October 29, 2009 by Nathalie Herling.

If you are looking for Pan de Muertos in New York City go to Don Paco Lopez Panderia http://www.donpacolopez.com/ at 2128 3rd Ave and 116th St.

Wonderful painted windows will help you quickly find this traditional Mexican Bakery.

They have a good offering of three types.

2 were with the classic crossbones one with sesame seeds and powdersugar options, and the flatter child like figure with red sugar. All of these are very tradional shapes and have the egg bread flavor. The child figure is particularly used on altars for Oct 31st when the children are believed to return for sweet treats.

At the bakery they also have a wide variety of Mexican melted sugar skulls in various sizes available.

If you are in Williamsburg, Brooklyn go by Fuego http://jsauli1.web.officelive.com/default.aspx at 249 Grand St.  There you can find a wide selection of El Dia de los Muertos folkart including minatures, Flasks with Calaveras, cool Posada bags, tin hearts, huge skull pillows…. and  just set up a small sugar skull altar with molded sugar skulls in two sizes.

Check out the little photos hidden inside of many. Soon I will be posting how to make Diorama sugar skulls and examples from my Dia de los Muertos cooking workshop.

For Sugar Skull molds, La Sirena www.lasirenanyc.com on 27 E 3rd St in Manhattan has molds for sale and folkart as well. Nice paper cutouts for your altar too.

For the manufacture and full selection of sugar skull molds visit The Mexican Sugar Skull Company http://www.mexicansugarskull.com

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October 19, 2009 by Nathalie Herling.

Aqua de Tamarindo - Tamarind Juice, or really Tamarind Tea, is a classic Mexican drink. Tamarind is used in many sweet dishes such as syrups over fruits, eaten as a jelly paste, frozen in pops, mixed in sweat stews and trendily in Margarita cocktails. Usually you see this beverage in the large faceted juice jars at carts in the market or on counters in market food stalls.  Very refreshing and an unusual taste to the American Pallet. When I try to encourage people to try Tamarindo “Juice” I ask them if they ever drink homemade gingerbeer or rootbeer.  It helps open there minds to the unique refreshing flavor Tamarind Juice offers.

Agua de Tamarindo is very easy to prepare.

Simply boil

6 Pods of Tamarind - usually available dried at Latin or Asian grocery stores

1/4 Cup of Sugar

6 Cups of Water

Its best to remove the crusty outter shell around the sweet interior filling but not necessary if you are in a rush, just crush the pods a little so the water can seep in. Gently Boil for at least 8 to 10 min to extract the flavor of the Tamarind and reduce you liquid.  Let cool, strain a few times to remove the tamarind and residue and serve. Delicious over Ice as a sweet tea. Agave or honey could be substituted for the sweetner eventhough sugar would be the traditional sweetener used in the Markets and homes of Mexico.

Garnish with lime for a more complex flavoring or mix with mango juice for another yummy favorite.

For a more intense Tamarind flavor,  you may want boil the pods without the shells, when cool remove and discard the seeds from the tamarind pulb, run through a blender and strain a few times for a very intense Tamarind Juice. (Also yummy with a little dark rum and lime!!!!).

For an El Dia de Los Muertos gathering, Agua de Tamarindo is an excellent choice to serve since it a is a classic, typical drink, families would bring or buy while celebrating The Day of the Dead at the Cemetaries in Mexico.

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October 19, 2009 by Nathalie Herling.

  If you are going to be in NYC this weekend and want to explore the food and culture of El Dia de Los Muertos maybe you would like to join us for a cooking workshop. Check out http://www.meetup.com/hotnspicy-45/calendar/11660763/ for details.

In the meantime here is the beginning of a Day of the Dead Recipe series to get your celebration and Altar offerings started.  Watch for the next refreshing entry, Classic Mexican Tamarind Juice.

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