Salvadoran Nuégados

nuegados

Disclosure: Latinaish.com has partnered with Nestlé to bring you recipes using Nestlé products. As always, all opinions are my own.

Known as “buñuelos” in much of Latin America, El Salvador calls these traditional Easter fritters “nuégados” and they’re almost always accompanied by a toasted corn drink called “chilate.” There are many different varieties of nuégados with the most popular one being nuégados de yuca, but a Salvadoran acquaintance recently introduced me to nuégados de guineo (banana nuégados), which are much easier to make. The banana imparts a very delicate taste to the fried donuts which makes them delicious on their own, but they’re even more amazing with homemade Salvadoran “miel” (syrup) drizzled over top.

Here’s my recipe, and then down below, enter for your chance to win a $50 gift card from Nestlé!

For additional recipes, visit ElMejorNido.com.

nuegados con chilate

Salvadoran Banana Fritters / Nuégados Salvadoreños en Miel

Ingredients:
2 cups canola oil, for frying
1 cup flour
2 large ripe bananas, peeled
1/4 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1 teaspoon vanilla extract
pinch of salt

Directions:

COMBINE flour and bananas in a medium bowl. Use a fork or hands to mash the bananas well and mix them thoroughly into the flour.

ADD the evaporated milk, vanilla extract, and salt. Stir to combine.

DROP spoonfuls of the dough into a large pot of medium-hot oil. Use metal tongs to carefully and continuously splash oil on top of each fritter, and to turn each fritter when it becomes golden brown. Cook only a few at a time so you don’t overcrowd them.

REMOVE each fritter to drain on a paper towel-lined plate when golden brown on both sides.

SERVE warm and with syrup drizzled on top, if desired. (Makes about 1 dozen.)

nuegados salvadorenos

nuégados en miel con chilate

Salvadoran Syrup (“Miel”)

Ingredients:

14 ounces of panela or piloncillo*
3 cups water
10 whole cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

*If you’re unable to find panela, or piloncillo, you can substitute 2 cups of dark brown sugar.

Directions:

COMBINE all ingredients in a medium pot over medium-high heat.

BRING to a boil, stirring occasionally. The panela will melt and break up on its own. No need to force it.

BOIL for a few minutes, stirring when necessary to keep it from boiling over.

LOWER heat and simmer for a few more minutes until the liquid thickens slightly. Dip a spoon in and watch the way it coats the spoon and drips off it. This will give you an idea of whether it has thickened a little.

REMOVE from heat and allow to cool slightly. The syrup will thicken a little bit more upon cooling.

SERVE drizzled over Salvadoran Banana Fritters. Keep any unused portion refrigerated in a jar with a tight-fitting lid.

Salvadoran fritters

***GIVEAWAY CLOSED. CONGRATULATIONS TO JAIME!***

Giveaway Details

Prize description: One lucky winner will receive a $50 gift card.

How to enter: Just leave a comment below telling me your favorite Easter food. (Please read official rules below before entering.)

Official Rules: No purchase necessary. You must be 18 years of age or older to enter. You must be able to provide a U.S. address for prize shipment. Your name and address will only be shared with the PR agency responsible for prize fulfillment for that purpose. Please no P.O. Boxes. One entry per household. Make sure that you enter a valid email address in the email address field so you can be contacted if you win. Winner will be selected at random. Winner has 24 hours to respond. If winner does not respond within 24 hours, a new winner will be selected at random. Giveaway entries are being accepted between March 30, 2015 through April 3rd, 2015. Entries received after April 3rd, 2015 at 11:59 pm EST, will not be considered. The number of eligible entries received determines the odds of winning. If you win, by accepting the prize, you are agreeing that Latinaish.com assumes no liability for damages of any kind. By entering your name below you are agreeing to these Official Rules. Void where prohibited by law.

Buena suerte / Good luck!

Espumillas

Espumillas

The other day I tried to make a Salvadoran “Torta de Yema” and it was a complete failure. The good news is that I had a bunch of egg whites left over and I used them to make espumillas, which are like the Latin American version of meringues. As you can see, I simply dropped mine by the spoonful onto the baking sheet, but if you want to be super fancy, use a pastry bag, (or even a ziploc bag with one corner cut off), to give them a prettier shape.

