Chicano Bakes
Recipes for Mexican Pan Dulce, Tamales, and My Favorite Desserts
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- $429.00
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- $429.00
Descripción editorial
In this companion cookbook to Chicano Eats, the blogger, and winner of the Saveur Best New Voice People’s Choice Award shows off the sweet and dreamy side of Chicano cuisine in 80 recipes for irresistible desserts, cakes, tamales, pan dulce and drinks.
With Chicano Eats: Recipes from My Mexican American Kitchen, Esteban Castillo offered his readers a look into his life, family, and culture. For Esteban, sharing stories and recipes from his childhood was a cathartic experience, and seeing so many people make and enjoy the foods that meant so much to him growing up was a dream come true.
Now, this rising food star mines his culinary roots once more. Chicano Bakes features many of the mouthwatering delights Esteban enjoyed throughout his childhood, from Pan Dulce Mexicano (Mexican Sweet Bread), Postres (Desserts), and Pasteles (Cakes) to Antojitos (Bites) and Bebidas (Drinks). Here are easy-to-make recipes sure to become fan favorites, including:
Pan Dulce Mexicano (Mexican Sweet Bread)
Conchas de Vainilla (Vanilla Conchas)
Tres Leches Cake
Churro Cheesecake
Red Velvet Chocoflan
Ponche de Granada (Pomegranate Punch)
Tamales de Elote (Sweet Corn Tamales)
Strawberry Guava Shortbread Bars
Bolillos
Polvorones
Tamales de Chile Rojo (Red Chile Beef Tamales)
Rompope (Mexican Milk Punch)
Esteban encourages everyone—no matter their level of experience in the kitchen—to get baking, especially those in his community who may be intimidated or discouraged by other cookbooks that overlook their cultural tastes and traditions. Illustrated with more than 100 bright and inviting photographs that capture the flavor of the Chicano Eats brand, Chicano Bakes is an homage to a culture that has existed in the U.S. for generations—and whose influence continues to grow.
PUBLISHERS WEEKLY
In his vibrant companion collection to 2020's Chicano Eats: Recipes from My Mexican-American Kitchen, Chicano Eats blogger Castillo presents classic and reimagined Mexican American baked goods. Traditional options include tres leches cake, caramel flan, mantecadas (sweet muffins), and panque de nuez (sweet pecan loaf). Equally delightful are Castillo's adaptations, such as strawberry guava shortbread bars, spiced pumpkin chocoflan, and red velvet chocoflan. Savory bakes are well represented, as are drinks, with noteworthy examples including molletes (toasted telera rolls with refried beans, chorizo, and crumbled Cotija cheese) and cherry hibiscus agua fresca. Castillo's prose is straightforward as he reflects on family traditions, memories in the kitchen, and cultural tidbits, as in the recipe for café de olla, which is a "coffee that is traditionally made in an olla de barro (clay pot) with aromatics like cinnamon, orange peel, and cloves." This is perfect for home bakers looking to broaden their palates.
