Who hasn’t fantasized about sipping a steaming cup of hot chocolate during these chilly seasons, wrapped in warm blankets while watching the rest of the world shiver outside? Just imagine: there you are, cozy and snug, feeling a sense of superiority over those braving the icy wind outside.

Now, picture this scene without your cup of hot chocolate. If it weren’t for the domestication of cacao by Mesoamerican cultures thousands of years ago, we might be stuck sipping lukewarm water and pretending it’s a “treat” — and honestly, that would be downright depressing.

Cacao: A fountain of pleasure and happiness

Have you ever tasted pure cacao by itself? It has a profoundly bitter flavor that can be quite unpleasant, making it difficult to comprehend why Mesoamerican cultures revered this fruit. Cacao is originally from southeastern Mexico and Central America, where it was first domesticated over 4,000 years ago.

The Mayans developed a method for preparing a beverage by grinding cacao beans and mixing them with chili peppers, achiote, and other spices, then combining this mixture with water. They frothed the drink using a simple whisk, an early version of today’s molinillo, until it was as foamy as a fancy cappuccino. They would drink it with loud, unapologetic slurps. While slurping your Starbucks mocha might earn you some side-eye today, back then it was considered extremely good manners.

The cacao-based drink was exclusively reserved for nobility, warriors, and priests. It played a significant role in rituals and held considerable commercial value, as cacao beans served as currency among various Mesoamerican cultures. This beverage was enjoyed at diplomatic events, wedding ceremonies, and other festive banquets. Throughout different Mesoamerican civilizations, cacao fulfilled important religious, social, economic, and political roles — essentially making it the VIP guest at every ancient social gathering.

In today’s society, it may seem strange that seeds were once used as gifts, offerings, and even currency. However, our relationship with chocolate hasn’t changed much over time. How often do we give a box of chocolates as a present or try to win someone’s heart with a warm cup of cocoa? There is something about chocolate that continues to captivate us, as if it has a direct connection to the pleasure centers of our brains and stomachs.

From Cacao to chocolate

 

View this post on Instagram

 

A post shared by Mexico News Daily (@mexiconewsdaily)

With the arrival of the Spanish, cacao continued to be a prized and valuable product, although its original bitter flavor did not appeal to European tastes. After the Conquest, the Spanish sweetened the mixture with sugar and added vanilla. They also replaced water with milk, creating a beverage that quickly became popular among the colonial elite in New Spain, the Spanish back in Europe, and even some royal courts across Europe. One can imagine them thinking, “This is so enjoyable; we should definitely celebrate it by donning our powdered wigs!”

Chocolate’s popularity skyrocketed. In fact, it became so beloved that during religious services in New Spain, the congregation’s noisy slurping of chocolate got so out of hand that it had to be banned. Imagine the priest trying to deliver a sermon while everyone happily sipped and smacked their lips. One could argue that chocolate was literally interrupting their path to holiness, though it must have tasted divine.

Let’s fast-forward to the industrial era. The advent of machinery enabled the mass production of various chocolate-based sweets around the world. While these confections gained popularity throughout Mexico, traditional methods of preparing cacao, particularly in the south, did not fade away. People continued to grind cacao beans, mix them with spices, and serve that delightful, frothy beverage.

In recent years, there has been a renewed interest in enjoying chocolate in a more traditional and less caloric form. You can find it on many menus as “Mexican chocolate,” and several cafés in Mexico City and beyond serve it the old-fashioned way.

Pro tip: To experience a flavor closer to the original cacao beverage, ask for your Mexican chocolate to be made with water instead of milk. Additionally, using water helps preserve the nutritional and antioxidant properties of cacao, and it may even enhance your mood and feelings of euphoria. If you find yourself in an argument, try drinking a cup of Mexican chocolate; we don’t have the cientific proof, but we think it might just improve the situation.

Where to find the best chocolate

Thanks to globalization, quality chocolates can now be found worldwide. However, if you’re seeking authentic and traditional flavors, focus on bars from the states of Oaxaca, Chiapas, and Tabasco. Don’t overlook the often-neglected state of Campeche, which also offers delightful chocolate experiences. While you may not encounter big, flashy signs, exploring these regions can reveal hidden gems that keep the ancient chocolate-making tradition alive.

Is Chocolate Abuelita good quality?

Friends, let’s put aside any snobbery regarding traditional pre-Hispanic chocolate. Tablillas de chocolate, such as Chocolate Abuelita, Ibarra, and Mayordomo, are absolute classics. Many of us grew up enjoying these brands, and they continue to be delicious and comforting. They bring back fond memories of family gatherings and cozy mornings.

Closing remarks

Make yourself a cup of Mexican hot chocolate, and if you take a noisy slurp from your cup, remember that you’re sipping on centuries of history — and enjoying it! Pair your hot chocolate with churros; this is the most typical and delightful combination. Be sure to dip the churro into the hot chocolate, as that’s the proper way to enjoy them.

Finally, I have a challenge for you: step out of your comfort zone and try hot chocolate with chili. I know, I know. It sounds potentially risky for your stomach and mixing hot cocoa with chili may seem unappealing, but this was a favorite beverage of the pre-Hispanic elite. Who knows? It might just become one of your favorites too!

María Meléndez is a Mexico City food blogger and influencer.

The post Taste of Mexico: Cacao appeared first on Mexico News Daily

It is one of the most controversial snacks in Mexican culinary history. There is often confusion surrounding this dish — does it contain cheese or not? Why isn’t a quesadilla the same as a taco? How can we accurately define what a quesadilla really is? Let’s dive in!

What is it?

