This very easy to make yet delicious drink to warm up this winter. Mexican hot fruit punch is made with tejocotes (Mexican hawthorn), which look like crab apples but have large pits and a unique flavor. If you don't find tejocotes you can use other fruits, such as peach, guavas, apples,  the drink is flavored with cinnamon and sweetened with piloncillo mexican raw cane sugar in blocks. If you don't find this type of sugar you can use coconut sugar as a healthier substitute. You can add a splash of alcohol rum for example to give a kick but not necessary.

• Tejocotes - 500 grams 
• Sugar Canes - 1 kg
• Pear- 600 grams
• Apples - 600 grams
• Orange - 1 piece
• Prunes - 200 grams
• Cinnamon - 2 sticks
• Jamaica-Hibiscus Flower - 200 grams
• Clove - 2 pieces
• Water 2 lt.
• Piloncillo -  Coconut Sugar Up to taste

Easy Steps!

1. Cut apples and pears in small cubes. Peel sugar canes and cut is thin straws.
2. Peel tejocotes or peaches. Cut piloncillo or coconut sugar blocks in small pieces.
3. In a big pot pour 4 lts of water, add hibiscus flower (jamaica), tamarind (you can use tamarind powder or tamarind fruit pulp instead and let it boil. 
4. Once it start boiling add the tejocotes/peach, and cane sugar straws and let them cook.
5. Once its boiling add pears, apples, guava.
6. Peel the orange and keep just the peel.
7. Keep slow boiling and add piloncillo or coconut sugar, cinnamon, prunes, cloves, and the orange peel.
8. Let the mix boil a few minutes more so spices give more flavour.
9. Serve in cups the liquid with some fruits.
10. Add a splash or alcohol up to taste.​

For the Chocolate lovers, why not trying this nice healthy version using some of our Ancho Powder.
Serves 6-8
Ingredients
1 cup unsweetened almond milk/oat milk also a wonderful alternative, and coconut milk for those coconut lovers)
3 ounces of bittersweet chocolate chopped for easier melting.
2 tbsp of unsweetened cocoa powder. 
1/2 tsp cinnamon powder or 1 cinnamon stick for better taste
1/4 tsp nutmeg
1/2 tsp of "Chinelos Ancho Chile Powder"
2 tbs of stevia, coconut sugar, agave syrup or to taste
1 tsp of vanilla extract
Easy Steps!

1. In a medium pot, whisk together chocolate, cocoa, your choice of sweetener and chile ancho powder. Place pan over medium-low heat and whisk until chocolate begins to melt. Slowly whisk in almond milk, then cream. Drop in cinnamon stick. Bring to a simmer.
2. Remove pot from heat. Cover pot tightly and steep 1 hour. Whisk in vanilla and taste for sweetness, adding more sugar if you like.
3. Warm over low heat before straining and serving hot, with marshmallows or whipped cream if desired.

Serve and enjoy!

Did you know that Turkey for Thanksgiving and Christmas is originated from Mexico.
Mexico's wild turkeys had been domesticated by pre-Columbian Indian groups long before the Spanish conquistadors arrived. Several archaeological sites provide clues as to precisely how turkeys were reared. One such site is Casas Grandes in the northern state of Chihuahua, an area where modern, large-scale turkey-rearing is an important contributor to the local economy.
How to prepare a delicious Mexican Christmas Style Turkey?
Here our chosen recipe!

• 4-6 kg of Turkey in one piece
• 1 1/2 cups of white wine 
• 8 medium size tomatoes
• 4 cloves of garlic
• 2 pasilla pepper pods
• 1/2 cup of olive oil
• salt to taste
• chicken stock to taste.

How to?
1.Preheat oven to 180º C
2. Inject the turkey one day before cooking with white wine leave it in the fridge overnight.
3. Roast tomatoes and chile pods without seeds without burning. Remove the skin of the tomato and blend the two ingredients.
4.Shave the onions and squeeze the garlics.
5. In a pot heat the olive oil and add the onions and squeezed garlics until golden fried.
6. Add the blended tomatoes and chillies sauce and add salt, garlic and chicken stock an let it boil at slow fire.
7.  Add the sauce to the turkey, make sure to rub thoroughly all parts of the turkey.
8. Put into oven for 4-5 hours at 180º C temperature.
9. Once out of the oven cut in slices to better serve.
You may set some of the chillie tomato mixture sauce on the side to add more once served.

