This refreshing frozen treat is a Mexican version of granita.
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.
After a spicy meal, the bright and simple taste of this sorbet is quite refreshing.
This simple salsa balances the sweetness of blood orange with lime, jalapeño, and avocado.
Does Not Apply