Cosmopolitan magazine to launch Cosmopolitan Latina magazine in 2012.

Cosmo: Latinas are Hot

The word is out that spicy Cosmopolitan magazine next year will launch a new magazine, Cosmopolitan Latina, for Spanglish-speaking, bi-cultural American Latinas.

(Kind of like the Tiki Tiki, but with more advertising and way more dirty words…)

Anyway, as reported in the New York Times, Cosmopolitan Latina will launch issues in the Spring of 2012 and Fall 2012. The magazines, 545,000 copies, will be circulated in states with large Latino populations, such as California, Florida, Texas and New York. There also will be Latina-flavored content by Latina bloggers on the Cosmo website and via smart phones.

Given all that, I have come up with suggested stories for Cosmopolitan Latina. I am, after all, a self-professed expert in the Hispanic-American demographic — even if I am a little mas vieja then their young hot cha cha readers.

Tell me what you think.

Suggested Stories for Cosmopolitan Latina

• 7 Signs He Loves His Mami More Than You!
• Aguantate la Lengua: 10 Things Never to Say at Work, to Mami, or to Your Macho
• 3 Muy Caliente Moves That will Have Him Screaming in Spanglish!
• “Lo Que Tu Quieres,” “Claro Que Si, Amor” and other Spanish Musts to Teach Your Gringo Boyfriend
• No Seas Chismosa: How to Avoid el Tiki Tiki
• Quiz: Are You an Annoying Mandona?
• Descarada! Sometimes, Mi’ja, You Just Have to Be De Madre
• Mambo and Merengue: Dance Your Way into His Pantalones Tonight!
• Chanclas Ain’t Sexy: Learn to Taconear!
• Not Latina Enough? 7 Ways To Unleash Your Inner Mamacita.

Y Tu?

Can you come up with some suggested titles for Cosmopolitan Latina magazine? (Have fun, and keep them clean-ish, por fa.)

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Un poquito mas:

1. Defining: “Latina”
2. Revealed: Dora, Latina Grad Rates and Latina Makeup Tips
3. Smart Latina vs. Sexy Latina

This essay is about a couple of conversations I recently overheard on a message board that have left me thinking about how we, people of Latino/Hispanic origin, are similar, but not.

A group of women with various Latin-American roots were discussing words used for sweet potato in their home countries and culture, and the other conversation was about “piloncillo” (unrefined whole cane sugar) and the alternative and slang words used for it, which brought up other slang words from other Latin-American countries that could get the innocent and unawares in trouble.

After those conversations, I was left thinking that the overall terms “Latino” and “Hispanic” don’t really describe us, overall. They are generic and they work because it helps non-Latinos get that we’re from a particular Spanish-speaking tribe. But, within the tribe there is a richness of culture, and a diversity of people and tradition. I use it for convenience and because it’s popular, to be sure.

But, just what is the definition of an Hispanic? What’s an Hispanic-American? What really is Latino culture? How can those umbrella words cover us all when we have such specific cultures within our native, or ancestral countries?

The literary magazine, PHATI’TUDE! is seeking writers to address the issue for an edition titled ¿What’s in a Nombre? Writing Latin@ Identity in America. From the submissions information:

Although Spanish speaking people around the world are often grouped under the singular terms “Latino” or “Hispanic,” there exists great diversity among these cultures with regard to race, class, country of origin, accent, and cultural distinctiveness. They may be immigrants or born in the United States; may be fair-skinned or dark-skinned, or have cultural roots in the European, Native American, African or Asian communities.

They may speak Spanish, English, be bilingual, speak “Spanglish” or not speak Spanish at all. In fact, the outdated Latino/Hispanic label has succeeded in performing a neat trick; it has “minoritize” individuals of Spanish speaking heritage and has engendered polarized views in the media of such communities.”

This question of identity, of specifics in culture, are highlighted for me in the following recent online conversations about piloncillo (a Mexican dark sugar) and batatas, camotes and boniatos.

The more I hang out with people who have roots in other Latin countries, the more I learn about other cultures, other traditions, other foods. I love the history my Mexican-American and chicana friends have shared. I love the joy of life my Colombian friends show me. I love the fresh foods of Peru. I am in love with the elegance of my Venezuelan friends. I love the sweets recipes shared by friends from Argentina and the accents of my Dominican friends.

And, the more I know them, the more I feel I teach people about my own Cuban culture — like we don’t eat chiles, for example, and we’re not all loud and hot-to-trot! (Growing up in Miami in the ‘70s, I thought everyone was either Cuban, or not. The message of diversity within Latino culture never penetrated until I was an adult and I revel in it now.)

We do have great commonalities, to be sure. But sometimes I think the most enduring commonality we as people of Hispanic Heritage have is this: We all have Latin Mothers.

Two Conversations on Slang and Diversity

What’s a Piloncillo?

In the first highlighted conversation, the players are Mexican-American, Puerto Rican, Costa Rican, Cuban, and non-Latina American.

The question: “What’s piloncillo?”

