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Posts tagged ‘panela’

Natilla, Natilla, Natilla

IMG_8450This year I did a short series of Christmas posts for the Cooking Channel’s Devour on traditional holiday dishes served in Latin America.  This meant spending a lot of time speaking with friends’ parents asking them just how they made that thing I had at their house that one time.  One of my first calls was to my friend’s father Oscar Marin who generously gave me his recipe not only for the buñuelos Colombianos but the natilla con panela they serve with it.  I’ve always loved joining friends for their novenas but it wasn’t until I spoke to Oscar that I realized how lit up Colombian Christmas can be.  Jump here to read more. Read more

Dulce de Mora

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The weather is defrosting, but I spent Sunday half inside my freezer where I found the nearly forgotten bag of moras.  Also called Andean blackberries, moras are a little more tart, firmer, and brighter than the blackberries commonly found in the US.  I’d picked them up in an amazing Latin American market in Jackson Heights.  Well-stocked with incredible variety but hard to get to, I brought back as much as I could carry.  A few months later, I’ve barely made a dent in the frozen guavas, jarred loroco, or guasca leaves I stockpiled.  I was looking to change this and remembered a dessert my friend’s mother, Mari Ines, made when she was teaching me how to make ajiaco Bogotano.  In the time it took her to finish the ajiaco, she simmered the berries in syrup and served them with queso fresco.  After calling Mari Ines for the recipes and ratios, I quickly made it for friends that night.  There are so many things I’m looking forward to this summer, but in these in between days, it felt good to take advantage of what I already had. Read more

Arepitas Dulces

It’s always the little things that trip me up.  I was thinking of making arepas last weekend when I came across a recipe for Venezuelan arepitas dulces.  Also known as arepuelas or anisitas in Colombia, they’re smaller arepas sweetened with melado de papelón and fried for breakfast or dessert.  Infused with whole anise seeds, they seemed as soothing and comforting as the candies in your grandmother’s purse. Read more