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49 recipes

Polvorones de nuezPecan butter cookies

Christmas cookie tins, wedding tables and bakery counters all over northern and central Mexico hold polvorones, small domes of toasted pecan shortbread that crumble to dust in the mouth, which is how they got their name. They are rolled twice in icing sugar, once warm and once cold, so they look snowy. Old recipes used lard; this one uses butter, so it is vegetarian, and it contains wheat and tree nuts. Chef's tip: toast the pecans first, which turns a plain cookie into a deeply nutty one.

40 min

Mexican Baking

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Marranitos de piloncilloPig-shaped gingerbread biscuits

Every pan dulce case in Mexico has a row of little brown pigs, called marranitos in the centre, cochinitos in the north and puerquitos in between. They are soft, cakey biscuits sweetened with dark piloncillo cane sugar, spiced with cinnamon and a touch of anise, and dunked into café de olla or cold milk in the afternoon. They are made here with butter, so they suit vegetarians, and contain egg and wheat. Chef's tip: roll the dough thick, about 1 cm, because thin pigs bake into hard crackers instead of soft cakes.

42 min

Mexican Baking

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Bisquets mexicanosFlaky biscuits

Mexico City cafés such as the old breakfast halls of the Centro serve bisquets split hot with butter and strawberry jam alongside café con leche. They are taller, sweeter and more cake-like than American biscuits, with a shiny egg-washed top and layers that pull apart. They contain wheat, egg and dairy. Chef's tip: cut straight down with a sharp cutter and never twist, so the sides stay open and the bisquets rise tall.

40 min

Mexican Baking

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GaribaldisJam-glazed sprinkle cakes

Named after a famous old Mexico City bakery, garibaldis are little dome-shaped butter cakes coated in warm apricot jam and rolled in white nonpareils, so they look like snowballs on the counter. Chilangos buy them by the bag for afternoon coffee and school lunchboxes. The cake is dense and buttery, the jam gives a sharp, sticky contrast and the sprinkles a light crunch. Chef's tip: brush the jam on while the cakes are still warm, as the sprinkles then stick evenly.

45 min

Mexican Baking

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Rosca de reyesEpiphany bread ring

On the evening of 5 or 6 January, offices, schools and families all over Mexico cut a rosca de reyes for the Three Kings, washing it down with hot chocolate. The soft orange-scented ring is jewelled with candied fig, quince paste and cherries and striped with crunchy sugar paste; hidden inside is a tiny figure of the baby Jesus, and whoever finds it in their slice must host a tamales party on 2 February. Always tell guests there is a figurine and warn little children, as it is a choking risk; a whole almond is a safer stand-in. Chef's tip: push the figure in from underneath after baking, so it does not melt or show.

80 min

Mexican Baking

by KrazyBadal 0 views

Pan de muertoDay of the Dead bread

From mid-October, bakeries from Mexico City to Puebla stack their shelves with these domed loaves, and families set one on the ofrenda for the souls who return on 1 and 2 November, then share the rest with hot chocolate. The crumb is soft and rich with butter and egg, scented with orange zest and orange-blossom water, and the knobbly strips across the top stand for bones, with a small ball for the skull. A sugar crust or a dusting of sesame finishes it. Chef's tip: shape the bones from dough you have held back and chilled, so they keep their ridges instead of melting flat in the oven.

70 min

Mexican Baking

by KrazyBadal 0 views

Rebanadas de mantequillaButtered sweet bread slices

When yesterday's pan dulce goes stale, Mexican bakeries slice it thick, spread it with butter, dust it with sugar and toast it until crisp, and the result, rebanadas, often sells out first. At home it is a ten-minute afternoon treat with hot chocolate or a glass of cold milk, and a good way to use up a loaf of brioche, a pan de yema or a few bolillos. This version uses butter, so it is vegetarian. Chef's tip: let the butter get really soft so it sinks into the bread instead of sitting on top.

17 min

Mexican Baking

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MantecadasMexican muffins

Red pleated paper cups give mantecadas away at once on the bakery tray, from Monterrey to Mérida. Inside is a tender, golden, slightly orange-scented sponge, richer than a cupcake and topped with a domed crust, eaten for breakfast or merienda with milky coffee. They contain egg, butter and wheat. Chef's tip: let the batter rest for 20 minutes before baking, which gives the tall, cracked dome bakery mantecadas are known for.

