Unless you're particularly familiar with Latin American cuisine, you might see a cone of caramel-colored sugar and assume it's the regular brown or golden sugar variety you're used to. But there's a ...
Eleven years ago, La Rifa Chocolatería in Mexico City introduced a dizzyingly dark, dense chocolate and cream tamal to its menu. Run through with the sultry flavors of caramel, butterscotch and ...
2cups drained Tejocotes from 1 jar (32 oz.) GOYA Tejocote-Manzanilla 1 package (14 oz.) frozen GOYA Whole Guava 6 sticks from 1 package (14 oz.) frozen GOYA Whole Sugar Cane 2 cones (8 oz. each) GOYA ...
According to Jinich, champurrado is essentially a "masa-thickened chocolate" (masa, or corn masa, is a corn-based flour or ...
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