Espumillas

You need:

4 egg whites (cold)
1 teaspoon vanilla extract
1 1/2 cups sugar
food coloring (optional)

sprinkles and/or ground cinnamon

Method:

1. Preheat your oven to 225 F.

2. Beat whites to stiff peaks.

3. Mix in sugar little by little.

4. Add vanilla extract and food coloring. (If you want to make several different colors, separate the mixture into a few bowls before adding the colors.)

5. On a parchment-lined baking sheet, drop spoonfuls of the mixture. You can put them close together because they won’t spread but make them no larger than about an inch and a half in diameter. If your espumilla is too large, it won’t properly bake/dry in the middle.

6. Sprinkle with sprinkles or ground cinnamon. (I find the sprinkles prettier but the cinnamon ones, not pictured, were tastier.)

7. Bake for 1 hour. Do not open the oven door. After one hour, turn the oven off. Leave the espumillas in the oven while it cools down for at least two hours.

8. Break one open. Espumillas should be shiny outside, dry in the middle with a crunchy texture, and sweet candy-like flavor. Enjoy!

Ancestry DNA: Part 1

ancestry-dna-test-1

Because a few friends have expressed interest and asked me a million questions about this process, I decided I’d do a two part blog post about it. This first one is about taking the test, the second one will be about my results, (which at the time of this writing, I have not yet received.)

First let me just be clear that this DNA test is not a paternity test. A friend of mine joked that Carlos requested this test be done and referenced the cumbia song “Capullo y Sorullo.” — So in case you’re anticipating a Maury Povitch “you are not the father” type of moment, it isn’t that kind of DNA test. This is an ANCESTRY DNA test which will tell me more about where both my mother’s and father’s bloodlines come from.

___

Years ago I heard about DNA tests which could tell an individual more about their heritage. I wanted to order one but the tests were way too expensive, and so it’s one of those things I put on my wishlist “for later.”

However, I’m excited to say that “for later” finally came this month!

I discovered that Ancestry.com has a DNA test that was much more affordable than the original one and several friends had already tried it and recommended it. So I asked Carlos if this could be my early birthday present, and he agreed. I ordered my Ancestry DNA test online and then waited. About a week later the small white box arrived in my mailbox.

I opened it up to check out the contents.

ancestry-dna-kit-contents

As you can see, the package contained just a few things: an easy to understand instruction booklet, a collection tube which includes 2 different tops [I’ll explain in a minute], a little ziploc bag, and a pre-paid mailing box to ship the DNA sample back to them for testing.

Seems easy enough, but I was worried I’d do something wrong so I waited for Carlos just to have a second pair of eyes to read the instructions with me, (which is a good thing because I actually ended up needing his help physically thanks to my carpal tunnel-weakened hands.)

So, here are the instructions, page by page.

ancestry-dna-booklet-steps

Basically, you first need to find your unique ID number on the tube and register it on their website, (I blurred mine out in the photo but it’s just above the UPC code.) Registering is super important otherwise you won’t be able to get your results. For good measure, write your unique code down in the booklet. If more than one family member is doing this test at once with their own individual kits, I recommend doing them one-by-one so that nothing gets mixed up. (Carlos didn’t do one with me, but we hope to do his sometime this year.)

Once you’re registered, open the sterile package containing the plastic “collection tube.”

What will you be collecting? Saliva… as in spit. You put the funnel-shaped top on the collection tube and start spitting… They say to go to the black line on the tube. Doing this reminded me of that lollipop commercial and the boy who asks the owl, “How many licks does it take to get to the center of a Tootsie Roll Pop?” … except instead of licks it was spit.

One…(patooey!)
Two…(patooey!)
Three…(patooey!)

I kept spitting and spitting and Carlos kept saying it wasn’t enough. I felt like a llama with dry mouth. Just when I was ready to get the bottle of Tajín to help me out, Carlos declared that I had spit enough. (Sorry, no photos of my spit in the tube. I know you’re thoroughly disappointed.)

By the way, the Tajín was only going to be for smelling in the hopes that in would induce my mouth to water. When you do this test you aren’t supposed to have had anything to eat or drink at least 30 minutes before.

Once the tube had a sufficient amount of spit, I removed the funnel top and tried to follow the directions to replace it with the screw-on top filled with blue liquid to seal it. I had a very difficult time twisting the top on securely enough and was afraid I was going to break the tube, but the instructions said that when it’s screwed on properly, all the blue liquid will flow from the top into the tube, and that hadn’t happened. Carlos managed to get the top on and the blue “stabilizing liquid” flowed down into the spit-filled tube. I shook the tube for five seconds as instructed then put it into the ziploc bag.

