Posted December 11, 2013 by Kay Walten in Food & Drink,Mexican Culture,Mexican Recipes
Nothing brings people together for the holidays like the promise of good food, and here in Mexico, the Christmas holidays are more about family and food than anything else. We hope you are spending your holidays with us here on the coast, but if not, maybe you would like to bring a little bit of Mexico into your home this season with recipes from our Loco Gringo family. If you decide to try your hand at any of these recipes, let us know how they turn out. Enjoy!
4 liters of water
1 pound of peeled and seeded tejocotes (small, speckled orange fruits with an apple-pear taste)
1 pound of guavas cut in slices
3 yellow apples cut in slices
8 ounces of sugar cane peeled and cut lengthwise into strips
8 ounces of dried prunes cut in 4
8 flowers of jamaica (hibiscus tea leaves)
3 cinnamon sticks
8 ounces of piloncillo or dark brown sugar
Put the water in a big pot and add the cinnamon and the brown sugar. Once water boils, add the sugar canes, apples and the tejocotes then boil for 15 minutes, stir gently in 5 minutes interval. Add guavas, the jamaica and the prune. Simmer in low flame for approximately half-hour until fruit is soft, it might take up to 45 minutes. You will have a delicious warm punch. For adults, if you like, add a shot of cognac, brandy or rum to your mug.
Recipe from our extended family at Cancun Valet.
2 pounds dried salt cod fish
1 chile, ancho
2 pounds tomatoes
1/2 cup olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
1 pinch ground cinnamon
1 pinch fresh ground pepper
1 jar roasted red peppers
1/2 cup sliced blanched almond
1/4 cup raisins
1/2 cup pimento stuffed olives
2 tablespoons chopped parsley
1 pound small potatoes, cooked and peeled
Prepare the cod the day before by placing it in a dish of cold water. Change out the water every few hours, until the cod no longer tastes overly salty. Drain. Place in saucepan, cover with water and bring just to a boil. Drain, remove the skin and bones, shred the flesh and set aside. Remove the stem and seeds from the chile ancho and soak in hot water for 10 minutes. Drain then puree in blender with the tomatoes and strain. Heat the oil in a large skillet, add the onion and garlic over low heat until transparent. Add the puree and cook over low heat until it thickens. Stir in the cod, bay leaf, cinnamon, pepper, red peppers, almonds, raisins, olives, capers and parsley. Cook over medium heat, covered, for 15 minutes. Add the potatoes, cover and cook over high heat for 10 more minutes to heat through. Add salt to taste.
Contributed by Loco Gringo’s own Jose Chan, but probably his mom’s recipe.
1 cup vegetable shortening
4 cups milk
4 cups corn masa
1 tablespoon baking powder
1/3 cup packed light brown sugar
2 teaspoons vanilla extract
12 corn husks, soaked in warm water
2 cups Abuelita chocolate discs crushed
1 cup crushed nuts
1 cup raisins
Whisk shortening with 1 cup milk until light. Mix corn masa with baking powder, brown sugar and vanilla, then combine with shortening mixture. Gently mix to make a fluffy dough, adding more milk as needed. Spread the dough over one side of each corn husk to about 1/4-inch thickness. Sprinkle chocolate, raisins and nuts over dough and fold over sides of corn husks to seal. Secure with twine or string. Place tamales in a steamer pot and steam for about 1 hour. Remove tamales from steamer, unwrap and enjoy!
Recipe compliments of Scott Brown, Loco Gringo’s reservations agent extraordinaire.
1 ½ liters of whole milk
2 cinnamon sticks
½ kilo sugar
15 egg yolks
½ liter of brandy or rum
Place the milk, cinnamon and sugar in a large pot over low heat. Bring to boil, stirring constantly, until most of the milk has evaporated and reduced to slightly less than 1 liter. Remove from heat and allow to cool. Whisk the egg yolks and mix with a little warm milk. Pour the mixture into the pot with the remaining milk and return to heat to give a final boil. Turn off the flame, remove the cinnamon sticks and when it has cooled to warm add the brandy or rum. Garnish each glass with sprinkles of cinnamon and a mint sprig.
Guaranteed delicious by our commander and chief, Kay Walten.
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"I have booked most of my Mayan Riviera trips through Loco Gringo and can only say I wouldn't even consider using anyone else to handle my bookings for stays in that area.
Their booking process is simple, fast and friendly, and they will answer your questions and queries until you are completely satisfied that every single detail has been taken care of.