A quesadilla is a tortilla made from corn or flour that is folded in half and filled with various ingredients. While it may seem simple, there is a rich cultural, linguistic, and regional context behind it. Understanding these aspects reveals that a quesadilla is much more than just “a tortilla with cheese.”

Linguistic Origin: Yes, It Does Come From Cheese

The word “quesadilla” has its linguistic and cultural roots in Spain. It originates from “quesada,” a sweet tart from northern Spain — specifically Cantabria — made with fresh cheese, flour, eggs, and sugar. Although this is a European dessert, its essence took root in the New World.

 

View this post on Instagram

 

A post shared by Mexico News Daily (@mexiconewsdaily)

During the colonial period, the term “quesadilla” adapted to the surroundings of New Spain as the blending of indigenous and Spanish culinary traditions led to countless variations in cuisine. In mestizo cooking, the term “quesadilla” gradually became associated with corn and savory fillings, particularly cheese. This is how the quesadilla evolved into the form we recognize today.

At some point, a theory emerged suggesting that “quesadilla” originated from the Nahuatl word “quesaditzin,” which means “folded tortilla.” In Nahuatl, the word for tortilla is “tlaxcalli,” so the accurate term for a folded tortilla with filling would actually be “tlaxcalpachōlli.” I’m sure this quesaditzin theory began as a meme that spiraled out of control.

The Cultural Dimension of the Quesadilla

The quesadilla serves as a cultural microcosm that encapsulates Mexico’s historical evolution. It reflects the fusion of pre-Hispanic cuisine — featuring ingredients like corn, nixtamal, herbs, mushrooms, and even insects — with the Spanish legacy, which introduced cheese, wheat, and livestock. Over the centuries, this humble snack has evolved into numerous regional variations, showcasing the rich culinary diversity of Mexico.

National Debate: With Cheese or Without Cheese?

Families have been torn apart and friendships lost over this debate. Some argue that the answer is obvious: since “quesadilla” comes from “queso,” it should logically contain cheese.

However, reality surpasses linguistic logic. In Mexico City and the surrounding areas, quesadillas are often filled with a variety of detritus — such as squash blossoms, mushrooms, huitlacoche (corn fungus), pressed pork rind, potatoes, tinga (spicy shredded meat), picadillo (ground meat), chorizo, or rajas—and sometimes include cheese. This semantic flexibility may seem odd to outsiders unfamiliar with Mexico’s complex culinary traditions, but it reflects a unique aspect of their cuisine.

What Distinguishes a Quesadilla from a Taco?

Here’s a straightforward classification of the types of quesadillas you might encounter throughout Mexico:

1. By Type of Dough:

• Corn: Made with nixtamalized corn dough; this is the most common type in Mexico.
• Flour: Popular in northern Mexico due to U.S. culinary influence. In the north, quesadillas always incorporate cheese.
• 2. By Filling:
• Orthodox: Filled only with cheese.
• Inclusive: Cheese combined with other ingredients, such as huitlacoche, squash blossoms, mushrooms, pork rind, potatoes, tinga, or various meats. Sometimes we have the same fillings without cheese.

3. By Cooking Method:

• Comal: Prepared on a griddle without oil, making them a healthier option.
• Fried: Deep-fried in oil or lard, often topped with sauces, lettuce, cheese, and sour cream.

4. By Shape:

• Folded: Dough folded in half after being filled.
• Closed:Completely sealed, resembling empanadas, and prepared for frying.

5. Other Variations:

• Pescadillas: A coastal classic—fried quesadillas filled with seafood.
• Sweet Versions: In some regions, these are made with piloncillo (unrefined cane sugar) and fresh fruits.

The only type of quesadilla that resembles a taco is the comal cooked version filled with stews. However, there is a key difference: the size and thickness of the tortilla. Tacos typically use smaller, thinner tortillas, while quesadillas from street vendors are hand-made, much larger, and quite filling—you’ll be satisfied with just one or two.

Fun Quesdilla facts to cheese your friends

• A Reliable Snack: Quesadillas are a popular street food that people commonly eat for lunch or dinner, rarely enjoyed for breakfast.
• Easiest Dinner Ever: When you’re too tired to cook but still starving, nothing is simpler than placing tortillas on a griddle, adding cheese, and patiently waiting for it to melt.
• Survival Food for Beginners: Many of us relied on quesadillas when we first moved out and lacked any cooking skills. While delicious, we sometimes ate them while crying and reminiscing about our mothers’ dishes.
• Kids’ Favorite: Picky eaters rejoice! Almost every kids’ menu features an “order of quesadillas” because what child doesn’t love a warm, cheesy tortilla? For many of us, quesadillas were a staple growing up.

Amigos, now that you have all the data, tell us what you think: cheese or no cheese? And what’s the best quesadilla you’ve ever had?

María Meléndez is a Mexico City food blogger and influencer.

The post Taste of Mexico: Quesadilla appeared first on Mexico News Daily

Today, I want to talk about buñuelos because they are a staple this time of year, and they remind me of my grandmother’s laughter whenever mine turned out less than perfect compared to hers.

What are buñuelos?

Buñuelos are a type of dough made from flour and eggs, which is fried in oil or lard. They are typically topped with piloncillo syrup or sprinkled with sugar. While I would love to claim that this recipe originated with my grandmother, the truth is that it dates back thousands of years, and its exact origins remain unclear.

Possible Origin No. 1: Lunculus. In the Roman Empire, people made a dough with flour and honey, which they then fried in oil, making it quite popular.

