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07/18/2012
Churros (Mexican Fritters)
Ruben Ortega, a native of Puebla and the pastry chef at Hugo's in Houston, Texas, shared his recipe for these long, fluted fritters, served with thick hot chocolate for dunking.
Issue #149
05/07/2007
Corn Tortillas with Melted Chocolate
In the Basque Country, a local variety of corn, called tzakinarto, is toasted and milled into a flour, which is used for handmade corn tortillas that are typically eaten with chocolate.
Issue #102
03/19/2013
Gluten-Free Cake Donuts with Chocolate Glaze
Millet flour is the basis for this decadent, gluten-free version of a classic chocolate-glazed cake donut.
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