www.texmextogo.com

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We have spent the past month getting ready for the upcoming Holiday Season. The shelves are stocked, all packing materials are in place (we always think we’ll run out), our staff has the mandatory packets of daily vitamins (ok, we made the flu shot optional but strongly recommended), and then arrived all our tex  mex Christmas decorations and  out-of-the-ordinary Mexican chili pepper ornaments! Now we have the spirit!! This is our first year to offer you these soft clay, quality ornaments for your tree such as; our Cowboy Santa, or the Southern style cowboy boot, and how about a Tex-Mex leather boot, hat and saddle trio.

And to keep the theme going, you’ve never seen a tin pistol packin’ chili pepper, or a chili pepper garland (leave it up in the kids room after the Holidays), and my favorite: a skiing Santa (on chili pepper skis) cast-iron stocking holder.
 

We should just let you go choose your own favorite…browse over here:

http://www.texmextogo.com/store/PPF/Category_ID/2_4/products.asp

We also carry thick red plastic, quality chili pepper lights, click here:

http://www.texmextogo.com/store/PPF/parameters/63_2/more_info.asp

and a chili pepper rista to hang at your door to set the welcome theme:

http://www.texmextogo.com/store/PPF/parameters/10_2/more_info.asp

How about a great way to catch an unexpected kiss, our Southern mistletoe:

http://www.texmextogo.com/store/PPF/parameters/61_2/more_info.asp

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November Mexican Holiday: El Dia de los Muertes  // Day of the Dead

A very old traditional festivity that has gone through much modernization through the years. Also called “All Souls Day” honoring the faithful departed, it is an official holiday of the Catholic Calendar celebrated on November 2^nd, following “All Saints Day” on November 1^st honoring all saints who attained Beatific Vision.

The Mexican tradition calls for the families to spend time at the cemetery, visiting the graves of their relatives, attending to the headstones, arranging flowers especially flowers of the dead (marigolds) and lighting candles. It is not a morbid occasion but rather a festive time.

The Mexican tradition continues at home where an altar is made with an offering of food upon it. It is believed that the dead partake of the food in spirit and the living eat it later. A popular decoration is a tissue banner (multiple layers) in traditional patterns of angels, birds, the chalice and crosses. These colorful banners are displayed on October 31^st, the day the angelitos arrive. On November 1^st, the angelitos depart and the colored banners are taken down. They are replaced with the animas and black and white banners are displayed.

Food is considered indispensable for the Day of The Dead celebration. Traditional foods include bread (Pan de Muerto which remains on the altar until the visit to the cemetery) which relates to the early custom in Spain of begging for souls. Sweets (sugar skulls with the names of family members who are alive and deceased placed on each), candied fruit and pumpkins, tamales, enchiladas and chalupas followed by beverages including coffee, beer, tequila and atole (a corn starch fruit flavored hot drink made from corn meal).

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Traditional Mexican Recipe: Pan de Muerto / / Day of the Dead Bread

Ingredients:

¼ cup margarine

¼ cup milk

¼ cup warm water

3 cups all purpose flour

1 ¼ tsp active dry yeast

½ tsp salt

2 tsp anise seed

¼ cup white sugar

2 eggs, beaten

2 tsp orange zest

¼ cup white sugar

¼ cup orange juice

1 tbsp orange zest

2 tbsp white sugar

 

Directions:

- Heat milk and butter in a medium saucepan until butter is melted. Remove from heat and add warm water.

- In a large bowl, combine 1 cup flour, yeast, salt, anise seed and ¼ cup of sugar. Beat in the warm milk mixture, add eggs, orange zest and beat until well combined. Stir in ½ cup of flour; continue adding more flour until the dough is soft.

- Turn the dough onto a lightly floured surface and knead until smooth and elastic.

- Place the dough into a lightly greased bowl, cover with a plastic wrap and let rise in a warm place until doubled in size (1 to 2 hours). Punch the dough down and shape into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with a plastic wrap and let rise again in a warm place for about 1 hour or until just about doubled in size.

- Bake in a preheated 350 degrees oven for 35-45 minutes. Remove from oven, let cool slightly, and then brush with glaze.

Glaze

In a small saucepan, combine ¼ cup sugar, orange juice & orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over the top of the bread while still warm. Sprinkle glazed bread with white sugar.

For more holiday and Mexican traditional recipes, pull up a chair and click here:

http://www.texmextogo.com/Recipes.htm

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Holiday Shipping and UPS delivery with TLC!

Each year we find more and more of our clients shop early and ask for Thanksgiving delivery or shortly thereafter. Your package arrives in better condition, on time and certainly is remembered as “the First”. UPS will NOT guarantee on time delivery after December 8^th (ground shipping) which means we cannot refund your order if it arrives late. Many of our corporate clients are now opting for Thanksgiving delivery as well. If you have gifts shipped to your home early, this gives you time to wrap & sort out & plan….your only dilemma will be “Where did I hide that gift” (a recurrent problem for me!).

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Remember to give us a call if you would like us to customize a gourmet gift basket for you or if you have multiple gifts to send out, sometimes the phone is quicker. We want to make it easier for you…remember; we’ve all had our vitamins!

 

If you’ve got friends or family you think might enjoy our newsletter, well by all means, pass it on! For more gift ideas, recipes or information on Mexican and Tex-Mex food, come on over and visit a while @ www.texmextogo.com

 

We’re always glad to hear from ya’ll…we’ll be back…

Chef Annie