Classic Mexican Desserts
Rich tasting, delicious desserts abound south of the border where a myriad cultures have come together to contribute their best ingredients and methods for creating the most incredible tasting foods possible.
Whether it is native foods such as the unique tasting sapote or imported ingredients from around the world, Mexican cuisine is replete with an impressive selection of sweet and satisfying desserts.
Visiting the Yucatan you will find a favorite dessert known as sapotes dulces which is a chilled creation made with sugar, rum, orange juice, and of course, sapotes.
Chocolate plays an important role in many sweet Mexican desserts and you will discover many recipes to experiment with. The ancient Mayans and Aztecs used chocolate for currency as well as in many different forms for making rich foods and drinks such as champurrado.
Champurrado is often enjoyed for dessert or early in the day for breakfast and this warm, thick drink features plenty of rich chocolate and is perfect for a cold, blustery day.
Alternatively, if you want a chilled, refreshing dessert for warmer days try a sorbet such as trio de pina, or pineapple three ways. This dessert combines slices of pineapple made crisp in the oven along with caramelized pieces of the fruit with a cold sorbet.
The sweet Mexican syrup known as cajeta uses sweetened, caramelized milk and it can be used to garnish many types of foods such as ice cream, cakes, and pastries, or it can be eaten all by itself.
Some other versatile desserts to consider include mousse and pudding which are both popular choices in Mexico. A simple rice pudding is a classic treat widely enjoyed that is not only easy to make but also filling and delicious. Capidotada, or Mexican bread pudding, made with ingredients including cinnamon sticks, sugar, and chopped nuts can be made in a variety of ways.
Mexican Cherry and Raisin Rice Pudding Recipe
What You Need
- 1 3/4 cups water
- 1 2 inch long cinnamon stick
- 2 – 2 inch long pieces of orange zest
- 1/2 teaspoon salt
- 1 cup medium grain rice
- 4 cups whole milk
- 3/4 cup sugar
- 1/4 cup dried cherries
- 1/4 cup raisins
- Pinch of ground cinnamon
How to Make It
Add the water, cinnamon stick, orange zest, and salt to a large saucepan with a lid and bring the mixture to a boil. Cover the pan then simmer over low heat for 5 minutes.
Stir in the medium grain rice and then replace the lid. Cook the mixture for about 20 minutes or until the rice is tender. Remove the cinnamon stick and pieces of orange zest and discard.
Add the milk and sugar to the pan. Simmer over low to medium heat for about 15 minutes or until it just starts to thicken to the consistency of heavy cream.
Remove from the heat and stir in the dried cherries and raisins and allow it to cool slightly so the mixture thickens more.
Serve the Mexican cherry and raisin rice pudding while still warm.
Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/
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