Recipes to add a little sweetness to your day!
Recetas en Español
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The first thing I go get when I land in Mexico City are the Garabatos, or Scribble Cookies. A thick layer of chocolate ganache is sandwiched between two soft butter cookies with more chocolate drizzled on top. They are melt-in-your-mouth delicious, and your kids will love helping you drizzle the chocolate on top! (I love eating them cold and chasing them with a glass of milk.)
One more for #HispanicHeritageMonth. Arroz con Leche, or rice pudding, is a favorite dessert in many Latin American countries. This is the one I grew up eating in Mexico. Long-grain rice, like @mahatmariceusa white rice, is transformed into a spiced, sweet, creamy pudding when simmered with milk, sweetened condensed milk, vanilla, orange rind, cinnamon and sugar. You can top with any fresh fruit you like, whipped cream, and even a drizzle of chocolate. Eat hot, warm, or chilled.
To create the "burnt milk" for this ice cream, you whisk hot milk straight into homemade caramel. When I first encountered it in Oaxaca, the first bite startled me with its smoky, bitter taste, but then I couldn't stop eating it! It's a perfect balance of bitter with sweet and creamy. I like to eat it with animal crackers.
I love playing with jamaica, or hibiscus, flowers in my kitchen. 🌺 They can add a refreshing tart, acidic flavor to many things like drinks, sauces, vinaigrettes, and desserts. I found a way to use the rehydrated jamaica flowers, which typically are discarded after simmering, in these fudgy dark chocolate cookies. They make a great chewy, tangy addition that's a little like cranberry.
I adore strawberry shortcake and always wanted to make one. To put a Mexican spin on it, I combined all-purpose flour with masa harina, which makes for a delightfully crumbly shortcake. It gets all dressed up with sweet macerated strawberries and blueberries, or use any berries you like! And to top it off, a whipped cream laced with sour cream for acidity to balance all that sweetness.
I’m obsessed with gelatinas, and one of my favorites is the mosaic style. My longtime friend and incredibly accomplished chef Fany Gerson came over and made this one for an episode in the latest season of #PatisMexicanTable. It's a tres leches gelatin with chunks of blackberry, strawberry-lime, mango, and raspberry-hibiscus jello. I love how retro it is and what a treat!! She generously shared her recipe, so I can share it with all of you!
If ever there was an excuse to make brownies, the Super Bowl followed by Valentines Day is reason enough. I went for extra fudgy and gooey with my recipe, so much so I call them extreme. I love to add coffee liquor and caramelized pecans, but they are equally as good without. It's up to you.
Jericalla is a traditional custard style dessert from Jalisco. It's topped off with caramelized sugar you crack into with your spoon and you get the rustic crunch of brittle sugar. Like a Mexican-style creme brûlée! To make it even more caramelly, this one is flavored with cajeta (Mexico's version of dulce de leche).
Lent is starting tomorrow and for everyone who is used to eating Capirotada around this time, here's my favorite take. The bread is drenched in spiced piloncillo syrup and in between layers goes sweet, juicy mango, caramelized plantains, crunchy peanuts and tangy, salty @FUDUSA Cotija cheese. Recipe: https://patijinich.com/traditional-capirotada-with-mango.../ Y en Español: https://patijinich.com/es/capirotada-con-mango-y-platano-macho/
You will typically find a mixiote made with barbacoa or adobo chicken, but you can also take it on a sweet ride with fruit. Mixiote refers to a bundle of food you steam - it used to be made with the outer layer of the agave plant or with banana leaves. If you don’t find banana leaves, you can use parchment paper. Recipe: https://patijinich.com/baked-fruit-mixiote/ Y en Espanol: https://patijinich.com/es/mixiote-de-frutas/
Arroz con Leche is nurturing and satisfying and comforting, and it happens to be a great one for Hispanic Heritage Month because you will find versions of it all over Latin America. I make my Mexican-style recipe with Mahatma Rice white rice and milk, sweetened condensed milk, vanilla, orange peel, and cinnamon. You can top it with berries, whipped cream or chocolate syrup! Recipe: https://patijinich.com/mexican-style-rice-pudding/ ...y en Español: https://patijinich.com/es/arroz-con-leche/
Arroz con Leche is nurturing and satisfying and comforting. All things we need as the weather cools down, and it happens to be a great one for Hispanic Heritage Month because you will find versions of it all over Latin America and the Caribbean. I make my Mexican-style recipe with @mahatmariceusa rice and milk, sweetened condensed milk, vanilla, orange peel, and cinnamon. Once it's ready, you can make it your own with toppings like berries, whipped cream, ground cinnamon... we've even done choco