An answer comes back that it’s a piece of sugar, found in Hispanic markets.

And another chimes in to say that in Mexico, piloncillo also is called Dulce Macho.

And then a warning is offered by another: Just don’t call it “panocha.” That’s also slang for lady-parts.

“If you googled it and found the different words that are used, you might have seen that because it’s a common one used in Latin America outside of Mexico, and you never know when you walk into a Mexisuper in the US if you’re going to need to use synonyms to describe something you are looking for. Trust me, I know people this has happened to!”

And someone else comes back and says: Panocha is also flatbread.

Then, a warning about what not to say in South Florida: “Don’t comment on the ripeness of the papayas.”

And finally, advice for the Mexican in Argentina: Ask for dulce de leche, not cajeta.

Que tricky it is!

Batata, Camote, Boniato?

Second conversation: What’s the correct word for sweet potato? Batata, camote, boniato?

The players are non-Latina American, Mexican, Dominican, Puerto Rican, Mexican, Costa Rican, Venezuelan.
Turns out, batata, camote, boniato, are all correct, according to the group because it depends on where you are from.

In Puerto Rico, it’s batata or batata mameya.
In Costa Rica it is camote.
In Venezuela, they use batata for sweet potato.
In Mexico, camote wins.
The Dominicans call it batata.
Cubans use the word boniato, someone else said. (Note from Carrie: My parents just call it “Sweet Potato with a Cuban Accent…)

Latino Culture Y Tu?

Do you use the terms “Latino” and “Hispanic” comfortably?

And, if we don’t use Latino or Hispanic, what the heck do we use?

Have you gotten in trouble using the wrong Spanish word at the very wrong time?

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Un poquito mas:

1. Duality of Being Latino in the US: Open Thread
2. Researching Latino Family Roots: Your Raices
3. The Difference Between a Latino Kid Party and an Anglo Birthday Party

I am declaring it, right here, right now:

The Future is Fried Pies.

Fried pies sold in rolling trucks, fried pies sold in cute little cafes, fried pies served as dessert in chichi restaurants.

It is the next step beyond the cupcake and cake pop craze. How do I know this? I just do. I have that kind of nose.

Some background: A few weeks ago, my family went to a local event called Music and Molasses — old timey fun, crafts, music and food. We bought four fried pies — cripsy, little, warm hand-held beauties. They’re famous in the South, and though I have lived in Nashville 20 years, I had never eaten one.

A real shame.

I bit into the peach fried pie (and you have to say “fried pie” with a big Southern accent) and nearly fell out of my chair. Same experience over the blueberry and cherry pies. Ay, madre, what I have been missing.

I think I loved them so much because they remind me of empanadas — the delicious, doughy, warm snacks I grew up eating in Miami. The empanadas of my childhood were guava and picadillo.

OK, back to predicting the future: So I have since told a lot of people I am predicting a new food truck trend. I even tried convincing a friend who owns a snacks food truck. Not sure anyone believed me.

But then, last week, I logged into Amazon and right there, right in my face, was the pre-order notice to Handheld Pies: Pint-sized Sweets and Savories by Rachel Wharton and Sarah Billingsley.

Aha! La prueba! You see, little pies — a la empanadas and fried pies are — The Future.

And lucky, we of Latin American roots, we already know how to eat fried pies and enjoy them in all sorts of ways — con dulces, con carne, con queso, con papas. The empanada is the Global Fried Pie.

I went in search of empanada and fried pie recipes to share here on the Tiki Tiki and discovered that just about every culture out there has their own version of the fried pie/empanada.

Some names you may recognize: Italian calzone, Jamaican patty, Indian Gujia, Polish pierogis, and the classic American turnover.

Seems everyone loves food wrapped in dough.

In Latin America, the Argentinians, Colombians, Venezuelas, Cubans, Puerto Ricans and such, all have their own versions — many of which are sold as quick street food by mobile vendors. (You see, it’s only a matter of time these get all hip in food trucks.) And we call them things such as empanadas, empanaditas, salteñas and pastelitos.

I asked the Tiki Tiki Facebook community to dish about empanadas, and this is what they said:

“Colombian empanadas of course with lots of ají. I know how their made, but I don’t make them. I remember watching my grandmother in Bogota make 400 empanadas for the neighborhood bazar to raise funds for the catholic church.” — Sylvia.

“I make mine with my homemade picadillo, or guava and cream cheese, or ham and cheese. I always use the Goya discs because they don’t break and fry up really well.” — Mary Lynn.

“For me the best empanadas are the ones my Abuela makes – Venezuelan style, with Harina Pan y rellenas de carne mechada. Awesomeness!” — Helen.

“We make empanadas chilenas at home (Alan es de chile), both de queso y de pino (carne molida). However we make them both with bakeable dough and they are ummmmmmm good.” — Adriana.

OK, so, when you see empanadas and fried pies everywhere — as you see salsa and chips everywhere — you’ll remember my prediction.

Below are recipes for empanadas and fried pies and here’s a link to an easy way of making empanada dough — so you don’t have to buy the frozen disks, though you can if you must.

