Traditional eggnog enjoyed during Christmastime (photo by Natalie Maynor courtesy of Flickr)

Across the world a creamy egg-laden drink graces the tables of homes during the Christmas season. Eggnog goes by many names, and in Mexico, the nuns of Santa Clara in Puebla put Mexico on the map when it makes to making this decadent treat.

Sisters in Puebla (photo by Russ Bowling courtesy of Flickr)

In the 1700′s the nuns of Santa Clara began making a treat based mostly on the Spanish Rompon. Their version was delightfully sweetened and a bit spicy. It also contained spirits which were not allowed by the sisters. A special permission was sought by the Mother Superior so the nuns could enjoy the fruits of their labor.

It wasn’t long before the popular drink was known throughout Mexico and now, even the world. The sisters in the area still carry on the tradition of selling this amazing drink, profiting their order.

Bottle of Rompope (photo courtesy of www.museodeldulcemexicano.ws)

There are several different brands of rompope on the market and most Mexican families even choose to make their own at home. The rich and sweet drink often finds its way into other treats such as ice cream, mousse, and the ever famous Tres Leches cake. Usually many more than three milks are used.

Mexican delights including Rompope ice cream (photo by stu_spivack courtesy of Flickr)

A bottle of rompope can be purchased online, but the recipe is relatively simply. It would honor the women who popularized the drink so long ago to make your own batch, at least one. While commercial eggnog will do in pinch, rompope is quite different simply for the rich ingredients and spices of Mexico, that blend seamlessly together.

Recipe for Mexican Rompope

1 quart milk (preferably whole)
1 cup sugar
1 vanilla bean sliced and scraped (2 1/2  teaspoons vanilla extract can be substituted)
1 cinnamon stick
1/4 cup ground almonds
9 egg yolks
2 cups rum or brandy

Combine the milk, sugar, vanilla and cinnamon stick in a large saucepan and heat over medium. Bring to a gently boil stirring constantly to avoid scorching. Reduce heat and simmer for 15 minutes continuing to stir. Remove from heat, and cool to room temperature.

Beat the egg yolks until thickened. From the above mixture, remove the cinnamon stick and gradually whisk the egg yolks in. Return to low heat and continue stirring and cooking until mixture can coat the spoon. Remove from heat and cool.

Add the rum or brandy to taste and stir well. Rompope is best enjoyed after it rests for a few days in the fridge.

Rompope de Santa Clara (photo courtesy of drinkswap.com)

Malinche in the distance (photo by Gary Denness courtesy of Flickr)

Matlalcuéyetl is the old world name for the volcano more popularly know as La Malinche. Dormant for over 3,000 years, the mountain is located in the Mexican states of Puebla and Tlaxcala. It offers the perfect backdrop and namesake for the National Park with some of the most stunning nature trails in Mexico.

Malinche Lays dormant (photo courtesy of Wikimedia)

The highlight of La Malinche National Park stands at 14,646 feet above sea level and is often used by mountaineers for training and acclimation exercises. However, on any given weekend you can find outdoor enthusiasts of all levels and ages meandering down the paths and enjoying picnics around the park.

The Centro Vacacional IMSS la Malintzi offers 40 cabins, a camping area and recreational facilities in the vacinity. Weekends are a favorite for locals, as well as tourists, so a visit during the week will offer a more peaceful trek.

Malinche from Puebla (photo courtesy of Wikimedia)

The mountain trail is favored by many because of its gradual incline and the fact that no special equipment is needed. If you are of average fitness level then you shouldn’t have a problem completing the journey. It is about a day long trip and you should come prepared with basic hiking gear, sunscreen, snacks, water, etc. Because of the high elevation, it can get quite cold at the top. Many suggest dressing in layers for optimum comfort.

Mexico's volcanos with Malinche among them (photo courtesy of Wikimedia)

While Malinche is the modern name used by many for this picturesque mountain and her National Park, her original name seems more fitting. Matlalcueitl, translates to “Lady of the Jaded Skirt” and refers to the Goddess of rain and songs. The land truly resembles the majesty of a goddess and what better way to honor the history of this beautiful country then by enjoying a day in one of its many playgrounds.

Chapulines as a topping (photo by Cesar Rincon courtesy of Flickr)

The popularity of Mexican cuisine has found its way onto the tables of homes across the world. Tacos, enchiladas and chips with salsa are just a few favorites. How do you think your family would feel about seasoned insects?

