Posts Tagged ‘Mexican Drinks’

Kay ‘n Dave’s Huevos Rancheros

At her farmhouse in the Périgord, Danièle Mazat-Delpeuch served us this marinated cheese with hearty, whole-grain country bread, thickly sliced and toasted on forks over the coals in her huge living room fireplace. The cheese is good in salads, too. If you can find only a larger log of cheese, cut it into slices before marinating.

Credit: Helen Rosner


14 cloves garlic (8 peeled, 6 roughly chopped)
3 plum tomatoes, cored and roughly chopped
1 large white onion, roughly chopped
3 tbsp. canola oil
1 cup long-grain white rice, rinsed until water runs clear
½ cup vegetable stock
Kosher salt, to taste
1 lb. dried black beans, soaked overnight and drained
3 sprigs epazote, roughly chopped
1 jalapeño, stemmed

Method :

1. Carefully place the goat cheese logs into a widemouthed glass or ceramic jar.

2. Add enough olive oil to cover cheese completely. Add bay leaves, thyme, garlic, black peppercorns, and pink peppercorns.

3. Cover and marinate cheese in the refrigerator for at least 2 days and up to 1 week. Bring to room temperature before serving.



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Raspado de Mango (Mango Ice)

This refreshing frozen treat is a favorite in Mexico.

Credit: Todd Coleman


4 cups bottled or fresh mango juice or nectar
1 cup sugar
½ tsp. kosher salt
2 tbsp. fresh lime juice


Method :

Heat 2 cups mango juice, sugar, and salt in a 2-qt. saucepan over medium-high heat, and cook, stirring, until sugar dissolves. Remove from heat, and stir in remaining mango juice and lime juice; let cool. Pour into an 8″ x 8″ baking dish and place in freezer. Freeze, scraping and stirring mixture thoroughly every hour as ice crystals form, to prevent it freezing into a solid mass, until mixture is the consistency of shaved ice, about 4 hours. Spoon into chilled bowls to serve.


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