A Mexican Fiesta: Food and Recipes Galore

Black chickpea, crab and fennel verrine recipe with apple and avocado

Check out this recipe via La Tartine Gourmande that combines chickpeas, crab and fennel in a ceviche-like mixture that is perfect for lunch outdoors. 

You need:

• 200 g (1 heaped cup) cooked black chickpeas
• 200 g fresh crab meat, diced
• 1 large avocado, pitted and finely diced
• 1 medium fennel bulb, finely sliced
• 1 medium red apple, cored and finely diced
• Black sesame seeds, to taste
• 6 pink radishes, finely sliced

Dressing:

• Sea salt
• 2 limes
• 1/2 teaspoon ground ginger (or fresh)
• 1 garlic clove, peeled and minced
• 1 tablespoon chopped coriander
• 2 tablespoons hazelnut oil
• 4 tablespoons olive oil
• Red peppercorn, ground, to taste

Steps:

• In a small bowl, combine the lime juice with the sea salt, garlic, and ginger.
• Add the oils and whisk to emulsify.
• Season with ground red peppercorn to taste, and stir in the coriander. Set aside.
• In a large bowl, combine the chickpeas, crab meat, avocado and apple. Toss gently with the fennel and radishes.
• Add the dressing and toss gently. Sprinkle with black sesame seeds, and serve.

Mexican Chocolate Butter Cake

Via If you give a girl a cookie.com:

Makes one 8-inch square, three layer cake

3 cups cake flour
3 cups sugar
1 1/2 cups unsweetened cocoa powder (not Dutch process)
3 teaspoons baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
3 sticks unsalted butter, at room temperature
1 1/2 cups buttermilk
3 eggs
1 1/2 cups freshly brewed coffee, cooled to room temperature

Preheat the oven to 350 degrees F. Butter three 8-inch square cake pans. Line the bottoms with parchment or waxed paper and butter the paper.

In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. With the electric mixer on low speed, blend for about 30 seconds. Add the butter and buttermilk and blend on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes. Scrape down the bowl. (Don’t skip this step or you will find yourself with a little sandy beach at the bottom of the bowl that never mixed in.)

Whisk the eggs and coffee together, and add to the batter in 3 additions, scraping down the sides of the bowl and beating only until blended after each addition. Divide the batter among the three prepared pans; each pan will take about 3 1/4 cups of batter.

Bake for 38 to 40 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Carefully turn them out onto wire racks and allow to cool completely. Remove the paper liners only when they are cool.

Mexican Pancakes from Strawberries in Paris

This Mexican pancake recipe is perfect for adding strawberries, rasberries, or blueberries for a delicious touch. 

Ingredients:

 6 eggs
1 cup flour
1 cup milk
1/2 cup sugar
a couple tbsp of butter, room temp
more sugar for dusting

Directions:

Heat up nonstick pan to medium. Spray with a bit of vegetable oil. Pour enough batter to coat the pan and cook for about 1 minute. When almost done cooking, spread 1/2 tbsp of butter and 1/2 tbsp of sugar along the length of the pancake! Roll up and serve!

(Source: strawberriesinparis.com)

Mexican Spaghetti Squash Casserole Recipe

Try out this Mexican meal that is sure to please at a family dinner or a Mexican celebration. I love this beautiful picture and recipe via GlutonFree Goddess of the peppered spaghetti squash. Delish!

Tres Leches Cake

6 eggs, separated
2 cups sugar
2 cups flour
3 tsp. baking powder
1/2 cup milk
2 tsp. vanilla

1 can (13 oz.) evaporated milk
1 can (14 oz.) sweetened condensed milk
1 can (225 grams) Crema Media (Light Cream)

2 egg whites
Dash of salt
2 Tbsp. white corn syrup
1 1/2 cups sugar
1/3 cup water
2 tsp. vanilla

Beat egg whites until peaks form. Add sugar gradually. Add yolks;
beat 3 minutes. Combine flour and baking powder; add to egg mixture alternately with milk. Pour into well greased 9 X 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes. Pour sauce ingredients into blender; blend. Punch holes in cake with toothpick while yet warm; pour sauce over cake. Allow cake to cool in refrigerator before frosting.

To make frosting: mix all ingredients in the top of double boiler. Cook for 7 to 10 minutes while beating constantly. Frost cake. Keep refrigerated.

(Source: spicemahal.com)

Pulque: Traditional Aztec Drink

If you’re looking for authentic Mexican beverages, you have to try Pulque.  A Mexican snack, once popular among older Mexicans, now it’s becoming popular with younger crowds as another option besides tequila and beer.  

Read the full story here.