Tag Archives: Méx-O-Logy
With the precision of a natural event, spring after spring, dozens of tejateras (ladies who make tejate) descend upon the village of San Andrés Huayapán, a town about 15 miles away from the city of Oaxaca. The big colorful clay pots signal the beginning of La Feria del Tejate (Tejate Festival), one of Oaxaca’s many tributes to this ancestral drink.
Tejate is made with corn masa, cocoa beans, mamey fruit and the flower of the cocoa plant, also called “rosita de cacao” (little rose of cocoa). Expert tejate drinkers usually agree that the thicker the foam made by this flower, the better the tejate.
This cold drink is served in small handcrafted containers or jícaras. Each drink is as unique as the jícara that holds it, and as proud as the hands that make it. At first glance, tejate might seem a bit rough and perhaps even unappealing. One sip, and you will understand why this complex mix of flavors was the favorite of Zapotec kings.
Not in Oaxaca in April? Don´t worry. You can easily find this drink year round in any Oaxacan mercado, or around the city.
Ya se acercan las fiestas decembrinas, y si estás pensando agasajar a tus invitados con una bebida original y deliciosa, hoy te tenemos una con mucho sabor a México.
- 6 caballitos de mezcal
- 1 pepino pelado
- 1 manzana verde pelada
- 3 limones verdes (el jugo)
- 6 caballitos de miel de manzana o de licor de manzana
- 1 refresco de toronja
- 1 botella agua mineral
- Sal de gusano de maguey
- Licúa el mezcal, el pepino, la miel o el licor de manzana, y el jugo de limón.
- Sirve en un vaso en las rocas con refresco y agua mineral.
- Escarcha el vaso con limón, y sal de gusano de maguey.
Según la receta de la chef Atzimba Pérez, reproducida con el permiso de la autora. Para más información sobre Atzimba, visíta su página de Facebook haciendo click aquí.
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Undoubtedly, one of my favorite rituals of el Día de Muertos, is cooking with the family, along with setting up the ofrenda (literally, “offering”) in honor of those who have departed. Ofrendas are created to remember, invoke and delight our deceased relatives, and are the centerpiece of this symbolicaly-rich celebration.
My maternal grandmother took this festivity very seriously, and since her unexpected departure a few years ago, my uncle and my mother make a yearly pilgrimage to my grandma’s native Puebla, to continue on this three-thousand-year old tradition.
I did not make it to Mexico this time around, but luckily for me, Mexico came to Chicago. I had the privilege to be invited to celebrate el Día de Muertos with one of my favorite Mexican imports, Negra Modelo. Negra Modelo drafted no other than Chef Rick Bayless to delight us with a walkthrough of this fantastic Mexican celebration through a few dishes.
During the event, I had the privilege to chat with Bayless, and hear his point of view on Mexican food and its execution outside of Mexico. An anthropologist at heart, this celebrated ambassador of Mexican cuisine, understands the cultural forces that have shaped Mexican food across the US.
After the mariachi serenaded guests, (what a perfect touch!) Bayless delivered a cooking demonstration from a stage designed to look just like an ofrenda.
Guests were later delighted with a variety of fantastic Mexican dishes from this presentation. We are very excited to share one of these recipes with you so that you can bring it to life in your own kitchen.
Sugar skulls are a ubiquitous element of el Día de Muertos. They serve as a reminder that death awaits us at any corner. Negra Modelo invited local artists to create personalized handcrafts for guests to take home.
I was already a fan of the creamy, malty flavor of Negra Modelo, and after this party, I have no doubt I will continue to like it in the afterlife.
Disclosure: I am a blogger sponsored by Negra Modelo. All opinions are my own.
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We are very excited to launch our new column, Mex-O-Logy, a space dedicated to sharing recipes and tips so that you can mix your own Mexican-inspired libations.
By Myrna Rodríguez
Definitely a drink that makes us think of summer, and actually, one of my favorite cocktails, this Mexican classic is a crowd pleaser. Way before I knew tequila was made of agave, I already thought this cactus was fun: I remember traveling with my family to Guadalajara as a child, and being marveled at the endless fields of agave I could see in the distance.
Margaritas are perfect for your summer cookouts, and very easy to put together. Here is my favorite recipe:
1 ½ oz tequila
1 oz orange liquor
1 lime juice (freshly squeezed)
¾ oz agave syrup*
* Equal parts agave syrup/boiling water. Let it rest until cold, then use.
I usually shake the margaritas with big ice cubes so that they cool faster. Strain the mix into a rock glass then fill up the glass with fresh ice. Add a wedge of lime to garnish and enjoy!
A business woman by profession, and a mixologist by passion, Myrna Rodríguez holds a masters degree in business and is a certified mixologist. Inquisitive and creative, she keeps up with new techniques, while drawing inspiration from her two grandmothers (one Mexican and one Honduran). Raised and educated in Monterrey, Mexico, Myrna infuses her recipes with Latin American flavors and ingredients, and brings an exciting twist to traditional drinks.
Find Myrna sampling food around Chicago, or delighting her lucky friends and acquaintances with Mexican-influenced beverages.
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