My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats
Format: PDF / Kindle (mobi) / ePub
After years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland’s signature desserts in this highly personal and authoritative cookbook. Skillfully weaving together the rich histories that inform the country’s diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine.
From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other.
Stalwarts like Churros, Amaranth Alegrías, and Garibaldis—a type of buttery muffin with apricot jam and sprinkles—as well as Passion Fruit–Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow’s milk, nuts, and sugar cane.
In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they’ll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, My Sweet Mexico is the only guide you need to explore the delightful universe of Mexican treats.
many spices and make salsas, but you can replace them with a spice grinder. MOLINILLO A wooden hand-carved tool used as a sort of whisk; you turn it with the palms of your hands to froth Mexican hot chocolate. Look for molinillos that have several rings to make the foamiest froths. MOLINO DE MANO A hand grinder used to grind small quantities of corn or spices; can be replaced by a food processor or spice/coffee grinder. NONSTICK MAT Commonly referred to as Silpat, a brand name (and a great
the mango filling, and repeat with the last layer. Refrigerate while you prepare the fresh mangoes for decorating. To prepare the mangoes, either peel them or cut in half with a knife as close to the pit as possible, and then scoop out the flesh. Slice as desired and arrange them on top to decorate the cake. Serve cold or at room temperature. This cake is often sliced and dried, then dipped into hot chocolate. It is often eaten in a dish topped with ice cream, or soaked in liqueur for a simple
prefer to dip them in warm cajeta or chocolate sauce. I knew the famed churreria was not going to share its recipe (I have tried for a long time), so I was always on the lookout for one that was close enough … Then one day, while visiting the Mercado Pino Suarez (the main market) in Villa Hermosa, Tabasco, I was suddenly distracted by the distinctive aroma of freshly made churros. I followed the scent, which led me to a small corner stand. The churros were warm, a little puffier than those at
too thick once it’s cooled, stir in a little bit of hot water. (The jelly can be made up to a month in advance and stored in the refrigerator.) To assemble the ante, slice the mamón horizontally across into 3 even layers. Brush each layer a few times with the mezcal. Place one cake layer on a serving platter, spread one-third of the passion fruit jelly on top, spreading evenly to the edges. Place another cake layer on top, spread with another third of the jelly, and repeat for the last layer.
Pablo and Elba Castromex. Cocinar en Jalisco. Mexico City, Mexico: Landucci Editores, 2003. Stoopen, Maria. El universo de la cocina Mexicana. Mexico City, Mexico: Fomento Cultural Banamex, 1988. Stoopen, María. La cocina Veracruzana. Mexico City, Mexico: Artes Gráficas Panorama, 1992. Yturbide, Teresa Castelló and María Josefa Martínez del Rio de Redo. Delicias de antaño: historia y recetas de los conventos mexicanos. Mexico City, Mexico: Landucci Editores, 2000. Zurita, Ricardo Muñoz.