Papaya Agua Fresca

Vibrant and refreshing agua fresca made with fresh papaya.

Fresh papayas are one of the fruits I like to always have on my kitchen counter. Not only are they flavorful, papayas are also packed with antioxidants, minerals, and vitamin C. Like most fruits, we love to eat papaya topped with Tajín (a chile-lime flavored seasoning salt) and fresh lime juice. But papaya also makes for an incredibly refreshing agua fresca perfect for helping you stay cool in the hot summer months.

You should also know that the seeds of the papaya are totally edible. If you've never tried them, puree some of the seeds with the papaya to add a light peppery undertone to your agua fresca.

Yield: 8 servingsAuthor: Leslie Limón

Agua Fresca de Papaya

Vibrant and refreshing agua fresca made with fresh papaya.

prep time: 10 MINScook time: 2 hourstotal time: 2 hours and 10 mins

INGREDIENTS:

• 2 cups ripe papaya, cut into bite-size pieces
• 6 cups water, divided
• 1/3 to 1/2 cup granulated sugar
• Ice

INSTRUCTIONS

1. Puree the ripe papaya with 3 cups of the water in a blender until smooth. Pour mixture into a 2-quart pitcher. Add enough of the remaining water to fill pitcher. Sweeten agua fresca with granulated sugar to taste.
2. Refrigerate agua fresca at least 2 hours before serving. Serve over ice. Enjoy!

http://www.lacocinadeleslie.com/2017/07/papaya-agua-fresca.html

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05 July 2017

Papaya Agua Fresca

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Classic Mexican Michelada #AtoZrecipechallenge

A Michelada is a flavorful Mexican cocktail made with beer, Clamato (tomato juice with clam juice), and various seasoning like salt, lime juice, Worcestershire sauce and your favorite bottled hot sauce.

To paraphrase the most interesting man in the world... I don't always drink beer, but when I do it's in an ice-cold, spicy Classic Mexican Michelada. Micheladas are a popular beer cocktail often referred to as the Mexican Bloody Mary. (Although I prefer my Bloody Marías with tequila.) The classic Michelada is made with light or dark Mexican beer, Clamato, and a variety of seasonings and spices.

16 April 2017

Classic Mexican Michelada #AtoZrecipechallenge

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She Made/Ella Hace: Café de Olla

Café de Olla is a delicious and fragrant Mexican coffee brewed with aromatic spices like cinnamon, clove, and star anise.

I'm baaaaccckkk! And... I'm not alone. My friend Heather (from All Roads Lead to the Kitchen) and I are teaming up once again to bring back She Made/Ella Hace. To kick things off, we are celebrating Día de Muertos (Day of the Dead). Whether you're looking for something sweet and delicious to serve for your Day of the Dead celebration, or if you're looking for traditional food ofrendas (offerings) for your altar de muertos (altar), we've got you covered. Heather is making Camotes Enmielados (Mexican Candied Sweet Potatoes), while I am serving steaming mugs of classic Café de Olla (Mexican coffee).

31 October 2016

She Made/Ella Hace: Café de Olla

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Comfort Food Classics: Atole Blanco de Masa (Basic White Atole) #AtoleWeek

Atole Blanco is the base recipe for many traditional Mexican atoles, but it is also delicious all on it's own.

Mexican atoles come in a wide variety of flavors like chocolate, strawberry, cookie, cream cheese, guava, sweet potato, coconut, pecan, mango, cajeta, corn... The list goes on and on! But the one thing most atoles have in common, whether they are thickened with masa or cornstarch, is that they all start with a basic Atole Blanco base. Atoles are my favorite winter beverage, and every year I try to make sure I make all of our favorite flavors. But sometimes it's nice to sip on a simple White Atole. The soothing flavor reminds me of my grandparents, who often prepared Atole Blanco when I was sick.

16 December 2015

Comfort Food Classics: Atole Blanco de Masa (Basic White Atole) #AtoleWeek

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Atole de Guayaba en Agua (Guava Atole) #AtoleWeek

A traditional Mexican atole made with fresh guavas and thickened with masa harina.

