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Day of the Dead: history and a recipe for age-old Mexican pumpkin treat (Photos)

Mexico's Prickly Pear Cactus Fruits - a refreshing snack. In Oaxaca, they spoon a dollop of pureed cactus fruit on top of horchata (a milky rice-almond drink). Learn how to make popsicles from this fruit at www.amazon.com/...

Juicy Fruit: Mexico's Prickly Pear Cactus Fruits | SAVEUR

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HISTORY: From the book: "Ethnographers report up to 370 different kinds of tamales, including el zacahuil, whichis 3 feet long, weighs about 150 pounds, and requires most of the leaves of a banana tree to wrap it. While almost all tamales are steamed, a few are distinctive in that they are baked either in the ground or in a bread oven....". Photo by Jorge Ontiveros.

mole, mole, mole- thetre are no less than five different moles and pipians in our book! www.amazon.com/...

RECIPES: Aguas Frescas (Mexican Fresh Fruit Water), you'll find recipes for Agua de Sandia (watermelon), Fresa (Strawberry), Horchata (Sweet Rice), Jamaica (Hibiscus), Tamarindo all in Celebraciones Mexicanas: History, Traditions and Recipes PRE ORDER NOW www.amazon.com/...

Photo via Project Wedding

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El Placer de Cocinar en Ollas de Barro.El material más antiguo que ha utilizado el hombre en la cocina y su principal virtud es que gracias a su porosidad, el vapor excesivo escapa de las ollas y permite que los alimentos se cuezan sólo con la humedad necesaria. Además, al cocinarse lentamente los ingredientes mantienen su auténtico sabor.El barro no es otra cosa que tierra y la tierra tiene nutrientes que el cuerpo humano necesita y asimila.

El Placer de Cocinar en Ollas de Barro - Que Rica Vida

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Dulce Mazapan de Almendra, Mexico

Coctel elaborado con mezcla "Ojito de Naranja"El mezcal es mas antiguo que el tequila.