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Something new I learned about mexico is when they do the national anthem they stand with their hand over their heart and their palm towards the ground.

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Mexican National Anthem - "Himno Nacional Mexicano" (ES/EN)

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Chichen Itza is an ancient pyramid in mexico.

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He president was elected by the people. The people voted and Enrique Peña Nieto won by popular vote.

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The current president of mexico is Enrique Peña Nieto.

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Americans adopted mexican food. There are many mexican food places around the world

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This is a peso. 1 USD=19 pesos

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Dia De Los Muertos is holiday celebrated in mexico. This holiday Starts on October 31st and ends November 2nd. This holiday celebrates the remembrance those who's family members or friends that have passed.

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A quincenera is when a girl of mexican decent turns fifteen. It is a party thrown for her to show that she is becoming a woman.

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He left Mexico because of poverty and he went to the U.S. to make a living.

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Hi! How are you? My name is Miranda.
Hola! Como estas? Mi nombre es Miranda.

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Written by Mely of Mexico In My Kitchen
Chocolate has been called the "drink of the Gods", and the Mexican History books will narrate how it was given to the soldiers to give strength, and how it was a drink reserved for the priests and the wealthy. Even Hernán Cortés wrote to King Carlos I of Spain telling him that he had found a "drink that builds up resistance and fights fatigue."

It still does give resistance and strength to the people that work the land of the cocoa plantations in the Southern part of México. While working as a School Teacher for 2 years in a Cacao Bean plantation in Tabasco, I saw first hand how the men would go to work very early in the morning, carrying with them a full canteen of "pozol." A drink made of water, corn dough, and ground cocoa beans. Pozol sustained them in their hard work until the midday hour when the high temperatures would reach 90 degrees in the jungle-like area of southeast México.

Pozol is a drink is for the summer. Since today is a cold day, it calls for a hot drink to nourish and keep our body warm.

Champurrado, similar to pozol, is a hot thick drink also made of corn dough and chocolate. There are several variations of Champurrado. Some add water, milk, or both. Some even add star anise for extra flavor.

Here is my personal recipe for you to try and enjoy in these cold days.

Ingredients:

Method:

1. In a medium size pot, simmer the milk along with the piloncillo, cinnamon and chocolate until it dissolves. This will take about 6-8 minutes.

2. Mix the corn flour with the 2 cups of water until all the lumps have dissolved. If needed, use a strainer to get a fine mixture.

3. Add the corn flour mixture to the pot and stir. Keep simmering at low heat and keep stirring for about 8-10 more minutes until the chocolate has a light gravy consistency.

Warning: Since this is a slightly thick drink it is hotter that you may think, be careful while serving and drinking. https://www.myhumblekitchen.com/2012/11/how-to-make-champurrado-a-mexican-thick-hot-chocolate/ NOTES:
Serve and enjoy!

* The Champurrado's consistency is like that of a light gravy. If you want a lighter version, reduce the amount of corn flour to 1/3 cup.

* If fresh corn masa is available in your area use 1 cup of masa instead of the corn flour.

* Piloncillo or Panela is unrefined whole cane sugar. ( For more information on natural sweeteners, click here)

When buying Piloncillo or Panela, make sure it is pure. Some stores carry a look alike version that is just regular sugar in the form of a cone and doesn't have the flavor or nutrients of Piloncillo.

* To easily cut the piloncillo, warm the piloncillo first. This will soften the piloncillo.

Have you ever had Champurrado? What's your favorite warm drink during this time of the year?

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How to make Champurrado - A Mexican Thick Hot Chocolate

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Written by Mely of Mexico In My Kitchen Chocolate has been called the "drink of the Gods", and the Mexican History books will narrate how it was given to the soldiers to give strength, and how it was a drink reserved for the priests and the wealthy.

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My first relative to come to the U.S. was my great grandfather Ignacio Perez.

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I am of Mexican Decent.