Empanada Recipes

Colombian ground pork and beef empanadas recipe from My Colombian Recipes.

Nika’s Culinaria has a step-by-step photo guide to making Colombian empanadas.

Cuban empanadas recipe over at Gourmet Betty.

Venezuelan Beef Empanadas from the Food Network.

Pumpkin Empanadas from Muy Bueno Cookbook.

Eva Longoria’s Crab Empanadas

Spinach, Apple and Walnut Spanish Empanada from Simple Spanish Food.

Fried Pie Recipes

Apple Fried Pies by Paula Deen.

Tex-Mex Fried Pies and Blueberry Fried Pies, both from the Homesick Texan

Southern Coca-Cola Fried (Apple) Pies at Serious Eats.

Mini Nutella Fried Pies by Sweet T Makes Three.

Peach Guijya Indian Empanadas from Indian Simmer.

Watch Paula Deen make Fried Pies

Y Tu?

Tell me how much you love empanadas and fried pies!

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Un poquito mas:

1. Larger than Life
2. Guava, Guava Everywhere. (Video)
3. Time Traveling via A Cuban “Frita”

Ed. note: The Tiki Tiki asked Clara, the genius behind the Dominican cooking site, Aunt Clara’s Kitchen,  to share some favorite recipes from the Dominican Republic.

To learn more about the typical creole cooking, the pasteles, the rice and beans, sancochos, the mangu of the D.R., plus many more Caribbean food recetas from the D.R., visit her beautiful and popular site.

You also can purchase her cookbook, Aunt Clara’s Dominican Cooking, the first illustrated English-language cookbook highlighting the food of the Dominican. 

Recipes and images shared with permission. Words and photos below by Aunt Clara.

Pastelón de Plátanos (Ripe Plantain Casserole)

Pastelón de Platano from DominicanCooking.com

I don’t know when is it that our people decided that combining savory and sweet flavors was a good idea. Blessed the moment!

Ripe plantains are not like bananas, they are not meant to be eaten raw, and they are not as sweet, but sweet they are. Combine that with the flavorful beef filling, and the melting cheese on top and you have pure bliss. Another great thing about this dish is that it’s almost a meal in itself, just prepare some fresh salad and you’re done.

For the filling, you may use vegetables, chicken or beef (or just use cheese).

Time: 1 hr. Serves: 4

Ingredients:

• 6 very ripe plantains
• 1 cup grated cheddar cheese
• 1/4 cup of butter
• 1 lb. of ground beef
• 2 tablespoons of oil
• 1 tablespoon of tomato paste
• 1 teaspoon of salt
• 1 small red onion diced into small cubes
• 1 green pepper
• 1 teaspoon of crushed garlic
• Black ground pepper

Before starting to cook: Butter up a 1-inch tall baking pan. Heat up the oven to 350 °F.

Preparation:

Mix meat with pepper, onion, a pinch of salt, a pinch of pepper and garlic. In a shallow pan heat a tablespoon of oil. Add the ground beef and stir so it cooks uniformly. Add two tablespoons of water and the tomato paste. Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt to taste. Turn off the heat and reserve.

Peel the plantains and boil adding 1 teaspoon of salt to the water. When the plantains are very tender turn off the heat. Take the plantains out of the water and mash them with a fork. Add the butter and keep mashing until it is very smooth.

Put half of the plantains mixture in the baking pan. Cover with 1/3 of the cheese and add the meat. Add another third of the cheese, cover with the remaining plantain mixture. Cover with the rest of the cheese. Put in he oven until the top is golden brown.

Serve with a few slices of avocados.

Dulce de Leche Cortada from DominicanCooking.com

Dulce de Leche Cortada

Dulce de Leche Cortada is a delicious dessert with a touch of sour. It is prepared with curdled milk and its luscious, chewy texture does not detract from its simplicity.

Time: 35 mins. Serves: 4

Ingredients:

• 6 cups of whole milk at room temperature
• 1 cup of sugar
• 1/4 teaspoon of lime peels
• 1/4 cups of raisins
• 1/2 cup of lime juice at room temperature
• 2 eggs
• 1 large cinnamon stick

Preparation:

Mix the milk and egg, stirring until they are well mixed. Sieve to eliminated undisolved egg parts. Mix in cinnamon, lime peels, raisins and sugar and put in a bowl at low heat.

When it breaks a boil add the lime juice one tablespoon at a time in different spots, boil at medium heat, do not stir unless it is sticking to the pot. The milk will eventually curdled and float in thin caramel. Adjust sugar to taste. Turn off the heat and cool to room temperature.

Chill before serving.

More Dominican Desserts We Love

Here’s a taste of some delicious desserts you can find at Aunt Clara’s Kitchen.

Bizcocho Dominicano or Dominican Cake, the center piece of many Dominican celebrations. It is moist, airy and fruit-filled.

Dulce de Leche en Tabla or Milk Fudge Bars, creamy and sweet.