Possible Origin No. 2: Andalucía. Olé! During the Moorish occupation of southern Spain from 700 to 1492, gastronomy played a vital role in daily life — not only as a means of sustenance but also as a source of joy and devotion to their God. Desserts were so highly esteemed that poems were written about them, and buñuelos were no exception. In fact, there are records of penalties being imposed for poorly made buñuelos. Thank goodness my grandmother wasn’t aware of this custom; otherwise, she’d have surely penalized me!

Let’s not forget that this part of Spain was previously under Roman rule. (Did you picture Maximus Decimus Meridius, The Spaniard, like I did?) I wouldn’t doubt for a second that lunculus was the precursor to the Andalusian buñuelo.

Buñuelos de Viento and Buñuelos de Rodilla

 

View this post on Instagram

 

A post shared by Mexico News Daily (@mexiconewsdaily)

Buñuelos became popular throughout the Spanish Empire, and when the Spanish arrived in Mexico, they brought this delightful tradition with them.

It is believed that our renowned colonial poet, Sor Juana Inés de la Cruz — who famously wrote, “You foolish men who accuse women unjustly without realizing that you are the cause of what you blame” — authored the convent’s recipe book. This book includes a recipe for buñuelos that is still preserved to this day.

The two main types of buñuelos are essentially the same recipe with slight variations. In my opinion, buñuelos de rodilla are far superior to buñuelos de viento. Buñuelos de viento are shaped like snowflakes and coated in a mixture of cinnamon and sugar.

Meanwhile, buñuelos de rodilla are large, round sheets of flour dough that are shaped on the knee. Don’t worry; the dough doesn’t come into contact with your pants or skin. A damp cloth is placed over the knee to make the stretching of the dough easier, although shaping it’s tricky, and that’s the part where my grandmother would laugh until she cried, watching our dough disks end up looking more like squashed donuts. The dough is then fried and coated in a piloncillo syrup that is sweet but not overly cloying, making the buñuelos utterly addictive.

Make your own buñuelos

For the Dough 

• ¾ cup of water (180 ml)
• 1 tablespoon of anise liqueur (15 ml)
• 2 cups of flour (280 g)
• 1 teaspoon of baking powder (2 g)
• 1 egg (50 g)
• 1 tablespoon of sugar (15 g)
• 1½ tablespoons of butter (22.5 g)
• Corn oil for frying

For the Piloncillo Syrup

• 1 cone of piloncillo (10 cm, 200 g)
• 1 stick of cinnamon (10 cm, 5 g)
• 1 tablespoon of anise seeds (5 g)
• 1 guava (60 g)
• 2 cups of water (480 ml)

Instructions 

1. Heat the water with the anise liqueur, then allow it to cool slightly.
2. In a bowl, mix the flour and baking powder. In the center of the dry ingredients, add the egg, sugar, and butter. Gradually mix in the warm anise water as needed.
3. Knead the dough for 10 minutes, or until it is smooth.
4. Cover the dough and let it rest for 40 minutes.
5. Divide the dough into small balls.
6. Roll each ball out to about 15 cm in diameter.
7. Place a bowl upside down and cover it with a cloth, or cover your knee with a cloth. Stretch the rolled-out dough over the bowl (or your knee), gently pulling the edges with your fingertips until it is very thin.
8. Heat corn oil in a pan and fry the buñuelos until they are golden brown. Drain them on paper towels.

To make the Piloncillo Syrup

1. In a saucepan, combine all the ingredients and bring to a boil. Cook until the syrup reaches a thick consistency.
2. Once the buñuelos are fried, drizzle them with the syrup.

Amigos, cooking is a way to connect with living history. As you gather with your loved ones, help keep our traditions alive by making buñuelos de rodilla. And if they turn out misshapen or not quite as expected, do as my grandmother used to do: laugh — lots!

María Meléndez is a Mexico City food blogger and influencer.

The post Taste of Mexico: Buñuelos appeared first on Mexico News Daily

Modern life, particularly in urban areas, has transformed our routines, traditions, and, notably, our culinary practices. In cities like Mexico City, where residents typically spend an average of two hours commuting to work, breakfast often consists of whatever is affordable, delicious, and convenient. This usually means picking up a pan dulce and a coffee on the go.

The popularity of coffee in Mexico is relatively recent. Coffee cultivation began in 1790, primarily with exports to the United States and Europe. Locally, coffee consumption was mainly limited to the wealthiest families and workers on coffee plantations. At that time, there were very few coffee shops in the country, which were frequented by men looking to socialize, discuss current events, and conduct business and politics. In these cafés, hot cocoa and coffee with milk were served, and some also functioned as cantinas.

Coffee wasn’t a beverage that the majority of the population consumed. In fact, the poor working conditions for laborers on coffee plantations, combined with poorly planned large-scale exports, played a role in the Mexican Revolution. However, we can discuss that another time, as we take little sips to our cups of coffee.

It wasn’t until the 1950s, with the introduction of instant coffee, that coffee became a staple breakfast beverage for most Mexicans. Before that time, most Mexicans started their day with a hot atole.

If life gives you corn, learn to make a thousand and one things out of it

The history of atole dates back 9,000 years, while the dominance of coffee has only lasted a bit less than 100 years — a blink in comparison! The story of atole begins with the indigenous peoples of this region, who discovered how to nixtamalize corn. This process involves soaking and grinding corn kernels with lime to create the dough, the masa, which is used for tortillas, tamales, atoles, and other dishes that require corn dough.