The ziploc bag containing the spit-filled tube then goes into the pre-paid mailing box and you send it back for testing. Now the wait begins! In 6-8 weeks I should receive an email with my results. I’m anxious to see if there will be anything unexpected to share with you, (and my family), but until then, we wait.

For more information or to order your own Ancestry DNA kit, visit DNA.Ancestry.com.

Helpful Tip: I used coupon code FREESHIPDNA when I ordered online. I’m not sure if it’s still valid, but you’ll want to give it a try as it’ll save you almost $10.

Disclosure: Just in case you’re wondering, I’m in no way affiliated with Ancestry.com. This is not a sponsored post. I was not given anything free to review or any compensation. This is just something I wanted to try and share with all of you. As always, all opinions are my own.

Fresqui-Top

Fresqui-Top

Today is Spanish Friday so this post is in Spanish. If you participated in Spanish Friday on your own blog, leave your link in comments. Scroll down for English translation!

Recibí un email de una lectora con la pregunta: “¿Qué es fresqueto? Mi esposo salvadoreño me dijo que es una bebida popular con los niños en El Salvador pero cuando fuimos a la tienda él me enseñó un bote de Kool-Aid.”

Bueno, primero pensé que ella malentendió la palabra “refresquito” pero para asegurarme, pregunté a Carlos. Inmediatamente Carlos respondió, “Ah, ella quiere decir Fresqui-Top.”

Aparentemente es una bebida con sabores de fruta que viene en paquetes de polvo igual que Kool-Aid. Eso bebía Carlos en El Salvador cuando era niño.

¿Recuerdas Fresqui-Top?

[ENGLISH TRANSLATION]

I received an email from a reader with the question: “What’s ‘fresqueto’? My Salvadoran husband told me it’s a popular drink with kids in El Salvador but when we went to the store he showed me a canister of Kool-Aid.”

Well, at first I thought she had misunderstood the word “refresquito” (a little refreshment/drink) but to make sure, I asked Carlos. Immediately Carlos responded, “Oh, she means Fresqui-Top.”

Apparently Fresqui-Top is a powdered drink that comes in packets of various fruit flavors just like Kool-Aid. This is what Carlos drank in El Salvador when he was a boy.

Do you remember Fresqui-Top?

(Image source)

Torrejas Salvadoreñas en Miel

Torrejas

Torrejas are kind of like French Toast and in El Salvador as well as in other parts of Latin America, they’re eaten during Semana Santa (holy week, Lent, and Easter), with a special homemade syrup. One of the things that make Torrejas more amazing than your average homemade American French Toast is that after it’s fried to a golden brown, it’s cooked a second time in the syrup. The type of bread used is also important, as your common white sandwich bread will not do! Salvadorans use thick slices of a bread called “torta de yema” but it’s difficult to find in the United States. Good substitutes for torta de yema include Challah or “pan de leche” (milk bread.) Challah can be found at some grocery stores and the “pan de leche” I used for this recipe was from a Latina bakery.

Another ingredient I want to explain a little is the “dulce de panela.” Panela is an unrefined brown sugar and it looks like this:

dulce de panela
(Wrapped in plastic)

dulce de panela
(Wrapped in dried corn husks)

dulce de panela
(Salvadoran “panela”)

If you’re unable to find Salvadoran “panela” at your local Mercado Latino or International Market, then you can substitute about two 8 ounce Mexican piloncillos or about 2 cups of dark brown sugar.

Ready for the most amazing French Toast experience of your life? Then you’re ready to make Salvadoran Torrejas en Miel!

Torrejas Salvadoreñas en Miel

Torrejas Salvadoreñas en Miel

First, How to make the “miel” (syrup):

You need:

1/2 of a 28 oz. panela (So, about 14 ounces. For substitutions see post above.)
3 cups water
10 whole cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1. Combine all ingredients in a medium pot over medium-high heat. Bring to a boil, stirring occasionally. (The panela will melt and break up on its own. No need to force it.)

2. Boil for a few minutes, stirring when necessary to keep it from boiling over.

3. Lower heat and simmer for a few more minutes until the liquid thickens slightly. (Dip a spoon in and watch the way it coats the spoon and drips off it. This will give you an idea of whether it has thickened a little. Note that the liquid is a thinner consistency than American-style syrup or honey – that’s okay!)