Morir Soñando, Aunt Clara’s version of the traditional Dominican drink whose name translates to “Die Dreaming.” It is a combination of orange juice and evaporated milk. Truly dream-worthy and refreshing.

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Un poquito mas:

1. Healthy Food Recipes y Resources
2. Delicious Gluten-Free Living
3. Tropical Homemade Paletas and Ice Cream Recipes

A few weeks ago, my daughter, who is almost 8, asked for red nail polish like mine.

The first thing that popped into my head and out my mouth was: “It isn’t appropriate.”

But why, she asked, looking totally confused.

I didn’t say this, but I thought this: “Porque las ninas no se pintan las uñas rojas.”

Some “rules” can’t really be explained to a small innocent.

So, I told her pink and brights like orange and green and blue work best for young girls. But honestly, I had no real good or justified reason other than Latin girls of old were not allowed to wear red polish porque no era correcto ni propio.

I know I left her unsatisfied. What the heck could be wrong about red nails?

And then she asked to be a Werewolf for Halloween and again I went into old-school auto-response. In my head: “Que feo. Eso no es propio.” Is she too young for violent ghoulishness?

She has been a Spanish queen, a good witch, a princess, a gypsy…all in the beautiful costumes her genius seamstress aunt has lovingly made. I asked her if she wouldn’t rather something fun, festive, gorgeous?

No. Werewolf. Seriously, please, Mama, she said.

And I realized I needed to examine the old messages and old rules that still live in my head. Maybe some of them live in your Spanglish Latin daughter head, too.

Like:

“Eso no se hace porque se ve feo.”

“Las niñas no hacen eso.”

“Eso es de las p…s.” Rhymes with Reputacion.

“Que va decir la gente?”

You get it? You remember those and a few more?

To translate, the lines are basically: You can’t do that, it looks bad; Only “those kind of girls” do that; Girls don’t do that; and What will people say?

I was frustrated as a child and teen when I got no good answer, though in fairness to my parents, I didn’t hear this kind of stuff as much as other Cuban friends seemed to.

A memory: In high school a Cuban-American friend was a superior runner, but she wasn’t allowed to run track because “eso es de marimachas.” Her dad claimed track only was for Tomboys. He was very wrong and my friend was very hurt and angry. Thirty years later, I’m still mad at that dad.

Some other Latin family rules, as told to me by Latina friends:

• Don’t ever, ever take your shoes off at a party.
• Girls don’t play with boys.
• Girls must always wear a slip.
• Girls cannot wear black.
• Girls do not whistle.
• Girls do not chew gum in public.

I know a scary Werewolf is an innocent fantasy, and really, my daughter’s desire to wear hair on her gorgeous face and growl for the evening, isn’t what troubled me. It was that instant stop that I wanted to put to it and without buena razón.

Old messages. Do you suffer from them?

I realize being bicultural Mami will always mean an examination of things from two sets of rule books. I just have to take the good and right from both and throw out what doesn’t work.

So come Halloween, my girl will be a fiercely growling Werewolf … and wearing bright, red polish.

Maybe even wearing the red polish whenever she wants.

I got no good reason to rule against it.

And life is too short — too special, too big, too spectacular  – to worry about silly, limiting things.

Disclosure: This del alma is sponsored by Hallmark and the Life is a Special Occasion campaign. To receive notices on Hallmark products and special offers sign up for the newsletter.

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Un poquito mas:

1. Revealed: Dora, Latina Grad Rates and Latina Makeup Tips
2. Smart Latina vs. Sexy Latina

Viva Latin Nashville!

Yes, there are Latinos in Nashville. Muchos. Lots, even in the little surrounding country towns.

Yes, it is no Miami, but when I need some pica pica and Latino-ness, I know just where to go. I’ve got my favorite tienda, a favorite taco truck, a fabulous Mexican restaurant. There’s also Latin friends to hang with. (That’s my fabulous Costa Rican friend dancing up there on a stage downtown.)

Latinos are everywhere.

Latinland USA: Tiki Tiki City Guides

Which brings us to how we’re celebrating Hispanic Heritage Month 2011 at the Tiki Tiki: With insider guides to the best Latino spots, food, things to do, in cities across the country.

We have enlisted the help of smart and savvy writers from across the country to write the guide to their cities, which include:

• The Mission, San Francisco by Unknown Mami.
• The Bronx by Lisa Quinones-Fontanez.
• Denver by Roxana A. Soto.
• Atlanta by Bren Herrera.
• East LA by Nicole Presley.
• Miami by Maria de los Angeles.
• Washington, D.C. by Tracy Lopez.
• San Juan, Puerto Rico by Madelyn of Karma Free Cooking.
• San Diego by Margo Porras.

Look for the guides throughout the next month. We kick off tomorrow with The Mission, San Francisco.

Share your City Tips

We want your insider tips, too.

Do you live in an undiscovered city filled with gems?

Do you live in a big city, but you know The Best Places for experiencing Latin food and culture?

Then share, mi’ja, share!

