mex.icook

El chile en nogada es prácticamente una representación gastronómica del mestizaje mexicano:
Chile poblano + carne + frutas + nuez de Castilla + almendras/piñones + especias + Jerez.
Es decir, ingredientes originarios de México se combinan con productos y tradiciones culinarias llegados de Europa y otras partes del mundo. La mezcla de carne con frutas, por ejemplo, tiene antecedentes en la cocina española, mientras que el chile es claramente de origen americano. 🇲🇽

Eating is a blessing 🙌 😋

Churros Recipe😋

Ingredients
1 cup (240 ml) water
2½ tbsp unsalted butter
1 tbsp sugar
¼ tsp salt
1 cup (125 g) all-purpose flour
1 large egg
1 tsp vanilla extract
Vegetable oil, for frying
Cinnamon Sugar
½ cup (100 g) sugar
1 tsp ground cinnamon
Instructions
In a saucepan, bring the water, butter, sugar, and salt to a boil.
Remove from the heat and stir in the flour until a smooth dough forms.
Let the dough cool for 5 minutes.
Beat in the egg and vanilla until the dough is smooth and glossy.
Transfer the dough to a piping bag fitted with a large star tip.
Heat about 2 inches (5 cm) of oil to 350°F (175°C).
Pipe 4–6 inch (10–15 cm) strips of dough into the hot oil, cutting each strip with scissors or a knife.
Fry for 2–3 minutes per side, until golden brown.
Drain on paper towels, then immediately roll in the cinnamon-sugar mixture.

Shrimp Cocktail 🍤 with black seafood sauce and pico de gallo!😋

And for the day after New Year’s Eve, we have Bacalao Torta à la Matilde (Grandmother’s recipe, now passed down to the third generation), enjoyed next to the Christmas tree while watching holiday movies.

New Year’s Eve 2025 dinner to welcome 2026!
Shrimp soup.
Butter “spicy-style” salmon with Brussels sprouts and buttered asparagus.
Cranberry and orange compote with white w**e.
Cheesecake for dessert.
Everything was delicious!