In Nahuatl, atole translates to “water you eat.” This beverage is made by cooking water and the masa over a flame in a clay or metal pot while continuously stirring until the mixture thickens. The result is known as the original atole, or atole blanco (white atole). By itself, it is rather bland and serves as a base for various flavored atoles. Over the centuries, countless recipes have been developed to incorporate flavors such as cacao, cacao husks, a variety of fruits, hazelnuts, cinnamon, anise, vanilla, honey, rice, and even flowers like orange blossom or bougainvillea. There are also savory atoles made with beans or chiles considered as the main course, not a side dish. Truly, atole is a vast universe waiting for you to explore it.

Atole for all seasons

Have you ever heard of a drink that can be enjoyed both at breakfast and during weddings? Atoleis that drink. It was highly valued by pre-Hispanic cultures, as it was used in special ceremonies and rituals, as well as being a staple food.

In modern times, it is often given to breastfeeding mothers to support lactation, to the sick for a speedy recovery and is served at various celebrations such as weddings, baptisms, funerals, masses, Christmas posadas, and pastorelas. Last but not least, it is also a popular choice to start the day with a boost of energy.

You might be wondering why atole isn’t available at every corner puesto, restaurant, Oxxo, or cafeteria, and why it’s not offered in weird flavors at every Starbucks. Atole has been considered a beverage for Indigenous people and those of lower socioeconomic status since colonial times. This association is less than ideal, but we can work to change that! #DrinkAtole #NixtamaliseThis

Nutritional value: Is atole the next superfood?

Corn is a fantastic source of fiber, antioxidants, magnesium (goodbye insomnia!), phosphorus, zinc, and vitamins B1 and B7. When combined with ingredients like cacao, fruits, amaranth, or chia seeds, it transforms into a complete superfood that can enhance your morning routine.

A cup of atole blanco contains approximately 200 calories. Keep in mind that adding different flavors will change its nutritional content.

If you’re following a lactose-free diet, you can prepare atole using water or substitute dairy with plant-based milk.

Champurrado

Champurrado is one of the most popular flavors of atole, and it is a true delight. Here’s a recipe for you to try at home. Everyone has their own variation, so I am sharing what I have found to be one of the oldest and simplest recipes.

Ingredients:

• 5 cups of water
• 1/2 block of piloncillo (you can sweeten with honey or sugar)
• 2 cinnamon sticks
• 2 Mexican chocolate tablets (Abuelita or Mayordomo) – approx. 100g
• 1 cup of corn dough (masa); if using corn flour (Maseca), mix it with water to form the dough.
• Instructions:

1. In a pot, combine three cups of water, cinnamon, piloncillo, and chocolate. Heat the mixture while stirring until everything is fully dissolved.

2. In a separate bowl, dissolve the dough in the remaining two cups of cold water to prevent clumping. Yes, you can do it in a blender. Then, strain the mixture.

3. Gradually add the strained dough mixture to the pot while stirring continuously. Simmer on low heat, stirring until the mixture thickens. Once it reaches the right texture, remove it from the heat. This will take you around 20 minutes.

4. Serve in a mug and enjoy this divine pre-Hispanic creation.

Amigos, here’s one last warning. If you hear someone say “te dieron atole con el dedo,” it means someone has fooled you. The phrase literally translates to “they gave you atole with the finger.” This expression dates back to Colonial times when wet nurses had to feed babies but didn’t want to breastfeed them, so they would entertain the babies by giving them atole with their finger.

When referring to what you read here in MND, you could say something like: “Man, I love MND! It’s the only media that won’t try to give you atole con el dedo, you know what I mean?” while sipping your atole.

María Meléndez is a Mexico City food blogger and influencer.

The post Taste of Mexico: Atole appeared first on Mexico News Daily

I can vividly recall the look of fright on my grandmother’s face when we, her grandchildren, rocked one of her very special Baby Jesus figures that she had purchased during one of her many exotic Catholic pilgrimages. Of course, I also remember the excitement of breaking the piñata with the help of someone stronger — my dad. Perhaps this is why this time of year is my favorite.

Posadas 101

In pre-Hispanic times, the Mexica held celebrations during the winter solstice in honor of Huitzilopochtli, the god of war. These festivities included offerings, ceremonies, bonfires and various activities encouraging community participation.

During the colonial era in Mexico, priests became concerned when they noticed that Indigenous people were reluctant to enter churches, as they believed it was a serious act of disrespect to step into the house of any deity. In a stroke of creative genius, the priests organized theatrical performances reenacting the pilgrimage of the Virgin Mary and Joseph before the birth of Jesus outside the churches, introducing some elements of the festivities they already did for other deities. This innovation led to the traditions of posadas and pastorelas.

At the end of these performances, a piñata would make an appearance. Originally, piñatas were shaped not like a donkey, but a star symbolizing the Star of Bethlehem. Its seven points represented the seven deadly sins. Breaking the piñata symbolized the struggle against evil, while the rewards that came from it represented the blessings of conquering sin.

In modern times, after the posadas and pastorelas, tamales, ponche, atole and buñuelos are served. For a charming depiction, watch Disney’s “The Three Caballeros.” It is the most beautifully illustrated and romanticized explanation of what posadas are in Mexico.

Ponche

 

View this post on Instagram

 

A post shared by Mexico News Daily (@mexiconewsdaily)

Legend has it that Mexican ponche is an adaptation of India’s panch, introduced by the Spanish. Lacking the original five ingredients — alcohol, sugar, water, lemon and tea — the Spanish improvised using a mix of local and Asian ingredients brought through trade: sugarcane, prunes, hibiscus, apples, cinnamon, guava, tejocote, tamarind and piloncillo.

So ponche became a simple and affordable drink, full of flavor and meant to be shared with loved ones par excellence during this season.

