Cut to my late 20’s when I discovered the antidote — the supremely juicy and indulgent tres leches cake! Tres leches cake is soaked in about a liter of a combination of different milks and I was finally in moist cake mecca. With summer nights and bright mornings on the way, I felt it was finally time to share my chocolate tres leches cake recipe.

The history of this magical cake dates back to the 19th century, during which time recipes for milk-soaked cakes began appearing in cookbooks across Europe, particularly in England. These early versions likely influenced the creation of tres leches in Latin America. Nestlé, believe it or not, played a significant role in popularizing the cake in the 1940s, as part of a marketing campaign to boost sales of evaporated and condensed milk, when they added a recipe for tres leches on the labels of its products distributed in Latin America.

Today, I want to share with you one of my favorite versions of tres leches, a recipe with cocoa powder and a secret weapon, espresso.

Chocolate Tres Leches with Espresso

Ingredients

For the Cake:

1 cup all-purpose flour

1/4 cup cocoa powder

1 tablespoon espresso powder

1 teaspoon baking powder

1/2 teaspoon salt

5 large eggs, separated

1 cup granulated sugar, divided

1/3 cup whole milk

1 teaspoon vanilla extract

For the Tres Leches Mixture:

1 can (12 ounces) evaporated milk

1 can (14 ounces) sweetened condensed milk

1/2 cup heavy cream

1 shot of espresso

For the Topping:

1 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

Cocoa powder, for dusting

Instructions

1. Preheat and Prepare:

Preheat your oven to 350°F (175°C).

Grease and flour a 9×13-inch baking dish.

2. Mix Dry Ingredients:

In a medium bowl, sift together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.

3. Beat Egg Yolks:

In a large bowl, beat the egg yolks with 3/4 cup of the granulated sugar until the mixture is thick and pale yellow.

Add the milk and vanilla extract and mix until combined. 

4. Beat Egg Whites:

In a separate clean bowl, beat the egg whites until soft peaks form.

Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form. 

5. Combine:

Gently fold the flour mixture into the egg yolk mixture until just combined.

Carefully fold in the beaten egg whites until no white streaks remain.

6. Bake:

Pour the batter into the prepared baking dish and smooth the top.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan on a wire rack. 

7. Prepare the Tres Leches Mixture:

In a large measuring cup or bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and espresso until well combined.

8. Soak the Cake:

Once the cake has cooled, pierce the surface with a fork all over.

Slowly pour the tres leches mixture over the cake, making sure to cover the entire surface. The cake will absorb the liquid. 

9. Chill:

Refrigerate the cake for at least 4 hours or overnight, allowing it to soak up the tres leches mixture.

10. Make the Topping:

In a large bowl, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

11. Serve: 

Spread the whipped cream frosting over the cake.

Dust with a generous amount of cocoa powder before wowing your guests.

Enjoy your new favorite dessert and let me know what you think of my chocolate tres leches recipe in the comments!

Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean.

The post Chocolate Tres Leches: Your new favorite dessert appeared first on Mexico News Daily

Chilaquiles is a top tier breakfast/brunch dish in which you, on purpose, make your tortilla chips soggy with salsa in the pan before adding the finishing touches. Chilaquiles are such a ubiquitous dish in Mexico yet often misunderstood in other parts of the world. I’m very happy to see this dish finally gaining some steam. Let’s get soggy!

Bonus recipe for my favorite plate-finisher, candied jalapenos, otherwise known as cowboy candy. Trust me, you’re going to want this in your cooking arsenal. 

Alternative chilaquiles recipes:

1: Jamón Serrano and Cowboy Candy

Ingredients:

Tortilla Chips: 

6 cups store-bought tortilla chips

Sauce: 

6-7 Roma tomatoes, roughly chopped

1/2 white onion, chopped

3 cloves garlic, minced

1 jalapeño, chopped

1/2 cup chicken or vegetable broth

Juice of one lime

1 tbsp vegetable oil

Salt and pepper to taste

Toppings:

100g Jamón Serrano, thinly sliced and rolled up tightly to make this dish seem less sloppy

1/2 cup candied jalapeños (recipe below)

1/2 cup crumbled queso fresco or feta cheese

1/4 cup chopped fresh cilantro

1/4 cup thinly sliced red onion

1 avocado, sliced

1/2 cup lime crema (2 parts sour cream, 1 part lime juice)

One of two fried eggs (optional)

Instructions:

Make the Sauce:

In a blender, combine the tomatoes, onion, lime juice, garlic, jalapeño, and chicken broth. Blend until smooth.

Heat 1 tbsp of vegetable oil in a large skillet over medium heat.

Pour the blended sauce into the skillet and cook for 5-10 minutes, stirring occasionally, until the sauce thickens and deepens in color. Season with salt and pepper to taste.