40 min

Mexican Baking

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CocolesAnise sweet bread

In the markets of Puebla, Tlaxcala and Mexico City, cocoles are the plain, honest bread of the morning: diamond-shaped, deep brown from piloncillo, fragrant with anise and studded with sesame seeds on top. They are not very sweet, so people eat them with café de olla or split them for a cheese torta. Old bakers used lard; this version uses vegetable shortening, so it stays vegetarian and vegan. Chef's tip: steep the anise in the warm piloncillo syrup, so its flavour runs through every bite.

55 min

Mexican Baking

by KrazyBadal 0 views

Pan de eloteFresh corn cake

Across central Mexico, from Morelos to the State of Mexico, pan de elote is baked when fresh corn is cheap in late summer and sold by the slice at market stalls. Despite its name it is more cake than bread: fresh kernels blended with butter, eggs and condensed milk bake into a dense, custardy, golden loaf that tastes of sweet corn. It contains wheat and egg. Chef's tip: use the starchiest, most mature corn you can find, because young sweetcorn makes a wetter, flatter cake.

65 min

Mexican Baking

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Chipotles en adoboSmoked jalapenos in adobo sauce

Chipotles are ripe jalapeños smoked slowly over wood until leathery; in Puebla and Veracruz the reddish, plump mora type is the everyday one, and the tan, leathery meco is prized for its deeper smoke. Simmered in a sweet-sour adobo of tomato, onion, garlic, vinegar and piloncillo, they become the soft, glossy chillies that go into tinga poblana, albóndigas en chipotle, bean soups and a quick chipotle mayonnaise. Homemade, they are smokier and less sugary than the tinned kind, with sauce that is brick red, tangy and thick enough to coat a spoon. Common mistake: toasting the dried chillies too long; a few seconds a side is enough, because scorched chillies make the whole jar bitter. This is a low-acid chilli preserve, so it is kept in the fridge or freezer, never canned in a water bath. It is ready when the chipotles are plump and soft enough to crush with a spoon and the adobo has reduced to a glossy sauce. Chef's tip: blend one or two chillies with their sauce and freeze it in an ice-cube tray, so you can add a single cube to a pot.

70 min

Mexican Basics

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Ají amarillo pasteYellow chilli paste

In Lima's markets ají amarillo is sold fresh all year, and most Peruvian cooks keep a tub of this paste in the fridge the way others keep tomato purée: it is the golden base of causa limeña, ají de gallina, papa a la huancaína, chupe and the sauce for tiraditos. The chillies are seeded, de-veined and blanched in three changes of water, which tames the heat and the raw grassiness, then peeled and blended with oil into a thick, silky, saffron-orange paste. It tastes fruity and sunny, almost like apricot and passion fruit, with a rounded, medium heat. Abroad, buy whole frozen ají amarillo from Latin grocers; dried ají mirasol, soaked, gives a darker, earthier paste. Common mistake: skipping the peeling; the thin skins leave papery flecks and a bitter edge. It is ready when it is completely smooth and holds a soft peak like thick hummus. This is a low-acid paste: keep it in the fridge for a week or freeze it, never on the shelf. Chef's tip: freeze it in an ice-cube tray; one cube is about a tablespoon, just right for a pot of ají de gallina.

40 min

Peruvian Basics

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Homemade kashkFermented yogurt whey

Kashk began with Iran's nomadic herders, who churned their yoghurt for butter in goatskin bags, then cooked and dried the sour leftover into hard balls that lasted through winter. In Kerman, Fars and Khorasan it is still made that way, but in Tehran most people buy it liquid in jars. Making your own is worth one slow afternoon. It is the salty, sour, almost cheesy finish swirled over ash reshteh at Nowruz, folded into kashk-e bademjan with fried mint and walnuts, and stirred into kaleh joosh on cold nights. Liquid kashk is thick and creamy like soured cream but sharper and saltier; dried kashk is chalky-hard and grates like aged cheese. Common mistake: heating the churned yoghurt fast; it scorches and the curd turns rubbery. Keep the heat low and stir. The curd is ready when it separates into soft white clumps in a clear, yellow-green whey. Kashk is always cooked again before eating — even the jarred kind — so heat it when you use it. Chef's tip: a goat or sheep's milk yoghurt, or half and half with cow's, gives the most authentic, funky flavour.

