Cookies, Coffee and Chocolate anyone? These Mexican cookies are made with Amaranth, a grain cultivated by the Aztecs. Café de Olla, coffee from the pot, is flavored with cacao, cinnamon and sugar. You’ll find these food items on the Dia de los Muertos altars.
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What is Jamaica? It’s the Hibiscus flower and it’s brewed as a dark red tea and served cold. It’s a great summer drink and healthy too. Said to have more antioxidant than Cranberry or Pomegranate juice.
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Sip a Ramos Fizz on a hot day. The citrus and frothy texture tastes so cool and refreshing, so relax and enjoy one. I take this classic New Orleans cocktail south of the border and introduce it to Tequila.
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Chipotle, Jamaica, Agave, Cacao and Canela are all spices common in Mexican food. So it’s only natural that a brewery with the name “AZTECA” would create craft beers with these spices.
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Too hot for red wine? Try a perfect ice cube wine punch for a sunny barbecue or scorching summer afternoon.
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Have you noticed how the greens, yellows, and reds of native Mexican foods like tomatillos, squash and chile are so in-synch to Mexican art and architecture? My clattering in the kitchen creating Mexican food is an innate experience in identity (Identidad) to Mexico’s culture and rituals.
I get really excited and zoned-out mixing and matching textures, colors, flavors, aromas and anticipating an outcome that will turn out to be magical and shouts out - “cocina Identidad”.
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