Recipes

Pineapple with Mint

Pineapple with Mint

Piña con Yerbabuena
Fresh fruit is always an appropriate dessert following a Mexican meal. A thick juicy slice of cold pineapple flavored with mint has great eye-appeal and is very refreshing.Casa de Los Tesoros, a hotel in the former silver mining city of Alamos, in the state of Sonora, served pineapple this way. Alamos, a National Historic Monument, is a popular tourist destination, where colonial architecture has been beautifully maintained.
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Ingredients

Makes 4 to 6 servings

Instructions

  • Cut about 1 inch off the top and bottom of the pineapple with a sharp heavy knife.
  • Stand the pineapple on its end and, with a smaller, sharp knife, cut off the husk in strips from top to bottom all the way around.
  • Then, with a paring knife, dig out any “eyes” from the flesh.
  • Lay the pineapple on its side and cut crosswise into 6 (3⁄4-inch-thick) slices and place on a plate.
  • Sprinkle sugar evenly over slices and divide the shredded mint evenly on top of each slice.
  • Stack the sugared, minted slices, one on top of the other, and put the stack in a sealed plastic bag.
  • Close securely.
  • Refrigerate at least 6 hours or overnight, so the fruit macerates in the sugar and mint.
  • To serve, discard the shredded mint.
  • Pour the collected juices through a strainer into a cup.
  • Discard residue.
  • Place 1 slice of pineapple on each of 4 plates with a strawberry in the center.
  • Spoon some of the juice on each slice.
  • Garnish with fresh mint sprigs.

Notes & Wine Advice

Serve cold.
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Course; Dessert / Fruit
Cuisine; Mexican

Piña a la Parrilla

Piña a la Parrilla

Broiled Pineapple
Piña AsadaBroiled fresh pineapple emerges from the oven with a caramelized, sweet sugary crust for a different version than grilling over hot coals. It's sensational served warm, but perfectly good at room temperature, too.
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Ingredients

Makes 4 servings

Instructions

  • Cut about 1 inch off the top and bottom of the pineapple with a sharp heavy knife.
  • Stand the pineapple on a flat work surface and with a smaller sharp knife, cut off the peel, a strip at a time, from top to bottom.
  • Then, with a paring knife, dig out any “eyes” from the flesh.
  • Turn the pineapple on its side and cut into 1-inch-thick slices.
  • Place the oven rack about 6 inches below the broiler unit.
  • Preheat the broiler.
  • Put the pineapple on a baking sheet.
  • Brush the slices with melted butter.
  • Broil the pineapple until lightly browned, 5 to 6 minutes.
  • Turn the slices over and brush with melted butter.
  • Broil the second side until just starting to brown, 3 to 4 minutes.
  • Sprinkle the slices lightly with brown sugar, and broil until the sugar melts, 1 to 2 minutes.
  • Cut the pineapple rounds into bite-size (about 1-inch)pieces.
  • Discard the core.
  • Divide the pieces among 4 serving plates or small dessert bowls

Notes & Wine Advice

Serve warm.
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Course; Dessert / Fruit
Cuisine; Mexican

Mangos with Strawberries

Mangos with Strawberries

Mangos con Fresas
Delectable, juicy mangos are now mainstream fruits in the United States, thanks to wider cultivation. Mexico grows several varieties of mangos in all tropical parts of the country, and excellent strawberries are grown in central Mexico, especially in Irapuato in the state of Guanajuato, one of Mexico's most productive farming regions. When both of these fine fruits are in season, they can be teamed up for a simply beautiful dessert. Pass a plate of Cinnamon-Walnut Cookies for an extra treat with the fruit.
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Ingredients

Makes 4 servings

  • Strawberry Dessert Sauce
  • 2 large ripe mangos
  • 12 whole fresh strawberries trimmed and thinly sliced
  • Fresh mint sprigs

Instructions

  • Prepare strawberry sauce.
  • Then, with a sharp, thin-bladed knife, peel the somewhat flatter half of each mango and cut a thick slice of the fruit away from the large flat pit, cutting as close as possible to the pit.
  • Turn the mango over and peel the other flat side, cutting a thick slice away from the pit, as before.
  • Thinly slice the mango halves and arrange the slices among 4 dessert plates.
  • Spoon some strawberry sauce over each serving.
  • Garnish with sliced berries and mint sprigs.
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Course; Fruit
Cuisine; Mexican

Cherimoya Ice

Cherimoya Ice

Nieve de Cherimoya
Cherimoyas, grown in Mexico's tropical zones, are large oval-shaped tropical fruits with a rich exotic taste reminiscent of pineapple, banana, and papaya. The fruit has a leathery green skin with overlapping indentations somewhat like thumbprints. The flesh is creamy white, with a texture like firm custard, somewhat like a soft pear, but smoother. The center is full of shiny black seeds. Ripe cherimoyas will give when pressed gently. Underripe fruit will ripen at room temperature. The fruit makes a wonderfully refreshing ice and is one of dozens of flavors to choose from in Mexico's many ice cream stands or shops.
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Ingredients