90 min

Persian Basics

by KrazyBadal 0 views

Postre MassiniCustard sponge with burnt sugar top

Montevideo's birthday cake of choice since the early twentieth century, the Massini is two thin layers of sponge sandwiching a thick filling of whipped cream folded with egg-yolk custard, crowned with a thin glassy crust of torched yolk and sugar. Bakeries across Uruguay sell it on Sundays. Traditional versions sometimes add a sweet fortified wine to the custard; this one is alcohol-free. The custard is cooked to a safe 71 °C. The common mistake is assembling with warm custard, which melts the cream into a puddle. Chef's tip: if you don't have a blowtorch, put the sugared top under a very hot grill for a minute and watch it closely.

80 min

Paraguayan Baking

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Empanadas de calabazaSweet pumpkin turnovers

When the cold fronts reach Monterrey in November, panaderías start stacking trays of empanadas de calabaza next to the conchas, and families bake them at home for Day of the Dead and Christmas. A tender, lightly sweet pastry is folded around a thick purée of pumpkin cooked with piloncillo, cinnamon and anise, so each half-moon tastes like a spiced pumpkin pie you can hold. They are eaten with café de olla or a glass of milk. Chef's tip: cook the filling until a spoon leaves a trail across the pan; watery pumpkin turns the pastry soggy.

100 min

Mexican Baking

by KrazyBadal 0 views

CoyotasPiloncillo-filled turnovers

Coyotas were first baked in the Villa de Seris neighbourhood of Hermosillo, and today Sonorans buy them by the dozen in paper bags to eat with morning coffee or take as a gift when they travel. They are flat, round, pale pastries with a crisp, crumbly crust and a thin layer of molten piloncillo inside, like a giant cookie with a toffee middle. Some bakers add guava or cajeta, but brown sugar loaf is the classic. Chef's tip: pinch the edges firmly and prick the tops; otherwise the hot sugar bubbles out and burns on the tray.

50 min

Mexican Baking

by KrazyBadal 0 views

Abghooreh (verjuice)

In early summer, families across Shiraz and the vineyards of Fars thin their vines and press the hard green grapes into abghooreh, a sharp, clean sour juice stored in bottles for the whole year. It sours khoresh, brightens salad shirazi and is splashed over kebabs and rice in place of lemon. The grapes must be truly unripe, hard and mouth-puckering; once they soften the juice turns sweet. A common mistake is skipping the boil and salt, which lets the juice ferment in the bottle. Chef's tip: let the boiled juice settle overnight and pour it off the sediment for a clear, bright abghooreh.

50 min

Persian Basics

by KrazyBadal 0 views

Cajeta de CelayaGoat milk caramel

Celaya, in the Bajío of Guanajuato, has made cajeta for centuries, once packing it into little wooden boxes (cajetes) that gave it its name. It is caramel cooked from goat's milk, so it is looser and has a gentle tang compared with the cow's-milk dulce de leche of Argentina. Mexicans spread it on crêpes and churros, pour it over ice cream, sandwich it between obleas (wafers) and turn it into glorias. A splash of rum-flavoured 'envinada' cajeta exists, but this one is plain and alcohol-free. Chef's tip: use a pan at least three times the volume of the milk; it foams high when the bicarbonate goes in.

95 min

Mexican Basics

by KrazyBadal 0 views

King kongLayered biscuit with manjar blanco

Named, the story goes, after the giant ape because of its size when the film reached Peru, the king kong is Lambayeque's proudest sweet: thick, crumbly biscuit layers stacked with manjar blanco, a sticky pineapple jam and a peanut fudge, then cut into heavy slabs. Shops in Lambayeque and Chiclayo sell them by the kilo in boxes, and travellers carry them home as gifts. It is very sweet, buttery and dense, so a slice goes a long way with black coffee. This home version makes the manjar blanco from condensed and evaporated milk to save hours, then turns half of it into the peanut layer. The usual mistake is overbaking the biscuit until it is hard; take it out as soon as the edges are pale gold, as it firms up while it cools. It is a project, so make the fillings first and let them cool. Chef's tip: wrap the finished king kong and leave it overnight before cutting; the layers settle and soften into each other.

