Edible tree ornaments are on old tradition. I found some that do not require any decorations to look great. Bunuelos is a sweet Mexican treat made with fried masa sprinkled with cinnamon sugar. Chef Marcela found a shortcut that makes it easy to prepare. Marcela suggests to use uncooked flour tortillas instead.
Her Bunuelo Christmas Tree Ornaments are super easy to make. You only need 4 ingredients: 10 uncooked flour tortillas, vegetable oil for frying them in the oven, 1 cup granulated sugar and 1 1/2 teaspoons ground cinnamon. Get the entire recipe on Chef Marcela’s Web site.
If you are looking for more delicious and simple to make Mexican recipe, read what I had to say about Chef Marcela’s book titled Fresh in Mexico.
Or go for the Mexican Flag drink. This drink comes in three shot glasses: a shot glass of fresh lime juice, a shot glass of premium tequila and a shot glass of sangrita. In fact, a sangrita is always served with a shot of tequila. The idea is that you alternately sip into the shot glasses, instead of chasing them. Therefore, you could technically say that the Mexican Flag drink is a sangrita plus a shot of lime juice. Get another sangrita recipe.
I received a complimentary copy of a new cookbook done by a vibrant and charming woman Chef I met through Facebook. It is filled with simple recipes to feed your family and friends.
Marcela Valadolid grew up in Mexico. She lived in California for most of her life and she learned how to cook in Paris. Knowing this, you will not be surprised to hear that her recipes are Mexican at heart but have been influenced by other cultures. One example is her Baked Cod with Anchovies and Lime.
Marcela’s recipes are refreshing. Her book is filled with lots of easy to make recipes to serve at casual dinner parties. I loved to serve a Chilled Avocado soup because you can do it in advance. She makes one topped with a grilled scallop. You can serve it in a soup bowl, or be bolder and serve them in shooter glass. Cut the scallops in four if you go for the shooter glass option.
I cannot wait to try her Tilapia Ceviche. I love ceviche. Since we are in the middle of the corn season, give a twist to your grilled corns on the cob with Jalapeno Butter. Low in fat, her White Bean and Grilled Octopus salad should be a hit. Marcela indicates in her cookbook, which recipes are low in fat and which ones take less than 30 minutes.
Fresh Mexico contains 100 recipes and 50 photos. I think it would be a nice addition to your cookbook library.
The classic margarita recipe is hard to beat. No frozen margarita and no mix for me. The margarita recipe is so simple to make that you must rely on the real ingredients.
Before I gave you my classic recipe, it is important to talk about the do and don’t of the margarita. It is necessary because this drink has been damaged over the years.
The original recipe called for Cointreau, which is a premium Triple Sec. And yes, you will taste the difference in the margarita since there is only 3 ingredients in a real margarita.
The sweetness comes from the premium orange liquor, typically Cointreau. Try to avoid the basic Triple Sec. I ordered mine with Grand Marnier. Therefore, there is no need to add simple syrup in the original recipe.
Go for a sliver agave tequila. A classic margarita is not made with aged tequila, so avoid the Reposado. I prefer the taste of the Patrón silver
Do not pour ice from the shaker into the glass, put fresh ice cubes in the glass.
The classic recipe uses ice cubes; leave the crushed ice to the frozen margarita.
Making the Classic Margarita
1 1/2 oz 100% agave silver tequila
3/4 oz Cointreau
Juice of 1/2 lime, freshly squeezed
Kosher salt on the rim – I recommend Kosher because it is less salty
Pour the liquids in a shaker with lots of ice. Shake until he ingredients are well blended. Strain into a lightly salt rimmed old-fashioned glass on the rock. You can also serve your margarita on a margarita glass or a cocktail glass.
If you wish to see my reactions when I taste an incredible margarita, watch this video we took at Taqueria Canonita in Las Vegas last year.
Three twists on the Margarita recipes developed by Patrón:
1/2 oz. (15ml) Patrón Citrónge
1 1/2 oz. (35ml) Patrón Silver
Dash of bitters
2 tpsb. honey
In a mixing glass, muddle the juice of one lime with a slice of fresh ginger; add the remaining ingredients, fill with ice, and double-strain into a chilled coupette/margarita glass. Garnish with a lime wedge.
Platinum Margarita mix limes and lemon in larger portion. Therefore some simple syrup is necessary to balance the drink
The Internet connection is on and off at the Westin Casuarina, so I will condense what I want to share with you about my trip to Las Vegas.
Yesterday, we rode on the monorail to see to eat at Quarks and live the Star Trek Experience. My husband is a geek, what can I say. On our way back, we stop at The Venetian to see this out of this world Venice man made universe.
We had dinner at a Mexican restaurant with authentic Mexican cooking, as much as you can get in America. It was a good choice. The food is delicious at Taqueria Canonita.
Taqueria Canonita is located next to the canal of The Grand Canal Shoppes. On my picture, you see their terrace in the background next to the gondola. We were seated at the most entertaining spot in the house. Watch the video as I am telling you all about my margarita.
This morning, we booked a tour of the Grand Canyon on helicopter. I will tell you all about it as soon as I can.