Email us at info @ tikitikiblog . com and we’ll talk about your city, add it to la listica.

You also can share your insider tips in the comments section, or on our Tiki Tiki Facebook page.

Happy Latinland Month!

And remember: Latinos Are Everywhere.

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Un poquito mas:

1. Virtual Thanksgiving with the Tiki Tiki
2. Merry Christmas from Tiki Tiki Readers
3. Latina Bloggers go all Tiki Tiki

Ed. Note: Please welcome Nicole Presley, of Presley’s Pantry, as the newest regular contributor to the Tiki Tiki. Her food essays and recipes will give you hambre y felicidad.

By Nicole Presley

At first people thought it was a joke. How could something so absurd be true? I would tell my family and friends:”Whenever I make albondigas Mando refuses to share the pot with anyone.”

Usually the person I was telling would laugh, and instantly request a bowl or ask to be invited over the next time I made a pot. Still not understanding my point, I would then have to go further to explain that Mando, my fiancé, had become insanely attached to my albondigas to the point of questioning how many servings I was going to consume out of the ginormous pot I always make.

Yes, every time I make a pot he asks with ownership, “You’re only going to have one bowl…right?”

Anything past one bowl would be over-stepping my boundaries in his book.

This story about Mando and my albondigas is usually received with shock, because everyone who knows Mando knows he is a quiet, nice, down-to-earth, and an all-around generous guy. But, this is not the case when it comes to albondigas.

He wouldn’t even allow a single serving to slip past the front door to be sent to his mother (whom he adores with all his heart ), so can you imagine the resistance he puts up when friends ask. Ha! It’s hopeless.

Once my circle realized there was a troll named Mando guarding these sacred albondigas like his life depended on it, they started devising schemes on how to get their hands around a bowl. They were confidant one plan would be a break through. One of my brave girlfriends sent a Christmas card addressed to him, with a drawing of a bowl of soup…big meatballs popping out over the top…and it simply stated “All I want for Christmas is a bowl of Nicole’s albondigas.”

He didn’t budge.

Whenever a dark cloud passes or a forecast of drizzle is on the horizon…the words “albondigas” and “please” are repeated in a song-like chant and delivered to my ears by a darling named Mando.

Like clockwork, the second they are made, the greedy monster face slides across his handsome face to stake his claim on the entire pot. It’s the equivalent of dealing with a spoiled child. He will eat every last drop of it over the course of two days. Breakfast. Lunch. Dinner. He insists I keep it HUSH HUSH!

“Don’t breathe a word to anyone that you made albondigas until I finish the pot.” By then who would care? Most people think it’s ridiculous he won’t spare a bowl, much less a taste….

I guess, I secretly love the thrill of knowing the albondiga troll. Witnessing such psychotic behavior from a grown man is pure comedy.

Mexican Albondigas Soup Recipe

Ingredients for Meatballs:

• 1-1/2 pounds ground beef
• 1-1/2 pounds ground pork
• 3 big garlic cloves (chopped small)
• 6 sprigs of green onion (white part only, chopped small)
• 3/4 cup fresh cilantro leaves
• 1 large egg
• 3/4 cup uncooked long grain rice (I use Mahatma)
• pinch of chile flakes (the kind you use on pizza)
• garlic powder to taste
• Lawry’s Seasoning salt to taste
• black pepper to taste

Place all ingredients in a large mixing bowl and mix with hands till all ingredients are well combined. Then take a small handful of the meat mixture and roll between both hands to form a ball. Each should be the size of a golf ball or slightly smaller. Continue until all of the meat mixture is in ball form.

Then in a large frying pan, add a little oil (2 tablespoons) and fry meatballs over a medium high flame on each side for 2 minutes, just to brown/sear them a little. Take off flame and set aside.

Soup Ingredients:

• 2 tablespoons olive oil
• 2 medium brown onions (sliced)
• 1 yellow bell pepper (sliced and deseeded)
• 5 – 32 oz boxes of chicken broth
• 6 large carrots (peeled and cut into 2-inch rounds)
• 4 celery stalks (cut into 2-inch sticks)
• 3 large zucchini (cut into 1-inch rounds)
• 5 potatoes (peeled and cut into 2-inch rounds)
• 4 corn on the cob (cut in half – 8 pieces total)
• 1/2 cup fresh cilantro

In a large pot (20 quart) over medium flame, pour in olive oil and let heat, then add onion and yellow bell pepper and saute for 8 minutes.

Then add seared meatballs. Slowly pour in chicken broth and raise flame to medium high. Let cook for 10 minutes.

Then add carrots and let cook for 10 minutes. Then add celery and let cook for 10 minutes. Lower flame to medium. Then add zucchini and cilantro and let cook for 5 to 8 minutes. Next add potatoes and cook for another 10 minutes.

Lastly, add corn on the cob and cook for the last 10 minutes! That’s it….You’re done!

Serving Albondigas Soup

I like to serve my albondigas meatball soup with fresh lime, corn tortillas that are slathered in butter, and homemade salsa (optional if you like life more on the spicy side).

