This page to discover Mexico

Sopa de verduras

Ingredients
350 g canned broad beans. 150 g canned corn. 750 g of tomatoes. 1 onion. 200g zucchini. 1 C. at s. of oil. 250g minced chicken meat. 1 pinch of garlic powder. 1 C. c. cayenne pepper. 1 C. at s. of tomato puree. 2 chicken stock cubes. 1 C. c. coriander powder. 2 tbsp. at s. chopped celery. 4 tbsp. at s. chopped aged cheese.
Preparation
Rinse, drain the beans and corn. Wash, deseed, mix 500 g of tomatoes. Deseed the remaining tomatoes, dice them. Peel, chop the onion. Dice the zucchini. Heat the oil. Brown the chicken meat with the onion, garlic powder and cayenne pepper. Add the tomato purée and cook for 5 minutes. Add the strained tomatoes and 2 dl of water. Cook for 10 minutes over low heat. Add the beans, corn, zucchini, bouillon cubes and coriander. Simmer again over low heat for 10 minutes. Finally incorporate the celery and the diced tomatoes. Let simmer for a short time. Serve the hot soup with the cheese on the side

Crema de cilantro

Ingredients
a nice bunch of fresh coriander (about 60g), 150g of philadelphia cheese, or any other fresh cheese such as Saint Moret or fresh square, 800ml of chicken broth, or homemade vegetables, salt and pepper
Preparation
Bring the broth to a boil in a saucepan. Wash the cilantro and pat it dry. Cut the cheese into cubes. In the bowl of the blender, combine the cheese, whole coriander (leaves and stems), and part of the broth. Mix until you obtain a smooth and homogeneous mixture. Dilute this mixture with the rest of the broth, salt and pepper, and reheat everything over low heat. If you want a thicker velouté, add a small spoonful of cornstarch dissolved in a little water, and heat it over very low heat, stirring occasionally, until it thickens. If you want a slightly more liquid velouté, add a little broth or milk. Serve immediately so that the velouté does not lose its beautiful soft green color.

Sopa seca de fideos

Ingredients
150g fine vermicelli (n°0), preferably in nests rather than skeins, 600ml of homemade chicken or vegetable stock, 2 ancho peppers, 1 avocado, medium, panela cheese, feta or fresh goat cheese, oil, salt
Preparation
Remove stems and seeds from peppers. Place them in a saucepan and cover them with water. Bring to a boil, turn off the heat and cover. Allow the chiles to rehydrate for five to ten minutes. In the bowl of the blender, combine the chicken broth and the peppers that you have drained beforehand. Mix until you obtain a perfectly smooth and homogeneous sauce. Heat a large drizzle of oil in a sauté pan and add the vermicelli. Brown them (literally!) for a few minutes, turning them from time to time, and being careful not to burn them. Place the vermicelli on paper towel and wipe the inside of the sauté pan to remove excess oil. Return the vermicelli to the sauté pan over medium heat, then pour in the chilli sauce. Salt if needed. Continue cooking over low heat and covered, until the liquid is completely absorbed. Serve the vermicelli very hot, with slices or diced avocado, and crumbled fresh cheese.

Crema de aguacate al téquila

Ingredients
1 avocado, 120ml freshly squeezed orange juice, 1/4 teaspoon orange zest, 1 (large) tablespoon tequila, 470ml cold chicken stock, 2 tablespoons chopped coriander , 1/2 serrano pepper (fresh green pepper), seeded and minced, Salt
Preparation
In the bowl of a food processor, combine the flesh of the avocado, the orange juice and zest, the tequila, the chicken broth, the coriander and chilli. Mix until you obtain a perfectly smooth cream. Adjust the seasoning. Serve cold, sprinkled with pomegranate seeds or diced watermelon.

Sopa verde

Ingredients
3 courgettes, a handful of fresh spinach (about 100g), or frozen, 100g of fresh or frozen green beans, 1 onion, a small bunch of coriander or epazote, 30g of butter, 1.5 l chicken stock
Preparation
Wash then cut the courgettes into small dice but do not peel them. Wash the spinach in plenty of water, remove the tails, and chop them. Wash, hull and chop the green beans. Chop the onion. Sauté the vegetables in the butter for 2 to 3 minutes. Add the chicken broth. When boiling, add the cilantro or epazote, cover, and continue cooking for 10 minutes.

