It’s ironic. The farthest away from Mexico I’ve been, the closest I’ve felt to my home country and the more I’ve gotten to know it.
Namely, there are 2,419 miles between my home in the DC area and the home I was born and raised in, in Mexico City (I’ve seen it in Google maps a thousand times with my boys), it’s a 44-hour drive if you go non-stop and a 5-hour flight with no connections.
Distance matters. It weighs, in tons of pounds of nostalgia that can be soothed in the kitchen. Distance has made my time in Mexico intense and adventurous, and the foods I am able to replicate in my American kitchen that much more precious.
Continue reading Yucatán Style French Toast: Ultra Decadent
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