I can easily say that ceviche is probably one of my FAVORITE Mexican foods ever. It’s so delicious and healthy, I could eat it every day! Now that the weather is starting to get a little warmer, I have less and less desire to actually […]
When I was a girl my mom would set her ringtone as ‘The Entertainer’, the song notoriously associated with ice cream trucks because she knew I would hear it.
I was one of those kids that could hear an ice cream truck a mile away. I would chase down the ice cream man waving around money for two blocks barefoot on a hot summer day
I’m an ice cream fanatic and I’m not afraid to admit it. I LOVE ice cream …and pretty much all frozen treats really. It really is one of the best foods ever created. FACT.
Even though these Mint Hibiscus popsicles don’t contain any cream (and are therefore vegan!) like traditional ice cream, they are just as light and refreshing.
Hibiscus or Jamaica is widely used in Mexico to make agua de jamaica or hibiscus water which is commonly served in restaurants and dinner tables. I love agua de jamaica because it’s like natural juice–water, hibiscus flowers and sugar. That’s it! No questions ever about if there are any crazy ingredients that you can pronounce. And just so we’re clear its pronounced ha-My-i-ka.
Traditionally agua de jamaica does not have mint in it but in this recipe it gives it that extra kick and makes these tasty popsicles all the more refreshing!
Mint Hibiscus Popsicles
- 2 cups Hibiscus flowers (dried)
- 1 cup sugar (adjust to taste)
- 2 tbs fresh mint (or more depending on number of popsicles)
- 8 cups water
- In a large mixing bowl add hibiscus flowers and water. Stir, cover and let sit overnight.
- Remove flowers from water and stir in sugar. Stir until it is completely dissolved.
- Finely slice mint leaves and evenly divide between popsicle holders.
- Using spoon or turkey baster add hibiscus water to popsicle holders.
- Let freeze overnight and enjoy!
If you LOVE this recipe, check out these other treats I’m sure you’ll gobble up!
My husband is from what’s called ‘el istmo de Oaxaca’ which means Oaxaca’s isthmus. His hometown is right on the beach where it’s always hot and sunny. The best thing about living so close to a beach is that there is always AMAZING seafood!
Seafood in southern Mexico (which is where Oaxaca is) is always so fresh and delicious! It’s not uncommon to have it be freshly picked from the sea before it’s cooked. Some of the BEST fish I’ve EVER had has been from Oaxaca and it’s istmo. And that’s saying A LOT since I’m from the Pacific Northwest who’s know for it’s seafood.
This recipe is one of my absolute favorites and it’s so EASY. Literally amazing meal with only five ingredients. FIVE! Shrimp, butter, garlic, oregano and vinegar. I know I was surprised to learn that the best camarones al mojo de ajo has vinegar but it gives it just a little extra kick that makes it WOW.
If you absolutely LOVE garlic…and if you don’t we can’t be friends (just kidding…but not really) then this recipe is for you. This recipe was actually passed down from my husband’s father who has lived all his life in Oaxaca, so you know it’s authentic! This recipe calls for five cloves of garlic, but with my love of garlic I threw in a few extra for good measure. Really as much garlic as your heart desires is PERFECT in this recipe!
Garlic Lover’s Mexican Garlic Shrimp
- 1 stick butter
- 1 heaping tbsp dried oregano
- 2 tbsp white vinegar
- 1 lb jumbo shrimp
- 5-7 cloves of garlic
- Place butter in a microwavable dish and microwave until melted
- Add melted butter, oregano, vinegar and garlic to blender. Blend until smooth
- Add butter mixture to a large saucepan over medium heat. Add shrimp and stir to coat all sides of shrimp.
- Cook shrimp over medium/low heat for about 20 minutes stirring occasionally until shrimp are fully cooked.
I’m all for spicing things up and a sad ol’ coleslaw was in desperate need of some sprucing! This pad thai veggie slaw is similar to your traditional coleslaw with shredded carrots and cabbage but instead of a lifeless watered-down mayo dressing, I’ve added a spicy peanut sauce dressing inspired by Asian flavors! (more…)