Salsa de tomate y naranja

Ingredients
2 large oranges, 1 fleshy tomato, 1 bunch of fresh chives, 1 bunch of fresh chives, 1 clove of garlic, 2 tbsp. tablespoons extra virgin olive oil, coarse salt
Preparation
Cut the base of the orange so it will stand upright on a cutting board. With a sharp knife, remove all the skin, cutting from top to bottom. Repeat the operation with the second orange. Cut the oranges into quarters, working over a salad bowl: slide the blade of the knife on either side of each segment and twist it slightly to detach the pulp. Squeeze the membranes to collect the rest of the juice. Coarsely chop the orange pulp and put it back in the bowl with the juice. Cut the tomato in half, remove the seeds with a teaspoon, then dice the flesh and add it to the oranges. Hold the bunch of chives tightly above the salad bowl and chop it. Finely chop the garlic and add it to the salsa. Drizzle with olive oil olive, sprinkle with coarse salt and mix well. Serve the salsa within 2 hours.

Ensalada de arroz con frijoles rojos

Ingredients
180g of cooked wild rice, 1 small can of cooked red beans, 3 peppers: 1 red, 1 yellow, 1 green, 1 minced onion, 1 small can of corn, 1 can of tuna, 2 tomatoes
For the sauce : 2 spoons tablespoon vinegar, 2 tablespoons olive oil, salt and freshly ground black pepper
Preparation
Cut all the vegetables into small cubes. Add the corn, kidney beans, tuna and drained rice. To mix together. Salt, pepper, add the sauce.

Ensalada de pollo

Ingredients
6 flour tortillas, 350g grilled and sliced ​​chicken breast, 420g canned red beans, 1 avocado cut into strips, 4 hard-boiled eggs, 150 gr. canned sweet corn, 1 romaine lettuce, washed and shredded, 2 tbsp wine vinegar, 1 packet of taco seasoning
Preparation
Preheat the oven to 180°C. Divide the tortillas between two baking sheets. Cook for 5 minutes Cut the tortillas into small pieces. Peel the eggs and cut them into quarters. Whisk the dressing with the and taco seasoning. In a salad bowl, combine all the ingredients for the Mexican salad. Drizzle the salad with vinaigrette and serve

Tostadas de calamar y camarón

Ingredients
12 tostadas, 2 perfectly ripe avocados, 1 romaine lettuce, 200g prawns, already cooked and peeled, 750g baby squid*, cleaned, with tentacles, juice of 1/2 orange, juice of 2 lemons green peppers, 3 jalapeño or serranos peppers (green peppers), pickled or fresh, 1 small bunch of cilantro, 1 bouquet garni, 1/2 onion
Preparation
Bring a large pot of water to the boil with the onion and the bouquet garni. Cut the body of the calamari into rings. Immerse the squid rings and tentacles in boiling water, and let them cook for about 3 minutes. Drain them and run them under running cold water to refresh them. Gather the calamari and prawns in a salad bowl, and pour in the orange and lemon juices. Salt. Add the peppers, cut into thin strips, then the finely chopped coriander. Leave to rest in the refrigerator for 30 minutes. Cut the lettuce into thin strips. In a plate, mash the flesh of the avocados with a fork with a little salt. On each tostada, place a little mashed avocado, a few strips of lettuce,

Tostadas de salpicón

Ingredients
500 g boiling beef, scoter or beef flank steak, or, if you prefer, 500 g bone-in chicken breast, 1 onion, 2 garlic cloves, 1/2 teaspoon dried oregano, 1 sprig of fresh mint, salt, 3 black peppercorns, 60 ml olive oil, 30 ml white vinegar, 1 large romaine lettuce, 2 tomatoes, 2 avocados, 150 g cheese grated panela (or rinsed and drained feta), 150 g fresh cream, tostadas
Preparation
In a pot, place the beef, 1/2 onion, garlic cloves, oregano, mint and pepper. Cover with water and cook for about 40 minutes, until the meat is tender. Let the meat cool in the broth. Drain. Keep the broth to make another preparation, a soup for example. Shred the meat, add oil, vinegar, salt and pepper. Mix well. All of these steps can be done the day before. Chop the lettuce and add it to the meat. Check the seasoning. On a tostada, place a layer of meat and salad, a few slices of tomatoes, onions (unless you want to keep your breath fresh), a few thin slices of avocado, a little grated or crumbled cheese, and a nice spoonful of fresh cream. Taste with your fingers!