Tejocote

A ponche without tejocote isn’t truly complete. This fruit is 100 percent Mexican and has been used in pre-Columbian rituals, traditional remedies still prepared today and recipes passed down through generations.

In Nahuatl, the word tejocote translates to “sour stone,” which is fitting since raw tejocote is a small, hard fruit that resembles a tiny apple. It was historically used in offerings to various deities and as tribute. Over time, tejocote has become one of the essential fruits for the Día de Muertos altar, ensuring that the souls of children visit as well as for Christmas celebrations. While it may not hold any specific symbolic meaning, its wide availability and distinctive flavor make it a defining element of the Mexican festive season.

Entren Santos Peregrinos 

This phrase — “enter, holy pilgrims” — originates from traditional Mexican carols and signifies the start of the celebration. To begin your own festivities, here’s a ponche recipe to ensure your celebration is authentically Mexican.

Ingredients

• 4 liters of water
• 500 g tejocotes, washed and stemless
• 500 g guavas, quartered
• 2 sections sugarcane, peeled and cut into sticks
• 2 red apples, diced
• 200 g prunes
• 200 g tamarind (optional, peeled)
• 1 cup dried hibiscus flowers
• 3 cinnamon sticks
• 5 cloves
• 2 star anise (optional)
• 500 g piloncillo (or sugar to taste)
• 1 cup brown sugar (adjust to taste)
• Cinnamon sticks for garnish
• Optional: 1 cup rum or brandy for a festive touch

Instructions

1. In a large pot, bring the water to a boil with cinnamon sticks, cloves and star anise to create an aromatic base.
2. Cook the tougher fruits. Add the tejocotes and boil for 10 minutes until soft. Remove, peel and deseed if desired. Add the sugarcane and tamarind, cooking for an additional 5 minutes.
3. Add the remaining fruits. Stir in guavas, apples, prunes and hibiscus flowers. Simmer on low heat for 20 minutes, stirring occasionally.
4. Sweeten the ponche. Add the piloncillo in chunks and brown sugar. Stir until completely dissolved. Adjust sweetness to taste by adding more sugar if necessary.
5. Cook for another 10 minutes to blend flavors. Turn off the heat and let it sit for 10–15 minutes.
6. Serve hot, ladling the ponche into cups. Make sure each serving includes fruit and a piece of sugarcane. Add a splash of rum or brandy if desired.
7. Pro tip: Slow cooking enhances the flavors. Leftovers can be refrigerated and reheated the next day— the flavors will be even better!

Enjoy with tamales, buñuelos, “The Three Caballeros,” Mexico News Daily and most importantly, your loved ones.

María Meléndez is a Mexico City food blogger and influencer.

The post Taste of Mexico: Ponche appeared first on Mexico News Daily

It’s easy to understand why this fruit was regarded as auspicious. The mamey features a vibrant reddish-orange color, contains a large brown seed at its center and is one of the few fruits whose pulp and seed are both usable.

The pulp closely resembles that of papaya or mango, featuring a soft and creamy texture. Its flavor is reminiscent of sweet pumpkin with a hint of vanilla, and tastes almost as if it were blended with peach. If you enjoy sweet flavors, you’ll definitely love it!

What to do with a Mamey

Cut the fruit in half with a knife and enjoy the creamy pulp with a spoon. Since it’s pie season, we can also make a delicious mamey pie. Here’s a recipe to give your Thanksgiving a Mexican twist.

 

View this post on Instagram

 

A post shared by Mexico News Daily (@mexiconewsdaily)

Baked mamey Pie

Here’s a recipe for a delicious baked mamey pie. This version is smooth and creamy, with a tropical flavor that’s sure to please everyone.

Ingredients

• 1 pie crust (you can make it with crushed Marias cookies and butter or use a store-bought crust)
• 1 large mamey
• 1 can of sweetened condensed milk (approximately 14 oz)
• 3 eggs
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat the oven to 350 F (180 C).
2. In a mixing bowl, combine 200 grams of crushed Maria cookies with 100 grams of melted butter. Press this mixture firmly into the bottom and sides of a pie pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.
3. In a blender, add the mamey pulp, condensed milk, eggs, heavy cream, vanilla extract and cinnamon. Blend until the mixture is smooth and homogenous.
4. Carefully pour the mamey mixture over the baked crust.
5. Bake: Place the pie in the oven and bake at 350 F (180 C) for about 45-50 minutes, or until the filling is firm and lightly golden on top. To check for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
6. Allow the pie to cool at room temperature, then refrigerate it for at least 2 hours before serving to achieve a firmer texture.
7. Just before serving, you can top the pie with whipped cream or a sprinkle of cinnamon. Buen provecho!

As you enjoy your delicious pie, here are some fun facts you can share with your guests:

• Did you know that in Mexico, people often refer to someone who is very muscular as “mamey”? For example, you might hear someone say, “Ya se puso bien mamey” in reference to another person. This is due to the similarity between the word mamey and the word “mamado,” slang for a musucular person.
• The mamey seed is quite versatile. Oils and ointments made from the seed can help keep hair shiny, strong and free of split ends. Additionally, a face mask made from the seed dries out pimples and leaves the skin feeling as soft as a baby’s.
• Vitamin A found in mamey helps keep your skin radiant.
• In Oaxaca, the toasted and ground mamey seed is mixed with cacao nibs, corn and cacao flower to create a traditional drink called tejate.
• If you have a stomach ache, a little mamey can help relieve it due to its high fiber content and other substances that promote good digestive health.
• The rubbery latex produced by the mamey tree is an effective insecticide and mosquito repellent.