Visit cities like Oaxaca or Puebla and the local marketeers are sure to offer a culinary delight that has been enjoyed in the region for over 3,000 years. Chapulines, which are cooked and seasoned grasshoppers, are quickly becoming a popular favorite of tourists.

Chapulines in the marketplace(photo by Matt Murf courtesy of Flickr)

These crispy delights can be eaten as a snack, much like nuts, sunflower seeds or popcorn. Vendors often sell small bags of Chapulines so shoppers can eat while perusing the marketplace. There can be various flavors for Chapulines, but the most common is flavored with lime. Chili-flavored Chapulines are popular, but some locals believe the chili is usually used to cover the taste of stale grasshoppers. Still, many adore the hotter variety.

Chapulines sold in Cholula(photo by Andresmh courtesy of Flickr)

Visit Oaxaca, and the popular tlayudas are enjoyed with Chapulines as the meat. Tlayudas are a crunchy taco that usually has a smear of refried beans and pork lard and a topping of meat and lettuce or cabbage. Oaxacan cheese, of course, is also added. Chapulines and guacamole are also a marriage made in Mexican heaven and the two create a delightful treat as the topping for a tlayuda.

Tlayudas with chapulines (photo by erlin1 courtesy of Flickr)

Chapulines can be a delightful snack while enjoying the Mexican marketplace or a divine dinner topping for a delicious tlayuda. Although bizarre to some, the chapuline quickly becomes a favorite of tourist because of the crispy and flavorful characteristics similar to potato chips or fried soybeans.

The bizarre becomes standard fair once you give into this intriguing delicacy. With popular shows highlighting chapulines, maybe it stands a chance to become the next snack food favorite.

Chocolate with Spanish Churros: a more peaceful meeting of the two cultures (photo from Wiki).

Mexican chocolate is the standard for all cocoa confectioneries thanks to a fated  meeting between Moctezuma and Hernan Cortes. The Aztec warrior offered his beloved concoction to his would-be nemesis and, while many stories circulate about what transpired between Cortes and Moctezuma, it is clear that many of Mexico’s treasures were taken in the years that followed. Chocolate is one of those prizes internationally coveted and enjoyed as a result of Hernan’s conquests. However, authentic Mexican hot chocolate is a thick, rich and sophisticated treat that lacks tiny dehydrated marshmallows.

Dried Cocoa (photo from Wiki)

Cocoa, the main ingredient in chocolate, was first sent to Europe by Christopher Columbus. Recipients were unsure of how to use the strange seed and it went unused. Later, Cortes sampled first hand the glory of cocoa. Its second passage back to the old world was much better received. Later, sugar and milk were added creating the popular beverage enjoyed throughout so many cultures. Pure Mexican chocolate though, maintains all the fat as opposed to hot cocoa which has the cocoa butter removed.

While cocoa beans are the main ingredient, recipes add elements that truly place Mexican chocolate on a pedestal. Throughout Mexico you will find family recipes that enhance its flavor with varying amounts of chilies, vanilla, honey and other spices. Usually, the land and all its offerings have an impact on the flavors of this treat and a family’s take on it. Puebla, for example, will adorn its chocolate with vast amounts of chilies. Vanilla, another native of Mexico, may be highlighted while honey may be the key factor for beekeepers.

Champurrado (Photo taken by Tom White from The New Place)

While hot chocolate is a popular treat at many Mexican celebrations, many enjoy its flavor in champurrado, a chocolate atole. Masa (hominy flour) is added to the chocolate for more of a meal. Much like a porridge or hot cereal, these meal-drinks enforce the original belief in the healthy qualities of chocolate and its ability to give nourishment and energy. There may be no tastier way to start the day.

The City of Puebla de los Angeles (officially known as Puebla de Zaragoza and commonly known as just Puebla) is the fourth largest city in Mexico. It’s one of the oldest cities in the country and its colonial architecture has been well preserved.

The city was founded in 1531 as Ciudad de los Angeles. It was a midway point between Mexico City and the busy port of Veracruz. You might have read about the Battle of Puebla in 1862. During this battle Mexican troops defeated the French at Loreto and Guadalupe. This important victory is celebrated throughout Mexico each year on Cince de Mayo.

Puebla has many beautiful historical colonial buildings, but the Puebla Cathedral is the one you shouldn’t miss. This beautiful chapel is inlaid with gold. El Barrio del Artista (The Artist’s Neighborhood) and Centro y Zócalo (Downtown) are popular among tourists.

Photo credit: Flickr

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