Tamales oaxaqueños

Ingredients
For the dough : 1kg of nixtamalized corn flour special tamales (failing that, nixtamalized corn flour for tortillas, Maseca type), 300g of lard, 15g of tequesquite dissolved in a decoction of tomatillo leaves (failing that, 15g of baking powder), about 470ml of chicken stock, salt, banana leaves
For the filling : 300g of queso Oaxaca (it's a spun cheese, which looks a lot like mozzarella), 1 leaf of acuyo, 500ml spicy tomato sauce
Preparation
Cut the banana leaves into 30x30cm squares, then pass them directly over the gas flame, or immerse them in boiling water for 5 to 10 minutes, to soften them. Slice the Oaxaca queso and chop the acuyo leaf. Beat the lard until it whitens and doubles in volume. Then add the flour, salt, tequesquite and chicken broth little by little, beating constantly. The dough should not be too runny. Immerse a small ball of dough in a glass of cold water: if it rises to the surface, the dough is ready. If it stays at the bottom of the glass, keep beating! On a square of banana leaf, place two spoonfuls of dough, a few strips of Oaxaca cheese, a spoonful of hot sauce, and a little acuyo. Close the tamal. Cover the bottom a steamer (in Mexico they use huge vaporeras that can hold up to 60 tamales) with banana leaves, then place the tamales. Cover with a new layer of banana leaves. Cook for 1h30. Serve hot.

Flautas

Ingredients
16 tortillas, Frying oil, 250g of already cooked chicken (you can easily use leftover roast chicken) or 400g of bone-in chicken, 1l of water, 1 onion studded with 2 cloves, 1 bouquet garni (thyme, bay leaf, parsley, celery), 1 teaspoon of salt, 125ml of salsa verde or spicy tomato sauce, 125ml of fresh cream, 100g of crumbled feta cheese
Preparation
If you choose to use chicken that is not already cooked: Place the water, chicken, onion, bouquet garni and salt in a pot. Bring to a boil, skim and cook over low heat for 1 hour (or 20 minutes in a pressure cooker). Filter the broth and reserve it for another use, a soup for example. Shred the chicken meat and set aside. Heat the tortillas quickly, in a pan or in the microwave, to soften them. Place the equivalent of a tablespoon of chicken at the edge of each tortilla. (Don't put more, you won't get flutes, but big sausages that are difficult to close). Roll the tortillas tightly. Heat the oil in a frying pan and place the flautas in it. Fry them for about 1 minute on all sides: they must be golden brown and crispy. Drain them and place them on absorbent paper.

Albóndigas a la mexicana

Ingredients
225 g ground pork, 225 g ground lean beef, 1 finely chopped medium onion, 50 g fresh white breadcrumbs, 1 tsp. coffee dried oregano, 1/2 tsp. ground cumin, sprigs of fresh oregano, to garnish, 1/2 tsp. coffee salt, oil for cooking, 1/2 tsp. coffee ground black pepper, 1 beaten egg
For the sauce : 1 seeded chipotle pepper, 1 tsp. tablespoons of oil, 1 finely chopped onion, 2 crushed cloves of garlic, 20 cl of beef broth, 1 can of 400 g of chopped tomatoes, 7 tbsp. tablespoon passata (tomato purée)
Preparation
Combine ground pork and beef in a bowl. Add the onion, breadcrumbs, oregano, cumin, salt and pepper. Thoroughly mix the ingredients with your hands. Incorporate the egg then roll the mixture into 4 cm balls. Put them on a plate and put them in the fridge while you prepare the sauce. Cover the dried chilli with boiling water and leave to soak for 15 minutes. Heat the oil in a frying pan and sauté the onion and garlic for 3 to 4 minutes. Drain the chilli, reserve the soaking water, chop it, add it to the onion. Cook for 1 min and add the beef broth, tomatoes, passata and soaking water. Add salt and pepper. Bring to a boil, reduce the heat and simmer, stirring occasionally, while you cook the meatballs. Heat it up cooking oil in a sauté pan and cook the meatballs in several batches, about 5 minutes, turning them so that they are golden brown. Drain and return all the meatballs to the skillet. Pour the tomato and chilli sauce over the meatballs and simmer for about 10 minutes, turning gently to coat the meatballs well. Decorate the dish with the oregano and

