Tuesday, June 8, 2010

Mexico City

It’s taken me awhile to get to Mexico City (virtually, of course!), but at long last, here it is!

The Main Square, known as Zócalo, is certainly one of the most historically interesting sites in the city. Many significant events took place right in the square throughout the years, and it was often visited by Viceroys (royal officials) during the colonial period and by presidents after the War of Independence.

If you love archaeology, don’t miss the Museum of Anthropology. Inside you’ll find an incredible collection of archaeological pieces displayed in 11 exhibition halls showing the richness of Mexico's pre-Hispanic past. And speaking of archeology, check out Templo Mayor, a series of pyramidal constructions built one over the other; and Cuicuilco Pyramid, half hidden by the lava 300 years ago.

Love castles? (Who doesn’t?) Chapultepec Castle dates from 1785 when the viceroy Gálvez ordered that a town be built on top of the hill. It now houses the National Museum of History.

Other great sites in the city include the National Museum of Art (opposite Plaza de Tolsá) and The National Palace.

And now for another delicioso recipe!

Tres Leche Cake

Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract

1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half

2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract

CAKE: Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside. Beat butter until fluffy. With mixer on low, gradually add sugar. Scrape sides of bowl when necessary. Add eggs, 1 at a time, and mix thoroughly. Mix in vanilla. Add flour mixture to batter in 3 batches and mix. Transfer batter to prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on middle rack of oven for 20 to 25 minutes or until the cake is lightly golden. Remove cake pan to cooling rack and cool for 30 minutes. Poke top of cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

GLAZE: Whisk together evaporated milk, condensed milk and half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate overnight.

TOPPING: Place heavy cream, sugar and vanilla into mixing bowl and beat on low until stiff peaks form. Change to medium and beat until thick. Spread the topping over the cake and allow to chill in refrigerator until ready to serve. Optional, add berries on top or swirls of caramel or chocolate.


  1. If I ate all the wonderful things you put on here, I'd be about 500#. Yikes they sound good.

  2. Love the history and the cake smells great from here. Glad you had a good time at WTP.