What do you do when a produce truck drives through your neighborhood selling a kilo of fresh guavas for 10 pesos (like 60 cents US)? I don't know about you, but I bought five kilos to make some of my favorite guava recipes. Yes, eleven pounds of guavas might seem like a bit much, but they are so tasty and so versatile. I can't get enough of them. And have I mentioned their mesmerizing aroma? Fresh guavas sitting on the counter are the best natural air freshener ever.

15 December 2015

Atole de Guayaba en Agua (Guava Atole) #AtoleWeek

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Atole de Chocolate (Mexican Hot Chocolate Atole) #AtoleWeek

Atole de Chocolate is a thicker and creamier cinnamon-infused version of traditional hot cocoa made with Mexican chocolate.

After a cold and rainy weekend here in Mexico, the sun is shining in the bright blue sky. But I think the sun might be broken, because the temperatures this morning dipped to a bone-chilling 2 degrees Celsius (about 35°F). That's freezing cold weather for these here parts, and the layer of ice on our truck's windshield before taking the younger kiddies to school is a not-so-gentle reminder that winter will soon be here. Because there's nothing like a hot mug of atole to warm you up on a cold winter's day, this week in my cocina we will be celebrating #AtoleWeek. Tune in every day this week (Monday-Friday) for some of my favorite atole recipes.

14 December 2015

Atole de Chocolate (Mexican Hot Chocolate Atole) #AtoleWeek

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Agua de Lima (Sweet Lime Agua Fresca)

Agua de Lima is a light and refreshing agua fresca made with sweet limes (citrus limetta).

Since moving to Mexico 15 years ago I have discovered (and fallen in love with) many new-to-me fruits native to Mexico like ciruelas amarillas (yellow plums), pitayas (fruit of the pipe organ cactus), and limas. Limas  are by far my favorite. Here in Mexico limas are a variety of citrus limetta (AKA sweet lemon/lime). Sweet limes have the distinct flavor and aroma of a citrus fruit, but without the acidity and tartness. In it's place is a subtle sweetness, hence the name "sweet lime". Although their flavor is subtle at first, it lingers on your tastebuds and in the back of your throat leaving you with a sweet and refreshing taste in your mouth.

06 May 2015

Agua de Lima (Sweet Lime Agua Fresca)

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Comfort Food Classics: Atole de Avena (Oatmeal Atole) #AtoleWeek

One of my favorite things about fall and the crisp cooler weather that comes with it is the wide variety of hot beverages available to help keep you warm like coffee, ponche, and atole. (Just to name a few.) My heart will always belong to coffee. (I'm drinking a cup as I write.) And ponche will always be a holiday favorite. But atole, in all it's creaminess, is the epitome of comfort in a cup during the cold fall and winter months. I love atole SO much that I thought it would be fun to devote this entire week (which I'm calling #AtoleWeek) in my Cocina to sharing some of my favorite atole recipes.

10 November 2014

Comfort Food Classics: Atole de Avena (Oatmeal Atole) #AtoleWeek

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Atole de Cajeta

Día de Muertos (Day of the Dead) is just around the corner. (As is Halloween!) Last year, for Día de Muertos we visited our dearly departed at el panteón (the cemetery), then stayed to watch a one-woman play called "La Muerte Irridenta". We all loved visiting el panteón on a cold and eerie night, but the whole time we were there I kept thinking to myself that I should've taken a thermos of something warm to drink to keep us all warm. Thankfully the city officials served hot chocolate and tea when the show was over, but I made a mental to note to remember to bring along something warm to drink for next year.

Well, it's next year already, and I have just the beverage for our annual Día de Muertos outing at the cemetery this year... Atole de Cajeta! Atole is a warm, creamy milk-based beverage that is slightly thickened with cornstarch (aka corn flour) or masa harina. Now I love thick atoles like my Sweet Potato Atole and Champurrado that get their grainy texture from the masa harina. But there is something to be said for the silky smooth creaminess of atoles thickened with cornstarch, like my Atole de Nuez (pecan). Those are the kind of atoles I remember my grandpa making me when I was growing up. And that is just the kind of atolito that will keep us warm at the cemetery come Día de Muertos.

You'll notice in the recipe that I don't sweeten this atole with sugar or piloncillo, like you see in other atole recipes. That's because this atole is made with cajeta, which is a sweet Mexican caramel sauce made from goat's milk. Cajeta is all the sweetness you need! No need to add more sugar, but you can always add more cajeta. If you're lucky enough to find cajeta envinada (spiked cajeta - Woohoo!), then by all means go ahead and use that instead of regular cajeta. But if you are unable to find cajeta of any kind and you really want to try this Atole de Cajeta, you can substitute a can of dulce de leche or a cup of caramel topping for the cajeta.

And finally, if you're looking to try more atole recipes to try be sure to tune in to my Cocina next month for a special #AtoleWeek (Nov. 10th - 14th)!

Atole de Cajeta


Ingredients:

• 5 cups milk, divided
• 1 (3-inch) cinnamon stick 
• 1 cup Mexican cajeta or dulce de leche 
• 1/3 cup cornstarch (I used unflavored Maizena)

Directions:
In a 2-quart stockpot, heat 4 cups of the milk with the cinnamon stick and Mexican cajeta over medium heat until very warm, stirring constantly to dissolve the cajeta. While the milk is heating on the stove, dissolve the cornstarch in the remaining cup of milk. Just before the milk on the stove starts to bubble, add the cold milk and continue to cook for 1 to 2 minutes or until the atole has thickened slightly. Ladle into mugs. Enjoy!

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29 October 2014

Atole de Cajeta

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Grapefruit-Cactus Paddle Smoothie {She Made/Ella Hace}

Howdy there, strangers! I know that it's been forever and a day since I last posted, and for that I apologize. But I'm back today for another installment of She Made/Ella Hace with my partner-in-crime, girlichef. Heather (girlichef) chose nopales (cactus paddles) as our theme this month and I couldn't be happier. Not only are nopales a staple ingredient in the Mexican kitchen, but they're also one of the few foods that make an appearance in my kitchen almost daily. I add nopales to just about everything: soups, moles, tacos, huevos con chorizo, and even smoothies. Yes, you read that correctly....smoothies!

Licuados de Nopal (cactus paddle smoothies) are very popular at the juice bars in el mercado (the market), because they're believed to lower blood sugar levels, cholesterol, and help you lose weight. At the juice bars you can choose to have your Licuado de Nopal made with either orange juice or grapefruit juice. I prefer mine with grapefruit juice because it really plays well with the pineapple, celery, and parsley that are also in this smoothie. Licuados de Nopal are a nice balance between a sweet smoothie and a savory smoothie. But if you prefer your smoothies on the sweeter side you can sweeten this smoothie with either honey or agave nectar. Served over ice, this Grapefruit-Cactus Paddle Smoothie is a delicious and refreshing way to start your day.

For a complete nopales filled breakfast, be sure to visit girlichef's blog to check out her Migas con Nopales!

30 June 2014

Grapefruit-Cactus Paddle Smoothie {She Made/Ella Hace}

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Agua de Cuaresma

Cuaresma (Lent) is upon us!  That means Meat-Free Fridays will be making a comeback to my Cocina during the next 40+ days.  Some of the recipes I'll be sharing this year for Lent are...Tortitas de Camaron and Capirotada (Traditional Mexican Bread Pudding).   But for this first Friday of Cuaresma, I'm going to share a traditional Agua Fresca recipe that is near and dear not only to my Hubby's heart, but also to the hearts of generations past of this fair pueblito we call home.

15 February 2013

Agua de Cuaresma

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Atole de Camote {Sweet Potato Atole} #SundaySupper

'Tis the season, my friends!  It's Fall!  'Tis the season of crisp cool mornings and chilly afternoons.  'Tis the season of sweaters and scarves.  And 'tis the season of steaming mugs of beverages that make you feel all warm and toasty from head to toe.  Or as my kiddies like to call it, 'tis the season of Atole!  Nothing says fall to me like a big cup of creamy atole.  Especially Atole de Camote (Sweet Potato Atole) sweetened with piloncillo.  (Sigh!) 

I stumbled upon my recipe for Atole de Camote quite by accident a couple of years ago.  I was craving my Pumpkin Pie Atole, but all I had on hand that was even close to pumpkin were some leftover Camotes Enmielados (Mexican candied sweet potatoes).  So, I improvised.