Fajitas de carne picante

Ingredients
750g boneless beef steak, 8 flour tortillas, warmed, 100g grated cheese, 1 large onion, thinly sliced, 1 tbsp red wine vinegar, 2 tbsp olive oil, 1/4 vs. allspice, 1 tsp oregano leaves, 1 tsp garlic powder, 1 tbsp paprika, smoked, 1/2 tsp salt
Preparation
Preheat grill. Combine smoked paprika, garlic powder, oregano, salt and pepper in a large bowl. Rub the steaks with half of the spice mixture on both sides of the steak. Stir the oil and vinegar into the remaining spice mixture. Add the onions and stir to coat well. Grill steaks for 15 minutes or until desired doneness, also grilling mixture in same skillet, turning once and stirring onions. Leave to rest for 5 minutes before slicing the steaks Cut the steak in half lengthwise and then into thin slices. Mix the beef with the onions and the cooking juices. Place steak mixture in center of each warmed tortilla. Sprinkle with cheese.

Enchiladas de pollo

Ingredients
8 wheat tortillas, 350 g cooked chicken, diced, 30 cl fresh cream, 1 avocado, sliced ​​and sprinkled with lemon juice, to garnish, 1 finely chopped onion, 200 g grated Swiss cheese
For the sauce : 2 fresh green chiles, 1 cooked. tablespoons vegetable oil, 1 chopped onion, 1 pressed garlic clove, 2 cooked. tablespoons of tomato purée, 1 can of 400 g of crushed tomatoes, salt and ground black pepper
Preparation
For the sauce, cut the peppers in half lengthwise then slice them very finely after carefully removing the seeds and white fibres. Heat the oil in a frying pan and sauté the garlic and onion for 3 to 4 minutes. Add the crushed tomatoes, tomato puree and peppers. Simmer uncovered 12 to 15 minutes over low heat, stirring frequently. Pour the sauce into the bowl of a blender and stir to blend well. Put it back on the heat and continue cooking, uncovered, another 15 minutes over very low heat. Salt, pepper and set aside. Preheat the oven to 180°C (th. 6), then butter a gratin dish. Take a tortilla, sprinkle it with grated cheese and chopped onion, then garnish it with about 40 g of chicken and 1 tablespoon of sauce. Add 1 tablespoon of fresh cream, roll up the tortilla and place it in the dish. Prepare the other seven enchiladas in the same way and arrange them side by side in the dish. Cover with sauce and sprinkle with the remaining onion and grated cheese. Bake in the oven until the top is golden brown. Serve the Chicken Enchiladas with the remaining cream, garnished with the avocado slices.

Burritos de pescado

Ingredients
3 fillets of white fish, 2 tbsp. tablespoons vegetable oil, 100g long-grain rice, 1 small onion, finely chopped, 8 wheat tortillas 20 cm in diameter, 1 can of 200 g crushed tomatoes, 75 g slivered almonds, 150 g grated Swiss cheese , 1/2 tsp. teaspoon chilli powder
Preparation
Grill the fish in the oven, on an oiled grill, for around 5 minutes, turning once. When cool, remove the skin and crumble the flesh in a bowl. Book. Pour the rice into a pan of cold water, cover and bring to a boil. Drain, rinse and drain again. Heat the oil and brown the onion. Add the chilli powder and sauté for 5 minutes. Add the rice, stir to coat all the grains with the flavored oil, then stir in the tomatoes, crumbled fish and almonds. Cook over medium heat until the juices have been absorbed and the rice is cooked. Add the grated cheese and remove from the heat. Warm the tortillas. Roll out the tortillas and divide the stuffing between them. Fold the edges of the patties over the stuffing to form the burritos and secure them with an olive pick until ready to serve. Serve fish burritos with tomato salsa.

