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Atole - Chocolate and Corn
Atole, is called champurrado when made with chocolate. In Mexico, on December 12th, champurrado is front and forward at dawn, when the Feast of the Virgin of Guadalupe begins, it remains there throughout the Christmas season. Made with nixtamlized corn, it is a comfort food with ancient Aztec roots.
Anise Seed Cookies - Biscochos
In the Christian world, Christmas is marked by special food and drink in every culture. The anise cookie simply called, "biscocho," in Mexico is among the season's favorites. A rich, dense, crumble of colonial flavors, it is lovely to give as well as to receive. Enjoy with coffee or brandy.
Chile Colorado - Chimayo Red Chili
Hot red peppers, native to Mexico and known as "chile" are grown all over the world. The environment where the chile grows is key to the flavor of regional dishes. Here New Mexico Chimayo chile illustrates the point with a recipe for an intense, earthy red sauce, perfect for enchiladas.
Sweet Potatoes - Camotes
Mexicans have been eating sweeting potatoes since preHispanic times. This recipe, a festive, savory side dish, tempts back memories of holiday marshmallow casseroles and candied yams, but with added sophistication from the earthy, New World gift of piloncillo, Mexico's unrefined pure cane sugar.
Orange Almond Cake and Red Chile Chocolate Glaze
Spanish Jews fleeing the Inquisition arrived in Mexico in the early 1500's. This recipe owes its origins to the Jews of Spain. The almond and orange flavor combination is southern Spain, but when it meets New World ingredients, chocolate, vanilla and red chile, the result is historic and delicious.
Dried Fish, Nopales and Red Chile Sauce
In Mexico the forty days before Easter are filled with special foods representing simple meatless dishes. This dried fish recipe is exquisitely Mexican with its flavorful red chile sauce, tangy nopales and the tasty, mild, dried small fry from the lakes of Mexico.
Handmade Salsa - Chile Maneado
A salsa technique almost forgotten, but one that is efficient in realms. It is efficient, rather quick and offers extraordinary flavor. It is easily learned and can and should be customized to the cook's desires.
Pork Shanks in Adobo Sauce
In a time when bacon runs the gamut from brownies to candy bars, bacon seems to get all the pork love. This Valentine's Day consider an elegant plate from a less trendy pork cut: the hind shanks. Make it romantic with a hint of heat, from a two-step adobo treatment. It's still all about the love.
Clay Pot Beans - Frijoles de Olla
A staple for over a 120,000,000 Mexicans, beans offer excellent nutritional value. A basic pot of beans presents a myriad of opportunities for slow cooked or quick meals. Beans are a cinch to make. Traditional clay pot cooking delivers extra flavor and may make beans your staple too.
Clay Pot Coffee - Cafe de Olla
From sweet to savory dishes, clay pot cooking imparts a delicious and unique flavor to food. An ancient secret, consider making an entrance into clay pot cooking with Mexico's hauntingly delicious sweet brew, "Cafe de Olla." A sweet coffee that is easy to make and wonderfully satisfying to drink.
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