This grapefruit-tequila paleta is particularly refreshing. If you want an extra kick, blend a bit of the chiles with the grapefruit base, or infuse the simple syrup with more chiles. Just like a margarita, these paletas have a seasoning on the top; I love both options and couldn't decide between them, so I'll leave the topping up to you.
'Fany Gerson' on Serious Eats
One of the best things about working in markets is the wonderful people you meet. There's a particularly cute couple that are regulars at the Hester Street Fair and they love these paletas; they would buy several at a time last year to take home so they could enjoy for the week. I just bought some wonderful bicolor corn from the farmers market to make some and wanted to dedicated this recipe to them!
The paleta is slightly sweetened and gets its creaminess from the natural avocado oils rather than any dairy.
There are tons of different sangria recipes out there, and you should feel free to play with this recipe and make it your own. I love mango, so I add it to the fruit mix, but you might prefer strawberries or oranges. Just use this method as a guide to have fun with them!
I love stone fruit so much—especially apricots because they have a bit of tartness to them. I also love a little textural contrast in my sweets, and as I was making these I started thinking of those delicious Arab candies that are made with dried apricots and pistachios, so I thought—hey, maybe I should use that awesome combination. And it worked!
While these Scribble Cookies from My Sweet Mexico aren't necessarily a traditional Mexican sweet, author Fany Gerson's childhood fondness for them guaranteed them a spot in her cookbook. These are the kind of cookies that little kids dream about—sandwiches of shortbread and creamy chocolate filling topped with squiggles of even more chocolate.
While baking these little White Pecan Cookies from Fany Gerson's My Sweet Mexico I thought they were going to be almost identical in texture to the Amaretti I had made a few weeks ago. Sure, there was the almond versus pecan factor, but a nut is a nut, right? As it turned out, these cookies couldn't be more different from their Italian cousins.
Adapted from Fany Gerson's My Sweet Mexico, these Coffee-Flavored Corn Cookies combine three unusual cookie ingredients, making for a uniquely flavored and very Mexican cookie. Although shortening or lard can be used as the fat element of this recipe, I'm fairly certain that the original recipe called for lard exclusively and could be easily subbed in for a more authentic cookie. The other two ingredients that make up these crunchy coffee-scented cookies are masa harina, a finely ground corn flour, and freshly brewed coffee.
These cookies from Fany Gerson's My Sweet Mexico are crumbly, sweet, and bursting with deep almond flavor.
Adapted from Delicias de Antaño, a volume on the history and recipes of Mexican convents, these Anise Cookies are flavored with anise (both seed and liqueur), lime zest, and canela, Mexican cinnamon. The shortening-based dough makes for a crumbly cookie and when dipped in the anise syrup and finished with a dusting of cinnamon sugar, they are almost candy-like. The anise-lime-cinnamon combo brings is reminiscent of a digestif—sweet and herbal.