2 cups diced fresh mango, or thawed from frozen
1 tsp Mexican vanilla extract
2 cups orange juice, preferably fresh squeezed
1 ripe banana, sliced
Combine the mango, vanilla, orange juice, and banana in a blender and puree until smooth. Add a couple handfuls of ice cubes and puree until well blended.
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Sliced bread brushed with melted butter, toasted until golden, layered with handfuls of nuts and dried fruits, drenched in Piloncillo syrup, topped with crumbled salty cheese and baked until it all comes together…. Once out of the oven, it tastes like a cross between French Toast and Bread Pudding. Crisp-on-the-top and moist-in-the-center, every spoonful a delightful mess.
It reminds me of how my father loves to slice sweet bananas over his savory lentil soup; or how my family goes crazy over piling ates (fruit pastes) with Manchego cheese, as so many Mexicans do; or how I used to love eating a handful of chocolate covered raisins right after a handful salty pop corn, and then repeat it again and again at the movies growing up, as long as the movie lasted. Capirotada has that same wild mix.
Once you finish your piece, I bet you will beg for a bit more of that addicting combination. That’s probably why I have received so many requests for a recipe.
Continue reading Going Nuts and Bananas for Capirotada
Banana peppers are called chiles güeros in many regions of Mexico. Güero, translates to blond, name given because of their pale, yellowish color. There are different varieties or banana peppers, but they are pale and light in looks, have waxy skin, and a similar flavor to Jalapeños. Their heat level can range from mild to hot.
Continue reading Banana Pepper or Chiles Güeros