Hip-Hop Cumbia by Niña Dioz and Liliana Saumet



“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


Cumbia Rebajada in Monterrey


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:


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



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.