It’s that time again- Dia de los Reyes (King’s Day)! On January 6, people from all over Latin America celebrate this day with a round bread, topped with dried fruit and sugar which looks like a king’s crown. The bread has a slightly citrusy flavor and in it, lies a tiny plastic doll (Jesus).
I must admit that this time, it wasn’t me who cooked cod for the holidays, but I wrote down every single detail and ingredient my mom uses to prepare this traditional christmas course, which is always in the mexican tables this season.
Esta navidad y año nuevo, no fui yo la que preparó el bacalao en mi casa, pero me di a la tarea de anotar cada paso y cada detalle que mi madre hizo para preparar este tradicional platillo que comemos en México en la temporada navideña.
My family is from Nayarit, located on the northwest part of Mexico, where people mainly eat seafood. Although Narayit is a very hot region, nobody will refuse a delicious and spicy Shrimp soup, with lots of lime juice and Huichol sauce (the traditional hot sauce in the area).
Mi familia es de la región de Nayarit, ubicada al noroeste de México, en donde se comen principalmente pescados y mariscos. Aunque es un lugar caluroso, nadie se niega a tomar un rico caldo de camarón, con mucho limón y salsa Huichol (la salsa picante típica de la región!).
Tamales are the Christmas food. Every year we see them on our Christmas Eve dinner table (or breakfast in my house!) and every year, they bring me the same joy- they just never get old. Of course depending on where you’re from tamales vary.
First, let me begin this recipe intro by saying that this is not Mexican ponche! Guatemalan ponche is very different from your classic Mexican version (you’ll have to wait for Abigail to post that one later this week!) but nonetheless it is delicious, easy, and does not have a million ingredients.
Pasta? Check. Pesto? Check. Surprisingly creamy, but without cream? Check. Secret ingredient? Avocado!!!!It's pure genius!!!
I have to accept that I was a little nervious about making an adobo. I really though it was a difficult, long and complicated thing to do.
Debo aceptar que hacer un adobo me daba un poco de miedo; pensaba que era dificil, tardado, complicado y que necesitaría un montón de ingredientes que quizá después no sabría utilizar por separado.