Now that you know about mamey, did you enjoy its taste? Did you find it exotic, or are there other Mexican fruits and vegetables you consider way more exotic?

María Meléndez is a Mexico City food blogger and influencer.

The post Taste of Mexico: Mamey appeared first on Mexico News Daily

And so I did. He’s partially right. Mark Twain did try cherimoya during his travels in Hawaii and described it as “the most delicious fruit known to man” in his travel journals (not in “The Adventures of Tom Sawyer,” as my friend originally believed).

Is chirimoya mexican?

Until a few years ago, it was believed that chirimoya (Annona cherimola) was endemic to the high valleys of Peru and Ecuador. However, recent discoveries have shown that the Annona family extends from southern Mexico to northern Chile, and includes over 170 species. Therefore, we can confidently say that it originates from the Americas. The name “chirimoya” comes from the Quechua word meaning “cold seed,” which refers to its ability to grow in cooler environments and high altitudes.

Unlike the Andean civilizations and Mark Twain, who appreciated its unique, tropical, and luxurious taste, our indigenous ancestors did not share the same enthusiasm for chirimoya. Unfortunately, it appears that the younger generation continues to overlook this delicacy;  my cashier recently asked me about the name of this weird-looking fruit.

What Does Cherimoya Actually Taste Like?

 

View this post on Instagram

 

A post shared by Mexico News Daily (@mexiconewsdaily)

Amigo, Mark Twain was right, cherimoya is one of the most delicious fruits known to man. Its flavor is both sweet and tangy, with a custard-like consistency that makes you want to grab a spoon and dive right in. You can taste hints of pineapple, banana, and even bubblegum.

The flesh is incredibly tender, creamy, and smooth, making it truly delightful. However, be cautious of the seeds, as they are toxic. Enjoying this fruit serves as a reminder of the importance of moderation in pleasure.

Why You Should Be Eating More Cherimoya?

Cherimoya is not only a delightful fruit but also packs a surprising nutritional punch. Here’s why it deserves a place in your diet:

1. Antioxidants: Cherimoya is loaded with antioxidants, such as flavonoids, which help fight oxidative stress and inflammation, supporting your body’s defenses against chronic diseases, and promoting long-term health.
2. Vitamins and Minerals: A single serving of cherimoya provides a healthy dose of Vitamin C, which boosts your immune system and keeps your skin glowing. Additionally, it is a good source of potassium and magnesium, both of which are essential for heart health and regulating blood pressure.
3. Supports Digestion: Being high in fiber, cherimoya is great for your digestive system. Furthermore, it can help you feel full, making it an ideal snack for weight management.
4. Mood Booster: Surprisingly, cherimoya may also enhance your mood! It contains B-vitamins, particularly B6, which assist your body in producing neurotransmitters like serotonin and dopamine. These brain chemicals are vital for regulating mood and may reduce symptoms of depression and anxiety. So, probably Mr. Twain was just in a serotonin rush while talking about the cherimoya.
5. Eye Health: With its high content of Vitamin C and carotenoids, cherimoya supports eye health and may reduce the risk of conditions such as macular degeneration and cataracts. It’s a delicious way to keep your vision sharp!

How to eat cherimoya like a pro

All you need is a ripe cherimoya, a spoon, and maybe a bit of restraint, because once you start, it’s hard to stop.

1. Fresh and Raw: The most common way to enjoy cherimoya is by cutting it in half and scooping out the creamy flesh with a spoon. It’s dessert in its purest form.
2. In Smoothies and Bowls: Cherimoya blends beautifully into smoothies and yogurt bowls. Its naturally sweet flavor means you won’t need much else for a rich, tropical taste.
3. Frozen Treat: For a refreshing twist, pop cherimoya chunks in the freezer for a few hours, and you’ll have a quick, sorbet-like snack that’s perfect on a hot day.
4. Cherimoya Smoothie Recipe: A simple treat to start your day

Here’s a quick and easy recipe that highlights cherimoya’s creamy texture and sweet flavor – a smoothie that tastes like a tropical vacation in a glass.

Ingredients:

Instructions:

Amigos, In a world of apples and oranges, be a cherimoya. Or at least, try it.

The post Taste of Mexico: Chirimoya appeared first on Mexico News Daily

I have often heard foreigners describe us as crazy for adding chili to fruit or snacks, but once they give it a try, they can’t go back. The piquín chili is so addictive that I have friends who carry a small bottle of it with them everywhere because they can’t live without this essential condiment.

What is piquín chili?  

The piquín is a small, roundish red pepper known for its intense flavor and moderate spiciness. Without this tiny chili, we cannot fully appreciate the flavors that define Mexican cuisine. This variety was domesticated around 9,000 years ago. 

In Mesoamerican cultures, chili was highly valued and played significant roles in tributes, ceremonies and medicinal practices due to its various health benefits. This appreciation for chili continues today: it’s no exaggeration to say that I’ve yet to meet a Mexican who doesn’t have at least one bottle of powdered piquín chili in their pantry.

The piquín chili is one of the few fruits that is both widely consumed and cultivated throughout much of the country. Its production is so essential that some rural communities in Querétaro, Sonora and Tamaulipas rely economically on cultivating and selling piquín.

The power of powdered piquín

As you already know, chili is a common ingredient in our meals, whether it’s used in salsa, adobos, or even as bites of raw chili. However, I genuinely believe that powdered piquín chili has transformed the way we enjoy certain vegetables. The power of the powder, however, is especially evident in how we consume our fruit.

