“Today Mexican raisins (called “pasas”) are two to three times larger than the ones north of the border and are sweeter too (and are mostly available at local markets). They have been used in traditional Mexican recipes since the 16th century, so why not up the ante and combine some Mexican raisins with a little Mexican rum and make a luscious tiramisu.”
Deborah McCoy, Writer
Harness Mexico’s rebel spirit with this delicious Rum ‘n’ Raisin delight, washed down with a typical rum cocktail.
Nothing makes summers better than fresh fruit and tequila, so why not try both in this incredible recipe?
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A PIECE OF CAKE AND A CUP OF CHOCOLATE:
Everyone’s favorite treat has a long and delicious history – but did you know the Mexica people used it instead of money?
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