Experience the rich flavors of Colima’s culinary heritage with my traditional and authentic Tacos de Papa recipe! These deep-fried tortilla shells stuffed with a scrumptious mashed potato filling, topped with shredded cabbage, sliced tomato, diced onion, heaps of cotija, and a flavorful garlicky tomato sauce, will transport you to the vibrant streets of Comala.
Feliz Año Nuevo, today we’re making a traditional Rosca de Reyes from scratch!
Rosca de Reyes, or King’s Cake, is a traditional cake that we enjoy on January 6 (and in the days leading up to it), to celebrate Día de los Reyes Magos, or Three Kings’ Day. This is a yeasted cake in the shape of a round or oval ring. It is adorned with strips of a sweet streusel topping and dried fruits meant to represent the jewels of a crown.
If you’ve never had it before, beware! There’s usually a plastic doll representing baby Jesus hidden somewhere in the rosca de reyes. According to tradition, if you happen to get the slice with the baby in it, you have to host a get together and make tamales on February 2 for Día de la Candelaria!
Today I’m sharing a recipe for sweet pineapple tamales, from the Chicano Bakes cookbook!
If you are looking for more tamal recipes, make sure to pick up a copy of Chicano Bakes. It is currently on sale for about $15 over on Amazon, and the book has many recipes for tamales, including sweet strawberry tamales, sweet corn tamales, as well as red beef and green chicken tamales, and tamales de rajas con queso. I made sure there was something for everyone!
Tamales are a traditional Mexican dish typically comprised of a corn dough, or masa, made from nixtamalized corn flour, as well a filling, either chicken, pork, beef, fish or vegetables, wrapped in a corn husk or banana leaf, which is then steamed.
On the other hand, sweet tamales, incorporate a sweet fruit puree into the dough, and sometimes will fold in fruit as well. Popular sweet tamal flavors include strawberry, sweet corn, pumpkin, and pineapple, which is what we’re making today.
We’re making a blackberry simple syrup and blackberry margaritas today!
Temperatures are reaching over 110° this week here in Fresno, which means these blackberry margaritas are going to be a delicious way to keep cool. For the past couple of weeks, my backyard has been bursting with boysenberries and blackberries, and consequently, I’ve been using them for aguas frescas, paletas, and the margaritas we’re making today. Additionally, I’ve got passion fruit on the vines that are in the process of ripening. If you have any suggestions for recipes you’d like to see them in, let me know below!
Hola Hola! Today we’re making traditional Mexican shrimp ceviche!
Now that it is beginning to feel like Summer, I’m starting to crave more seafood, and shrimp ceviche is one of my favorite ways to enjoy seafood. It’s simple, it’s so fresh, and it’s also an easy way to load up on veggies. The recipe we’re making today actually comes from my first cookbook, Chicano Eats: Recipes from my Mexican-American Kitchen.