 

View this post on Instagram

 

A post shared by Mexico News Daily (@mexiconewsdaily)

Since childhood, we’ve loved munching on sticks of carrots, jicama and cucumber topped with lime, salt and piquín chili. But amigos let me tell you that fruits sprinkled with powdered chili offer a whole different experience that you absolutely have to try. My favorites include apples, oranges, watermelon, pineapple and mango, all enhanced with chili. I know. My brother-in-law, who’s Spanish, thinks that fruits with chili are one of our most complex contradictions. Still, I can’t conceive the thought of eating a slice of watermelon without my piquín; it’s just not the same. 

I have no proof, but I am confident that in this country, fruit consumption is directly linked to the enjoyment of magical chili. In fact, this method of eating fruit is so common that we even have lollipops that combine chili with pineapple, watermelon and even cucumber.

Piquín chili and gut health

Concerned piquín is bad for your stomach? Au contraire, as our French friends might say. It is scientifically proven that chili peppers are rich in vitamins C and A, making them one of the best sources of antioxidants available. Additionally, studies have shown that chili can possess anti-inflammatory properties and may help to reduce cholesterol levels.

In traditional medicine passed down from Indigenous cultures, chili peppers have been used to treat digestive and respiratory issues.

The wonderful world of powdered piquín  

You can use piquín to enhance the flavor of snacks like peanuts and chips, add a kick to margaritas, spice up esquites (corn on the cob) and give seafood a little pizzazz. To inspire your creativity, I’d like to share that a friend of mine used to enjoy strawberry and mango smoothies with piquín chili for breakfast. Maybe it’s too much, but you’ve got the idea.

Fun fact: as children, many of us would put piquín chili on our hands and lick it off bit by bit. We would do this during recess, using our very dirty hands. Perhaps this playful habit contributed to the strength of our antibodies today.

So, friends, to truly experience the flavors of modern Mexico, make sure to keep a bottle of piquín chili in your pantry. The next time you enjoy a mango or an orange, sprinkle this delightful powder on top. Once you try it, you’ll find it hard to eat fruit without piquín chili again!

Have you already tried it? What was your experience like? Did you like it, or is my brother-in-law correct, and we are all out of our minds?

The post Taste of Mexico: Piquín appeared first on Mexico News Daily

Since I started writing for Mexico News Daily, I often think about you and what you might find odd, strange, suspicious, or even impossible to eat or drink. I have a feeling that chicozapote could be one of those fruits.

Chico… what?

The chicozapote is a fruit native to Mexico and Central America, where it has been cultivated for centuries by Mesoamerican cultures. This fruit grows on a highly useful tree, which not only produces the fruit but also yields a gummy resin. In Nahuatl, this resin is called “tzictli,” meaning gum. The Maya and the Aztecs used this gum to freshen their breath and clean their teeth.

As a fun fact for your next dinner party, Mexican President Antonio López de Santa Anna introduced the gum to Mr. Thomas Adams, who later industrialized it. Interestingly, in some regions, you can still find gum made from the resin of the chicozapote tree. Now, let’s return to the fruit itself.

Chicozapote

I have a confession to make: throughout my childhood, I missed out on the incredible flavor of chicozapote because I looked at the fruit and thought it would smell bad for weeks. The skin of chicozapote is similar in color and texture to a kiwi, but its pulp is completely different. It can be orange or brown and has a soft, fleshy texture. It also contains easily removable black seeds, which contributed to my initial hesitation. 

To my surprise, the flavor of the pulp is delightful; it’s hard to believe that something with brown pulp could be so sweet and flavorful. For those interested in nutritional facts, this little fruit is packed with fiber, vitamin C, and antioxidants, so don’t hesitate to incorporate it into your diet.

What does chicozapote taste like and how do you eat it?

 

View this post on Instagram

 

A post shared by Mexico News Daily (@mexiconewsdaily)

Chicozapote has a very sweet flavor, akin to brown sugar, honey, or caramel. I recommend cutting the fruit in half and scooping out the pulp with a spoon.

How do I know when it’s ready to eat?

If the skin has green or yellowish spots, the fruit is not ripe yet. When the skin turns completely brown, it is ready to eat. Another indication of ripeness is its softness; if it feels soft to the touch, similar to an avocado, then it’s at its peak.

If you find the experience of eating a chicozapote overwhelming, here are some ideas to get you started:

1. Smoothies and Shakes: The chicozapote’s soft texture makes it an excellent addition to smoothies or shakes. You can combine it with other tropical fruits like mango, pineapple, or orange for a refreshing and energizing breakfast.
2. Ice Creams and Sorbets: Thanks to its natural sweetness, chicozapote is a wonderful ingredient for making ice creams and sorbets. One of my favorites is chicozapote-orange sorbet (more on that later). The acidity of the orange beautifully balances out the sweetness of the chicozapote, creating a perfect combination.
3. Traditional Desserts: In some regions of Mexico, chicozapote sweet is a classic treat. The pulp is slowly cooked with sugar and cinnamon until it achieves a thick consistency. This sweet can be enjoyed on its own or served alongside fresh cheeses.
4. Jams and Preserves: The fruit is slowly cooked with a bit of extra sugar and used as a spread for bread, cookies, or even savory dishes.
5. Meat Sauces: This is for gourmet enthusiasts. Its sweet, rich flavor pairs beautifully with grilled or smoked meats, adding a caramelized touch to the dishes.