Filetes de atún a la parrilla

Ingredients
4 tuna steaks, to grill, 1 tsp. coffee roasted and crushed cumin seeds, 1 pinch of dried red pepper flakes, grated zest and lime juice, 4 tbsp. tablespoon extra virgin olive oil, salt and freshly ground black pepper, lime wedges, sprigs of fresh coriander
Preparation
Wash and dry the tuna steaks. Sprinkle with half the cumin, dried chilli, salt, pepper and half the lime zest. Rub with 2 tbsp. tablespoons of oil and set aside for 30 minutes in a glass or porcelain dish. Heat a cast iron fluted grill. Cook the tuna 2 min on each side for undercooked tuna, a little longer if you like it well done. Serve the tuna steaks garnished with lime wedges and cilantro sprigs. Serve the grilled tuna steaks with a salad

Papas Rellenas Tex Mex

Ingredients
4 medium potatoes for baking, 40ml olive oil, sea salt
Garnish : 425g drained canned red beans, 200g cottage cheese, 2 tbsp. not too hot chili sauce 1 tbsp. ground cumin
Preparation
Preheat the oven to 200°C (th. 7). Cut the potatoes crosswise and rub the entire surface with olive oil. Place on a baking sheet and cook for 45 min to 1 hour in the oven, a knife inserted in the center should go through them easily. Heat the beans in a saucepan and stir in the cottage cheese, chilli sauce and cumin. Garnish the potatoes and serve, drizzling with the chilli sauce. Open the potatoes and squeeze out the flesh. Season and fill with the filling.

Chili con carne

Ingredients
1 can of red beans, 1 onion, diced, 2 stalks of celery, diced, 1 can of tomatoes, 1 can of corn, 1 pint of Paris mushrooms, 1 block of cut into 1 cm cubes, 1 diced red bell pepper, 3 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp paprika, 1 tbsp finely chopped fresh parsley, 2 tbsp extra-virgin olive oil , 1 green chilli
Preparation
Fry the tofu in a little olive oil in a heavy bottomed saucepan. Add the onions and let them melt, then the celery, mushrooms and bell pepper. Add the spices and stir. With your hands, crush the tomatoes and add them with their juices. Salt and pepper. Let simmer for half an hour. Add the red beans, which you have rinsed beforehand, as well as the corn. Sprinkle with fresh parsley and diced chilli just before serving.

Churros con champurrado

Ingredients
For the churros : 1 cup (235ml) of water, 1 cup of sifted flour, 2 eggs (optional), a teaspoon of salt, a tablespoon of sugar, caster sugar, ground cinnamon, oil for frying, 1 piping bag, 1 fluted nozzle about 1cm in diameter
For the champurrado : 1l of milk water 3 tablespoons of nixtamalized corn flour 200g of dark chocolate 1 cinnamon stick 2 heaped tablespoons of sugar , or more according to taste
Preparation
Churros : Combine the water, a teaspoon of salt and a tablespoon of sugar in a saucepan and bring to a boil. At the first bubbles, turn off the heat and pour all the flour into the pan at once. Stir vigorously immediately with a wooden spoon. You should get a thick paste that comes off the sides of the pan. If necessary, stir the dough over very low heat, so that it dries out a little. A variant is to incorporate at this stage two whole eggs into the dough, one after the other, exactly as if they were was a choux pastry. (This is the recipe that I use most of the time: I find that the churros are even crispier then.) Heat an oil bath to 180°C. Fill a piping bag fitted with a fluted tip with the dough. Form strips of pasta directly above the hot oil (watch out for splashes!). Let the churros cook for two to three minutes, flipping them with a fork halfway through cooking so they brown on all sides. Remove them with a slotted spoon and place them on absorbent paper. Sprinkle the churros with caster sugar and, if desired, powdered cinnamon. Enjoy them hot. Sprinkle the churros with caster sugar and, if desired, powdered cinnamon. Enjoy them hot. Sprinkle the churros with caster sugar and, if desired, powdered cinnamon. Enjoy them hot.
Chocolate : Boil the milk with the chocolate, cinnamon and sugar. Pour the nixtamalized corn flour into a bowl and dilute it with cold water before pouring it into the milk. Continue cooking for a few minutes over low heat, stirring constantly, until the champurrado thickens. Froth with a molinillo (it's simply a wooden whisk, like the one you can see on the left), or with a metal whisk. Serve hot.

