil the shit out of him.
Ever since I started playing the clarinet in Middle School, I’ve always woken up on New Year’s day to watch the Rose Bowl Parade, just to hear the marching bands play.
Did I mention how much of a band geek I was throughout Middle School, High School and a little bit of College? Just look to the right. I thought I was sooo cool in my little Drum Major uniform senior year. 😂
I actually began my undergrad career at Fresno State as a Music Ed. major but my interests changed when my Clarinet Instructor kept constantly shaming me for not having the same training and private lessons my wealthier counterparts received growing up. #QueChingueSuMadre
I walked into Target the other day and noticed a display con dulces Mexicanos and I was like..whaaaat? I stocked up on Duvalines, Paletas Payaso, Pica Gomas, and these Elote Paletas!
I don’t know that these are available at Target outside Southern California, so if you can’t find them at your local store, I got you-I’ve linked them to Amazon in the recipe below.
I always thought it was kinda weird that these paletas were shaped like corn. They had a sour pineapple center and were coated in a spicy chili powder. We always got them in goodie bags, and they were also always present in piñatas too and I hated having to lick the spicy exterior to get to the pineapple flavored paleta so I’d dip in it water for a few minutes to get rid of the chile. 😎
(fyi-paletas is used interchangeably in Mexico for suckers and popsicles)
The flavors in this paleta lend them selves perfectly as a drink, and I think there is no better way to kick off 2017 than with this spicy take on the classic Matador cocktail.
Agárrense muchachxs, here’s to a great year!
- Start by rimming your glasses with Tajín: Pour the Tajín onto a small plate then rub a lime wedge around the rim of the glass then dip it into the Tajín.
- In a cocktail shaker, mix the pineapple juice, lime juice, tequila, vodka, and California chili powder.
- Shake vigorously.
- Pour over a handful of ice, and garnish with a vero elote paleta.