Friday night and the weather in London has changed, now it is very cloudy and cold, that means that we probably stayed at home, so I decided that instead of Friday night vino (wine) the hubby and I will do cocktail night, starting with some nice Bloody Marys! Continue reading “Bloody Mary Cocktail”
It has been such a busy week with all this festivities that today I decided to just chilled out and have a break from all my cooking, so I made some quesadillas for my children and this very fresh lime and chia water.
Aguas frescas are one of the best Mexican culinary creations ever! We make fresh water from literally any fruit we can think of, but there are some classics, like this one, lime with chia, such a nice combination, it is so simple to make that I kind of feel a bit silly posting the recipe, but sometimes the simplest things are the most that count as it just happens to be one of my children favourite, so here it is, give it a try and have a taste. Continue reading “Agua Fresca de Limón con Chia (Fresh Lime and Chia Water)”
Summer is the time for BBQ and nice drinks! The sunny weather always calls to extreme measures and that means making lots of nice cold cocktails and bbq’s every single weekend if we can! Continue reading “Margaritas de Granada y Limón (Pomegranate & Lime Margarita)”
Today is Friday, so let’s celebrate that is the beggining of the weekend with this so refreshing frozen Margarita! Continue reading “Margarita de Fresa y Lima con Sal de Hoja Santa (Strawberry & Lime Margarita with Hoja Santa Salt Rimmed)”
Champurrado is a hot Mexican drink made with chocolate and “atole”. In Mexico we use maize in different ways, the most popular way is masa (lime-treated maize), whit masa we make tortillas, tamales, gorditas and many other dishes, we also use it to thicken sauces or soups, and we also use masa to make drinks, like chapurrado.
Champurrado is the mixture of Mexican chocolate and a drink call “Atole” which is a drink made with masa, milk, water and piloncillo. There are different types of atoles: guava, strawberry, vanilla. It is very common to drink champurrado while eating tamales, specially during special ocassions like the Day of the Dead or Christmas.
In my family my sister Cynthia makes a very delicious “Guava Atole”, she prepares this drink for Christmas, it is a very comforting drink, perfect for a winter day.
I decided to make champurrado at home, it has been raining in London and I feel a bit tired, so I thought to make myself feel better and get into the Christmas spirit, so my son and I will drink some hot champurrado while we make some Christmas art and crafts.
Prep 5 min
Cook 15 to 20 min
- 1/4 cup Maseca or Masa harina (corn flour)
- 2 cups hot water
- 2 cups milk
- 1/2 tablet Mexican chocolate
- 1/2 tbsp brown sugar
- 1 cinnamon stick
- Mix the maseca with the 2 cups of hot water until all the lumps have dissolved. If needed, use a strainer to get a fine mixture.
- In a medium saucepan, simmer the milk along with the chocolate, cinnamon and sugar until it dissolves. This will take about 6-8 minutes.
- Add the maseca mixture to the milk and stir continuously until getting a smooth runny consistency.
- Serve in cups and enjoy.
- If you want to make champurrado for more people, just double the ingredients for every 4 people.
- This drink has a thick and smooth consistency, if you want it runnier, just add more milk or add less maseca.
In Mexico we eat cactus as we eat beans, that means we eat them a lot! Cactus have been one of the main vegetables that a Mexican family eat or at least that is what we do in my family, we tent to have cooked cactus in the fridge most of the times.
They are very versatile, they can be eaten cooked or raw and are full of good things. In this recipe I am using them raw. It is a smoothie that I usually have in the morning for breakfast or as part of my breakfast.
Prep 5 min
- 1 cup raw cactus cut
- 1 cup pineapple cut in chunks
- 2 sticks celery
- 1/2 green apple
- 25 gr parsley
- 2 tbsp organic agave syrup
Put all the ingredients in a blender. Blend until you get a smooth consistency.
- If you can’t get fresh cactus, use spinach.
One of the things I miss from Mexico is the easy way to get something delicious wherever you go, this is the example of aguas frescas, you get them everywhere and there is a wide variety of them, from hibiscus to rice water, it is a name it, we have it kind of thing!
This hibiscus water is one of the most popular and the good thing of it is that apart from being delicious and refreshing is very healthy as hibiscus has a lot of medicinal properties because of its high antioxidants content.
In my mums home we always make an Agua Fresca to have with our food and jamaica is one of our favourites!
Prep 5 min
Cook 15 min
- 2 cups dry hibiscus flowers
- Sugar to taste
Boil the hibiscus flowers in enough water, around 1 L after 15 min turn off the heat and drain and keep the water.
Use half of it as if it is too concentrate the final result will be bitter, add sugar to taste and ice. Taste it and if it needs more of the hibiscus tonic add some more.
- I got my hibiscus from http://mexmarket.mextrade.co.uk