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Cookies

Galletas Grageas, Polvorones con Chochitos (Mexican Sugar Cookies with Sprinkles)

Galletas Grageas, Polvorones con Chochitos (Mexican Sprinkle Cookies)

Christmas is 3 days away, or two if your celebrations happen to take place during Nochebuena, as they do in my family.

Our Christmas Eve celebrations were always filled with dozens and dozens of tamales, warm atole, ponche, and my mom’s ambroisa fruit salad. Everyone would always sit around the living room eating tamales and drinking atole, as a movie about the story of baby Jesus played on Univision, and the tradition never really changed.

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How To Make Polvorones Rosas (Mexican Pink Cookies)

Polvorones Rosas- Recipe by Chicano Eats
Polvorones Rosas Recipe (Mexican Pink Sugar Cookies)

Polvorones rosas (Mexican Pink Sugar Cookies) are heeeeere!

Last week I teased on Instagram that I was testing polvorones, and I got sooo many DM’s from people wanting the recipe right then and there!

Get ready to indulge in the delightful world of Polvorones Rosas, the colorful Mexican Pink Sugar Cookies! These crunchy on the outside, soft and chewy on the inside cookies are the perfect treat for the colder days ahead. Whether you’re baking with kids or enjoying some solo baking time, this recipe is sure to bring joy to your kitchen. Follow along as I share the secret behind achieving the perfect texture and crackly tops of these delectable cookies.

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How to make the best Marranitos & Puerquitos (Soft Mexican Gingerbread Pig Shaped Cookies)

MARRANITOS & PUERQUITOS (SOFT MEXICAN GINGERBREAD PIG SHAPED COOKIES)
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¡Hola! How was your Thanksgiving?

My parents had the opportunity to purchase their first home this year, so it was their first time hosting at their place and we had a great time! I did end up having to do about 95% percent of the cooking, but I didn’t mind, I got to use the time to test a few recipes.

One of the recipes I started testing a few nights before, were these Marranitos. Marranitos (or Puerquitos) are these piloncillo cookies shaped like a pig that I wasn’t really a fan of growing up. The panadería across the street from the house I grew up in always made them dry and cakey, and when my uncles would bring fresh pan dulce from their trips to Tijuana there would often be a marranito buried deep in the bag, and those would always snap from how hard and dry they were. I wanted to change a few things for my interpretation, and I really enjoyed how these came out. They’re soft and cakey, but moist, and well spiced!

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