Mexican Punch

Hello everybody! Its been a long time since we did a post. We been working hard at the shop during this Holiday Season and other projects like school, catering and family but we are here to celebrate the season by sharing a recipe of one the most traditional and iconic Mexican drinks: Mexican Punch or Ponche.

This a a warm and inviting cocktail that we drink during the Holiday Season. A go to for Posadas with a delicious Tamal. Here's the recipe:

Ponche
Adapted from Fany Gerson’s My Sweet Mexico
Makes about 3 1/2 quarts

Note: You shouldn’t feel wedded to any ponche recipe, as the ratios can be tweaked for your specific tastes. Fany’s version includes tamarind, raisins and prunes, but I found the original quantities to be a little too tangy, so I lessened them and added more water. In the future I may leave out the prunes all together.

If you don’t have piloncillo, you can substitute brown sugar. If you can’t find sugar cane, just leave it out.

The amount of water depends on how thick you like your ponche. Once the fruit starts to cook, the mixture will thicken — feel free to add more water to thin it out. Ponche also reheats beautifully on the stove, thinned with a little water. It will keep in the fridge in an air-tight container for at least a week.

To cut piloncillo: Grab the thick end of cone and slice with a knife. It’ll require some force on your end, but it should work. (The piloncillo should not be so hard that you can’t cut it.) You could also try scraping it along a box grater. Don’t put the cone in the food processor, or it might break your machine.

Ingredients

• 2 1/2 to 3 quarts water* (see note)
• 2 cinnamon sticks, about 6 inches long
• 8 ounces tejocotes, left whole
• 6 guavas, peeled and cut into bite-sized pieces
• 2 mild-flavored apples (not Granny Smith), peeled, cored and cut into bite-size pieces
• 2 four-inch pieces of sugar cane, peeled and cut into thin strips
• 1/2 cup pitted prunes, halved lengthwise
• 1/2 cup dark raisins
• 5 long tamarind pods, peeled and seeded, or three tablespoons of tamarind pulp without seeds
• 6 to 8 ounces piloncillo or dark brown sugar (this equals about one average cone)
• Rum, brandy or tequila (optional)

Directions

1. Bring water and cinnamon sticks to a boil in a large pot. Add the tejocotes and lower the flame. Cook over a slow, rolling boil until the tejocotes are soft, about five minutes.
2. Remove the fruit from the pot, let cool and then peel the skin off with your fingers. (It should come off easily.) Cut the tejocotes in half, and remove and discard the seeds.
3. Once they’ve been peeled and de-seeded, place the tejocotes back into your pot of cinnamon-water and add the remaining ponche ingredients. Stir to combine and let simmer for at least 30 minutes. If you’re adding alcohol, pour it into the pot right before serving time.
4. To serve the ponche, remove the cinnamon sticks and ladle directly into mugs, making sure to include the chunks of cooked fruit. The strips of sugar cane can be served directly into the cup, to suck on after you’re finished drinking.

image via: mija chronicles

Kahlua Arroz con Leche

In Mexico, one of the ultimate dessert staples for the majority of Mexican families is "Arroz con Leche" or better know as Rice Pudding. To be honest I never cared for it, but my husband has a special fondness for the dessert. He is especially fond of this dish in particular because his beloved Abuelita used to make it for him all the time. So after many years of avoiding the dessert I found a great recipe that we both can enjoy.
Last weekend, I was catching up on my cooking shows, and I saw a wonderful rice pudding recipe made by Ina Gartner. After seeing the list of ingredients and the process I knew this one was the winner, but I made some minor tweaks... I exchanged the rum for the Kahlua (because we are coffee lovers) and it didn't disappoint. Here's the recipe:


Kahlua Raisin Rice Pudding (6 to 8 servings)

Ingredients

· 3/4 cup raisins
· 2 tablespoons kahlua
· 3/4 cup white basmati rice
· 1/2 teaspoon kosher salt
· 5 cups half-and-half, divided
· 1/2 cup sugar
· 1 extra-large egg, beaten
· 1 1/2 teaspoons pure vanilla extract