Dulces de nuez y dátil

Ingredients
For 20 to 30 caramels (the number depends on the size you give them), you need: 500ml whole milk, 300g sugar, 340g dates (weight without pits), 450g walnuts
Preparation
Heat the milk with the sugar, over low heat and uncovered, until it reduces and thickens. Coarsely chop the dates and walnuts. Check the temperature of the milk with a sugar thermometer: it should reach 120°C. Add the dates to the caramelized milk and continue cooking for 2 minutes. Turn off the heat, add the nuts and mix well. The nuts should be completely covered in caramel. Leave to cool, then form small bites using two small spoons, and place them on a silicone or parchment baking paper. Let cool, and enjoy! You can, if you wish, serve these caramels in small paper cases. They can be kept for several months locked up in an airtight container and placed in a cool, dry place.

Pastel de camote y piña

Ingredients
For the sponge cake : 4 egg whites, 2 egg yolks, 50g sugar, 30g flour, 30g cornstarch, salt
For the syrup : 50ml water, 50g sugar, 1 cinnamon stick
For the mashed sweet potatoes : 500g orange sweet potatoes, 200g pineapple, without the rind or core, 120g sugar, 1/4 teaspoon powdered cinnamon, 1 clove crushed in a mortar, 1/2 vanilla pod
Preparation
Prepare the syrup : Boil the water and the sugar in a small saucepan. Remove from the heat, add the cinnamon stick, cover and leave to cool.
Prepare the mashed sweet potatoes : Peel the sweet potatoes. Cut the sweet potatoes and pineapple into cubes. Pour them into a saucepan and cover with water. Add the sugar, cinnamon, cloves and split vanilla. Bring everything to a boil and continue cooking over low heat until the potatoes are perfectly tender. Remove the vanilla pod and coarsely mix with an immersion blender, directly in the pan, sweet potatoes and pineapple. Continue cooking for another 5 minutes over low heat, stirring constantly. You should get a very thick puree. Let cool.
Prepare the cookie: Preheat the oven to 200°C (thermostat 7). Sift the flour and cornstarch. Beat the egg yolks with the sugar until the mixture whitens and doubles in volume, then incorporate the flour and cornstarch. Whip the egg whites until stiff with a pinch of salt, then gently fold them into the previous mixture. Line the baking sheet with parchment paper, spread the dough on it and bake for 5 to 7 minutes. Let cool.
Assembly : Cut the biscuit in half widthwise. Place half of the biscuit in an entremet frame (or simply on a dish) and brush it lightly with the cinnamon syrup using a brush. Spread a layer of mashed sweet potato. Cover with a new layer of biscuit that you will moisten with cinnamon syrup. Finish with a layer of mashed sweet potatoes. Refrigerate for two hours before serving.

Raspado de pitahaya

Ingredients
350g of pitahaya*, 150ml of water, 30g of sugar, 2 tablespoons of tequila
Preparation
In the food processor bowl, combine the water, sugar, tequila and pitahaya flesh, and mix. Pour the mixture into a shallow dish and place in the freezer for about 4 hours, scraping the surface every hour with a fork to form flakes. Enjoy with a teaspoon or straw.
* the pitahaya, or pitaya, which in Asia is nicknamed "dragon fruit", is actually the fruit of a cactus endemic to southern Mexico, Guatemala, El Salvador and Costa Rica. Its flesh, white or red, is studded with small black seeds. For this recipe, I used the red-fleshed variety, but you can of course prefer the white-fleshed variety!You can find it in Asian grocery stores