Makes 4 servings

  • 1 large ripe cherimoya about ¾ pound
  • ½ cup sugar
  • ½ cup water
  • 2 tablespoons frozen concentrate of pineapple or orange juice

Instructions

  • Cut the cherimoya lengthwise into quarters.
  • Peel the quarters and scoop out the seeds.
  • Chop the fruit medium-fine.
  • There should be about 1 ⅓ cups.
  • In a small saucepan, mix the sugar and water.
  • Bring to a boil and cook until reduced to ½ cup, 4 to 5 minutes.
  • Cool completely.
  • Put the cherimoya and pineapple or orange juice into a blender and purée.
  • When the sugar syrup is cool, add to the blender and mix briefly.
  • Transfer the mixture to an ice cream machine and freeze, following the manufacturer’s directions.

Notes & Wine Advice

To serve, let stand at room temperature to soften slightly.
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Course; Ice cream
Cuisine; Mexican

Watermelon Ice Cream

Watermelon Ice Cream

Helado de Sandia
This recipe doesn't require an ice cream maker; it uses frozen chunks of watermelon and frozen strawberries (for extra body and color) combined with cream to make a smooth ice cream that is a real crowd-pleaser. Using a food processor makes it simple to prepare. The ice cream can be served directly from the processor bowl as soon as it's made, or it can be placed in the freezer for 30 minutes and then served. Make the dessert with the ripest, sweetest summer melon you can find.
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Ingredients

  • Makes 6 servings
  • 4 cups watermelon chunks seeded and cut into 1-inch pieces
  • ½ 10-ounce package frozen sweetened whole strawberries
  • ½ cup heavy cream
  • ¼ cup sugar or more to taste

Instructions

  • Put the watermelon pieces on a baking sheet and freeze until solid.
  • Transfer to a sealable plastic bag, secure, and keep in freezer until ready to use.
  • Remove the watermelon and the strawberries from the freezer about 5 minutes before processing.
  • Cut the frozen berries into pieces.
  • Place half of the watermelon in a food processor, fitted with the steel blade and process until finely chopped.
  • Add the remaining watermelon and the berries.
  • Pulse to break up.
  • Add the cream and ¼ cup of sugar.
  • Process until the mixture is smooth and creamy.
  • Add more sugar, if needed.
  • Scrape down the sides of the bowl and process another 5 seconds.
  • Spoon into serving bowls and serve at once, or store in the processor and place in the freezer up to 30 minutes for the best texture.

Notes & Wine Advice

Mixture will freeze quite solid if left longer, but it can be processed again quite successfully if it becomes too hard.
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Course; Ice cream
Cuisine; Mexican

Coconut Ice Cream from Marge Poore

Coconut Ice Cream from Marge Poore

Helado de Coco
Makes about 1 quartMy good friend and premier ice-cream-maker, Camille Tarantino, was always ready and willing to test ice creams following our trips to Mexico. We made this simple one for a cooking class and everyone really loved the rich coconut flavor.
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Ingredients

Makes 1 quart

  • 1½ cups milk or half and half
  • ¾ cup sugar
  • 1 14-ounce can coconut milk

Instructions

  • Combine the milk and sugar in a saucepan.
  • Gently warm over low heat, stirring, until the sugar dissolves.
  • Remove from the heat and whisk in the coconut milk until smooth.
  • Transfer to a clean container, cover, and refrigerate about 6 hours or overnight.
  • Stir the mixture and transfer to ice cream machine.
  • Freeze according to the manufacturer’s instructions.
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Course; Ice cream
Cuisine; Mexican

Almond Ice Cream

Almond Ice Cream

Helado Almendra
Makes 1 quartMy friend Camille Tarantino has shared several trips to Mexico with me, and tasting the delicious ice creams has always been near the top of our list of things to do. Camille developed this creamy almond-flavored ice cream that we remembered after one of our trips. Toast the almonds until golden brown, but watch carefully and do not let them burn. To retain the smooth texture of the ice cream, the nuts are discarded after flavoring the custard. You can, of course, leave them in if you want a little nutty crunch in your ice cream
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Equipment