 Assemble the Chilaquiles:

Add the tortilla chips to the skillet with the sauce. Toss gently to coat the chips evenly with the sauce. Depending on how soggy you prefer chilaquiles, cook for an additional 1-3 minutes to let your chips become the saucy mess they were destined to be.

Transfer the sauced chips to a serving platter or individual plates.

Add Toppings: 

Top the chilaquiles with rolled up slices of Jamón Serrano, candied jalapeños, crumbled queso fresco, chopped cilantro, and thinly sliced red onion.

Add slices of avocado circling the edge of the plate and drizzle with lime crema.
Add the fried egg if using on the very top. 

2. Candied Jalapeños (Cowboy Candy) 

Ingredients:

1-pound fresh jalapeños, sliced into rings

2 cups granulated sugar

1 cup apple cider vinegar

1/2 teaspoon cumin

1 tablespoon mustard seed

1/2 teaspoon ground ginger

Instructions:

Prepare the Jalapeños:

Wear gloves to protect your hands from the jalapeño heat.

Slice the jalapeños into 1/4-inch thick rings. Set aside.

Make the Syrup:

In a large pot, combine the granulated sugar, apple cider vinegar, cumin, mustard seed, and ground ginger.

Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar.

Reduce the heat and simmer for 5 minutes, stirring occasionally.

Candy the Jalapeños:

Add the sliced jalapeños to the pot, then stir to coat them in the syrup.

Bring the mixture back to a boil, then reduce the heat and simmer for about 5 minutes, or until the jalapeños have just begun to soften and turn a darker green.

Jar the Candied Jalapeños:

Using a slotted spoon, transfer the jalapeño rings to clean, sterilized jars, packing them in tightly.

Pour the hot syrup over the jalapeños, ensuring they are fully submerged and leaving about 1/4-inch headspace at the top of the jar.

Wipe the rims of the jars with a clean, damp cloth and seal with sterilized lids and bands.

Candied jalapeños are not just perfect for these chilaquiles but add a sweet and spicy kick to burgers, sandwiches, nachos, or even as a topping for spicy tuna crispy rice (my version of spicy tuna crispy rice coming soon!).

Did you enjoy these alternative chilaquiles recipes? Did you try changing the recipe? Feel free to let me know in the comments!

Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean.

The post Reinvent Mexico’s classic breakfast with these delicious chilaquiles recipes appeared first on Mexico News Daily

Considering the heat wave Mexico is experiencing, this is the most refreshing concoction you could put in your blender. This green goodness is a staple in many Mexican households and street food stalls — and for good reason.

This nutrient-rich blend provides vitamins A, C, and K, enhancing immune function, skin health, and bone strength. Pineapple and ginger aid digestion and reduce inflammation. Orange and lime juices boost immune defense and improve skin health. Cactus and celery offer fiber for digestive health and blood sugar regulation. This smoothie is a dynamo of nutrients promoting digestion, reducing inflammation, and enhancing overall well-being, making it an excellent addition to a balanced diet. It’s hard to pinpoint the exact date regarding the origin of jugo verde, but it can be traced back to traditional Mexican herbal and natural remedies, where various plant-based ingredients were used for their medicinal properties.

Mexican jugo verde typically incorporates local produce and herbs, blending them into a vibrant, green mixture that is both tasty and beneficial. Over time, jugo verde has evolved with various regional recipes adding their own twist to the basic formula. Despite variations on the theme, the core idea remains the same: A drink that harnesses the raw power of green vegetables and fruits to boost health and wellness. 

Here’s my favorite version of Mexican Jugo Verde:

Stephen’s Jugo Verde

Ingredients:

1/4 cup fresh parsley leaves

1 celery stalk, chopped

1 cup frozen pineapple, chopped

1 lime, juiced

1 cup orange juice (or water for a low sugar option)

1 thumb sized piece of ginger, peeled and chopped (less if you’re afraid, of course)

1-2 nopales (cactus pads), chopped

Instructions:

Prepare the Ingredients: Wash all the fresh produce thoroughly. Start with throwing in the frozen pineapple chunks. Chop the other ingredients to a blender friendly size, chuck them in, add the juices, and blend. Add more juice or water if the mixture is too thick

You don’t want to strain this juice, as I see some recipes online call for. You want to keep all the fibery goodness that you can.

Serve: Pour the jugo verde into glasses and serve immediately. Enjoy your refreshing and energizing green juice!

Tips to get the most out of this jugo verde recipe:

Adjust the sweetness by adding some agave syrup if desired.

The frozen pineapple should be sufficient but for a colder drink. Add a few ice cubes to the blender or refrigerate the ingredients before blending.

Once you’ve mastered this recipe, feel free to experiment with other green ingredients like kale, apples, or Swiss chard to change things up.