As a side dish to the turkey this is one of my grandmothers staple dish.
Ingredients
1 cup of pre cooked rice
1/2 cup of cream
1 cup of poblano peppers cut in strips
Salt pepper and spices up to taste.
​How to?
1. Cook rice
2.Place cooked rice in a oven tray, 
3.Mix cream, salt, pepper, a bit of poblano pepper and blend.
4.Add cream mixture to the rice, add poblano pepper strips and grated cheese on top.
Put into oven 180º C 10 minutes to make cheese melt. You can also do it in the microwave.
Serve with your Turkey Dish.

1. BEANS AND KALE TACOS 
Ingredients

• 1 tablespoon olive, avocado or coconut oil
• 2 garlic cloves, finely minced or grated
• 1 small white onion, chopped
• 2 cups cooked black beans
• 1 teaspoon chili powder (Mix Chinelos Ancho, Guajillo, Mulato chili powder)
• ½ teaspoon paprika 
• ¼ teaspoon cumin
• 1 cup filtered water
• 3 cups shredded Tuscan kale (curly kale, spinach, collard greens can also work)
• 
Sea salt and coarse ground pepper to taste
• Corn tortillas (Check for Gluten free pure corn tortillas)- You may also want to Oven Toast the tortillas and make tostadas instead)
• Additional toppings: chopped onions and fresh tomatoes, cilantro, fresh lime juice, feta cheese and guacamole (recipe below)

How to?
Heat oil over a low flame in a medium sized sauté pan. Add the garlic and onions and cook for about 4-5 minutes or until translucent.

1. Now add in the black beans, chili powder, paprika, cumin, salt, pepper and ½ cup of filtered water. Turn up the heat to medium and bring the beans to a simmer. Using a fork or spatula, mash the beans. Keep mashing the beans until your desired texture forms. (Tip: You may add a bit of Mexican Epazote which allows you to digest the beans better.
2. Add in the remaining ½ cup of water and 3 cups of shredded kale. Stir well, cover and simmer on low for about 3 minutes. Lift the cover and the kale should be bright green and slightly wilted. Stir once more and remove from the heat.
3. Assemble your tacos by layering the beans and greens with fresh guac and any additional toppings of your choice. Like them spicy? Go ahead and dash on with your also fresh made salsa.

2. SPICY POTATO TACOS
Ingredients

• canola oil
• 10 corn tortillas
• 2 tbsp. canola oil
• 2 medium russet potatoes, cut into 1/2-inch cubes
• 1 small onion, finely chopped
• 6 cloves garlic, minced
• 1/3 cup white wine vinegar
• 2 tbsp. finely chopped cilantro
• 1 1/2 tsp. kosher salt
• 1 tsp. chili powder (ancho, mulato, cascabel)
• 1/2 tsp. cumin
• 1 avocado, sliced
• 1 1/2 cups shredded cabbage
• 1 cup crumbled queso fresco (or other mild, fresh cheese)

HOW TO?
​Taco Filling

1. Boil and cook the potatoes until soft and smash them. 
2. Fry onion and garlic until golden into a pan. 
3. Add the potatoes and the vinegar and mix well with the onions and garlic.
4. Add and mix in the cilantro, salt, pepper, chili powder (Ancho, Guajillo, and if more spicy Arbol), and cumin until you have a nice mixture.
5. Evenly distribute the potato mixture into the tortillas previously slightly softened rolled them and close with a toothpick. Set them into the oven for 10 minutes 200 C until crispy. This is our version of healthy "tacos dorados" without frying them.
6. Top with avocado, cabbage, and cheese, and more salsa. (sour cream also to taste)
   Tip for the tortillas: you can fill the tortillas and roll them using a toothpick close to the taco and fry until tortillas are golden. Or you can just warm up the tortillas to make soft tacos.

