Similar Recipes
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__02__20150202-mexican-hot-masa-drinks-vicky-wasik-14-00714738144c41ce9be8b4f00503b67c.jpg)
Champurrado (Mexican Hot Chocolate and Corn Drink)
Mexican atole, a hot drink made from corn, comes in a staggering variety of flavors, from sweet to savory, each one more delicious than the next. In this sweet one known as champurrado, the corn-flavored base, made from masa harina, is enriched with dark chocolate and cinnamon for a warming, aromatic beverage that's perfect for winter.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__02__20150202-mexican-atoles-drinks-vicky-wasik-29-c924d77304394027a1ca6b228879dcb4.jpg)
Orange Atole (Hot Mexican Corn Drink With Orange Zest)
Mexican atole, a hot drink made from corn, comes in a staggering variety of flavors, from sweet to savory, each one more delicious than the next. In this sweet one, the corn-flavored base, made from masa harina, is infused with orange zest for a warming, aromatic beverage that's perfect for winter.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__02__20150202-mexican-atoles-drinks-vicky-wasik-23-a9ab4028fa7d47cf947f0460a9f952e2.jpg)
Peanut Atole (Hot Mexican Corn Drink With Peanut Flavor)
Mexican atole, a hot drink made from corn, comes in a staggering variety of flavors, from sweet to savory, each one more delicious than the next. In this sweet one, the corn-flavored base, made from masa harina, is enriched with the nutty flavor of roasted peanuts for a warming, aromatic beverage that's perfect for winter.
:max_bytes(150000):strip_icc()/20230301-Champo-VickyWasik10-9c7c479d883a4e56acf12e18065266ab.JPG)
Champorado (Filipino Rice Porridge With Chocolate)
Drizzled with condensed milk and a smattering of dried anchovies, this porridge is typically served for breakfast or as a midday snack in the Philippines.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__02__20120202-six-ways-to-spike-your-hot-cocoa-13-e173d154e14b4a2090e21cf0d5dd567d.jpg)
Spicy Hot Chocolate With Chili, Cinnamon, and Mezcal
If you don't have mezcal on hand, you can still make this spicy and delicious hot chocolate—try using aged rum or tequila.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__10__20121024-227412-mole-poblano-8aa343f2cb384508834ed888a4b65df2.jpg)
Mole Poblano
The range and depth of this Mexican chili and chocolate sauce is nothing short of spectacular, leaving no doubt where the full day of time spent in the kitchen making it went.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__090824Mole_Aproximado-adc12b695df2405393586ef7cab1a12b.jpg)
Seriously Meatless: Mole Aproximado
An absolutely authentic Oaxacan mole is quite an undertaking. I set out to find a compromise: a delicious mole made in about an hour.
Mole Poblano
Mole Poblano is a true Mexican classic. It may be time consuming to make, but worth it for the amazing results, and complex flavor. It also freezes beautifully and is great on enchiladas!
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20110624AtolilloLG-761c78f69a854f0f94df54233cce52ea.jpg)
Atolillo (Simple Custard)
Understated and unpretentious, this simple custard is a great dessert to end your day with.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__02__20120202-six-ways-to-spike-your-hot-cocoa-02-ccc51f94a3ea45d5ae577692dd8700a0.jpg)
Orange Pisco Hot Chocolate
Rich hot chocolate with orange, Grand Marnier, and pisco—like a foil-wrapped chocolate orange, but better.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__10__20121018-127677-LatAmCuisine-Champurrado-PRIMARY-c63f9a6436564a07971cbe17b27a01e3.jpg)
Warm, rich, and luxuriously thick, champurrado is Mexican hot chocolate with an unexpected secret ingredient: corn masa.
Serve With
:max_bytes(150000):strip_icc()/20230915-SEA-BunuelosdeRodilla-GregDupree-00-b84a515f6ab849eba8eea8084085e523.jpg)
Buñuelos de Rodilla (Mexican Christmas Fritters)
While buñuelos de rodilla can be found year-round in some areas of México, they are often served as a Christmas treat, either acaramelizados (crisp) or garritos (soaked in a simple syrup) during supper on nochebuena (Christmas Eve).
Mexican Churros
@acooknamedMatt joins us on the show to make Churros and ends up breaking my kitchen.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__07__20120730-216538-mexican-chocolate-flan-c0612f4412274d8284689dbfbff4b7fc.jpg)
Mexican Chocolate Flan
This recipe puts a spin on the classic flan by adding a dose of chocolate and a touch of cinnamon.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__11__20131125-275032-dulce-de-leche-c6bbdda6e6b0489d92995f89dc963a6f.jpg)
Dulce de Leche
This rich Latin American sauce, made by caramelizing sweetened condensed milk ,can be used to top so many sweets, but its so good that there's no shame in grabbing a spoon and just going at it all on its own.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2011__10__20111007-127677-Dulces-Churros-PRIMARY-45df0a5d0c094e2b92085fd01aa5f82f.jpg)
Churros With Chocolate-Dulce de Leche Dip
If you're a lover of fried foods, you'll have a deep understanding of the ultimate satisfaction of eating a churro as it emerges out of a burnished gold, bubbling pot of scalding oil. When paired with a silky chocolate dulce de leche dip, they're absolutely irresistible.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__05__20140512-mexican-gordita4-primary-b084c50fe2a242329be268fd23bf7013.jpg)
Mexican Gorditas (Fried Stuffed Corn Cakes)
Once you eat a Mexican gordita, your life may never be the same again: Corn cakes made from masa dough are pan-fried to create a crisp exterior and a steamy, tender interior, then stuffed with any number of traditional fillings, from spicy beans, to fresh white cheese and tender shredded meats.
:max_bytes(150000):strip_icc()/20210723-Leche-Flan-Rezel-17-3bdcb943a559409d9b62976818423d96.jpg)
Leche Flan (Filipino Baked Custard)
This recipe marries caramelized sugar with an extra rich, dense, and creamy custard, plus some citrus, to make a fantastic dessert.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__01__20120106-127677-Dulces-Bocaditos-PRIMARY-2448b983da394f94ba4c12384929670b.jpg)
Bocaditos de Corn Flakes y Leche Condensada (Corn Flake Clusters)
Instead of Rice Krispies treats, many Latin Americans grow up eating these (no-bake!) clusters of cereal, sugar, and sweetened condensed milk. At a glance, the recipe appears too sweet, but the burnt sugar adds nuance and complexity to these irresistible morsels.
Shortbread Cookie Sandwich With Dulce De Leche
These Shortbread Cookie Sandwiches are just 3 ingredients and take only 10 min to prepare! Filled with Dulce De Leche for a sweet Latino twist, these easy little sweets require just 1 ingredient and 15 sec to prepare!
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20110104Polvorones-034855f2c24b4325bc2328844a43d226.jpg)
Polvorones (Spanish Lard Cookies)
These lard cookies were significantly different from the biscochitos I grew up with: instead of flour, the cookie dough uses a mixture of ground almonds and flour that are toasted in the oven briefly before being added to the dough. Grated orange peel gives the cookies the zest needed to cut the richness of the lard.