Directions

1. In a small bowl, combine the raisins and kahlua. Set aside.

2. Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)

3. Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

recipe: barefoot contessa

Margarita

During the weekend festivities we went with a couple of friends to a cantina to drink some margaritas. Although the ones we have were quite tasty we notice that something was missing, after a few sips we figure it out... No Triple Sec! 
A lot people forget that the traditional original margarita comes with an orange triple sec liquor that is Cointreau. There's more than lime juice and tequila to the recipe. Here's the basic traditional recipe to the Margarita:

1-2-3- MARGARITA:

INGREDIENTS

• Diamond Crystal kosher salt
• 1 thin lime wedge
• Ice
• 1 1/2 ounces silver (blanco), 100 percent agave tequila
• 1 ounce triple sec orange liqueur, preferably Cointreau
• 1/2 ounce freshly squeezed lime juice (from about 1 lime)
• 1 very thin lime slice, for garnish

INSTRUCTIONS

1. Pour enough salt on a small plate to cover it.
2. Rub the lime wedge on the outside rim of a 4-ounce cocktail glass. Holding the glass at a 45-degree angle, dip the outside rim in the salt, rotating as you do, so the entire rim is coated with salt. (Avoid getting any salt inside the glass.) Fill the glass with ice and place it in the freezer to chill.
3. Add the tequila, triple sec, and lime juice to a cocktail shaker and fill the shaker halfway with ice.
4. Shake vigorously until the outside of the shaker turns frosty. Strain the margarita into the chilled glass and garnish with a lime slice.

image via: google 

Tweets to Follow

Did you know we are twitter? Follow us @CafeOleSD for your latest cafe ole news and updates!

It's been a while since we did a post and specially a twitter related one (remember this one) we just to give our readers a gently reminder that you can follow us as well as an updated list of our favorite chefs, foodies and coffee lovers that we follow, read and retweet.

The Coffee List:

• Cafe Moto Roasters | small batch, big flavor roasters
• Coffee Detective | author of the coffee detectives
• Specialty Coffee | coffee trade association
• Dear Coffee | culture, creativity & design intersect
• Counter Coffee Culture | finding the most exciting coffees in world

The Food List:

• Edible San Diego | sustainable food
• Life & Food | border culinary blogger
• PBS Food | celebrated food & cooking
• NPR Food | the salt food blog
• Nutrition | daily nutrition facts

The Fun List:

• Microscopic Images |  the eyes of a electron microscope
• Science Porn | best of science
• Just So You Know | unimportant facts 

image via: google

Valentines for Foodies

We confess...Valentine's Day is one of our least favorite Holidays! All these week people have been asking us if we have any plans for V-Day and to be honest the answer is NO. We haven't celebrated this Holidays in forever and is not that we are not romantic but we don't need a holiday to tell us how to feel and this is why...We usually do a date night once a week and although we do low key dates (movies, museums, dinners) we really enjoy it. Here are some of our favorites things that we do:

uno.cooking / dos.drinks / tres.cinema / cuatro.exhibitions / cinco.dessert / seis.dinner

Here's a link to one our favorite episodes of TopChef Masters dedicated to the art of seduction... foodie style! 

image via: hayanarts

Gifts for Coffee Lovers!

Having a coffee shop we truly love anything related to coffee...from desserts to books to documentaries. For the Holidays season we created a wish list of some our favorite coffee gadgets for the last couple of years. On the last post you previously saw our picks for foodies now is time for the coffee lovers! Here are our picks:

uno.black coffee / dos.uncommon grounds / tres.mini travel espresso / cuatro.lens travel mug / cinco.yama siphon pot / seis.bean grinder / siete.percolator 

image via: hayanarts

Latte Love

  

 

Here are some of our latest images about coffee. We love our coffee day & night... for breakfast, lunch, dinner, dessert... you name it! To follow our adventures in food and coffee you can always follow us on twitter, here and here.

images via: haydee & yan

Valle de Guadalupe

Sorry about the lack of posting lately but I decided to take a little break. After a year of a very stick schedule that follow two part-time jobs and full time school...I think two weeks of not doing anything are well deserved. During those weekends we decided to go to Vallle de Guadalupe. You can say is Baja's version of the USA's Napa Valley. The scenery is glorious, the wine refreshing, the food amazing and the hospitality like nothing else. Less than an 90 minute drive from  the border this trip is enchanting for a quick romantic getaway. Here are the places we visit:

• Ochentos Pizza: Delicious italian food with the Baja twist. Live music everyday and the seasoning from this tiny little place is spot on.