Flan de cafe

Ingredients
160g of sugar, 1 can of 397g of sweetened condensed milk, 180ml of whipping cream, 250ml of milk, 1 cinnamon stick of 5cm, 1 tablespoon of coffee liqueur, 2 teaspoons of instant coffee, 5 eggs, 1/2 teaspoon liquid vanilla extract
Preparation
Preheat the oven to 165°C. Pour the sweetened condensed milk, whipping cream and milk into a saucepan. Add the cinnamon and bring everything to a boil. At the first bubbles, turn off the heat, cover and let the cinnamon infuse for 10 minutes. Meanwhile prepare a caramel with the sugar and apply it on the bottom and against the edges of the ramekins. Crack the eggs into a bowl and beat them. Remove the cinnamon from the hot milk and add the instant coffee, vanilla and liqueur. Pour the hot milk over the eggs, beating constantly. Pour the mixture into the ramekins. Bake in a bain-marie for 30 to 40 minutes. Check the cooking by touching the center of the creams with your fingertips: it should be slightly resistant. Leave to cool then place in the fridge for at least 6 hours.

Pay de mango

Ingredients
150g of flour, 120g of sugar, 90g of butter, 3 nice mangoes, altaúlfo type (1kg) *, 1 heaped tablespoon of cornstarch or, failing that, potato starch, A pinch of fine salt, icing sugar
Preparation
Preheat the oven to 180°. Mix the flour, 60g of sugar, salt and cold butter cut into small pieces. You should get a crumbly batter, the consistency of crumble batter. Put the dough in the bottom of a small mold (I used a rectangular mold of 28x14 cm), then spread it by pressing it with the back of a spoon. Bake blind for ten minutes. Peel the mangoes and cut them into thin slices. Add the rest of the sugar and the tablespoon of cornstarch. Mix. Spread the mango slices over the shortcrust pastry and continue cooking for 30 minutes. Let cool. Serve topped with icing sugar.

Sangrita

Ingredients
1kg of tomatoes, the juice of three oranges, the juice of two limes, 1 small onion, 4 serrano peppers (small fresh green peppers), 75g of sugar, ½ teaspoon of salt
Preparation
Cut the tomatoes into quarters. Split the peppers in half and remove the seeds. Peel and mince the onion. In the bowl of the food processor, mix the tomatoes, onion and peppers with the orange juice, lemon juice, sugar and salt. Strain the mixture, and refrigerate for at least two hours. Take two caballitos per person: pour the sangrita into one, and the tequila into the other. Follow each sip of tequila with a sip of sangrita.

Agua de piña y alfalfa

Ingredients
½ fresh pineapple, peeled and cut into cubes, 1 small handful of alfalfa (about 20g), 1 tablespoon (or more) of crumb, 500ml of water, Ice cubes
Preparation
Gather all the ingredients in the blender jug, and blend until smooth and homogeneous.
Filter through a sieve and enjoy chilled!

Damiana margarita

Ingredients
For one drink, you need: 40ml tequila, 40ml damiana liqueur, 40ml lime juice, a dash of sugar cane syrup, fine salt, ice cubes or crushed ice
Preparation
Frost the edge of a glass by rubbing it with a slice of lime, then dipping it in fine salt. Shake tequila, damiana liqueur, lemon juice, candy cane syrup and ice cubes into a cocktail shaker. Pour into the cup, and enjoy!

Atole de canela

Ingredients
1 liter of milk, 450ml of cold water, 4 cinnamon sticks, 120g of nixtamalized corn flour*, 100g of sugar, or more according to taste
Preparation
Bring the milk to the boil with the sugar and cinnamon. Add the corn flour previously dissolved in cold water. Continue cooking for 5 to 10 minutes, over very low heat and stirring constantly, until the mixture thickens. Serve hot.
* Nixtamalized corn flour is made with corn kernels soaked in a solution of water and slaked lime, before being ground. It is used to make tortillas and tamales. You can find it in some specialized shops, in particular at Izrael or Mexi and Co, in Paris, marketed under the Maseca or Minsa brand.