Mexican jugo verde is a delicious way to incorporate a variety of greens and fruits into your diet. It offers a great mix of vitamins, minerals, fiber, and antioxidants. Enjoy this traditional drink after a nice long run or as a refreshing cure for an overly indulgent night out.

Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean.

The post Beat the heat with this refreshing pineapple jugo verde appeared first on Mexico News Daily

Slowmading is a deliberate and conscious approach to the digital nomad lifestyle. It offers a wealth of advantages that can significantly enhance both professional success and personal fulfillment. In a world often characterized by speed and constant motion, embracing the principles of slowmading can lead to a more meaningful and enriching existence during your travels, focusing on what my favorite jazz musician says is, at the end of the day, the only thing.

Why choose the slomad lifestyle?

Forge connections

One of the most significant benefits of slowmading is the opportunity to forge deeper connections with the places digital nomads visit. Instead of rushing from one location to the next in a whirlwind of activity, slowmads take the time to truly immerse themselves in the local culture, customs and way of life. This deeper engagement allows for a more authentic and profound travel experience, fostering a sense of belonging and connection that transcends mere tourism. By building relationships with locals, participating in community events and exploring off-the-beaten-path destinations, slowmads gain a richer understanding of the world around them.

Enjoy a work-life balance

Moreover, embracing a slower pace enables digital nomads to establish a more sustainable work-life balance. In a culture that often glorifies hustle and productivity, slowmading prioritizes well-being and fulfillment over constant busyness. By allowing themselves the luxury of time, slowmads can pursue activities that nourish their souls, whether it’s practicing yoga, hiking in nature or trying out a new recipe shared with friends. This intentional focus on self-care and relaxation not only reduces stress and burnout but also enhances overall happiness and satisfaction with the nomadic lifestyle.

“Life is very short and anxious for those who forget the past, neglect the present and fear the future,” claimed Roman philosopher Seneca. This is another no-nonsense quote that reminds me of the travelers who schedule their journey down to the half hour time blocks. I’d like to make the argument to schedule with day blocks instead. Slowing down encourages digital nomads to cultivate a deeper sense of presence and mindfulness in their daily lives. Instead of constantly living in the future, chasing the next destination or project, slowmads learn to appreciate the beauty and richness of the present moment. This mindfulness not only enhances their enjoyment of life but also fosters greater resilience and emotional well-being in the face of challenges.

Which cities are best for slomads?

Mexico offers a myriad of towns that are ideal for embracing the slowmad lifestyle, each with its own unique charm and character. One such gem is San Miguel de Allende, known for its cobblestone streets, colonial architecture and vibrant art scene. Here, digital nomads can immerse themselves in the local culture and connect with fellow travelers and expats.

Mazatlán beckons slowmads with its tranquil beaches and rich cultural heritage. Nestled on Mexico’s Pacific coast, this vibrant city offers a perfect blend of relaxation and exploration. Here, slowmads can be immersed in local life, savor fresh seafood and unwind amidst breathtaking sunsets.

Another enchanting destination is Tulum, famous for its pristine beaches and ancient ruins. Surrounded by lush jungle and crystal-clear waters, Tulum offers the perfect backdrop for relaxation and introspection. Digital nomads can indulge in healthy cuisine, go for a dip in a cenote and make some new friends on a beach-side coworking spot.

For those seeking a quieter retreat, Valle de Bravo provides a tranquil escape from the hustle and bustle of city life. Nestled amidst pine forests and overlooking a picturesque lake, Valle de Bravo offers opportunities for hiking, sailing and birdwatching. Here, digital nomads can recharge their batteries and reconnect with nature in a serene and peaceful setting.

Remember to take your time and have fun!

No matter where you choose, Mexico offers endless possibilities for embracing the slowmading lifestyle and experiencing the beauty of life at a leisurely pace. Instead of trying to pack your itinerary to the brim, ask yourself: why am I traveling? What do I want to achieve? Travel like a stoic, with a deliberate tempo. “Nothing great is created suddenly, any more than a bunch of grapes or a fig,” said the Greek philosopher Epictetus. “If you tell me that you desire a fig, I answer you that there must be time. Let it first blossom, then bear fruit, then ripen.”

Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean.

The post Why becoming a digital ‘slomad’ could be the right move for you appeared first on Mexico News Daily

The preparation of mole is a labor-intensive process, often reserved for special occasions like weddings, birthdays and major holidays, which underscores its cultural significance. Making mole involves a ceremonial-like devotion to selecting and handling its numerous ingredients — sometimes up to 30, including chilies, spices, herbs and chocolate. This painstaking process is a rite passed down through generations, imbued with familial and regional pride.

