Snacks a love hate relationship the Mexican style. Mexico is a country between the U.S. and Central America. Mexico is not only a historic country with cities like Mexico City, Guadalajara, Cancún and Acapulco. The home of Mariachi music is celebrated as a country known for its Pacific and Gulf of Mexico beaches and its diverse landscape of mountains, deserts and jungles. Ancient ruins, archaeological sites, costumes, bullfighting and nightlife are some of the major factors to visit. Mexico is also known for its cathedrals, Lucha libre wrestling and cuisine. Please comment below to let us know what you think.
While your classmates were going crazy over Hostess Snack Cakes at lunchtime, you were nommin’ on the far superior snack from the pastry aisle: Gansitos. Gansitos are the ultimate treat — a combination of fluffy, soft cake, strawberry jelly, and creamy marshmallow spread coated in chocolate and topped off with sprinkles.
Bacon-wrapped anything makes every meal better, and when you wrap bacon around jalapeños and strips of chicken, you get an instant fiesta hit. Best served with blue cheese or ranch dressing
Tajin is a chili powder that can be bought at most supermarkets. When eaten with fruit, it transforms ordinary flavors into a complex sweet and spicy medley. Some favorite types of fruit for this snack include mango and watermelon.
Traditional Mexican flavor favorites combine atop Pillsbury crescent roll dough to make snacks that will disappear before you can say “taco!”
Mash avocados with a fork in a large bowl. Mix tomatoes, cilantro, green onions, jalapeno peppers, garlic, and lime juice into mashed avocados; season with salt and black pepper.
Place avocado seeds in guacamole. Cover bowl tightly with plastic wrap; refrigerate for 30 minutes.
If you’ve never tried a gordita—a classic Mexican street food that’s essentially a crispy corn cake split and stuffed with any number of savory fillings—then you’re truly missing out. I had my first taste of this extraordinarily satisfying dish about a decade ago during a home-stay in Oaxaca, when my host mother pulled out all the stops, making her own carnitas, or crisp-tender twice-cooked pork, and then stuffing it inside a corn cake made from masa she’d had ground to her specifications at the neighborhood mill that morning. Juicy, flavorful pork stuffed inside a hot corn cake? hooked I was.
Since that first genre-defining gordita, my experiences with this snack have, unfortunately, been few and far between: I no longer live in the primarily Mexican neighborhood of my post-college years, and seeking out the dish has become more complicated. But a couple of months ago, inspired by a Mark Bittman article, I started whipping up my very own masa dough at home, and now gorditas make a regular appearance on my dinner table.
I just love this time of year, especially when it’s kind of spring-like weather with the crisp breeze of fall and winter. That’s what life has been like the past few days, and this weekend? Guys, it’s supposed to get into the 70s!!! I don’t mean to be that girl who talks about the weather, but I’m a teeny bit ecstatic over the chance to play outside even longer!
No matter the weather, though, the holidays absolutely require hot chocolate in my book. I love a big, steaming mug of rich, dark, creamy hot chocolate. The addition of warm cinnamon and a dash of nutmeg take it over the top.
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