Who else would know the area better than folks who live and work right there? Try to get that level of expertise and knowledge with a booking agent who lives and works several hundred, or even thousands of miles away.
Not only that, but they are genuinely nice people as well, who really care for their customers and the community and area that they call home
Keep up the great work Loco Gringo!!"
"It is like having a friend make your reservations for you .... we always feel comfortable knowing LG will be in charge of our arrangements because they know the area first hand, they live there ..... you ask a question and they answer it with good humor and great knowledge of what they speak. I will always recommend Loco Gringo in a heart beat!"
"...for your patience with me and making this process go soooo much smoother! I truly appreciate you and the staff at LocoGringo. Thanks again! I can't wait to be sitting on the beach!
Maggie in Colorado"
"Loco Gringo has an AWESOME website with great info, it is lots of fun to visit, be sure to join their forums. The forums hold more information and trip reports than you can 'shake a stick at'!"
"A company made up mostly of American Expats living in the Riviera Maya with a booking list of many hundreds of properties. Big enough to know each property intimately and small enough to know each customer personally. A level of service simply impossible for the giant companies to provide.
--Jim T., Colorado
"She & her new Husband had a fantastic hassle free trip. This was their very first time to Mexico and her comment upon return was " Dad, 7 days is NOT enough time ! " Super job, LG."
--Bernie in Denver,
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--Joyce & Hugh,
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--Lesley P., Texas
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--Tim A and Teri A, Salem, UT
"Loco Gringos is the VERY BEST booking site I have ever worked with. They respond to emails promptly, work hard to honor special requests, answer questions etc. They ALWAYS take great care of their customers and are conscientious and professional at all times. We have booked 8 trips with this company and NEVER hesitate to use them or recommend them when traveling to the Riviera Maya."
"We usually need reservations for 2 to 4 people but for 2 years we needed reservations for 7 to 9 people, adults and kids and they have always done a flawless job in getting the resort we wanted and at the best price too!!"
"All our Riviera Maya trips have been booked using LocoGringo. We love their service."
"Thanks for everything you have done with Locogringo… the site is great and your staff has been nothing short of incredible when it comes to helping us plan our trips. Maybe we’ll run into you on one of your walks some day."
"And their amazing website is one of the main reasons we started going regularly to the Riviera Maya and especially Akumal. No other place around the Caribbean has nearly as good a web presence as LG has given this area."
--Dan, St. Louis MO,
"So here is a GREAT BIG TEXAS THANK YOU TO LOCO GRINGO for all the awesome, fantastic vacations in Paradise."
"I had contacted you before I left for my first trip to Mexico and all of your recommendations were spot on. I started in Playa Del Carmen and worked my way to Tulum. I had only expected to stay 2 nights there and instead wound up staying for a week-and that still was not nearly enough time. Anyway, I just wanted to say thanks! I will be checking in with you guys as I am tring to plan a trip to Holbox next. That place looks amazing!"
--Louis Skip Gonzalez, Unidos Magazine
"We spent a lot of our time sitting on the second floor porch with our feet propped on the railing just staring at the water. Coming home was hard this year..Staying for two weeks still wasn't long enough."
"You always recommend amazing accommodations and we are always comfortable and feel safe. Your staff does a fantastic job at making our vacation each year a ” hassle free ” experience ! All we have to do is ” show up ” and the rest is already taken care of. We will continue in future to use LocoGringo and also continue as we have done already, to highly recommend your company to anyone we know that is planning a vacation."
--Nancy & Bill, Toronto, Canada
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Once we book through LG we never have to worry about any of it again. We are always amazed at how smooth and trouble free our bookings through LG have been."
--K.B., Fort Worth, TX
""I was soooo delighted with the Loco Gringo services. Everything was trouble free and all my questions were always answered promptly. Thanks for a GREAT trouble free vacation!""
"and for the past five years we have used Loco Gringo for every reservation, I'm sorry that we did not find them sooner.
I have been searching Loco Gringo for all these years and one thing I have not yet found ........... someone who is not fabulous to work with. Great people, great owners and a great way to run a business."
--K & DB, Outer Banks, NC,
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"We have been Booking our Riviera Maya vacations from Loco Gringo since 2005. Always Great communication, helpful tips and quick responses to our questions. They were especially helpful when Hurricane Wilma hit and put a stop to our Vacation plans. They made sure we knew about the weather situation and did all the work with re-booking our vacation in Paradise!"
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