Reinventing a Mexican classic

There are some Mexican chefs who dare to experiment with this sacred cow of a sauce, like Elena Reygadas of Rosetta in Mexico City, named World’s Best Female Chef in 2023. Her recipe for pink mole with beets and radicchio infuses contemporary flair into classic mole. By experimenting with local herbs and ingredients, her menu creatively reflects the dynamic changes of the seasons. Then there’s Ricardo Muñoz Zurita, with his roasted duck enchiladas with black mole. A chef and culinary historian, Muñoz Zurita delves into Mexico’s diverse mole traditions at his restaurant Azul, blending rare regional ingredients and forgotten techniques to both preserve and innovate the heritage of mole.

In the spirit of these innovative chefs, I’d like to offer up two of my favorite mole recipes that are, let’s say, off the beaten path.

Mole Poblano Ribs

Ingredients:

2 racks of pork ribs (about 4-5 pounds)

Salt and black pepper to taste

1 tablespoon olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 cup prepared mole Poblano paste

2 cups beef broth

1 tablespoon apple cider vinegar

1 tablespoon brown sugar

1/2 teaspoon smoked paprika (optional)

Directions:

Preheat your oven to 300 F (150 C).

Remove the membrane from the back of the ribs if it’s still attached. Season both sides of the ribs generously with salt and black pepper.

To make the mole sauce, heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, sautéing until they are soft and translucent.

Stir in the mole paste, mixing well with the onions and garlic.

Slowly add the beef broth, apple cider vinegar, brown sugar, and smoked paprika if using. Bring the mixture to a simmer and cook it until slightly thickened, about 10-15 minutes.

Place the ribs in a large roasting pan or on a baking sheet lined with foil.

Pour the mole sauce over the ribs, making sure they are well coated.

Cover the ribs with another piece of foil and seal the edges to create a tight wrap. This will keep the moisture in and allow the ribs to steam in the mole sauce.

Bake in the preheated oven for about 2.5 to 3 hours, or until the ribs are tender and the meat easily pulls away from the bone.

Optional:

For a caramelized finish, preheat an outdoor grill to medium-high heat.

Remove the ribs from the oven and place them on the grill. Grill for about 5 minutes on each side, basting frequently with any remaining mole sauce, until they are nicely caramelized.

Let the ribs rest for a few minutes before cutting between the bones. Serve hot, garnished with fresh cilantro and sesame seeds if desired.

Enjoy your mole ribs as a fusion of traditional barbecue and Mexican cuisine, bringing a unique and flavorful twist to your dining table!

Mole Milkshake

(I’m going to lose some friends over this one but it is absolutely a new take on traditional mole recipes!)

Ingredients:

2 cups vanilla ice cream

1/2 cup milk

1 tablespoon prepared mole paste (see note)

1 teaspoon cocoa powder

1/2 teaspoon cinnamon

Whipped cream (for topping)

Chocolate shavings or a sprinkle of sesame seeds (for garnish)

Note: I recommend choosing a darker mole, as they tend to be sweeter — a good match for this recipe.

Directions:

In a small bowl, mix the mole paste with cocoa powder and cinnamon. Add a small amount of milk to make it easier to blend.

In a blender, combine the vanilla ice cream, the remaining milk and the mole flavor base. Blend until smooth.

If the milkshake is too thick, add a bit more milk and blend again. Taste and adjust the seasoning, adding more cinnamon or cocoa if desired. To serve, pour the milkshake into a tall glass. Top with whipped cream and garnish with chocolate shavings or sesame seeds for an extra layer of mole flavor.

Serve immediately. Optional: tell your Mexican friends of the sin you just committed — or don’t, and we can just keep this between you and me.

Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean.

The post Reinventing a Mexican classic: New ways to use mole appeared first on Mexico News Daily

We’re talking about the birthplace of the king of peppers — the mighty jalapeño — Mexico’s hidden gem, Xalapa! There’s a sense of kinetic energy as you stroll the downtown colonial streets, with the scent of locally grown coffee pulling you up, down and around this mountainous city. 

I’d like to share why this place has captured so many people’s imagination, including my own.

Start your morning with the famous latte-like lechero from La Parroquia, sure to warm you up on a foggy xalapeño morning. When walking through Xalapa’s streets, you’re treading on cobblestone streets steeped in history. 

The city’s heart beats around the Anthropology Museum, home to some of the world’s most significant pre-Hispanic Olmec artifacts. These colossal stone heads, mysterious in their origin and awe-inspiring in their execution, are only the beginning of what’s on offer here. 

Xalapa is a place where history isn’t just stored behind museum glass but is lived in the festivals and markets, in the music that spills from the local jazz university’s windows and in the stories locals are more than willing to share if you ask.

