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Michoacán style fruit salad or “Gazpacho”

Michoacán style fruit salad or “Gazpacho”

Though it shares a name with a Spanish dish, it is nothing like the Spanish tomato soup we generally associate with the term gazpacho.

Morelia is the capital city of Michoacán, a central Pacific state in Mexico, where this delicacy was developed.

Gazpacho, like other fruit salads, is a common street food consisting of a mix of different fruits, hot sauce and chili powder. When the sun out and it is hot outside, your mouth is going to crave this, so please give it a try!

Photo Credit: Mexico en mi Cocina

Serving: 2

Hot level: Low

Ingredients:

1 cup diced pineapple

1 cup diced cucumber

1 cup diced mango

1 cup diced jicama (jacatupé)

1 ½ cup fresh orange juice

Salt and pepper to taste
Lime to taste
Chilmili Chamoy sauce to taste

Tajin Chili Powder

Instructions:

Combine the pineapple, cucumber, mango, and jicama in a large bowl with the orange juice, add salt and pepper to taste. Cover and place in the fridge to cool for about 60 minutes. Take out the fridge and plate in a small bowl or a tall glass. Drizzle with Chilmili Chamoy sauce, add lime and Tajin chili powder to make it tastier. Serve cold and enjoy!

** Chef's Tip: Jacatupé or jícama is a crispy and sweet edible root, similar to the turnip. It is originally from Mexico. It has a paper-like skin and a whitish interior with a texture similar to that of a potato or raw pear. It tastes a little like green apple. You can find it at international markets that sell exotic roots in Europe. Alternately, if you cannot find jícama you can simply skip this ingredient in the recipe and still enjoy a delicious fruit salad that is worth trying any season.

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Lola's Spicy Paloma Cocktail

Lola's Spicy Paloma Cocktail

Last summer we had a fun pop up idea for a fresh Mexican food concept from Baja California called Lola's Baja Cuisine, just amazing food from our home state, we served fresh ceviches, aguachiles, tostadas, baja fish tacos and even Puerto Nuevo style lobster! Recipes for all that coming soon! but one of the standouts was definitely the Spicy Paloma that kept our friends coming back for more!

This is the same recipe we shared yesterday on Cristina ComVida which was a huge favorite, check out the recipe here!

What is a Paloma? Paloma means dove in Spanish, and it is the most loved cocktail in Mexico after the Margarita. The classic Paloma drink has a clean, crisp flavor of grapefruit that is balanced out by the sugar in the grapefruit soda. Squirt Grapefruit soda is the most commonly used soda because it is so refreshing!

If you are not into sugary sodas or if you are trying to keep your drinking calories low, use fresh grapefruit juice, sparkling water and your sweetener of choice. If you’re using this option you can steep the habaneros in your sweetener until it becomes aromatic and flavored by the habanero, this should be done the night before.

Serving: 1

Hot level: Low

Ingredients for Habanero simple syrup:

3 dried Casa México Habanero chiles or fresh habaneros

1 cup of water 2 cups of sugar

Ingredients for the Paloma:

25 ml of lime juice 2 oz Tequila (blanco) or Mezcal Amáras

4 oz Squirt or grapefruit sparkling water mix

For rim:

Lime or Grapefruit wedge (optional)

Fresh habanero (optional)

Tajin Chili powder Ice

Preparation: 1. Habanero Simple Syrup: Start by adding the water and sugar in a pot and mixing until the sugar dissolves into the water over medium heat. Add the habaneros whole into the pot and bring to a boil, keep stirring until you can smell the habaneros dissolving into the syrup about 10-15 minutes on LOW heat. If you want a more intense flavor chop the habaneros as they will release more spiciness into the syrup. Let it cool before handling, store in a glass container.

2. Rim the glass with Tajin chili powder

3. Place a couple of ice cubes inside the glass 4. Add the tequila, lime juice and add the spicy syrup 5. Pour in the Squirt 6. Stir to combine 7. Garnish with lime wedges or fresh habaneros!

Enjoy!

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