3. HIBISCUS FLOWER TACOS
Ingredients
For the Hibiscus Filling

• 4 cups water
• 1 cup dried hibiscus flower, rinsed
• 1 tablespoon Olive Oil
• 1/4 cup chopped onion
• 2 serrano peppers, sliced
• *salt
• 12 gluten free corn tortillas (available at www.chinelos.hk)

For the Guacamole

• 1 avocado
• 1 tablespoon
• lemon juice
• 1 clove garlic, pressed
• *salt

HOW TO?
Make the filling: Bring 4 cups of water to boil. Add the dried hibiscus, turn the heat off and let it steep for 30 min. to an hour.steep for 30 minutes to an hour. Strain the mixture and save the tea to make agua fresca. Rinse the hibiscus flowers with clean water. Add the strained hibiscus flowers to a food processor fitted with the metal blade attachment and pulse until chopped.
In a pan set over medium heat, add oil and chopped onion, when it starts to brown add the hibiscus flowers. Mix constantly so the onion does’t burn. When the hibiscus flowers are starting to brown, add a generous pinch of salt and the serrano peppers (if you don't have serrano peppers, you may add any chili in powder). Let warm and set aside.
Warm your tortillas and add a spoon of the hibiscus flower mix and add guacamole, or simply avocado slices and salsa up to taste.

A typical chili pepper packs more vitamin C than an orange, so if you need your extra C, eat chili peppers. How much vitamin C, you ask? A single 14 gram jalapeno pepper contains 10% of your daily needs. According to Nutrition Data, a single 73 gram chili pepper contains 83%    of vitamin C.  As a powerful antioxidant,  it is  very important for wound healing and immune function.  According to Bridget Benelam of the British Nutrition Foundation. A red pepper contains twice the Vitamin C of a green one, and ten times the Vitamin A. One cup of raw, chopped red pepper gives 100 to 150 per cent of the recommended daily intake of Vitamin C and 80 per cent of Vitamin A.
Making the most of peppers
However, in order to benefit from their Vitamin C content, they mainly must be eaten freshly chopped or fry slowly on a low heat. 
Vitamin C is destroyed by heat and is also water-soluble so if you boil red peppers, you'll lose a lot in the water. Levels of Vitamin C drop as soon as peppers have been chopped, so it is preferable to cut right just before eating.
To get the most beta-carotene and lycopene in Chiles, is good to cook them in olive oil and add oil to salad dressings. The cooking process enables the body to digest and absorbs these nutrients.
Chiles in general are packed with many other nutrients. They are very low in saturated fat, cholesterol and rank in the low range of glycemic index. It is also a good source of Vitamin E (Alpha Tocopherol), Riboflavin, Niacin, Folate, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A,  Vitamin K, Vitamin B6, Potassium, Copper and Manganese.  (Source: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2895/2.)

Did you know that from the 5 main species of Capsicum Peppers (C. annuum, C. baccatum, C. chinense, C. frutescens, and C. pubescens). Capsicum Annuum L is the most common and important group. The greatest diversity comes from Mexico for being its center of domestication, growing over 140 kinds, and trading 64 types.  
The most important types are; the green serrano peppers base of the famous "salsa verde", jalapeño, guajillo  and ancho, these ones are mild in heat scale but they are strong in flavour  and have the most uses. These four are mainly grown in the center and north of Mexico. Next but not least important are the pasilla, habanero, arbol and manzano (apple pepper). There are many others with unique flavours that make Mexican cuisine so special. Some of the chiles are mainly used in their fresh forms such as jalapeños, serrano, habanero and arbol. While ancho, guajillo, cascabel, mulato and pasilla are dried. Others are smoked dried such as chipotle, morita and mora imparting heat with smoky and tobacco overtones.  
The environment where they grow impact directly on their flavour. Diversity in soil, temperature, sun exposure, and in general weather condition determine their quality, how meaty, colourful and tasty they are. That is why Mexico's diverse climates and rich land allows their harvest.
Which one is your favourite?

Source: Mexican Ministry of Agriculture: www.sagarpa.com.mx