150 min

Peruvian Baking

by KrazyBadal 0 views

KispiñoSteamed quinoa cakes

Pressed in a fist so each one carries the marks of the cook's fingers, kispiño are small, dense quinoa cakes from the Puno highlands, steamed and then left to dry so they keep for weeks on journeys, herding trips and pilgrimages. Traditional ones are bound with a little lime water (from cal, the mineral) and fat; this home version uses oil and a pinch of aniseed and sugar, so they're vegan and pleasantly savoury-sweet. They're firm and chewy, a little like a grain cake, and good with hot tea, coca tea or a soup on a cold day. The common mistake is making the dough too wet, so the cakes slump in the steamer; it should feel like damp sand that holds its shape when squeezed. Ground quinoa is quinoa flour; grind your own from rinsed, dried and toasted grain, or buy it ready ground. Chef's tip: toast the ground quinoa in a dry pan first until it smells nutty, which takes away any bitterness.

55 min

Peruvian Baking

by KrazyBadal 0 views

Lighvan-style brined cheese

The village of Lighvan, on the slopes of Mount Sahand south of Tabriz, gives its name to Iran's most loved breakfast cheese: a white, holey, tangy sheep's milk cheese matured in brine, traditionally in goatskins or tins in mountain caves. Across Azerbaijan province it is eaten every morning with warm bread, walnuts, fresh herbs and sweet tea. This home version uses pasteurised sheep's milk (or a mix with goat's milk) so it is safe to make in your kitchen. Village Lighvan is set with animal rennet; use a vegetarian (microbial) rennet to keep it vegetarian. The commonest mistake is cutting the curd before it gives a clean break, which loses yield and makes a crumbly cheese. Chef's tip: let the cheese firm in the fridge for a full week in the brine; it develops its classic tang and little holes as it matures.

1500 min

Persian Basics

by KrazyBadal 0 views

Turrón de Doña PepaAnise biscuit sticks in spiced syrup

Every October, the month of the Señor de los Milagros processions in Lima, bakeries and street sellers pile their trays with turrón de Doña Pepa: layers of crumbly anise-flavoured sticks drenched in a dark syrup of chancaca cooked with fruit and spices, topped with a storm of coloured sprinkles. Popular lore credits it to Josefa Marmanillo, a woman from the Cañete valley who is said to have made it in thanks after the procession. It is sticky, crunchy and soft at once, with orange and clove in the syrup. Its downfall is usually runny syrup that soaks the sticks into mush; it needs to reach a thick, threading stage before it goes on. Chancaca is sold as cones or blocks in Latin shops; panela or dark muscovado also work. Some coloured sprinkles contain gelatin, so check the label. Chef's tip: make it a day ahead; the syrup sets and the sticks soften just enough to slice neatly.

120 min

Peruvian Baking

by KrazyBadal 0 views

Tortitas de Santa ClaraShortbread with pumpkin seed cream

The nuns of the Santa Clara convent in Puebla are credited with this biscuit, and the city's Calle de los Dulces still sells it in boxes stacked beside camotes and jamoncillos. It is a crumbly, lightly sweet shortbread round, covered with a thick, pale cream made from ground pumpkin seeds, sugar and milk, which sets to a soft fudge-like layer. They are eaten with coffee in the afternoon and taken home as a gift from Puebla. Chef's tip: grind the peeled pumpkin seeds as fine as you can before cooking; any coarse bits make the topping gritty.

75 min

Mexican Baking

by KrazyBadal 0 views

Pastes de Real del MonteBeef and potato pasties

Cornish miners arrived in the silver mines around Real del Monte and Pachuca in the 1820s, and their pasties stayed: today the hilltop town in Hidalgo has paste shops on every street, selling them warm from the oven to visitors and locals all day. The classic filling is close to the original, diced beef, potato, onion and parsley seasoned with plenty of pepper, sealed in a short, buttery crust and baked until the juices turn to gravy inside; Mexican kitchens added a little chilli and many other fillings, including chicken in mole, which you can use instead of the beef. Eat them with a hot salsa or alone, with coffee. Chef's tip: cut the beef and potato small and evenly, about 1 cm; it all cooks raw inside the pastry, so even pieces are what make it tender.

100 min

Mexican Baking

by KrazyBadal 0 views

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