I know next to nothing about food in Mexico City but I do have one favorite. It’s the Pán de Elote at Saks San Ángel, described as a “corn cupcake,” but resembling a cross between a corn muffin and a corn souffle’. I asked our waitress about what goes into it and she said only fresh corn, butter, and milk. Now, the thing is loaded with eggs — you can tell just by looking at it. So she said, yes, that’s right, corn, milk and eggs — but no butter because there is almost no fat in it. Well, I doubt that too. I think it’s fresh corn, corn flour or some sort, lots of eggs, butter, and milk or cream, and I suspect some sugar too. I don’t mind. It’s moist, sweet, and the fresh corn provides a bit of texture, a little coconut-like crunchiness here and there. 16 pesos.
Saks San Ángel
Plaza San Jacinto 9
Col. San Ángel , México D.F
Lunes de 7:30 am a 6 p.m
Martes a viernes de 7:30 am a 12am
Sáb. de 8 a 12am
dom. de 8 am a 7pm
Ordered these cake pops from Stick&Pop for my daughter’s third birthday and they were beyond my expectations. Ok, the ones I really liked were the dark-chocolate-covered vanilla cakes with jimmies (I think they are called “Birthday Cake”), but they were gone before I could take a picture (the one in the picture is chocolate cake with white chocolate and confetti on the outside).
What I loved about the Birthday Cake was the moist, not too dense cake, and the delicious dark chocolate on the outside. So glad I ordered them! Surprisingly, most guests weren’t acquainted with cake pops, and I am glad I converted some of them. Cupcakes are cute and all, and dispense with the use of forks and plates, but these are even cuter, and possibly yummier, and make for a great presentation (cupcakes require a bit more work, I’d say). So, perfect for the last minute party I had to put together last week.
Owners Christy and Jacki could not have been more gracious throughout the process and ordering these pops made me feel like New York is just a small town after all.
Good old fashioned ice cream parlor right on route 9 in Red Hook. Soft serve and hard flavors! This blueberry pie has swirls of blueberry and chunks of cookie crust.
Right on the way to my house after swim lessons… dessert before lunch!
Camemberts are possibly everyone’s first “fancy” cheese. It’s French, it has a moldy rind, and it’s so accessible — it’s everywhere and in its supermarket variety made often by no less than President (ok, my favorite poor man’s butter, demi-sel, so what?), it’s mild and sort of bland. Still, Camembert, and its cousin germain Brie, give all beginning cheese lovers something to talk about.
I’d given up on Camemberts right after college, gravitating toward harder, sharper cheese, but these two have me back in love with Camembert. There is Camembert, and then there is Camembert, and these are the best ones I’ve tasted in a long time. They are as good, if not better, most Camemberts I’ve had in France — the mellowness of the cream and the bite of the rind enveloping vibrant, intense flavors. Continue reading