• Corazón de Tierra: Such a magical place. The moment that you set foot to this place you know that something special is going on. The love and care that Chef Diego Hernandez-Velasco Baquedano puts in every plate is tangible, plus you can tour there herb garden.

• Museo del Vino: This bran new museum open to the public about two weeks ago. Here you can learn about the history of wine in Baja plus the have a bus trip package to tour the Baja wineries.

• Vinicola Emevé: What a place. The modern Baja is here to stay! Great location, modern, luxe and yet rustic. This place is great to drink big tumblers of wine until night plus you can go to the vineyard fields were the grapes are harvesting.

• Barón Balché: Rustic Baja at its best. You can rent a cabin here or just camp in the recreation area surrounded by the Balché vineyard and nature.

• Hacienda Guadalupe: Great little place to eat. Great food, herb garden and breath thanking views. The staff is very helpful and extremely nice plus you can stay in there hotel too at Hotel Guadalupe.

• Museo Ruso: If you are coming to the vineyards the Russian Museum is a must. This modest little museum is full of history. Here you can see the way the Russian immigrants live in Baja, how they work the land and started there own business. Buying the delicious Russian bread, olive oil and jams are a must do. 

We stop to little shops (Bibayoff, Alximia, La Casa de Doña Lupe, Monte Xanic) between every major stop and let me tell you that the quality of food and ingredients in Valle de Guadalupe is superior that other places we have visit. Besides the lovely wine, we hugely recommend eating and buying their cheeses, olive oil, jams, breads and their lavender care lines. Hugely aromatic. Can't wait to visit soon and stay here!

images via: haydee yanez

Mexican Mocha

Celebrate Cinco de Mayo with a delicious cup of joe with Mexican Xoco! Ibarra is my number one choice for mexican chocolate cause of their flavor and richness. Here is a simple recipe that you can make at home.

Mexican Mocha (for one)

Ingredients:

1 cup milk

1 shot of espresso
4 blocks (or triangles) cut off one Ibarra tablet
Big pinch (about 1/8 tsp.) ground chile (not chile powder–it often has other spices added to it)
Dash salt
Whipped cream and cinnamon, to top

Directions:
Chop tablet of Ibarra into blocks for easier melting. Then warm the chocolate, chile, milk, and dash of salt in a small saucepan. Heat until the chocolate is melted–should be quite hot (although not boiling).

Froth with a hand-blender (or blend in a blender) until the bits of chocolate are completely dissolved and the top becomes foamy. Top with whipped cream and cinnamon and drink immediately.

Coffee Percolator

One of our favorites ways to make and drink coffee is with a percolator. You must choose one of good quality. We always choose the standard Italian percolator is a little bit pricey but worth every penny. There's also a good one from Ikea but personally I choose Bialetti. Here is how to make that perfect cup of Joe!

Instructions

1. Fill the percolator with water to the desired level using the markings on the side wall of the coffee pot.
2. Put the coffee pot basket onto the pump stem, and insert into the percolator.
3. Add one tablespoon coarsely ground coffee per cup into the basket.
4. Place the basket cover on top of the basket, then put the percolator top on making sure that it closes securely.
5. Set the percolator onto the stove and cook over medium heat. The coffee is brewed when you see the desired coffee color in the clear glass knob on the top of the percolator cover.
6. Remove the percolator from the stove and serve the coffee.

image via: flickr

Coffee and Cigarettes

Coffee & Cocktails!

