Hip-Hop Cumbia by Niña Dioz and Liliana Saumet

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“La Cumbia Prohibida” … a lively collaboration by the Monterrey hip-hop artist Niña Dioz and Colombian artist Liliana Saumet, singer for the band Bomba Estereo

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Cumbia Rebajada in Monterrey

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Monterrey has been the center of a Cumbia culture that has evolved since the Colombian style of music was introduced in the 1960s. Unique clothing, hair and dance styles have all developed, as has a rather interesting musical adaptation called Cumbia Rebajada. That’s where they take a regular Cumbia and slow it down.

Here’s a great article called “The Cholombians” from the Vice website:

http://www.vice.com/read/the-cholombians-731-v18n3

And here’s a Cumbia Rebajada – Give it a chance, and it’ll grow on you.:http://www.youtube.com/watch?v=dyGRnwcie4g

Pastel de Tres Leches

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This is one of Mexico’s most famous desserts, and for good reason. You’ll find it on menus from the most upscale restaurants to the most basic, and it’s always delicious. I was in the mood for a tres leches cake one night in Monterrey, and found a slice in a plastic container at a Soriana supermarket, and even that was delicious. Here’s a recipe:

Original recipe makes 1 10×15-inch cake

Ingredients –

6 eggs, separated
1 cup white sugar
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup milk
2 teaspoons vanilla extract
1 cup heavy whipping cream
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup whipped cream(optional)
1 cup sliced fresh strawberries(optional)

Directions –

Preheat oven to 350 degrees F (175 degrees C).

Grease a 10×15-inch baking dish

Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.

Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.

Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.

Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers.