Almond and Chocolate Leche Cake recipe from Season Six of Pati’s Mexican Table
More like a pound cake, pan de arena’s texture is really perfect. When you slice it, it feels like it came from a professional bakery. With just the right amount of moist and just the right amount of crumbly. It may be that because the texture is so evenly moist and crumbly throughout, it got named after sand. Its taste is also so well balanced. Just enough sweetness and a buttery taste that gets nuanced, but not over powered, by lime zest and lime juice. Yet it doesn’t taste citrusy at all.
Tres Leches is a classic. But a classic from where, you may ask? Ask an Argentinean: From Argentina, of course. Ask a Cuban: Sin duda from Cuba. Ask an Ecuadorian: Claro que from Ecuador. A Venezuelan? Por supuesto que es de Venezuela. Ask a Mexican…Of course, sin duda, claro que por supuesto que es Mexicano. No doubt, it is Mexican. ¡Si señor! You can go on and on…
Pastel de Merengue
Marbled Tres Leches Cake recipe from Pati’s Mexican Table Season Four.
Panque Triple de Limón
The breakfast of your dreams, prepared by Pati and her sister Alisa. This episode includes both quick, simple dishes and ones meant for a deliciously messy morning feast.
These home-style dishes are a staple at the small restaurants known as “fondas” in Mexico — and delicious inspiration for busy cooks in American homes today. Make them once, and they’ll become easy to make but special treats in your own kitchen.
Juju’s Birthday Cake Print Recipe 10 to 12 non-hungry people Pastel de chocolate de Juju Ingredients For the cake: 1 cup water 2/3 cup cocoa 1/2 cup unsalted butter 2 cups all-purpose flour 1 3/4 cups sugar Pinch of salt 1 teaspoon baking soda 1 teaspoon baking powder 1/2 cup sour cream 2 large eggs…
The same foods that parents pack into a hearty school lunch in Mexico are perfect for school lunchtime in America. These dishes are so tasty and filling, even grownups will want to take them to work…