Tepache

Tepache

A homemade Mexican fiesta beverage with a kick! It's tropical, tart, refreshing, and fun to make.

1 large, ripe pineapple

2 canela sticks (Mexican cinnamon)

10 whole cloves

1/2 gallon water

1 pound dry barley

3 pounds pilonacillo, broken up ( you can also use brown sugar, or raw sugar)

Cut the top off of the pineapple and discard. Wash the body of the pineapple well, cut up and then crush with a kitchen mallet, skin and all. 

Place in a large crock with canela and cloves and cover with 1/2 gallon water. Cover crock with a kitchen towel or plastic wrap and let stand, unrefrigerated, for two days.

In a large saucepan, simmer the barley and pilonacillo in 1 quart of water until the barley swells and cracks (about 1 hour). Allow the barley mixture to cool, then add to the crock with the pineapple mixture. Recover and let stand, unrefrigerated, for two more days. as with all fermentation it will come alive.  Strain well and serve over ice.

Serves 10 to 12 

The Original Margarita

Margarita

If you thought Margaritas were a “Mexican” drink think again.  The true history of the margarita (like so many things in Texas) depends on whom you’re talking with.  The most popular story tells that the margarita was invented in Acapulco, Mexico by a rich socialite from Dallas named Margarita Sames.  It was at a Christmas party, Margarita was behind the bar making up drinks for her rich friends and came up with the now famous concoction.  Everyone like it so much they took the recipe home to Texas and popularity of the now famous drink spread like wild fire after one of her guests offered them in his Mexican restaurant.  Soon they were being served all over Texas.  

Tourist from the U.S. in Mexico started asking for the supposed Mexican drink, which caused it to spread there.  

The fact is, Mexicans think of Margaritas as a tourist drink.

Either way they're delicious.

The Original Margarita

 (or 'El Margarita Original' if that makes you feel better!)

1 1/2 shots Tequila Repesado 

1 1/2 shots Cointreau

juice of 1 Key lime

Shake with ice and serve.

Makes 1 cocktail

Mexican Eggnog "Rompope"

Mexican Eggnog "Rompope"

One of the best things about holiday is eating and drinking! OK, so that's two things. Nothing says Holiday festivity like Eggnog.

Try this very special, Mexican Eggnog recipe. Drink it warm or cold, or try it warm over baked bananas and pound cake!

1 QT Whole milk

1-1/4 C Sugar

1 Vanilla bean, split lengthwise

10 eggs

1-1/2 C White rum

1. Bring the milk, sugar, and vanilla bean to a low boil, in a medium sauce pan. reduce heat, cover and simmer for 20 minutes. Remove from heat and allow to cool to room temperature. Remove vanilla bean and discard. Separate the eggs, discard the whites or freeze for future use. Beat the yolks well then slowly whisk into the sweetened milk. Add the rum and stir well. Pour into glass, bottles or containers and refrigerate for 2 days before serving. May be served warm or cold or used as a dessert topping.

A common Mexican custom is make a big batch and bring to Christmas parties or give it out to friends and family. Cork it and keep it refrigerated before serving. Will keep refrigerated for several weeks. Many people say make it at Thanksgiving and serve it on Christmas. The flavor seems to get better with time; having said that use common sense, being homemade smell it before serving. Don't let this dissuade you this is a wonderful winter treat!

Tepache

Tepache

A homemade, Mexican, fiesta beverage with a kick! It's tropical, tart, refreshing, and fun to make.

1 large, ripe pineapple

2 canela sticks (Mexican cinnamon)

10 whole cloves

1/2 gallon water

1 pound dry barley

3 pounds pilonacillo, broken up

Cut the top off of the pineapple and discard. Wash the body of the pineapple and crush with a kitchen mallet, skin and all. Place in a large crock with canela and cloves and cover with 1/2 gallon water. Cover crock with a kitchen towel or plastic wrap and let stand, unrefrigerated, for two days.

In a large saucepan, simmer the barley and pilonacillo in 1 quart of water until the barley swells and cracks (about 1 hour). Allow the barley mixture to cool, then add to the crock with the pineapple mixture. Recover and let stand, unrefrigerated, for two more days. Strain well and serve over ice.

Serves 10 to 12