The Serious Eats Team’s Favorite Recipes of 2023
Big thanks to Daniel Gritzer for highlighting my recipe for Mazatlán-style ceviche de sierra! Continue reading The Serious Eats Team’s Favorite Recipes of 2023
Category: Food
Bolis de Pay de Limón, for Serious Eats
In steamy Mazatlán, Sinaloa, frozen treats are plentiful and any decent corner store usually has a few bolis in the freezer. The creamy milk- or fruity water-based ice pops, frozen inside neat plastic bags, are a popular on-the-go treat. This recipe for Serious Eats is for one of my favorite bolis de leche, key lime pie. It’s tangy, creamy, and sweet, and tastes just like the classic baked dessert. Continue reading Bolis de Pay de Limón, for Serious Eats
Bolis de Jamaica for Serious Eats
When it gets to be that hot and sticky time of year, there’s nothing quite like bolis―ice pops that can be found all over Mexico in a variety of flavors. These sweet-tart, jewel-toned bolis de Jamaica (hibiscus) are intensely refreshing. Continue reading Bolis de Jamaica for Serious Eats
Pastel de Atún (Mexican Tuna Cake) for Serious Eats
It’s been a while since I’ve shared a piece of my writing! I’ve been busy editing and catching typhoid, but here’s a recipe for one of my favorite Sinaloa snacks, published last week. Continue reading Pastel de Atún (Mexican Tuna Cake) for Serious Eats