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Arroz con leche

15 servings


  • 3 cups of rice
  • 12 ¾ cups of water
  • 3 average sized sticks of cinnamon
  • 8 1/2 cups of milk
  • ¾ cups of sugar (add more or less to taste)
  • 15 serving cups


  1. Measure out rice and pick through to remove any discolored pieces or non-rice pieces
  2. To clean, put rice in medium sized bowl and cover it with cold water. Make circular motions in the bowl with hand. Once water turns cloudy, dump through strainer. Put rice back in bowl and repeat 2-4 times until water is transparent with mixing. This insures that rice will not get sticky when cooked
  3. In a large deep saucepan add 12 ¾ cups of water, cinnamon and rice. Boil uncovered until water reduces and rice is cooked; about 30-45 minutes, stirring every 15 minutes
  4. When rice becomes visible when stirred but some water remains add milk and sugar and stir
  5. Boil uncovered for another 30-45 minutes until rice is visible once more but remains wet
  6. Once finished let cool in pan for 30 minutes then remove and dispose of skin on top
  7. Split into serving cups
  8. Serve warm or refrigerate until cold depending on preference



Nicuatole (traditional flan of the pueblos)


  • 2 heaping cups of masa dough (can purchase masa mix or make)
  • 4 ¼ water
  • 1 cups of sugar
  • 3 average sticks of cinnamon


  1. Put masa in large mixing bowl
  2. Add water and mix masa with hands until completely dissolved
  3. Pour through strainer to removed any chunks
  4. Put mixture into medium saucepan
  5. Add cinnamon, sugar and cook uncovered on low heat for about 30 minutes, stir frequently
  6. Once done cooking pour into large serving platter(s) through colander to remove cinnamon sticks, mixture should be 1 inch thick
  7. Let cool in refrigerator uncovered
  8. Serve cold



Dulce de Duraznos

20 servings


  • 2 ¼ pounds of peaches (larger peaches are sweeter)
  • 1/2 cups sugar
  • 3 average cinnamon sticks
  • 4 ½ cups of water


  1. Peel peaches
  2. Once peeled cut 6 deep vertical slits around the peach as to allow sugar to enter the peach more easily
  3. Put all of the peaches in the bowl and rinse with water
  4. Drain the water
  5. Put peaches, water, cinnamon and sugar in a large saucepan and cook over medium heat 40-45 minutes, careful not to over-stir
  6. Once water is reduced and sugar syrup is formed let peached cool
  7. Serve in small dishes warm

Oaxacan Chocolate

  • 1 pound of cocoa beans with shells
  • 1 foot of canela
  • 2 pounds white sugar (unrefined, if possible)

Heat cast iron pan over medium-low heat. Inspect cocoa beans and remove those with defects and/or broken shells. Wet cocoa beans to avoid burning and place on slightly dampened pan. Constantly stir beans and roast until shells are blackened and being to split open. You will hear a popping noise when the shells split (approximately 10 minutes). Remove beans from pan and cool. When cool enough to handle, shell the beans (you may find it helpful to twist your fingers around the beans and lift the shell from the top and bottom of each).

Break canela by hand and add to beans.

Grind the bean and canela mixture in a food processor until pasty. Remove from food processor, add sugar and return to food processor. Process until the mixture is the consistency of fine sand. Remove mixture from food processor and allow to cool in a bowl for approximately 40 minutes.

When the mixture is cooled, you are ready to form chocolate chunks.

For hot chocolate, create mounds (approximately 3 inches tall and 8 inches around) of chocolate and cut chunks from the mound.

Each chunk should be approximately 2-3 inches by 2-3 inches. Note: these measurements are not precise and can be changed if desired.

For snacking chocolate, create similar mounds. Cut bite-sized pieces from the mound.

Dulce de Manzana

  • 4½ pounds apples (small and soft, approximately 20 apples)
  • 3½ ounces canela (10 inches total)
  • 9 ounces of sugar
  • ½ gallon water

Cut four vertical slits in each apple (more for large apples). Place apples, canela, sugar, and water in pan and place on stove over high heat. Bring to a boil. Boil mixture for approximately two hours. Drain and discard canela. Serve apples warm.





Dulce de Damala (Squash Dessert)

  • 1 Damala, cut into 3×4 inch chunks and seeded
  • 12 cups of water
  • 1 lb panela, or Mexican loaf sugar

Put squash, panela and water in a deep pot on the stove on high heat. Let boil for an hour and a half. When rind is soft, drain squash and serve.







Dulce de Garbanzo

  • 4 cups dry garbanzo beans (soaked overnight)
  • 4 cups water
  • 1 cinnamon stick (use Mexican canela if available)
  • 1¼ cups of crushed panela (can be substituted for brown sugar)

Put garbanzos into water and bring to a boil on medium to high heat. Once at a boil, add the cinnamon and panela. Keep at a boil stirring occasionally for approximately one hour, or until beans are soft. Be mindful that the liquid level stays above the beans at all times to avoid burning. Chill and serve garbanzos in small dishes covered in the liquid in which they cooked.