Happy first day of Fall! And since Fall and pumpkin go hand in hand, here's a delicious way to eat pumpkin that is also very fun to say: Tacha! The pumpkin cooks in a sweet piloncillo syrup, flavored with cinnamon and orange peel, until it absorbs the syrup and is soft and tender. My favorite way to eat it is with a big dollop of tangy Mexican crema! Recipe: https://patijinich.com/pumpkin_in_piloncillo_syrup/ ...y en Español: https://patijinich.com/.../tienes-una-calabaza-hazla-en.../
Gelatinas are a staple dessert in Mexican homes and something to showcase. You can elevate them into an art form with layers of different flavors or by making it into shapes. Here I'm translating one of our favorite cakes, tres leches, into gelatina form with a topping of strawberries. You have to try, it is fun to eat and to make. Recipe: https://patijinich.com/tres-leches-and-strawberry-mexican-gelatin/ ...y la receta en Español: https://patijinich.com/es/gelatina-de-tres-leches-con-fresas/
Ice cream is as beloved in Mexico as it is in the US. Each time I go back, I am amazed at how creative people get with making flavors from Mexican ingredients. A great example is avocado - I like to combine it with coconut milk and sugar, but you could also do coconut cream! I add in a little lime juice and top with toasted coconut flakes. Recipe: https://patijinich.com/avocado-and-coconut-ice-cream/ Or in Spanish: https://patijinich.com/es/helado-de-aguacate-y-coco/
Crema de Coco is a very light, super charming coconut pudding. It's topped with chewy, moist sweetened coconut flakes that are toasted along with a little cinnamon and sea salt. It is really delicious served cold, but you can also enjoy it warm or room temperature. Recipe: https://patijinich.com/crema-de-coco/ Or in Spanish: https://patijinich.com/es/crema-de-coco/
When my sister Alisa came to grill with me, she knew I was going to want dessert. So she made me this delicious, light, tropical grilled pineapple. It gets soaked in a simple syrup flavored with vanilla bean and fresh mint and topped with vanilla ice cream. Recipe: https://patijinich.com/grilled-pineapple-with-mint-and-vanilla-syrup/ ...y la receta en Español: https://patijinich.com/es/pina-asada-con-jarabe-de-menta-y-vainilla/
I know burnt milk ice cream sounds crazy. But what happens in this traditional Oaxacan flavor, is you pour the milk into piping hot, gooey, homemade caramel to create a deliciously sweet "burnt" flavor. That then gets mixed into the really creamy, vanilla-flavored ice cream base for a really tasty, interesting ice cream. Just watch... And here's the recipe: https://patijinich.com/burnt-milk-ice-cream-with-animal-cr…/
Make them plain just coated with cinnamon sugar, dipped in chocolate, or dipped in chocolate and sprinkles too! They are flaky on the inside with the cinnamon-sugar coating becoming soooo crispy on the outside as they bake. Recipe: https://patijinich.com/chocolate-dipped-orejas/ Or if you prefer Spanish: https://patijinich.com/es/orejas-con-chocolate/
Capirotada, Mexico's iconic bread pudding, is especially popular this time of year with typical additions like caramelized plantains, cotija cheese, crunchy peanuts, raisins, and all drenched in a piloncillo syrup. Because we love mango in my home, I couldn't resist adding in juicy slices of it. Here is my recipe: https://patijinich.com/traditional-capirotada-with-mango-a…/ Y la receta en Español: https://patijinich.com/…/capirotada-con-mango-y-platano-ma…/
Flan Napolitano is the flan you find in most Mexican restaurants, fondas, and many Mexican homes. The flan is super creamy and it is doused in sweet, very slightly bitter caramel. It is SO EASY to make, here's my recipe: https://patijinich.com/flan-napolitano/ ...y la receta en Español: https://patijinich.com/es/flan-napolitano/
A chocolatey treat that comes together in no time but you would never know by how delicious it is. This no-bake pie has an airy mousse-like filling made from melted chocolate, ricotta, and whipped cream in a crumbly chocolate wafer crust. Recipe: https://patijinich.com/no-bake-chocolate-pie/ ...y la receta en Español: https://patijinich.com/es/pay-de-chocolate/
...and another chocolatey treat. I call it Tiger Poundcake because of the chocolate and orange swirls. Different from a regular chocolate and vanilla version, this has orange juice and zest and it is very rich in its chocolate flavor. I first made it to impress Daniel -and mostly his grandmother who he loved so much, when we started going out. It worked! Here’s recipe https://patijinich.com/tiger-pound-cake/
In case you want a romantic dessert, you can make this chocolate jericalla in individual portions. It is a smooth, creamy Mexican version of a custard made with milk, eggs, chocolate, a hint of cinnamon and a tiny pinch of sea salt. Feel free to dig in with two spoons (and have seconds)! Recipe: https://patijinich.com/chocolate-custards/ Or if you prefer Spanish: https://patijinich.com/es/jericalla-de-chocolate/