Tag: mexican

Sugar (cookie) Skulls

Growing up in San Diego, sugar skulls, or calaveras, were as much a part of Halloween and its neighbor, Dia de Los Muertos as carved pumpkins and witches.

Celebrated on November 1st and 2nd, Dia de Los Muertos originated in the cultures that lived in what is now Mexico.  When the Spanish conquered the Aztecs in the early 16th century, they attempted to convert the indigenous populace to Catholicism.  As happens with many efforts at colonization, the results were mixed.  The traditional Aztec celebration of Mictecailhuati evolved into Dia de Los Muertos as the Spanish attempted to align the tradition with the Catholic All Saint’s Day.  Based on my research, the interpretation of the folk-Catholic cocktail is loosely geographic: South of Mexico City the emphasis is on celebration whereas North of this, the holiday takes on a more religious tone.

As the name suggests, this Mexican holiday is a celebration of remembering and honoring the dead.  It is believed that on Dia de Los Muertos, deceased loved ones are allowed to return to earth and celebrate with their families.  Or, in true guilt-based family fun, harass those families who have neglected their dearly departed.

Sugar skulls are an important symbol of Dia de Los Muertos.   Traditionally molded from sugar (or clay), they are sold and made in the days leading up to the celebration and then exchanged as gifts to living and dead alike.    Intricately decorated with bright colors and an emphasis on sparkle, they are meant to be happy rather than scary.

When I found a skull-shaped cookie cutter over the summer, I knew it was time to make some sugar (cookie) skulls of my own.  I used my never fail sugar cookie recipe and Sugarbelle’s never EVER fail recipe for royal icing.  While I give myself a C+ for decorating prowess (I quickly found my decorating tips weren’t nearly fine-enough for detail work), it was serious A+ fun.

Next year?  Sugar skull decorating party at my house!  How fun wold it be to base-glaze these babies, invite a bunch of friends over, add some adult beverages and go to town with the crazy colors and themes?

Speaking of holidays…my holiday baking regime kicks-off this weekend.  I’m not kidding.  Stay-tuned for a Tuesday post about this year’s “contest.”

And of course, Happy Halloween and Dia de Los Muertos.

Sources:

Day of the Dead

National Geographic Education

MexicanSugarSkull.com

Julio’s Hot Carrots

As TD will agree, my love for the hot carrot borders on embarrassing.  A staple of the Southern California taco stand, I often force him into causing a distraction so that I can heap these spicy little gems directly onto whatever I’ve ordered, completely bi-passing the appropriate little dishes provided.  Who am I kidding, whatever  I’ve ordered is just a beard to deliver the hot carrots.

Also embarrassing?  It’s taken me this long to realize I could make my own at home.

In researching recipes I discovered that what I thought was a requisite member of any good salsa bar may just be regional.  Most recipes I found suggest that the hot carrot originated in a Mexican restaurant in San Diego called Julio’s.  Julio’s is no longer open and sadly, I don’t remember ever going there while growing up.  But, his legacy is strong and far-reaching.

Sadly, not the first Kitchen God photo bomb this blog has seen.

I thought this would be a fun fourth of July recipe because somewhere along the way I found an Alton Brown creation called Firecracker Carrots.  Sadly, his recipe uses baby carrots.  The blasphemy.

Will I stop raiding the spicy carrot bowl at our local taco shop?  Have you met me?  But, at least in my house, hot carrots have been elevated from a sometimes food to an all-the-time food.

If you like this, you might like these

Pico de Gallo 

Soundtrack

Foster the People…in an attempt to will a new album into existence.

San Diego Style Hot Carrots

source:  this recipe is a little like salsa, I mixed and matched ingredient lists until I got a blend I liked

Ingredients

  • 2 lbs carrots
  • 1 large yellow onion
  • 7 ounce can pickled jalapenos (with juice)
  • 2 C apple cider vinegar
  • 1 TBS oregano
  • 1 TBS kosher salt
  • 4 bay leaves
  • 1 TBS oil (I used olive)

Directions

  • Clean and peel carrots.  Slice on the diagonal to about 1/2 inch thick.
  • Add carrots to a large saucepan and bring to boil in about 24 ounces water.  Once water hits a steady boil, set timer for 5 minutes.  Promptly drain carrots in a collander.
  • While water is heating, thinly slice onion.
  • In a large bowl, combined onion, jalapenos and juice, vinegar, spices, bay leaves and oil.
  • Add blanched carrots to bowl.  Mix until all ingredients are well distributed.
  • Cover bowl and let mixture cool for three hours.
  • Hot carrots can be stored in an airtight container in the fridge for up to a week.  They won’t last that long, I promise.