Oh yeah! Coffee and Cocktails...we have them all. Check out our coffee and drinks label in our blog to find recipes, tutorials and events about all the fabulous drinks that we love. We still can't get over the Silk Sheets cocktail!

image via: google

Hostess with the Mostess

Cointreau MargaDita recipe:

• 1.5 oz Cointreau
• 1.5 oz Silver Tequila
• 1 oz Fresh Lime Juice
• 1/2 oz Monin Rose Syrup
• 1 pinch Chipotle Spice

Mix all ingredients into a cocktail shaker filled with ice. Shake vigorously and pour into a chilled coup glass. Garnish with floating organic yellow rose petals. For an added kick, add a chipotle and salt rim.
Dita Von Teese’s Tips for Hosting the Perfect Party at Home

On being a hostess.

Because I travel so much I meet lots of people and I love being the hostess! It’s a way of entertaining that I enjoy more than anything. Refinement in its purest form. Keep it simple with one or two cocktail options, plus a drink that requires no effort. Throw in a few appetizers and everyone will be impressed. It’s about atmosphere. If you can choose a few things that you can do really well, that’s what’s important.

On choosing the perfect cocktail for your party.
Choose cocktails that are elegant and unique. I love the classic Cointreau Sidecar…it has a warmth that is divine, plus most people don’t know this classic vintage cocktail, so it’s a delight to serve it at parties.

On serving cocktails to your guests.
I want to remind people how simple it is to mix cocktails at home. Taking time to mix a beautiful cocktail is a glamorous way to honor your guests.

It also depends on your mood and where you are. At home in LA, I like to serve something light and fresh. On the other hand, in Paris, I think of times past, and prefer something warm and rich. I always make cocktails using Cointreau because Cointreau is an original and a classic element in the most historic and most beautiful cocktails. There is simply no substitute! It’s the only thing that ensures a perfectly balanced cocktail and I love its bitter and sweet orange aromas.

On themed parties.
If you’re hosting a special evening or throwing a themed party, choose a cocktail that’s a twist on something traditional. I like to throw Mexican-themed taco parties for my closest friends. On these intimate evenings, I’ll serve traditional Margaritas in addition to my namesake, Cointreau MargaDita. Just serve it in a coup glass with a chipotle and salt rim or prepare a pitcher for easy entertaining with a spicy kick.

On food.
I love making simple but elegant appetizers. I usually choose a selection of savory and sweet things that are fairly simple to make, but the presentation is everything, so I serve them on beautiful antique dishes I find at antique flea markets.

On being a guest.
I think it’s always important to show up with a nice gift for the hostess, something thoughtful and nice that they would appreciate.

Check more Margarita or MargaDita!

video and text via: pocket venus

Silk Sheets

One of the sexiest drinks ever! A recreation of Debi Mazar for the Extra Virgin show this drinks a definitively a love potion. Strawberry, balsamic and creamy foam is scream romance. Here is he recipe:

Silk Sheets Cocktail

Ingredients

• 3 to 4 medium strawberries
• 1 ounce balsamic vinegar
• 2 ounces gin, such as Hendrick's
• Ice
• St. Germain Foam, optional, recipe follows

SAINT GERMAIN FOAM:  

• 1/2 cup egg whites1/2 cup elderflower liqueur, such as St. Germain
• Juice from 1 lime

Directions
Muddle the strawberries with the balsamic vinegar, and then add the gin. Add ice and shake and strain into a rocks glass with ice. Top with St. Germain Foam if using.

Add the egg whites, liqueur and lime juice to a nitrous oxide cream charger (You want the cream charger not the soda charger.) Shake, then double charge with 2 nitrous oxide chargers. Yield: About 1 cup.

recipe via: extra virgin

Taste N' Tinis

Can't wait for TasteN' Tinis this Thrusday! Is just gonna be a fab event. Its a self guided walking tour of delightful drinks, scrumptious eats and fabulous retail shopping at the Hillcrest Taste n’ Tinis! Enjoy what our beloved Hillcrest has to offer (voted one of the best neighborhoods in the nation!). It's an amazing event that supports small business! I'm so looking forward to go to The Taste of Thai for dinner, Caffe’ Vergnano 1882 for an espresso and a martini at Cathedral. Shop Local & Shop Small!