4. Remove from heat and allow to cool slightly. (The liquid will thicken a little bit more upon cooling.)

5. Now this is ready for the Torrejas! Set aside and continue below.

How to make the Torrejas:

You need:

2 tortas de yema (or 2 loaves of Challah, or milk bread/pan de leche)
1/2 teaspoon salt
2 tablespoons white sugar
2 cups 1% milk
8 eggs

Canola oil for frying
a batch of “miel” (the recipe above)

1. Slice the bread into thick slices, (about 1 inch thick or a little more.)

2. In a large shallow dish, beat the eggs, milk, salt and sugar until well combined. (You can use an electric mixer for about 1 minute.)

3. Dip the bread slices into the egg/milk mixture one-by-one, allowing them a few seconds on each side to soak up the liquid. Fry in oil over medium-high heat in a large frying pan, being careful not to crowd the slices in the pan. (My pan only fit two pieces at a time.) Flip when golden brown and cook the other side the same.

4. When each slice is golden brown on both sides, remove to a large rectangular baking dish or Pyrex lined with paper towels to absorb some of the oil.

5. Preheat oven to 350 F.

6. When the entire batch has been fried, carefully remove the paper towels from beneath the torrejas.

7. Some people cook the torrejas in a frying pan with the miel, but I find baking them works great and is much easier. Pour 1 cup of the miel onto the torrejas in the Pyrex, making sure that all get some of the “miel” on them. (Avoid including any of the cloves.)

8. Bake at 350 F for 5 to 10 minutes.

9. Serve with additional miel to drizzle on top.

Note: You will probably have leftover miel. This can be put into a jar and refrigerated. Use it in other recipes such as Jocotes en Miel or Nuegados!

Torrejas Salvadoreñas

Pingüino Rodríguez

notes

Today is Spanish Friday so this post is in Spanish. If you participated in Spanish Friday on your own blog, leave your link in comments. Scroll down for English translation!

Ustedes ya saben cuanto me gusta el tema de malentendidos entre lenguajes, entonces les presento este video bien chistoso sobre hispanohablantes que cantan mal las letras de canciones en inglés. ¡Disfrutenlo!

(Gracias a Nyn Vasquez por mandarme el video!)

[ENGLISH TRANSLATION]

You guys already know how much I like the topic of misunderstandings between languages, and so I present this really humorous video about Spanish-speakers singing incorrect lyrics to songs in English. Enjoy!

(Hat tip to Nyn Vasquez!)

Multiracial Kids, Latino Lit, Jane the Virgin Quiz, and Latin American Foods to Eat Before You Die

Well, that might be the longest and most inelegant title I’ve ever written for a blog post, pero no quería marear la perdiz. (If you didn’t know, that’s a Spanish-language idiom for “I didn’t want to beat around the bush.” It literally means “I didn’t want to make the partridge dizzy.” How much cuter is that?)

Anyway, I just wanted to put up a quick post with links to all my latinamom.me posts for the month of February in case you missed any of them. I hope you’ll check them all out and let me know which you liked best so I have an idea of which stories I should write more of in the future. Here we go!

8 Things Moms of Multiracial Kids Are Tired of Hearing

The first is an animated gif post which is a little controversial! My editor asked who wanted to write on the topic of stupid things people say to the parents of biracial or multiracial children, and I volunteered. I usually try to steer clear of topics that get people steamed in any way because I prefer to focus on the positive, but I knew I had some important things to say on this issue so I’m happy I wrote it. [Read it here.]

Latino Lit to Warm Up the Winter

latino-books-2015-2

The second post is book recommendations. I’ve been in kind of a reading rut so I can’t wait for some of the soon-to-be-published Latino Lit to finally be available! (What’s on your “to read” list that you’re most looking forward to right now?) [Read it here.]

Which Jane The Virgin Character Are You?

which-jane-character

This third post was incredibly fun to create because it was the first quiz I designed and it’s all about “Jane The Virgin” – which is my favorite show right now. (A close second would be “Fresh Off the Boat.” Are you watching that, too?) Anyway, let me know which result you got on this quiz and if you felt it was accurate! [Take the quiz here!]

Latin American Foods to Eat Before You Die

143-93709-6-mixto-joel-sowers-1424388693(Image source: Joel Sowers)

My last piece for latinamom.me for the month of February is “Latin American Foods to Eat Before You Die” – (I know, the title is just a tiny bit dramatic.) It was difficult to choose just 10 foods though and the hunger I felt while putting that post together was painful. If you could have any of the foods mentioned in the post magically appear before you right now, (but just one!) – which would it be? [Read it here.]