Most atoles are thickend with cornstarch, but like my Pumpkin Pie Atole, the sweet potato alone was enough to thicken the atole.  But still I longed for something a little richer.  So, I added a little cornstarch.  But it still wasn't quite right.  So, I decided to thicken my Atole de Camote with a little masa harina (the ground corn flour used to make corn tortillas and tamales) instead.  Now it was absolutely perfect.  The texture reminds me of Champurrado, a thick Mexican chocolate atole.  And the flavor is amazing!  The combination of sweet potatoes and piloncillo tastes like fall, Thanksgiving, and Christmas all rolled into one.

Atole de Camote
(Sweet Potato Atole)

Ingredients:

• 5 cups milk 
• 2 cups cooked sweet potatoes, mashed
• 1 cup Piloncillo or light brown sugar
• 1/3 cup masa harina (I use Maseca) 

Directions:

1. Puree 4 cups of the milk with the sweet potato puree in a blender until smooth.  If you're blender cup is too small, you can blend it in batches.  
2. Pour the milk and sweet potato mixture into a 2-quart saucepan.  Stir in the chopped piloncillo and cook over medium heat until warm and the piloncillo has completely melted.  (Important note:  Whenever working with piloncillo, DO NOT place piloncillo cones in a blender or food processor!  Unless you want to buy a new one.   I find it's easier to just chop/shave the piloncillo cones with a sharp kitchen knife.)   
3. Puree the remaining cup of milk with the masa harina in a blender until smooth. Pour into the sweet potato atole.  Continue to heat until very warm and the atole has thickened slightly.  If you prefer a thinner atole, you can omit this step. 
4. Ladle into mugs.  Enjoy!!!

It's an All Things Orange party this week for #SundaySupper, so be sure to check out all the orange-hued goodies everyone made.

Sunrise  (Breakfast and Brunch)

Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes

Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins

Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze

Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs

Patti from Comfy Cuisine is bringing  Classic Orange Marmalade

Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts

Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal

Jamie from Mama Mommy Mom is bringing Butternut Squash Butter

Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing

High Noon (Soups, Salads and Sandwiches)

Renee from Magnolia Days is serving up some Butternut Squash Soup

Beate from Galactopdx is bringing her Carrot Ginger Soup

Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans

Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup

Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup

Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad

Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup

Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup

Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup

Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup

Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad

Sunset (Dinner and Main Dishes)

Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli

Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey

Pam from The Meltaways is making Spooky Stuffed Peppers

Patsy from Famfriendsfood is bringing her Carrot Souffle

Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters

Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds

Tammi from Momma’s Meals is making Hearty Pork Stew

Kristin from Kwistin’s Favorites is making Orange Chicken

Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce

Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew

Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese

Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar

Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins

By The Bonfire (Sweets, Snacks and Sips)

Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce

Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles

Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa

Anne from Webicurean  is making some Drunken Pumpkin Bread

Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips

Leslie from La Cocina De Leslie is making Sweet Potato Atole

Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls

Tara from Noshing With The Nolands is bringing Oranges En Suprise

Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze

Conni from Mrs. Mama Hen is making Orange Glazed Poundcake

Isabel from Family Foodie is baking up Moist Pumpkin Bread

Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake

Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip

Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread

Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread

Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling

Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches

Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies

Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies

Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes

Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze

Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries

Join us tonight at 7:00 pm(Eastern) for our weekly #SundaySupper live chat on Twitter, where we’ll talk about our favorite recipes featuring our favorite fall color.  All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.  We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

07 October 2012

Atole de Camote {Sweet Potato Atole} #SundaySupper

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Agua de Ciruela Amarilla {Yellow Plum Cooler}

Have you ever made something to eat or drink, not because you loved it, but because someone you really care about loves it?  Such has been the case with me and yesterday's mystery ingredient... Ciruelas Amarillas (Yellow Plums).  My hubby is crazy about them, especially in Agua de Ciruela Amarilla, but for years, I wanted nothing to do with them or the agua fresca.  (Gasp!)

