Chocolate Crepe Tower recipe from Season Six of Pati’s Mexican Table
Tiger Pound Cake recipe from Season Six of Pati’s Mexican Table
Almond and Chocolate Leche Cake recipe from Season Six of Pati’s Mexican Table
Burnt Milk Ice Cream with Animal Crackers from Season Six of Pati’s Mexican Table
Natilla with Fresh Berries recipe from Season Six of Pati’s Mexican Table
My favorite mango, by far, is the one called Ataulfo in Mexico. It also goes by the name of champagne or honey mango in other countries. When ripe, its meat is intensely golden yellow with a nice thick bite. It is juicy and has a lightly tart, yet intense, sweetness that is hard not to love. Different from other mangoes, it is not fibrous at all.
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.
No Bake Chocolate Pie recipe from Season Five of Pati’s Mexican Table
Grilled Pineapple with Mint and Vanilla Syrup recipe from Season Five of Pati’s Mexican Table
These OREO conchas combine a craving from each country I’m happily torn between. Both cravings are responsible for many childhood memories. Both shine even brighter with a side of cold milk for sipping, splashing or dunking. Both are loved by kids, and both make us grown ups feel like kids when we bite into them. Both make the people we love feel cared for and deliciously spoiled.