Hope you don’t have an albondiga troll in your house.

Nicole Presley is a culinary enthusiast who lives to eat, cook, breathe and talk food. She writes an original recipe food blog called Presley’s Pantry from her home in East Los Angeles. Apart from working on her blog everyday, she dedicates her time to raising her 2-year-old with her fiance, and dotes on her Mother. Any small left-overs from her blog recipes are feed to her two grumpy chihuahuas, Oso and Penny. Nicole tweets @PresleysPantry. A version of this post previously appeared on her blog.

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Un poquito mas:

1. Albondigas! Mexican Meatballs (Video)
2. Vegetarian Frituras ..so Easy y Rico.
3. Mango Paletas! Mexican Popsicles Recipe

Clásico Coffee Flan

At my house, there always is a jar of instant café in the freezer, which I use especially for making heavenly Coffee Flan.

It is easy. Just dissolve café granules into the flan’s liquid ingredients, making it a most glorious café con leche color, going darker or lighter depending on mood and just whom will be consuming it. Mine rarely is the same color twice.

Just for you, the folks at Nescafé have offered up a real easy and delicious Flan de Café recipe.

Note: After the recipes, read about a Nescafé Clásico coffee gift basket giveaway and the chance to win dinner and a private dance lesson with Javier “Poty” Castillo, director of choreography for the dance show, Mira Quien Baila. Poty, Spain’s most popular choreographer, is touring the U.S. with Nescafé’s  ”Celebra Nuestro Ritmo” campaign, inspiring dance, fun and good health.

First, the Flan de Café recipe!

Clásico Café (Coffee) Flan

Estimated Times:
Preparation Time: 15 mins
Cooking Time: 1 hr 5 mins
Cooling Time: 4 hrs refrigerating

Servings: 8

Ingredients

• 1 cup granulated sugar
• 1 can (14 oz.) Nestlé La Lechera Sweetened Condensed Milk
• 5 large eggs
• 1 can (12 fl. oz.) Nestlé Carnation Evaporated Milk
• 1 to 2 tablespoons Nescafé  Clásico Instant Coffee Granules
• Whipped cream (optional)
• Fresh fruit (optional)

Directions

Preheat oven to 325° F.

Heat sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 5 to 7 minutes or until dissolved and caramel-colored. Quickly pour onto bottom of 9-inch deep pie dish; swirl around bottom and side to coat.

Place sweetened condensed milk, eggs, evaporated milk and coffee granules in blender; cover. Blend until smooth.

Pour into prepared dish; cover with foil. Place dish in large roasting pan; fill roasting pan with water to about 1-inch depth.

Bake for 55- to 65-minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack.

Refrigerate for 4 hours or overnight.

To serve, run small spatula around edge of pan. Invert serving plate over dish. Turn over; shake gently to release.

Serve topped with whipped cream and fruit.

Mas Clásico Coffee Recipes

Clásico Cupcakes with Coffee Frosting.

Clásico and Dulce de Leche drink. (Rum optional)

Mexican Coffee Ice Cream with Abuelita Chocolate Sauce.

Dulce de Leche Shake

Cola de Mono: Traditional Chilean Holiday Drink (Recipe calls for Chilean aguardiente, white rum, brandy or vodka. Wepa!)

The Clásico Giveaway

Details: One Tiki Tiki reader will win a basket of Nescafé Clásico , four Celebra tu Ritmo coffee mugs and an autographed photo of Poty.

How to win:

• Tell us how you like your coffee?
• Or, tell us your favorite recipe that uses coffee in the ingredients. (Hellooooo, Coffee Flan!)
• Or, tell us how much you love the idea of drinking something called Cola de Mono!

But wait, there is more.

If you head over to the Nescafé  Latino Facebook Page, you can enter a Sweepstakes (***Not associated with this Giveaway) to enter for the chance to win tickets to show in New York, plus dinner and a dance lesson with Poty.

Nescafe Latino Facebook Fans will be able to see 24 Latin dance lessons offered by Poty. Sweepstakes ends Nov. 8.

Also, if you live in Houston, Dallas or Los Angeles you can attend ‘Celebra Nuestro Ritmo’ Café Day events, which feature live dance performances, music, gifts and Nescafé Clásico café. Events are also supported by the National Association of Latino Arts and Culture (NALAC).

Dates:
Houston, TX on September 30; Dallas, TX on October 1; Los Angeles, CA on October 8.

For campaign details read the official Nestle press release.

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Un poquito mas:

1. A Match Made in Heaven = Flan + Cake
2. Mango Paletas! Mexican Popsicles Recipe
3. Tres Leches Cake, an Easy Recipe

Frida likes pineapple paletas.

I have been making paletas and ice creams regularly ever since we published a mango paleta recipe on the Tiki Tiki. I was inspired.

In my freezer are watermelon, blueberry yogurt, strawberry, pineapple and blueberry/lemon/strawberry paletas plus amazing, amazing, amazing homemade blackberry and blueberry ice creams inspired by The Pioneer Woman’s blackberry ice cream recipe.

