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Mexican Rice Pudding-Arroz con Leche

Arroz con leche5a
Even though industrialization and processed foods have invaded the country, including small towns, we still cherish the taste of the snacks, candies and desserts that are made using fruits or grains. It will be very sad to lose those candied sweet potatoes, pumpkins, pineapples, figs, coconut-stuffed lemons or the nut pralines, just to name a few. I hope the new generations embrace the natural products instead of all the processed options out there.
One of the most popular sweet desserts we have in our Mexican culture is the “Arroz con leche”,

Quick & Easy Mango Salsa

This post is part of a social shopper marketing inside campaign with Pollinate Media Group and Del Monte, but all opinions are my own.  #makemangosalsa #ad #PMedia   http://my-disclosur.es/OBsstV
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Last week I was craving mangos (in the winter, go figure), and when I went to my local grocery store to see what was available, what I found wasn’t very appetizing. The fresh mangoes were very bruised (probably from their long journey from a faraway tropical country), and the frozen mangoes seemed as if they had been on the freezer shelf for months. I then went searching for an alternative at Wal-Mart, and lo and behold, Canned Diced Mangoes from Del Monte!
I have my experience with canned mangoes (so much that there’s two Mango Pie recipes on this blog), and at first I wasn’t sure about buying these Del Monte Canned Mangoes, but I was pleasantly surprised when I did. These didn’t have the taste of metal that we’ve come to dread (when you grow up around mango trees, you get to know a little bit about this wonderful fruit).

How to make griddle cookies – Como hacer gorditas de harina

gorditas16A Every time I bake these cookies, I think of my childhood friend Leonor, and the one day back in 6th grade when we decided to bake these cookies at her house. We were both making the cookies on the stovetop, and her little brother insisted on having one before we were done making the whole batch. When we told him that he couldn’t have one until all of them were ready, he started crying out loud, yelling: “no one is denied a cookie!” He kept wailing and saying that phrase over and over, and eventually my friend and I got annoyed and decided to give him a cookie. And now, you know that according to any child: no one is denied a cookie.
These cookies are really easy to make, and as soon as they’re out of the griddle, they’ll somehow disappear. My son absolutely loves these, as they make an excellent sweet snack for an afternoon coffee or tea. The dough is easy to work with, and you can add other ingredients to create new flavors (Use your imagination!).

Green Mole - Mole Verde

Mole Verde7A This is a really nice recipe that I’m happy to bring to you today. Its wonderful mix of flavors will make you feel that all that time you spent preparing it was definitely worth while! The ingredients in the Mole Verde add a bright green color to the dish, which easily makes it one of the most beautiful moles I’ve seen.
In Mexico, the variety of Mole recipes vary form region to region; this particular recipe is from the State of Veracruz, where the mole’s consistency is a little less thick than versions from other states. Mole Verde is also known as “Pipian” or “Pipian Verde” in some places of Mexico. It can be made with chicken or pork, and you can also add vegetables like green beans, chayotes, nopales, zucchini, and even sweet peas. Many cooks add a small amount of corn masa to thicken the sauce, but I didn’t use any in this recipe.

Easy Steak Seasoning

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“Recado” (or “Recaudo” in some areas) is the name given to the different seasoning mixes used to add flavor to stews, meats, poultry, and fish. In the southern states of Mexico, like in the State of Yucatan, the recados are usually sold at the markets, with some of them made for specific purposes. “Recado Rojo”, for example, is used to make the famous “Cochinita Pibil”, and includes (among other things) Achiote/Annatto seeds, cloves, allspice, cumin, oregano (from Yucatan), and garlic, all diluted with Seville orange juice. Here are some of the many seasonings that can also be found in that part of the country:

Tamarind Atole - Atole de Tamarindo

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The last time I had Tamarind Atole in Mexico was during a trip to Veracruz. We were on the road between Tuxpan and Poza Rica when we saw two middle-aged women sitting on the side of the road surrounded by lots of tall bushes, with a sign that read “Tamales and Atole”. And of course, we had to stop and buy some. That’s one of the things that I love about being on the road: you never know what you’re going to find. Whenever we travel by car, we really don’t make a schedule, since we love to stop whenever we see something interesting, like people selling food or produce.
Tamarind Atole is a favorite of many in Mexico (as well as my favorite), and it’s probably the combination of sweet and sour flavors that makes it so popular. Tamarind trees are found in the tropical areas of Mexico, like in the states of Jalisco and Colima, which are big producers of this fruit. The trees, which can grow up to 40 or 50 feet tall, are covered with dense foliage that has a billowing effect on breezy days.