Who’s hungry? Xalapa’s culinary scene mirrors its cultural diversity. Here, food is a narrative of Indigenous roots and Spanish influence, all served with a side of fresh, locally grown ingredients. You might find yourself savoring a breakfast of antojitos (literally “cravings”) at Cerro Gordo just outside of town. Their wood-fired tortillas make for the most flavor-packed enchiladas you can find anywhere — thank me later. 

Or try some huachinango a la Veracruzana — red snapper, Veracruz style — at La Perla oyster bar. This dish features a whole snapper cooked in a sauce made from tomatoes, capers, olives, and herbs. It’s a testament to the Spanish influence on the region’s cuisine. 

Another must-try is mole xiqueño. Coming from the Pueblo Mágico of Xico, a town near Xalapa, this variation of mole is less known than its Oaxacan cousin, but highly cherished in the region. It’s made with a variety of chiles, seeds, nuts, chocolate and spices, offering a complex and slightly sweeter flavor profile than most moles.

Xalapa’s natural surroundings could fill the pages of a nature journal with tales of misty walks through lush cloud forests that cling to the slopes of nearby mountains. These forests, shrouded in perpetual fog, create an almost mythical setting where epiphytes hang from every tree and the air is perpetually cool and moist. 

It’s a stark contrast to the tropical imagery often associated with Mexico, offering a haven for those who find solace in the quietude and greenery. Don’t miss the Clavijero Botanical Garden; it’s on the way to the neighboring coffee capital Coatepec, a town that is also a must-see. 

Looking for a unique night out in Xalapa? A few miles past the botanical garden is restaurant Futuro Primitivo, found on the second level of a reclaimed quicklime factory. While you’re there, stop by Calera, a powerhouse of a restaurant whose sole cooking fuel is wood. It perfectly combines traditional methods with new and locally inspired flavors. Head over to their disco floor, with a rotating roster of live DJs, to dance off the hearty meal you just devoured, and enjoy a cocktail or two.

Another excellent option if you’re staying downtown, is Mexican wrestling-themed restaurant and bar Doña Lucha, which is is always full an eclectic mix of college students and regulars. Order the sharing-sized cazuela de mezcal, served in a glorious clay jar with no pretense, just pure, unadulterated enjoyment.

Perhaps the most compelling reason to visit Xalapa is its people. Xalapeños are known for their warmth and hospitality and for their willingness to share a piece of their world with you. In this city, you’re not just a spectator; you’re a guest. You might find yourself drawn into a discussion over a game of chess in the beautiful Parque Juárez that overlooks the urban hillside or offered a taste of something unfamiliar and delightful at the local Mercado Jáuregui.

Xalapa doesn’t clamor for attention or have the polished grandeur of bigger tourist spots. Instead, it offers a chance to dive into an experience that feels more intimate — a slower pace of discovery that’s spiced just right, not unlike their famed jalapeños. Here, every corner offers a story, and every meal is a conversation. 

So, why visit Xalapa? Because in the quiet moments between the bites and beats, you’ll find something unexpectedly profound. This is a city for those who travel not just to see but to understand, to immerse themselves in a place’s essence. 

Dare to venture off the beaten path, make a visit and get wrapped in the feeling of discovery — like the surrounding mountains wrap this hidden gem of a place called Xalapa.

Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean.

The post Why it’s easy to love Xalapa like Ulysses S. Grant appeared first on Mexico News Daily

Another boat moored up to ours offering some local delicacies, my favorite being esquite. The famous street food isn’t merely food but an edible riot. Coal fired corn, lime, chili and cotija cheese, esquite is a culinary rebellion against the mundane, and an important part of any Xochmilco tour.

The watery labyrinth of Xochimilco remains an artery of tradition in the ever-modernizing megalopolis of Mexico City. It’s a place where the past is not just remembered, but vibrantly alive, moving with the colors and sounds of Mexico. As your trajinera (the punted boats that serve as transportation) glides through the water, edged by a kaleidoscope of flowers and verdant chinampas (floating gardens), you’re not just a spectator; you are part of a centuries-old continuum.

Post Spanish conquest, this realm of floral abundance and Aztec agricultural wizardry didn’t just fade into the annals of history; it morphed and resisted, becoming a defiant symbol of endurance amidst the tyranny of colonial expansion and urban sprawl. Today, Xochimilco stands as a testament to survival, its canals ferrying tourists and dreamers alike in brightly painted boats, floating amidst the echoes of a civilization that once was. Here, in the shadow of the past, the party rages on, a vivid, enduring defiance against the relentless march of time.

Unless you already have a large posse, I always recommend connecting up with other groups to rent the boats since they charge per boat per hour, and it’s a great way to make new friends! Bring sunscreen (unless you plan to become as peeling as the haunted dolls on the island), pre-made cocktails and extra pesos to buy mementos or additional cheladas in the canal. The route depends on how long you want to pay for, but 3 to 4 hours is usually enough to get into the spirit, have some drinks, relax, people watch, glide down the canal like an axolotl, and just soak it in.

