Spicing up Mexican hot cocoa
Tagged: aztec, Chicago, Illinois
It all began with a question about Mexican hot cocoa.
There was the on-the-menu Cocoa Azteca, which combines steamed milk, imported Mexican chocolate, cinnamon, ground almond and other spices, all topped with whipped cream.
But for something different, Cafe Mestizo owner Leo Barragan suggested the Spicy Cocoa Azteca, which adds ancho chili powder to the mix and takes whipped cream out of the equation. Whatever heat there was in this “spicy” version was mild and complemented by the cinnamon.”*
*From: www.suntimes.com
Traducido: usando Google o Altavista/Babel Fish
Curation from Tomás
Filed Under: 1. Hispanic News, Additional News, Food
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