Look…

Blackberry Ice Cream

My daughter and husband are loving me a lot right now.

So, with an abundance of summer fruit and a slight homesickness for the tropical fruit I grew up with, I went searching for recipes using las frutas tropicales — the coconut, mango, pineapple, even star fruit goodness that makes great paletas and helados.

The custard-based ice creams are rich and full of cream and eggs, but so worth the calories! They don’t have preservatives and strange ingredients and really, a little goes a long way. The paletas are quick and easy to make, the kids can help, and they really highlight the flavor of the fruit. And again, without all the strange ingredients and mucho sugar in store-bought ice pops.

I have listed some pretty delicious and creative recipes from variety of sources and most are pretty darned easy, especially once you get over the fear of custard-making.

Also at the bottom of the post I am listing my favorite paleta and ice cream recipe books, plus links to buying ice pop/paleta molds and an easy ice cream maker.

Let me know if you try any of them…or if you too are inspired.

Buen provecho!

Coconut = Coco

Coconut Mango Paletas. Don’t you just love saying paleta de coco?

Quick coconut ice cream with saffron by ice cream guru David Lebovitz.

Toasted Coconut Ice Cream, another recipe by Lebovitz on Leite’s Culinaria.

Guava = Guayaba

Guava ice cream recipe, plus many more helados caseros, at Comida Cubana on Facebook.

Guava and cream cheese ice cream.  Seriously.

Guava Sorbet if you don’t have an ice cream maker.

Green Apple Guava Sorbet from Hungry Sofia, a great site by a cubana food writer.

Guava-Lime Cheesecake Ice Cream. You read that right.

Lime = Limón

Lime, sweetened condensed milk and Maria crackers make this lime paleta recipe from Fany Gerson’s book, Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas, a must try. The book lives on my iPad so I can take it with me wherever I go.

Lime ice cream with guayaba and pepitas brittle. Genius by one of our favorite food writers, Bonnie at Sweet Life Bake, who created our mango paleta recipe.

Mango = Mango

Mango ice cream from the blog of an American ex-pat in Honduras, La Gringa’s Blogicito. She also has other great recipes and homemade ice cream-making tips.

Easy Mexican Mango paletas recipe by Bonnie on the Tiki Tiki. Cayenne pepper optional!

Mammee = Mamey or Mamey Sapote

Mamey Sapote ice cream.

Homemade mamey frozen yogurt, using just mamey, yogurt, agave. Sweet.

Papaya

Papaya and Coco Paleta. A thing of beauty.

Papaya and Lime ice cream.

Papaya-Mango Ice Cream Daiquiri (well, it has ice cream, so it counts, right?)

Pineapple = Piña

Pineapple-Chile paletas using chipotle.

Simple pineapple paleta recipe, just some pineapple, lime and sugar y ya. This is the paleta Frida, above, is enjoying. It’s 103 calories and zero fat. From the June issue of Bon Appetit.

Pineapple ice cream. You can add rum (for the grown-up version), serve with grilled pineapple or pound cake. Or eat it as is straight out of the tub.

Star Fruit = Carambola

Brazilian carambola sorbet with cachaça a la Hungry Sofia.

Carambola ice cream recipe in Spanish.

You also can serve star fruit sauce with vanilla ice cream. Great for wowing guests!

Tamarind = Tamarindo

Tamarind-Coconut ice cream (plus a Papaya-Mango ice cream recipe in the same link)

Tamarind-Chile paletas over at Saveur.

Coffee = Café

Yes, yes, I know coffee is not a tropical fruit, but we tropical people drink a lot of café. I found this Vietnamese Coffee Popsicle recipe while spending way too time on David Lebovitz’s site and well, if you’ve ever had Vietnamese coffee with sweetened condensed milk (leche condensada!) you’ll thank me for including it.

Paleta and Ice Cream-making Resources

My simple Cuisinart ice cream maker, a gift from a friend, is 15-years-old, and it still is going strong. It has made everything from pistachio ice cream to coffee/chocolate chunk to Philadelphia strawberry. The newest version of my machine is this one for $48. The upgrade, a 2-quart machine, is $79.95.

I use this paleta/freezer pop mold from Progressive International.

Fany Gerson’s book, Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas, which I mentioned above really is wonderful. I love the book so much I have gifted it and the paleta molds twice this month. Gerson owns a paleta business, La Newyorkina, in NYC.

A new artisan ice cream shop has opened a branch in Nashville, Jeni’s Splendid Ice Creams, and it is known for the high quality and unique combinations like wildberry/lavender and goat cheese with red cherries. Yowza, right? When it opened last month, the line went around the block. I didn’t make it because I avoid crowds, but I did order the book.  Awaiting, awaiting.

The other ice cream book is David Lebovitz’s The Perfect Scoop. I have fallen in love with his blog, which he writes from Paris. The ice cream recipes on his site are outstanding, so I imagine the book is even better. Lebovitz, by the way, is a former Chez Panisse pastry chef.