A young lady from California insists on playing the new Beyonce song on her little Bluetooth speaker, which is completely inaudible and no match to the live Mariachi band playing in the boat next to us. Mariachi bands, aboard their own trajineras, float by, offering serenades for a few pesos. The strum of guitars, the wail of trumpets, and the soulful voice of the singers create a soundtrack that is as Mexican as the sky is blue.

It’s not just about observing; it’s about participating, immersing oneself in the experience, letting the place seep into your pores. As the journey unfolds, the camaraderie among those on the boat deepens. Strangers slowly become friends, bound by shared experience and the communal joy of discovery. Laughter fills the air, mingling with the music and the soft splash of water against the boat.

The beauty of Xochimilco lies not just in its visual or culinary offerings, but in its ability to bridge time. Here, in the midst of modern chaos, lies a testament to the power of culture and tradition. It’s a reminder that some things—joy, community, the simple pleasure of a meal shared on the water—are universal and timeless.

As the journey winds to its close, the setting sun paints the sky in hues of orange and pink, a visual to match the day’s experiences. There’s a sense of melancholy that comes with the end of such a journey, a longing to hold onto the magic a little longer. Yet, there’s also gratitude—a deep, profound appreciation for having been a part of something so deeply rooted in history. This three-hour Xochimilco tour is more than a trip through a network of canals; it’s a journey through the soul of Mexico.

Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean.

The post What will I see on a tour of the Xochimilco canals? appeared first on Mexico News Daily

In the vibrant tapestry of Mexican cuisine, a surprising thread of German culinary tradition is woven throughout, introducing flavors and techniques that have subtly melded with Mexico’s rich culinary heritage. This blending of cultures is akin to a carefully woven quilt, where the distinct notes of German influence tangle with the bold, complex flavors of Mexican dishes.

Meat, cheese and beer bring Mexico and Germany together

First up, let’s talk tacos al pastor, a dish that’s practically synonymous with Mexican street food. Here’s the twist: the method of cooking meat on a vertical spit is not originally Mexican. It’s a culinary import, adapted from Lebanese immigrants, which was then given a German makeover. German immigrants, bringing with them a penchant for pork, saw an opportunity to blend their own meat preparation techniques with this method, resulting in the birth of tacos al pastor. It’s a beautiful example of culinary evolution, where technique and tradition merge to create something uniquely delicious. German immigrants didn’t just bring their knack for brewing to Mexico; they practically laid the foundation for Mexico’s burgeoning beer industry. They introduced European lagering techniques, which when combined with Mexico’s indigenous ingredients produced beers that were both refreshing and uniquely Mexican. This melding of brewing traditions has made Mexico one of the world’s leading beer exporters, a testament to the enduring legacy of German craftsmanship and Mexican ingenuity.

Queso is another area where German influence is unmistakable. The Mennonite communities in Mexico, particularly in Chihuahua, introduced queso menonita. Also called queso Chihuahua, this cheese, with its mild flavor and excellent melting qualities, quickly became a staple in Mexican kitchens, demonstrating how German dairy farming practices have enriched Mexican cuisine.

How to make “Rouladen a la Mexicana”

In the spirit of creating a shared table, I’d like to humbly offer my riff on the classic German Rouladen and infuse it with some Mexican deliciousness. Rouladen traditionally consists of thin slices of beef rolled around a filling of bacon, onions, mustard, and pickles cooked to perfection. Here’s how to give this dish a Mexican twist, creating “Rouladen a la Mexicana”.

Ingredients:

• 4 thin beef slices (about ¼ inch thick), preferably flank steak for its robust flavor
• 4 tablespoons of adobo sauce (from canned chipotle peppers) as a substitute for mustard, adding a smoky depth
• 8 slices bacon
• 1 large onion, finely sliced
• 1 jalapeño, deseeded and finely chopped (for those who favor heat)
• 4 pickled jalapeños, sliced (echoing the traditional pickle component but with a Mexican kick)
• 1 cup queso Chihuahua, shredded
• Salt and pepper to taste
• 1 cup beef broth
• 1 cup tomato sauce (to introduce a tangy, rich base)
• 1 tsp. of cumin
• 1 tsp. of Mexican oregano
• Olive oil for searing
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

Prep the Beef: Lay out the beef slices. Season both sides with salt and pepper. Spread a tablespoon of adobo sauce on top of each slice. On each beef slice, place two slices of bacon, a sprinkle of sliced onion, a few pieces of jalapeño, pickled jalapeños, and a generous amount of queso Chihuahua. : Roll up each beef slice tightly around the filling. Secure with toothpicks or kitchen twine to keep them from unraveling.

