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.
Marquesitas or Hard Waffer Rolls recipe from Season Five of Pati’s Mexican Table
Mango Pound Cake recipe from Season Five of Pati’s Mexican Table.
Crema de Coco recipe from Season Five of Pati’s Mexican Table.
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.…
“Being of Mexican and Spanish descent, I often find myself having to translate to co-workers the names of different dishes in Hispanic cuisine. However, I’m not the only one who has noticed some foods no longer need explaining since they’ve become part of the American menu. ‘I wrote a blog post, Churros Don’t Need Translating…
I made my Berries with Lime Syrup, which is so good this time of year with all the fresh berries in season. I also talked with anchor Nick Giovanni about my learning trip to Kenya with the Global Alliance for Clean Cookstoves.