Atole Champurrado

Atole Champurrado

In the fresh mornings of Mexico’s short winter, you can find in almost every corner small stands that sell “tamales” and warm “Atole-Champurrado”. They are kept in big tin pots to maintain the warmth.  I love this wholesome drink made with beautiful Mexican chocolate and (what else?) corn. You can make a simple version with easy-to-find ingredients. Check our new groceries directory and an explanation video Champurrado         Ingredients: 500 ml water 500 ml milk 40 gr. corn flour 50 gr. of  pure cocoa 50 gr. rapadura sugar (or raw sugar) 1 tea spoon ground cinnamon  ...
Rock Melon Orchata

Rock Melon Orchata

According to the “Mexican Gastronomy Larousse Dictionary” horchata is a popular agua fresca in Mexico that was brought from the Mediterranean region by the Spanish and happily adapted into our own cuisine. Nowadays, the most popular one is made with rice. Today I will give you my family’s recipe made with rock melon seeds. Ingredients Seeds of 1 big rock melon 1 lt Water Sugar (to taste) Juice of 1 lemon Method Steps Pour all ingredients in a blender or food processor. Blend until smooth. Strain through to get rid of the hard shells of the seeds. Serve freshly made. Add a little ice cubes for a cool...
CM Horchata Iceblocks

CM Horchata Iceblocks

This is one recipe with two great possibilities, both refreshing, both adorable. Last time we covered Rockmelon horchata, well this time we’ll use something simple and that most of the time is sitting in your cupboard: rice. Horchata is a drink originally from Spain that Mexico has embraced and loved. It is very popular in hot regions due to its freshness and everybody has its own recipe. Here we bring you the CM style! Ingredients 1 cup white rice uncooked 2 lt. water 1 can condensed milk (350 ml approx.) 1 Cinnamon stick Method Steps In a bowl soak the rice with the water for at least 2 hours (overnight in the fridge gives you best results). Pour in a blender the soaked rice, half a litre of the water it was soaked in, the condensed milk and the cinnamon stick. Add the blend to the rest of the water and mix. With cheesecloth of a fine strainer, strain the mix. You can serve chilled sprinkled with cinnamon powder or pour it in iceblock containers and freeze overnight. Refresh...
Bloody Drunken Chooks

Bloody Drunken Chooks

I found myself one night with delicious blood oranges and and the leftovers of amazing Alacran Tequila, so I decided to make something good out of it. It turns out, blood oranges mix great with tequila, which gives your chicken an adorable crispy flavour. I accompanied my chicken with sautéed baby spinach, which added to the sweetness of the dish. Serves: 4 People Ingredients: Image ID: 69128800 500 gr. Chicken breast in wedges 1 blood orange (the juice) ½ lime (the juice) 2 Spoons of rapadura or panela sugar 3 Spoons of cooking oil 2 spoons of sour cream ½ cup tequila Alacran 400 gr. Baby spinach 1 chopped garlic Salt and pepper Method Mix the lime and orange juices along with the tequila, and the sugar. Leave aside. On a hot frying pan add 2 spoons of oil. Add the chicken wedges and after you fry it on 1 side for 3 minutes, salt and pepper it. On the same frying pan, reduce the heat and pour the juice mix. Let reduce for a few minutes. Add the cream to the sauce. On a clean pan add the last spoon of oil. When it heats up add the chopped garlic and spinach. Let it reduce and serve with the chicken. Pour the tequila sauce on the chicken tenders....