Heat olive oil in a large skillet over medium-high heat. Sear the rouladen on all sides until they are nicely browned. This not only adds flavor but also helps to seal in the juices.  Remove the rouladen from the skillet. In the same skillet, add the remaining onions and jalapeños, sautéing until soft. Pour in the beef broth and tomato sauce, then add cumin and Mexican oregano, stirring to combine. Return the rouladen to the skillet, spooning the sauce over them.  Cover and simmer on low heat for 1 hour or until the beef is tender. The slow cooking process melds the flavors and tenderizes the beef, a hallmark of both German and Mexican cooking traditions.

Remove the toothpicks or twine. Serve the rouladen with a sprinkle of fresh cilantro and lime wedges on the side. The acidity of the lime brightens the dish, adding a layer of freshness. 

“Rouladen a la Mexicana” marries the hearty, comforting essence of German cuisine with the vibrant, bold flavors of Mexico, creating a dish that’s both familiar and excitingly new. Enjoy this fusion feast that celebrates the culinary traditions of two cultures, brought together on a single plate.

Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean.

The post Mexico and Germany, a culinary match made in heaven appeared first on Mexico News Daily

The unending torrent of waiters who float to your table offering expertly grilled meats on long, sword-like skewers seemed so foreign compared to the boring Golden Corral-type buffets in the United States that I was accustomed to. There is one cut of beef that always stands out to me in these steakhouses – the “Queen of Steaks,” picanha! This triangular piece of meat, with its cap of fat and luscious flesh beneath, demands culinary reverence. 

To experience picanha is to taste a symphony of flavors – umami-full meat, subtly seasoned, is like an orchestrated performance of culinary finesse. In the world of beef, picanha stands as a testament to both artistry and gastronomic science. 

The unique grain of picanha allows for optimal rendering of fat during the grilling process, creating a harmonious marriage of crispy exterior and succulent interior. Understanding the meat’s structure is crucial – the fat cap acts as a self-baster, enriching the meat’s flavor and tenderness. The traditional Brazilian style of preparation is cutting the picanha into one-inch wide pieces, skewering with the fat cap facing outwards, and cooking it over a very hot open flame. A simple and beautiful method to enjoy this steak, but certainly not the only way. Today, I want to talk about a very different way to tackle this triangle cut.

Now let’s talk about my favorite way to cook this deliciousness: the reverse sear. Classic winter weather has arrived, a thick “chipi-chipi” of rain is stubbornly hovering over your neighborhood and you don’t feel like cleaning off the grill? No worries, this reverse sear method only calls for an oven and (at least) a 12-inch cast iron pan.

Understanding the science behind the process is key, and reverse searing offers a calculated approach. It flips the conventional script by employing a gentle, low-temperature cooking method to bring out the best in this prized cut of beef, and then a high-temperature, blistering sear for the finishing move. This method will bring the flavors of a Brazilian steakhouse to your kitchen and is perfect for hosting gatherings of any size!

By starting with a “low and slow” heat, the picanha undergoes a transformation – allowing its natural juices to permeate every fiber, rendering a tender and evenly cooked interior. This methodical process ensures that the meat reaches its desired doneness without sacrificing moisture or tenderness, a feat unmatched by traditional searing techniques.

Once the picanha reaches the ideal internal temperature, the grand finale awaits: the sear. It’s the high-heat finish that locks in the flavors, creating a mouthwatering crust that envelops the succulent beef within. For those seeking the epitome of flavor and texture in their picanha, the reverse sear method is an ode to meticulousness, an artful journey that ensures each bite is tender and robust, with an even texture throughout the cut. You may be thinking, without the grill, aren’t we going to miss some of that smokiness? Don’t worry – in this recipe, I use smoked salt!

Ingredients:

1 or more picanha steaks (about 2-3 pounds each)

Coarse smoked salt (I use Maldon smoked salt)

Black pepper (freshly ground, if possible)

Optional: Garlic powder, smoked paprika, or your preferred seasoning blend

Instructions:

Prepare the Picanha:

Preheat your oven to a low temperature, around 225°F (107°C).

Pat the picanha steaks dry with paper towels. This helps ensure a better sear later on.

Seasoning:

Cut the fat cap in a checkered pattern, being sure not to cut too deep beyond the fat. Season the picanha generously with coarse smoked salt. Optionally, add black pepper, garlic powder, smoked paprika, or any preferred seasoning blend. Ensure the seasoning coats all sides evenly.

Slow Roasting:

Place the seasoned picanha steaks on a wire rack set over a baking sheet or in an oven-safe pan.