  • medium saucepan

Ingredients

Makes 1 quart

Instructions

  • In a medium saucepan, bring to a boil the cream, milk, almonds, vanilla, and almond extract.
  • Cook 2 minutes.
  • Cover and let stand off heat 15 minutes to infuse the flavors.
  • Meanwhile, in a large mixing bowl, with an electric beater or mixer, beat the egg yolks until well combined.
  • Gradually add the sugar, beating, until the yolks are pale and form a ribbon, about 4 minutes.
  • Set aside.
  • Return the milk to a boil again; then pour the hot milk through a strainer into the bowl with the beaten yolks, stirring to combine.
  • Discard the nuts.
  • Pour the mixture into a clean saucepan and cook over low heat, stirring, until the custard thickens and coats the back of a wooden spoon.
  • (Do not boil or it will curdle.
  • )
  • Immediately remove the pan from the heat and strain into a clean container.
  • Cover and refrigerate the custard about 6 hours or overnight.
  • Transfer to an ice cream machine.
  • Freeze according to the manufacturer’s directions.
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Course; Ice cream / Nuts
Cuisine; Mexican

Chocolate Ice Cream

Chocolate Ice Cream

Helado de Chocolate
Makes about 1 quartA good friend and occasional travel partner, Camille Tarantino, gets credit for developing this intense chocolate ice cream so reminiscent of the rich goodness of the Mexican original that inspired it.
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Equipment

  • Food processor

Ingredients

Makes 1 quart

Instructions

  • Put the eggs and cocoa in a blender or food processor and pulse to mix.
  • Gradually add the warmed milk through the lid opening.
  • Pour into a medium saucepan.
  • Whisk in the sugar, and cook over medium heat, stirring, until the sugar dissolves and the mixture thickens and coats the back of a wooden spoon, about 4 to 6 minutes.
  • (Do not boil or it will curdle).
  • Cool to lukewarm; then stir in the cream, vanilla, almond extract, and cinnamon.
  • Transfer to a clean container.
  • Cover and refrigerate about 6 hours or overnight.
  • Stir the mixture and transfer to an ice cream machine.
  • Freeze according to manufacturer’s directions.
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Course; Chocolate / Ice cream
Cuisine; Mexican

Vanilla Ice Cream from Marge Poore

Vanilla Ice Cream from Marge Poore

Helado de Vainilla
Rich and creamy vanilla ice cream is easy to make, and nearly foolproof if you use moist, good quality vanilla beans with a strong vanilla aroma. Mexican vanilla beans from the main vanilla orchid plantations in Papantla, in the state of Veracruz, are prized in Mexico, but any fine vanilla bean works very well.
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Ingredients

Makes 1 quart

Instructions

  • Split vanilla bean in half lengthwise with a thin-bladed knife.
  • Put the cream, milk, and sugar into a medium saucepan.
  • Scrape the seeds of the vanilla bean into the liquid and drop the vanilla bean into the pan.
  • Stir, and heat until steaming.
  • Add 1 cup of the hot cream to the egg yolks, beating thoroughly with a whisk.
  • Pour the egg mixture into the pan with the remaining hot cream.
  • Cook, stirring constantly, over medium-low heat until the custard thickens slightly and coats the back of a wooden spoon.
  • (Do not allow the custard to boil or it will curdle.
  • )
  • Remove the custard from the heat and pour through a strainer into a clean container.
  • Add the vanilla bean to the container.
  • Cool completely, then remove the vanilla bean, cover, and refrigerate at least 6 hours or overnight.
  • Stir the mixture and transfer to an ice cream machine.
  • Freeze according to the manufacturer’s directions.
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Course; Ice cream
Cuisine; Mexican

Sweet Potato Pudding with Nuts

Sweet Potato Pudding with Nuts

Budín de Camotes con Nuez
Alicia Franyuti, owner of the Hacienda de las Flores in San Miguel de Allende, planned several meals for my culinary group when we stayed at her charming hotel. This sweet potato pudding was one of the desserts prepared by her kitchen staff.
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Ingredients

Makes 6 servings

Instructions

  • Preheat the oven to 400°.
  • Grease an 8-inch square baking dish.
  • Cut the yams crosswise into 1-inch rounds.
  • Bring a 3-quart saucepan of water to boil and cook the yams until tender, about 20 minutes.
  • Drain.
  • While the yams are still warm, but cool enough to handle, peel and put in a large bowl.
  • Mash well with a potato masher.
  • Stir in the honey, brown sugar, butter, vanilla, and salt.
  • Add the eggs and mix very well.
  • Transfer to the prepared baking dish.
  • Sprinkle the nuts over the top.
  • Bake until a tester inserted in the center comes out clean, 20 to 25 minutes.
  • Meanwhile, prepare syrup and keep warm.
  • Prepare whipped cream, if using.
  • Then, when pudding is done, serve it warm in small dessert bowls with warm syrup spooned over the top.
  • Add a dollop of whipped cream, if desired.
  • Any remaining sugar syrup will keep, refrigerated, in a covered container indefinitely.
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Course; Dessert / Nuts
Cuisine; Mexican