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The bizcochito or biscochito (diminutive of the Spanish bizcocho) is a New Mexican crisp butter cookie made with lard, flavored with sugar, cinnamon, and anise. [2] [3] The dough is rolled thin and cut into the shape of the fleur-de-lis, the Christian cross, a star, or a circle, symbolizing the moon.
A chimichanga with rice. This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour that comes from Mexico and Central America and traditionally cooked on a comal (cookware).
Atole – a thick, hot gruel made from blue corn meal in New Mexico. Biscochito – anise-flavored cookie sprinkled with cinnamon sugar, traditionally made with lard. [13] It was developed by residents of New Mexico over the centuries from the first Spanish colonists of what was then known as Santa Fe de Nuevo México.
Make Mexican Wedding Cookies a new staple for your holiday cookie baking with this easy recipe, perfect for getting kids into the kitchen to help you. They might have more fun shaping the dough ...
Corn cookie – Baked good made from corn, often sweet; Corn tortilla – Unleavened flatbread made from nixtamalized maize; Cornbread – American bread made with cornmeal; Gordita – Mexican dish of masa stuffed with cheese, meat, or other fillings; Huarache (food) – Mexican maize dish; Johnnycake – American cornmeal flatbread
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Twist on Tradition. Ingredients. 1 ¼ cups water. 1 cup P.A.N. fine cornmeal. 2 tbsp olive oil. 1 tsp kosher salt and pepper. 4 oz Mexican chorizo, casing removed
Champurrado is a chocolate-based atole, [1] a warm and thick Mexican beverage. It is prepared with either a masa (lime-treated corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. [2]