Slow roast the picanha in the preheated oven until the internal temperature reaches about 10-15°F (5-8°C) below your desired final temperature. This process can take anywhere from 45 minutes to 1.5 hours, depending on the thickness of the steak and the heat of your oven.

Searing:

Once the internal temperature is near your desired doneness (around 110-115°F (43-46°C) for medium-rare), remove the picanha from the oven.

Preheat your cast-iron skillet to high heat.

Place the picanha steaks directly onto the skillet. Watch the progress extra carefully on the fat cap side, as this side is sneaky and will burn quicker.

Sear each side for 2-3 minutes until a beautiful crust forms on the exterior. This high-heat sear will bring the internal temperature up to your desired doneness – around 130-135°F (54-57°C) for medium-rare. 

Rest and Serve:

Remove the picanha from the heat and let it rest in aluminum foil for about 10-15 minutes before slicing.

Slice the picanha against the grain into thick pieces and serve immediately.

This method of reverse-searing picanha results in a tender, juicy interior with a flavorful crust on the outside – they don’t call this the Queen of Steaks for nothing! Adjust cooking times based on the thickness of the steak and your preferred level of doneness. Enjoy your perfectly cooked picanha paired with my favorite traditional Brazilian accompaniment, chimichurri! 

Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean.

The post How to cook picanha steak like a steakhouse in Mexico appeared first on Mexico News Daily

This effervescent drink has a slight tang and carbonation from the fermentation, acidity from pineapple and earthiness from cinnamon, putting it at the top of my list to reach for on a sweltering afternoon.

Tepache is a naturally fermented drink that dates back to the pre-Hispanic era and was originally made with corn. Its history can be traced to the Indigenous cultures of Mexico. The word tepache is derived from Náhuatl, spoken by the Mexica (also known as Aztecs), and means “drink made from corn”.

Try to picture yourself in a marketplace in the ancient city of Tenochtitlán, the vibrant Mexica metropolis humming with activity and color, with market traders selling aromatic spices and exotic fruits. If you needed an escape from the heat and bustle of the big city, tepache no doubt offered the perfect refreshment.

Prepared by fermenting pineapple, cane sugar, and aromatic spices, this slightly alcoholic drink of the gods captured the imagination of the Mexica, who relished its tangy flavor and apparently believed it held sacred properties. 

Modern recipes have dropped the corn and usually call for only pineapple rinds, a sweetener such as piloncillo (unrefined cane sugar), and cinnamon. In recent years, tepache and similar naturally fermented beverages have started to get the attention they deserve, both in Mexico and abroad. Craft breweries and bars have started incorporating tepache into their menus, often offering innovative and creative variations on the traditional recipes. 

But there’s an even more compelling reason to give tepache a try. It is a natural probiotic! The human digestive system is home to a vast and diverse community of bacteria, collectively known as the gut microbiome, and probiotics are live bacteria that are considered beneficial to health. 

These beneficial microorganisms can offer several potential health benefits, including improved digestive health (especially important for those with IBS or lactose intolerance), a more robust immune system and maybe even mental health benefits!

In keeping with the probiotic nature of tepache, this recipe uses honey! Honey contains oligosaccharides, a type of prebiotic fiber that serves as food for beneficial gut bacteria. Prebiotics promote the growth and activity of probiotics, thus supporting a healthy gut microbiota.

I’ve found that using honey is just as easy and the flavor has more depth than using sugar. Counting the water, this recipe has a grand total of four ingredients and is the perfect starting point for those who’ve been curious to try a probiotic recipe at home but have yet to pull the trigger.  

I hope you enjoy making tepache as much as I do!

Tepache

• 1 liter of water
• 250 grams of honey
• 1 cinnamon stick
• Rinds of one pineapple

NOTE: This recipe doubles well, and the doubled version will still work just fine with the rinds of one pineapple!

If cinnamon isn’t to your taste, ginger is also an excellent choice to spice up your new home-brewed favorite.

To make:

In a 2-liter pitcher, mix the honey into the water until dissolved, then add your pineapple rinds and a stick of cinnamon, and stir to incorporate. Within the next 24 hours, you should see the beginning of fermentation, which happens because of the natural yeast found on the pineapple rinds. Depending how balmy your house is, this process usually takes anywhere from one to three days. 

After the first day, I advise to start tasting your tepache until it has the flavor you’re looking for, with a younger tepache being sweeter, and older being on the tangy side. Once the tepache has a nice balance of sweet and sour, strain the solids from the liquids and store in the fridge to slow down the fermentation process. This recipe yields a tepache of about 1%-2% of alcohol. 

In the mood for something stronger? Mix in your favorite dark rum on the rocks for an excellent “tepache fuerte”.

Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean.

The post Hot and thirsty? Reach for refreshing tepache appeared first on Mexico News Daily