12 June 2012

Agua de Ciruela Amarilla {Yellow Plum Cooler}

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Agua de Tamarindo {She Made/Ella Hace}

For this month's installment of She Made / Ella Hace, Heather (Girlichef) and I are cooking with Tamarind.  Tamarindos are sweet and sour pod-like fruit used to make sauces, Ponche, and almibar (syrup) for Nieve Raspada.  But the most popular use for Tamarindos here in Mexico is in Agua de Tamarindo.  Can you believe that in the 3 years since I started this lil' blog, I have yet to post my recipe for Agua de Tamarindo?  Unbelievable!

Agua de Tamarindo is the only Agua Fresca I remember drinking during our visits to Mexico when I was a little kid.  As soon as we'd cross the border into Sonora, my grandpa would stop at the same tiny restaurant in el centro (downtown) for lunch.  I don't remember what we ate, but I do remember the sweet and tangy Agua de Tamarindo.  All these years later, Agua de Tamarindo is still one of my favorites.

Whenever I make Agua de Tamarindo, I have to buy double the amount of Tamarindo, because Hubby, the kiddies, and I all love to snack on it like candy.

28 March 2012

Agua de Tamarindo {She Made/Ella Hace}

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Atole de Nuez {She Made/Ella Hace}

It's beginning to feel a lot like Winter here in Mexico!  Even though the cold weather and I don't really get along, I love all of the hearty, comforting foods we crave to keep us warm, like soups and atoles.

Atoles are a traditional Mexican hot beverage made with milk and/or water and thickened slightly with cornstarch or masa harina.

In most tienditas and markets, you can buy little packets of flavored cornstarch to make atole.  But atoles taste even better when made from scratch with plain, unflavored cornstarch.  And they're just as easy to make.  And that's exactly what Girlichef and I decided to make for She Made / Ella Hace this month.

Atoles can be made in a variety of flavors like strawberry, guava, coconut, pineapple, cookie, cajeta (caramel) and even pumpkin pie.  My  favorite is Atole de Nuez (Pecan Atole).  A simple, creamy and frothy atole blanco (white atole), flavored with tiny pieces of toasted pecans.

Drinking a cup of Atole is like curling up on the couch with your favorite blanket.  It instantly warms you up inside and leaves you feeling happy and relaxed, oblivious to the cold, dreary weather outside.  The ultimate comfort beverage.

Atole is also the perfect drink to serve alongside your Rosca de Reyes.

Atole de Nuez
(Pecan Atole)

Ingredients:

• 1 cup pecan halves
• 5 cups milk
• 1/2 to 3/4 cup sugar
• 4 tablespoons cornstarch (aka cornflour)
• 1/2 teaspoon almond or pecan extract (optional) 

Directions:
Toast the pecans in a small skillet over medium heat or 2 to 3 minutes, being extra careful not to burn them.

Puree the pecans in a blender with 4 cups of milk.

Heat the pecan milk in a 2-quart saucepan over medium heat, stirring constantly, until very warm.  (If you don't stir the atole constantly, the pecans with settle at the bottom of the saucepan and burn, which will result in a horrible tasting atole.)  Reduce heat to low and stir in the sugar.  Combine the cornstarch and the remaining cup of milk and pour into the hot milk.  Continue to simmer, still stirring constantly, over low heat until the mixture thickens.  Remove from heat.  If you want a stronger, nuttier flavor, stir in the almond or pecan extract.

Ladle into mugs and garnish with a pecan half.  Enjoy!!!

Be sure to check out Girlichef's Vanilla-Almond Atole!

06 January 2012

Atole de Nuez {She Made/Ella Hace}

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She Made/Ella Hace: Ponche Navideño de Manzana

Growing up, Christmas with my grandparents was always Tamales, Buñuelos and Ponche.  Here in Mexico with Hubby's family, things are a little different.  The menu for our big Christmas Eve dinner changes from year to year.  One year we'll feast on my suegra's amazing Pozole.  And the next year might be an Asian inspired potluck.  This year the menu will include smoked turkey, mashed potatoes & gravy, rice, Ensalada Navideña, crescent rolls and Ponche.

Over the years, the only constant has been Ponche.  Whether it's the festive Ponche de Jamaica made with hibiscus flowers, or the slightly tangy Ponche de Tamarindo that my sister-in-law makes every year, or my grandmother's Ponche de Manzana, Christmas wouldn't be the same without a steaming mug of fruit laden Ponche.

That's why Girlichef and I thought it was the perfect recipe to share for this month's installment of She Made/Ella Hace.