Coffee, Donuts & Cupcakes

These mini coffee donuts in a cupcake from Always with Butter looks delicious! Three of my favorite things in one. So easy, so simple and so cute. Check the recipe here and more coffee recipes too! For more recipes that we love look here.

image via: always with butter

GingerBread Latte

DIY Gingerbread Latte

Now you can enjoy our famous holiday drink "Gingerbread Latte" at CafeOle! So delicious and perfect to start the holiday season. Here is an easy recipe to enjoy this drink at home.

Ingredients:
1/3 cup water
1/3 cup sugar
A 2-inch piece of fresh ginger, peeled and thinly sliced
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/2 cup hot espresso
1 cup hot milk or soy milk
Whipped cream (optional)

Preparation:
In a small saucepan, combine the water, sugar, cinnamon, ginger, and vanilla. Bring to a boil, stirring, until the sugar dissolves. Reduce heat and simmer slowly for 15 to 20 minutes.
Combine the espresso in a mug and add 1/4 cup of the gingerbread syrup. Top off with the heated milk. If you desire, garnish with whipped cream and a sprinkle of grated nutmeg. Enjoy!

recipe via: the kitchn

Fair Trade Month

October is Fair Trade Month! Fair Trade began modestly in the 1940s when a few small North American and European organizations reached out to poverty stricken communities to help them sell their handicrafts to well-off markets. Later, a fictional Dutch character, Max Havelaar, was developed as an advocate for exploited coffee pickers. Today, Fair Trade is a global effort. Fair Trade USA and the Fairtrade Labelling Organizations International (FLO) have extended their reach beyond crafts and coffee. Consumers can enliven developing countries, relieve exploitation and promote environmental sustainability by purchasing Fair Trade-labeled tea, cocoa, fruits, vegetables, herbs, spices, sugar, honey, wine, flowers, grains and rubber products.

Café Olé is proud to served Fair Trade coffee from our friends at Cafe Moto. Here is an excellent link to understand the different Fair Trade labels. Get informed! Be Fair!

image via: fair trade usa

Espresso Desserts

 Espresso Souffle

 Affogato Granita

Espresso Martini

Today is National Coffee Day! Yay!!! All of our customers know that we love coffee..I'm mean we LOVE it! Even at 9pm on a Saturday night. It's just to good to give up. To celebrate this day, we look up some of our favorite coffee desserts. You have your traditional like Tiramisu but we wanted to do something more special like Dark Chocolate Espresso Souffle, Affogato Granita and Cinammon Espresso Martini. For more Café Olé's coffee news check in here! Please support your local coffee shops and coffee roasters!!

Cinnamon Latte Espresso Martini 

Ingredients:

• 1 shot espresso (about one ounce)
• 1/2 ounce Kahlua
• 1/2 ounce vanilla vodka
• 1/2 ounce heavy cream
• 2 pinches ground cinnamon

Instructions:

1. Combine the liquid ingredients and one pinch cinnamon in a cocktail shaker with plenty of ice.
2. Shake well for about 30 seconds.
3. Strain into a martini glass.
4. Top with the second pinch of cinnamon. Serve immediately.

images via: epicurious

Old Hollywood Coffee

 Jean Harlow & Cary Grant

 Clara Bow

 Joan Crawford & Dorothy Arzner

 Marlene Dietrich & Director Joseph Von Sternberg

 Lauren Bacall

Marlene Dietrich & Rita Hayworth

 Orson Welles & Dolores del Rio

Bette Davis with the Troops

Carmen Miranda

A continuation of my series of cooking cuties. Before I did a mix of domestic images by Hollywood starlets but this one is all dedicated to coffee. My favorite definitive is Carmen Miranda or any image from the Hollywood Canteen.

images via: google search & flickr