Comments on: Garibaldis: Pound Cakes with Lime-Apricot Glaze and Sprinkles

By: Linda

Linda — Sat, 09 Mar 2013 18:46:39 +0000

Pati,

Do you use nonpareil sprinkles in this recipe?

By: Electra Estrada

Electra Estrada — Thu, 05 Apr 2012 15:02:14 +0000

Pati,
I love your receipies and they do inspire me. My family is from Toluca and Mexico City and came to the US over 80 years ago. I did try your mole and Garibaldis pound cakes. My grandaughter likes to cook something special and take it to her other grandmother’s house for Noche Buena. We tried the pound cakes. We were a little disappointed because they sounded so delicious but did not take well. I have not given up on them. I think we need practice. My question is, are they a little dry when they are being mixed and do we use unsalted or salted butter? I also want to add that when I was reading your Conchas receipe, my mother use to tell me back in the 20″s she use to go to Valle de Bravo and eat those same delicious Conchas!

By: Pati Jinich

Pati Jinich — Mon, 27 Feb 2012 17:13:09 +0000

Hola Dolores, The sprinkles are called nonpareils and in Mexico we call them chochitos! You can find rainbow nonpareils in most grocery stores, but you made need to go to a specialty store that sells baking products or even some major craft store chains have baking sections that sell them. You can also find them online.

By: Dolores McKenna

Dolores McKenna — Mon, 27 Feb 2012 09:58:54 +0000

Dear Pati,
What are the sprinkles you use on your Garibaldis? Where can I buy
them. Thank you so much.

By: Keninseb

Keninseb — Tue, 21 Feb 2012 16:04:01 +0000

Hola Pati,
Me encanta tu programa.
Me podrias decir cuantos huevos nesecito, si solo quiero hacer la mitad de la receta y si tambien podria sustituir leche regular en lugar de la crema? Muchas gracias.
Que Dios te bendiga.

By: Pati Jinich

Pati Jinich — Fri, 27 Jan 2012 10:32:04 +0000

Gracias Patty!

By: Patty Abreu

Patty Abreu — Sat, 21 Jan 2012 15:15:34 +0000

Hola Pati! me encanta su programa de recetas mexicanas, y su tecnica tan agradable y sencilla demostrando la preparacion de estas. Viendo el show de ayer hoy estoy inspirada para seguir la receta de los Garibaldis, epero me queden tan sabrosos como se ven. Gracias por su aportacion y felicidades por su lindo programa. Salduos! Patty

By: Pati Jinich

Pati Jinich — Wed, 02 Nov 2011 15:33:47 +0000

Hola Elisabeth, Thank you for your comment! The Mexican Garibaldis are not related to the British Garibaldi biscuits besides the fact they are both named after the same man (it is confusing). Giuseppe Garibaldi was a famous Italian who among his many lifetime achievements inspired and helped many Latin American countries fight for their independence in the 19th century. The Mexican dessert Garibaldi was created by Italian immigrants who established El Globo bakery in Mexico City in 1884. They were the ones who first made the Garibaldi cakes and named them after a fellow Italian immigrant. If you have any more questions, please let me know!

By: Elisabeth

Elisabeth — Mon, 31 Oct 2011 17:42:48 +0000

Dear Patti,
I saw your cooking show in television and met you during your presentation for CHOW (Culinary Historians of Washington DC); I was fascinated by your GARIBALDIs and will try to make them. I looked all over the place as to find the history of these Garibaldis and found that they actually of English origins. Why are they a specialty in a Mexico City French pasteleria? Do you have any information on how these cup cakes made it from England to Mexico? I found also that Garibaldis were created in honor of the Italian Garibaldi who visited London in the mid 19th century….Can you tell me more on the Mexican Garibaldis? Please let me know either email or….I am Italian and very interested to understand the connection….Thank you for your very interesting cooking shows…

By: Maybelle Tanh

Maybelle Tanh — Sun, 18 Sep 2011 19:45:16 +0000

This made me chortle for a long time.