With my grandmother's recent passing, there was really only one Ponche I wanted to make...my abuelita's.  The best Ponche in my book.  Gramm made her Ponche at least once a week in December and it was always a treat.

I've made a few changes here and there, like substituting apple nectar for apple cider and adding guavas and pecans for added flavor and texture.  But it still tastes just like Gramm's.  One sip was like a hug in a cup.

Ponche Navideño de Manzana
(Hot Apple Cider Punch)

Ingredients:

• 4 cups apple nectar or cider
• 4 cups apple juice
• 4 cups water
• 4 Apples (2 red/2 green)
• 2 Pears
• 6 to 8 Guavas
• 6 oz. sugar cane, peeled
• 2 (3-inch) cinnamon sticks
• 2 whole cloves
• 1/2 cup raisins
• 1 cup pecan halves
• Tequila or Rum

Directions:
Pour the apple nectar, juice and water into a 4-quart pot.

Chop the apples, pears, guavas and sugar cane into bite-size pieces.   Add them to the pot along with the cinnamon sticks and cloves.  Simmer over medium-low heat for 40 to 45 minutes or until the fruits are tender.

Remove from heat and stir in the raisins and pecans.  (Adding the pecans at the very beginning can make the Ponche bitter.)  Let cool about 10 minutes before serving.  Ladle into coffee mugs and garnish with a cinnamon stick.  Enjoy!!!


*For a grown-up version of this Ponche, add a shot of tequila or rum to each mug before serving.

Be sure to check out Girlichef's Ponche!

 
  Also linking up with:

19 December 2011

She Made/Ella Hace: Ponche Navideño de Manzana

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Mystery Revealed: Tepache

The other day I asked if any of you could identify this beverage...

Quite a few of you, whether here on the blog or on Facebook, guessed correctly...the mystery beverage pictured above is indeed, Tepache.

Tepache is a traditional Mexican drink made by soaking pineapple rinds in a mixture of water and dulce macho (piloncillo) and letting it ferment for at least three days.  The longer it ferments, the stronger the taste.  Kind of like a pineapple cider.

My first taste of Tepache was much better than I had expected.  It was sweet and tasted just like Agua de Piña.  Granted it hadn't fermented that long.

Here in my small town, Tepache is served with ground chile, lime juice and a pinch of baking soda para que no te haga daño (so that you don't get sick), which results in a refreshing drink, perfect for these hot summer days. 

Have you ever tried Tepache?  What did you think?

15 August 2011

Mystery Revealed: Tepache

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Pulque: A Traditional Mexican Drink

For those of you that didn't tune in to La Cocina de Leslie yesterday, I asked if you could identify the mystery beverage pictured above.  Some of you guessed that it was either a Tequila Sunrise, Tejuino, Agua de Tamarindo or a Michelada.  All great guesses, but none were correct.

The mystery beverage is a sweet and spicy drink called Pulque.  A traditional beverage that has existed in Mexico since before the Spanish conquest.

Pulque is an alcoholic beverage made from the fermented sap of the Maguey plant.  A non-alcoholic pulque can also be made with the fresh (unfermented) sap called Agua Miel.

Maguey plant

In many places throughout Mexico, you can find Pulquerias - cantinas that only serve pulque.   But in my small town, that isn't necessary.  We have a Pulque vendor who walks by a couple of times a week with his mobile pulqueria in a wheelbarrow.

Wheelbarrow Pulqueria

If you choose to, you can drink pulque straight up.  But here in Jalisco we like it with a little more flavor and texture in the form of chopped orange and red onion in a spicy chile sauce. 

To prepare the Pulque, Don Tomas first adds a couple tablespoons of his spicy fruit mixture.

The combination of flavors really work well together without being too spicy.  If I can handle the heat, anyone can.   And it is so refreshing on a hot summer day.

Don Tomas then fills the cup with Agua Miel.

So if you're ever in the neighborhood or visiting any area of Mexico, this is one beverage that you have to try.

My youngest enjoying a cup of non-alcoholic Pulque prepared with Agua Miel.

*Pulque is rich in vitamins, minerals and even protein! 

25 July 2011

Pulque: A Traditional Mexican Drink

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