Desserts

You have a Pumpkin? Turn it into Tacha!

They go hand in hand, Autumn and Pumpkins. In the US, I see them scary faced on Halloween, and then, sweetly dressed as pumpkin pies for Thanksgiving. Yet to me, one of their best impersonations is as Calabaza en Tacha: Pumpkin cooked in a Piloncillo Syrup. Craving Tacha, I paired two things: The pumpkin I saved from my boys’ Halloween makeover and my new orange flamed French Oven.

Flourless Almond and Porto Cake

This cake is a treat. What’s more, being flourless, it is perfect for both gluten free eaters and the coming Passover week. As a fan of marzipan this cake feels like a fluffy, smooth, tasty piece of marzipan that has turned into a cake to become a bigger, lighter and longer lasting version of itself. It can be served as a dessert, with some whipped cream on top.

Tres Leches Cake

Pastel de Tres Leches or Three Milk’s Cake, is one of the most, if not the most popular and sold cake throughout Mexico. It is also amongst the most requested recipes I have been asked for after Pickled Jalapeños and Piggie cookies. So dear readers, I am sorry it has taken this long but here it goes! I promise to get to the other requests, which I love getting on your emails, as soon as possible.

Sweet Conchas!

I can finish a normal sized Concha, 4 to 5″ round, in exactly four bites. If it has been a long time since I had one or if I am very hungry, maybe three bites. Ok, I admit it, sometimes two bites. But never one. Conchas are named after the shape of their sugar topping, which resembles a seashell.

My Three Little Piggies

Piggies can be found in many places under different names: marranitos, puerquitos, cerditos, cochinitos. All these words are used to describe a Piggie in endearing ways. In some places, they are given different animal shapes, but still called in one way or another “Piggie”. That may be because that was their original shape. They really should be called…

Salami de Chocolate (with Coffee Liqueur made with Tequila)

Come December, everyone seems to be thinking about end of the year traditional tasty treats. Though in my family we used to eat them all year round; chocolate salami came to mind, as it is such a funny, creative and addicting nibble. It works great to bring along to friends (it will make them laugh, you will see…), as well as to keep some at home for an anytime sweet bite, since they keep in the freezer for months.

Beachside coconut flan

But I do miss my piece of beachside coconut flan. The one I used to have in Acapulco, many Decembers ago, growing up. My favorite was from Pipo’s, a restaurant in “la Costera”, an old neighborhood along the beach. It has a creamy and smooth layer on top that blends into a bottom layer of softened and nicely chewy coconut. I have tried a couple versions and the best one is also the simplest one.

Three tasty ways to eat ripe plantains

Ay, ay, ay! Patita, espérate mamacita! My nanny repeated, as she snatched the hot plantain tightly wrapped in aluminum foil, from my hands. Her hands were more resistant, she insisted, as they were older and had cooked so much. She would hold my chosen package with an open hand, so the camotero (sweet potato street cart man, who also sold plantains) could tear up the foil.