Agua de Limón

You guys! Finally…kids are out of school for the summer break! I’m so ready for my kids sleeping in, all the water activities, long and fun summer days! In honor of Summer and the holiday breaks I am doing my first Summer Blog SpecialAguas Frescas! I will be posting during the summer holiday an agua fresca recipe a week that you can make and sip during these hot days!

Aguas Frescas translates to Cool or Refreshing Waters. They are delicious drinks common throughout Mexico and some Latin American countries. Like any other recipe, everyone has their own method and ingredients but I can assure you that for the most part it consists of water, sugar and the main ingredient such as fruit, vegetable or grain. Agua de Limón is my absolute favorite drink! It is beyond refreshing, sweet and with a hit of tartness. Normally I eyeball everything when I make it, but I will admit that it took me a couple of tries to get the lime juice to sugar ratio just right..but I did it! Well at least for my own taste buds!

I do want to remind everyone who does happen to try them out, feel free to adjust the drinks to your taste. If you like it sweeter add more sugar, if you need more flavor add more of the main ingredient. However this is a good base to start off and you can work it to what you and your family would love, but lets be real…this is already a great tasting drink.

Enjoy this summer blog special my friends!

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Capirotada/Mexican Bread Pudding

Capirotada is a Mexican bread pudding that is very common during the religious season of Lent leading up to Easter. It was a traditional dish I would see on the table as a child whenever we would have a big family dinner for Good Friday. After I got married I wanted to bring that tradition into my new home and made it the first year of marriage. It was a hit for my husband…unfortunately for the next couple of years for one reason or another I let go of those traditional dishes. However! now that I see my children getting a little bigger I figured I would start making this again….that and my husband bugged me for days to make this! So I figured it would be a good opportunity to make him happy with more food, introduce it to my kids and have another recipe to share.
Of course like any other dish there are different versions in making this. My family usually adds sliced cheese like Queso Fresco…I’m not about that life and neither is my husband so it’s not in my recipe. But you can find cheese along with shredded coconut, nuts, fresh fruits like bananas, dried fruits and even sprinkles for a more festive look! A lot of versions toast the bread before adding the Piloncillo syrup and bake it in the oven, my mom never did it…not sure if she was lazy and didn’t want to do the extra work or preferred softer bread, but that’s how I learned to make Capirotada and it’s now my preferred method of making it. This is definitely a traditional Mexican dish to make during Lent season or any time of the year!

Happy Easter Friends!

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Arroz con Leche/Rice Pudding

A childhood favorite of mine is Arroz con Leche, a simple yet sweet treat that has different variations throughout Latin America! Even within the same country everyone makes it their own way and it’s amazing how a dish like this can be so familiar but different at the same time. For example, a lot of people use condensed milk and/or evaporated milk. Some make the pudding itself runnier, like a thick soup and others (like myself) make it thicker like a custard. There are also different toppings, cinnamon, dried fruits, coconut flakes, etc. So the base of this recipe comes from my mom, of course with my own tweaks. Personally I like my Arroz con Leche to be custard like with pretty much only milk, sugar and the ONLY topping…ground cinnamon. It does take time and effort but I promise it’s so worth it!

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