The Recipe that Introduced Me to the Chicozapote Universe: Orange-Chicozapote Sorbet

Ingredients:

– 2 ripe chicozapotes

– 1 cup of fresh orange juice

– 1 tbs of lemon juice

– 1 cup of water

– Zest from 1 orange (optional, for a more intense flavor)

– Honey (to taste)

Instructions:

1. Prepare the chicozapotes: Peel the chicozapotes and remove the seeds. Place the pulp in a food processor or blender to create a smooth mixture.
2. Mix the liquids: In a separate container, combine the orange juice, lemon juice, and water. If you choose to add sugar or honey, stir until fully incorporated.
3. Combine the mixtures: Add the chicozapote pulp to the juice mixture and stir well until everything is fully combined. For a more intense orange flavor add orange zest.
4. Freeze: Pour the mixture into a container and let it rest in the freezer for 1-2 hours.
5. Blend again: After an hour, return the mixture to the food processor or blender to achieve a creamy texture. You can repeat this process as needed until the sorbet is completely frozen and smooth.
6. Serve: Allow the sorbet to sit out for a few minutes before serving to soften slightly. Serve in chilled glasses and garnish with a bit of orange zest or a fresh orange slice, if desired.

Enjoy your sorbet, and remember: don’t judge a fruit by the color of its pulp!

María Meléndez is a Mexico City food blogger and influencer.

The post Taste of Mexico: Chicozapote appeared first on Mexico News Daily

This week’s taste of Mexico, mezcal, can be summed up with a classic idiom: “Para todo mal, mezcal; para todo bien, también; y si no hay remedio, litro y medio.”

“For everything bad, mezcal; for everything good, mezcal too; and if there’s no remedy, a liter and a half”

Here at Taste of Mexico, we believe that understanding the history and production process of an ingredient, dish, or drink can enhance your appreciation for it. This was certainly the case for me with mezcal.

My first experiences with mezcal were terrible. Around 10 years ago, mezcal became very popular in Mexico City’s nightlife, and mezcalerías started popping up everywhere, like La Botica which is still open today.

I used to order mezcal due to peer pressure, but honestly, I hated it. I initially found the strong and unpleasant taste of pure alcohol overwhelming, not to mention how much I disliked the bitter aftertaste. My friends insisted it was delicious, and I began to question their taste buds. As it turns out, we were simply drinking low-quality mezcal.

Years later, I was taken to the best mezcal bar, a now defunct speakeasy called Salvajes. They only served mezcal and beer, and the music was spectacular. Someone treated me to a mezcal, and I was blown away by its sweet, smooth, and pleasantly smoky flavor. I asked about the place, and they said, “Ah, güey, El Tigre (the owner) has the best bottles of mezcal.” Who was this Tigre guy, where did he get these mezcals, and what was going on?

 

View this post on Instagram

 

A post shared by Mexico News Daily (@mexiconewsdaily)

The first time I met El Tigre at his new place, he served us a tiny bit of mezcal in the smallest glass in the world from a beautiful bottle. “This is a punta of [a variety I don’t remember], try it,” he said. It was the most flavor packed sip I’d ever had. El Tigre explained what “puntas” were and why they had such an intense taste, and I realized I was completely ignorant about mezcal. I also thought maybe I should hang out more with my new friend El Tigre and start getting into the many intricacies of the mezcal world.

What is mezcal?

El Tigre gave me the most poetic definition: “It’s the juice of the earth.” Mezcal is a distilled spirit made from agave. It maintains much of the artisanal and ancestral process that has been used for hundreds of years. The agave is cooked in underground ovens, similar to a barbecue, and then crushed manually to extract the juices. These juices are collected in fermentation vats and patiently left to ferment with care. The name “mezcal” comes from the agave cooking process. It is the Spanish adaptation of “mexcalli,” a Nahuatl word meaning cooked maguey.

Mezcal Varieties

Think of mezcal like wine. Just as there are different types of grapes, there are different types of agaves. There are around 150 varieties of agave in Mexico, but only a few are used to make mezcal, such as Espadín and Tobalá. There’s also Cuishe, Madre Cuishe, Mexicano, and four types of Cupreata: Barranca, Gutiérrez, Vieyra, and Salinas. Other varieties include Mexicano, Tepesstate, Chuparosa, and Belatobe.

Just like wine, each of these varieties has different flavors. And yes, I think you have to start trying them all to find out which one is your favorite.

Origins and Myths

Like many alcoholic beverages, mezcal is shrouded in legend. One of the most popular suggests that mezcal was a gift from the gods to bring happiness to humanity. Weren’t they the best?

Another theory proposes that a lightning bolt struck an agave plant, naturally cooking it,  allowing ancient inhabitants to discover the taste of an early form of mezcal.

How do you know you’re drinking good mezcal?

I asked El Tigre how I could tell if I was drinking good mezcal, and his answer was straightforward: by tasting it. But that doesn’t mean ending up like a fumigated spider at your favorite mezcaleria. There’s a proper way of tasting it.

Dip a couple of clean fingers into your mezcal glass. Rub your hands together, and bring your palms to your nose. You should be able to smell all the aromas of the agave and the ingredients used in the fermentation process, like fruits, chilies, woods, or spices.

Then take the first sip; you won’t detect much. Until the third mini sip, you will start getting all the notes.

How should you drink it?

“Like your partner, with little kisses,” El Tigre advised us. When it comes to mezcal, taking shots is absolutely forbidden. Considering its high alcohol content, it’s best to have just a few glasses and not the whole bottle.

In some places, they may offer you an orange slice with chili powder to go with your mezcal. It’s best to decline if you’re enjoying a good mezcal, as the orange flavor can overpower your palate and you won’t fully experience the taste.

And always remember, drink responsibly, amigos. Salud!

María Meléndez is a Mexico City food blogger and influencer.

The post Taste of Mexico: Mezcal appeared first on Mexico News Daily