Mexican Hot Chocolate

It’s a cold, foggy day in Berkeley, and all I want is Mexican hot chocolate! My mom had mugs of this Taza Mexican Hot Chocolate with homemade whipped cream and freshly grated nutmeg waiting for us on Christmas morning (thanks Mom!) and I’ve been craving it ever since then. Taza has tons of flavors – I can’t decide whether to try the Salted Almond Chocolate or Orange Chocolate next!

Maison Bouche at Oxford Hall

This weekend was Viv&Ingrid at Oxford Hall‘s Maison Bouche chocolate tasting event in Berkeley- so fun!  Maison Bouche owner and sweets maker, Diane Beaty was there to meet customers, as well as Vivian and Ingrid of Viv&Ingrid!

Diane hand makes all of her sweets- right down to the beautiful scalloped packaging.  I am so in love with the chic, Parisian packaging and the chocolates are delicious.   My absolute favorite?   The fleur de sel caramels.  {Seems my very naughty dog Roscoe agrees!  He dug his way into many beautifully wrapped presents to get to these little candies last night….}

{image via}

Good Food Month

When I heard about the inaugural Good Food Month (January 14 – February 20), I could hardly believe it – an entire month celebrating my favorite things: coffee, chocolate, cheese, beer, and more! Each week will highlight a different group of foods, and events around the Bay Area will feature local artisans and chefs. Now that my New Year’s resolution to eat healthier has worn off, it’s time to catch up on all the good food I wasn’t eating the last few weeks!

{image from here}

Mexican breakfast

When it gets to be that time of year when I have to turn on the heater as soon as I get out of bed, my boyfriend likes to make chilaquiles in the mornings and melt Ibarra Mexican chocolate into our coffees. This last Sunday was definitely that kind of morning, so I pulled up a chair to observe and take notes. Now that I know how easy it is to achieve something so heavenly, I feel compelled to spread the word. Make this. You won’t regret it.

Chilaquiles (serves 4)

-Halve 2 tomatoes, 4 tomatillos and 1 jalepeno (leave the seeds if you like the heat) and stick them in a pot with just enough water to cover the vegetables

-Boil until the vegetables start to lose their color and their skin begins to peel off a bit

-Drain the water and stick the vegetables into a blender, blend together until it becomes a sauce and add salt to taste

-Chop up 8 corn tortillas (the fresher the better!) into bite size pieces, place them in a pan coated with oil over medium heat, and cook them until they brown lightly

-Add enough of the sauce from the blender to coat the tortillas and the bottom of the pan

-Simmer until the sauce is reduced and thickened and the tortillas begin to soak up the sauce (about 10 minutes)

-Garnish with grated parmesan and enjoy!

Picture 3

{Photo from here}