This refreshing frozen treat is a Mexican version of granita.
Tiny, ring-shaped butter cookies like these are a popular holiday treat in Mexico. They're typically decorated with chocolate sprinkles, but green, red, and white ones transform them into festive Christmas wreaths.
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who recommends making this dessert the day before you serve it.
These Mexican milk candies get their silky texture from sweetened milk.
Dallas-based candy maker R. J. Williams believes his “Mexican fudge” to be richer, smoother, and easier to make than American fudge.
After a spicy meal, the bright and simple taste of this sorbet is quite refreshing.