*Note: The links are to our Amazon store. The Tiki Tiki earns a commission if you shop.

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Un poquito mas:

1. Mango Paletas! Mexican Popsicles Recipe
2. Summer Gazpacho Recipes
3. How to Make Marta’s Homemade Churros

Body Image in Two Cultures

I usually have been too flaca for my Cuban family’s taste.

“Oye, estas muy flaca. Se te van las nalgas.” (Hey, you’re too skinny. Your butt is going to disappear.)

But, then at the height of youthful flaca-ness, the American boyfriend gave me running shoes as a gift. Hint, hint. (I weighed about 104 pounds)

Later, the American man I married — a former triathlete — and his running buddy told me that if I just gained a little muscle, wow! (I weighed about 107 pounds)

And then, back to the familia.

“Niña, come. Que estas muy flaca. Te vas a morir.” (Girl, eat. You’re too skinny. You are going to die.)

Now, 20 pounds heavier, the familia says que “estoy bien.”

Of course, way back then, I thought I was fat and flabby. And now, I think that while I could have been more muscular, I was a silly little fool to worry so much about it.

But, “too flaca” and “not flaca enough” provide a perfect example of what it is like to grow up in two distinct cultures that value and admire a woman’s body in two often distinct ways: The Latinos traditionally, and stereotypically, have seen a thin woman as “pobrecita” while the same woman can be viewed by non-Latino whites as having “to lose a few.”

Latina writers on Body Image

So, in this season of beach and pool, exposed skin and self-doubt, the Tiki Tiki has invited Latina writers who have grown up in two cultures to share their body image stories with the Tiki Tiki. They are the flacas and the gorditas. Their essays, starting tomorrow, are funny and insightful. Inspirational.

The writers are:

Amy Hohneker has lost more than 30 pounds this year. She is happy, but no one told her she would lose an emotional protective barrier too.
Yoly Ovalle says”Soy gorda, y que?” and shares the message her father gave her about self-acceptance.
Sujeiry Gonzalez’s essay is entitled “Flaca till Death” about being a skinny Dominican who would appreciate a few “Que Dios te bendiga” for her petite curves.
Alexandra Rosas Shultze, a regular Tiki Tiki contributor, asks: What would happen if we looked in the mirror and celebrated what we loved, instead of noting our short-comings?
Eva Smith and Denise Mitchell give us a mother-daughter essay contribution on growing up Latina and flaca.
Tracy Lopez on giving up excuses that have kept her from loving herself more and reaching her best potential. Even if only for a day.
Amanda Dufau started walking for exercise and to improve her health. It has worked.  She hears her body say “Thank You.”
Maria Aquilino was, as a child, nicknamed Boliche by her dad. Today, while she still has a few rolls, her focus is on healthy habits and spiritual practice to maintain her body and spirit.

Aging and Body Image

These days, being skinny is not the focus of my body image and self-perception — despite my frustrating peri-menopausal weight gain.

I tell myself I want to be “strong” not “skinny.” I know how much my body has allowed me, and just how much further I need it to take me. And, take me there as a healthy, able woman.

So, my focus is more on the changes that entering 44 are bringing: the gray hairs that are sprouting — and that, so far, I have refused to color; the extreme desire I have for stretching increasingly tight muscles; how my neck is getting kind of chicken-like; how it is harder to maintain balance during exercise.

It is fascinating, really. And, I don’t feel afraid because it is oddly empowering. I feel more adventurous, more liberated, more determined. (Evidence: the growing collection of animal print clothing I own.) OK, I am not happy about future jowls, but we’re not there yet.

I study, and question, women older than I to determine whether they are comfortable in their skin, to learn how they stay healthy and highlight the best parts of themselves at a time in life when many women feel drab or invisible.

In Nashville, I watch elegant Southern ladies, in their capri pants, well-ironed blouses and super cute shoes. I notice their strong legs and fabulous posture.

I inhale the perfumed and powered cubanas during Miami visits. Those viejas — my Mom and Tias included — don’t ever forget the lipstick, the jewelry, the tacones, the awesome purse. A lot of times, they look better than I do, or make a stronger point to shine.

I know this because my mom often tells me: “Pintate los labios un poco.” (Put on some lipstick).

If I learn my lessons well, and if I remember to put on some lipstick, maybe I won’t ever go invisible.

Body Image Reading and Resources

Body image and young Latinas, a topic explored via the move Real Women Have Curves.

Positive Affirmations for Accepting and Loving Your Body via Mom it Forward.

The Shape of a Mother, a candid collection of photos and self-portraits of women’s bodies after babies.

Nourishing the Soul

Curvy Girl Guide, a community of essays by women who say “our curves don’t define us, they amplify us.”

Y tu?

Add your voice.

How to you maintain a positive self image? What is your struggle?

What are you doing to get strong, get healthy, get fit? Would getting more fit improve your body image?

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Un poquito mas:

1. Accepting My Curly Hair
2. Spanish Tips for Semi-Latinas (Video)
3. Meet the Latinas