Chicano Eats

Ponche de Granada (Pomegranate Punch)

Let’s talk about Ponche.

Ponche is one of those souvenirs that were always brought back whenever someone in the family went to Mexico. It was always in our fridge and every now and then I would try to be sneaky and sneak in a few sips to see what alcohol tasted like.

I know. I know.

Ponche de Granada (Pomegranate Punch)

If you’re new to Ponche (or Punch), it’s basically boozy agua fresca.

It’s pretty cheap, which is why it is so popular, and it’s also super refreshing during those hot and sticky summer days when you want to cool off and be a little lush.

Ponche de Granada (Pomegranate Punch)

When we were in Comala earlier this year, my aunt decided to take Billy and I on a bit of a tasting spree where she got us super tipsy off all the different ponches Don Tavo sold. My favorites were the pomegranate and the tamarind flavors, ya’ll know how much I enjoy super tart drinks.

Making ponche is super easy, it takes no time to make and if you like a good Vodka Cranberry, you’ll definitely like this as much as Kyle Richards loves doing the splits at parties.

Consider this your new party trick.

Ponche de Granada (Pomegranate Punch)

Tequila Ice Cream with Lime Curd Ripple

See that? That’s lime curd.

Make it, make out with it, slather it on and just put it on everything.

Tequila Ice Cream with Lime Curd Ripple

My siblings are currently vacationing in Mexico and their snaps and Insta stories are giving me major FOMO. They went to the port city of Manzanillo over the weekend and it reminded me of how Billy and I were just laying out by the beach stuffing our faces with all the ceviche and micheladas in Cuyutlán a few weeks ago.

Tequila Ice Cream with Lime Curd Ripple

Cuyutlán was a bit of a ghost town while we were there which was kind of nice because we got to enjoy the salt museum to ourselves and the beach wasn’t crowded at all. When mi abuelito Rogelio was younger, he’d go out to Cuyutlán to harvest salt every Spring, it was pretty cool to learn that Los Colimenses have been harvesting salt since Pre-Columbian times!

Tequila Ice Cream with Lime Curd Ripple

While we were laying out on the beach, a paletero approached us so we bought some nieve de garrafa. I had the Tequila ice cream, which was nice and creamy with a subtle hint of smoke from the Tequila. In my take, we’re adding the lime curd to make sure it is a little more well rounded.

Tag me, beep me, if you wanna reach me and let me know if you make any of these recipes!

What’s your favorite boozy Ice Cream?

Grilled Pineapple Mezcal Sour

Ever since mi abuelito gave me a huge bottle of Mezcal earlier this year, I’ve been trying to figure out what to make with it. I actually hadn’t had Mezcal until this year because when we were kids, my parents would always threaten to feed us “el gusano” if we misbehaved, and it grossed me tf out.

Not all Mezcales come with a worm though. So you’re safe.

Grilled Pineapple Mezcal Sour

Unlike Tequila, Mezcal can be produced anywhere and is usually made in small batches. It has a very smoky flavor and can be made with any of the many species of agave and infused with different fruits.

Grilled Pineapple Mezcal Sour

Because pineapples are in season right now, I decided to use grilled pineapple to play up the citrusy smoky flavor of Mezcal.

Am I the only one who likes their drinks to be a little tart? I may or may not have death dropped after a sip.

If you’re like me and like your drinks on the sour side, you’ll like this play on the Latin American Pisco Sour. Enjoy!

Grilled Pineapple Mezcal Sour

Pumpkin Butter Pan de Muerto

Día de los Muertos is coming up in a few days where November 1st is recognized as Día de los Angelitos (Day of the Angels), and November 2nd is known as Día de los Muertos (Day of the Dead). During these days, families of those who have departed get together to celebrate life, and the return of their spirits to earth.

Pumpkin Butter Pan de Muerto

On the days leading up to Día De los Muertos, altars are set up for family members who have passed. These altars are usually adorned with pictures of the deceased, sugar skulls with their name on them, their favorite dishes, marigolds, a glass of water, and Pan de Muerto to name a few things.

Pan de Muerto has ties to Christianity, and it symbolizes the eucharist, because the bread bears the cross on the top. Other times Pan de Muerto is topped with sesame seeds to represent the tears of the deceased souls that haven’t been able to find peace.

Pumpkin Butter Pan de Muerto

When I was brainstorming what to contribute to Sara’s #VirtualPumpkinParty, I started thinking about the Empanada Festival that happened outside of our hotel during our recent trip to Mexico. At night, the entire jardín was filled with local bakers selling their empanadas. Some of the empanadas were sweet, and others were savory but all equally delicious. I was originally set on making empanadas until I realized this would be a good opportunity to show you guys how to make Pan de Muerto filled with pumpkin butter in anticipation of the holiday.

Pumpkin Butter Pan de Muerto

Check out some of the other contributions by searching #VirtualPumpkinParty across social media, or check out some of my favorite recipes like Brett’s Pumpkin Granola which I’ll probs be making every day until Christmas, or Billy’s Pumpkin Butterscotch Sauce you’ll want to bathe in and Adrianna’s cozy af Pumpkin Chai Scones.

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