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Old 03-15-2006   #16 (permalink)
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Post on egullet.org on the cooking forum. I bet you can get somewhere over there with this request?

Quote:
Originally Posted by sbblake23
I tried to post this in the Changarros y Mas forum, but it would not let me for some reason...
Anyway, last year we took a tour with Heather to Coba, and we had a marquesita in the parking lot. It was so wonderful and yummy. Me and my husband were just dreaming about the day when we can go back to Playa (might be a while, we just had a baby and budget is tight) and get a Marquesita. I was wondering if I could try to make one at home..
Can anyone help me replicate the recipe? I'm sure it won't be as good back here in NC where it is cold!
Thanks,
Sara
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Old 03-15-2006   #17 (permalink)
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You can not have marquesitas at Home!

Quote:
Originally Posted by sbblake23
I tried to post this in the Changarros y Mas forum, but it would not let me for some reason...
Anyway, last year we took a tour with Heather to Coba, and we had a marquesita in the parking lot. It was so wonderful and yummy. Me and my husband were just dreaming about the day when we can go back to Playa (might be a while, we just had a baby and budget is tight) and get a Marquesita. I was wondering if I could try to make one at home..
Can anyone help me replicate the recipe? I'm sure it won't be as good back here in NC where it is cold!
Thanks,
Sara
Sorry But, You can not have marquesitas at Home! and this is why!
Look at the photo! ...

http://pg.photos.yahoo.com/ph/grimes...&.dnm=e00c.jpg

You can not get that at home! "leave it in Mexico!"
It is like trying to have your first kiss again....The one good thing about marquesitas The second one may be Better!

eugene

Last edited by grimes; 03-15-2006 at 06:44 PM..
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Old 03-16-2006   #18 (permalink)
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eugene,
Thanks for sharing that photo. But, I am not going to be back in Mexico for a LONG time! I don't know if I can wait that long! I still might try to make them myself...

Sara
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Old 05-02-2006   #19 (permalink)
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I just came back from Playa and didn't find these anywhere, but since I read this thread a couple of months ago, I have been craving these, so has anyone come up with a recipe that is even close?
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Old 05-03-2006   #20 (permalink)
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This sounds like a marquesita recipe, or close enough!

Title: Crepe Gateau
Ingredients:

2 x egg
1/2 cup sugar
1 cup buttermilk
1 tsp vanilla extract
1 tsp cinnamon
1 1/2 cup all purpose flour
1 tsp baking powder
2 tbl unsalted butter, melted
sugar, for sprinkling
Simple Syrup
1 cup water
1 cup sugar
2 tbl hazelnut liqueur
Chocolate Ganache
2 cup whipping cream
16 oz chopped chocolate, bittersweet or semisweet
icing sugar and cocoa powder, for dusting

Method:
In a medium bowl, whisk together eggs, buttermilk and vanilla extract.

In a separate bowl, sift together cinnamon, flour and baking powder. Add sugar. Whisk into buttermilk mixture and stir in melted butter. Allow batter to sit 10-15 minutes before making.

Heat a flat, non-stick pan over medium heat for 5 minutes. Grease lightly with oil or spray and pour about 2 oz of batter into the center of the pan. These crepes will be thicker than usual crepes. Cook for about 2-3 minutes, until edges brown. Lift crepe gently with a spatula and flip over. Cook for 1 minute and remove from heat.

Simple Syrup:
Bring water and sugar up to a full boil and cook for 2 minutes. Remove from heat, stir in hazelnut liqueur and allow to cool.

Chocolate Ganache:
Heat cream to just below a simmer (on the stove or in the microwave) and pour over chocolate. Let sit for 2 minutes, then stir gently to blend. Allow to completely cool before finishing gateau, or chill until ready to use and warm slightly in microwave.

To Assemble:
Place one crepe on a large plate or platter. Brush lightly with the hazelnut syrup. Using a palette knife, spread a thin layer of ganache over the entire surface of the crepe. Set another crepe on top and repeat process using all the crepes, sparing the syrup and chocolate layer on the top one. Cover with plastic wrap and chill until ready to serve.

To serve, dust top with icing sugar and just a little sprinkle of cocoa powder, and slice as a cake to serve. Gateau can be served with remaining hazelnut syrup on the plate.
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Old 05-03-2006   #21 (permalink)
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Maybe, if you just stop after the crepe part and then fill it with cheese, roll it up, drizzle it with sweetened condensed milk, then sprinkle some parm. on top. Does the crepe get crunchy when you roll it up?
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Old 05-03-2006   #22 (permalink)
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I have not tried the recipe yet, I just found it this morning on line.
I have never had a marquesita, but reading about them on this thread has left me longing for one. I searched all over Playa the last 2 weeks and found them nowhere, so I have been searching on line............alot.
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Old 06-25-2006   #23 (permalink)
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After and exhaustive search on Google and then following a link to Diario de Yucatán, I found a little bit about the obscure past of the Marquesitas, a very rent article on the origins of this.

http://www.yucatan.com.mx/noticia.asp?cx=17$1310030000$3299351

Following is a attempt of a translation:

(Note of Tuesday 30 of May of 2006) The marquesita, in ice cream cradle.

It was born to confront the fall of the sales at the time of cold. In a very cold season in 1945, the ice creams stopped selling. And not to die of hunger, Vicente Mena Muñoz, heir of traditional "Polito Ice cream", invented a product with rolled {ice cream} wafer: marquesita, stuffed with ball cheese {edam}, manchego or cajeta {caramel}. “My father prepared the ice cream wafers like my grandfather, Leopoldo Mena Bonilla, had taught him. In the search of a product that helped to the economic situation, because the sale of ice creams fell too much as a result of the cold, it ocurred him to coil the rolled wafer and to put meat and other things. Nevertheless, that product did not stuck”, remembers Vicente Mena Heredia, Polito Ice cream owner. “When looking for a tasty combination, he added to the rolled wafer several products, among them daysi cheese and other types of cheese. The combination of the rolled wafer with the ball cheese was the best one. “The marquesita name arose as a result that the word has a good ring and because the product had cheese”, it continues. “When people left mass at the temple of Santiago, they crowded to buy marquesitas”. With the passage of the years, his father lost his sight and stoped making the marquesitas. “But people requested the marquesitas to us and as they insisted we continued to prepare this product”, he mentions.

“When people asked to me, I told them that I did not like to prepare the marquesitas because they burned my hands.

“The rolled wafer of the marquesita is different from the one from the ice cream. It has milk, vanilla and a little almond, to give a rich flavor”, assures Mr. Mena Heredia. One of the problems is that his father did not register the invention of the marquesita and, as the product got great acceptance, other people began to prepare this treat, but not with the same flavor. “They can prepare them, but don´t use the name Polito”, he warns.

Thus the “marquesitas” arose in the yucatecan capital, those crunchy waffers stuffed with ball cheese or manchego, that also have cajeta, and that pleases much particularly to the children. In "Polito Ice creams", the marquesitas are sold to 12 and 16 pesos, the special one. - Claudia Ivonne Sierra Medina

The Polito Ice Cream parlor is located at Parque de Santiago, on the north side of the church.
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Old 06-25-2006   #24 (permalink)
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Quote:
Originally Posted by Jesus
After and exhaustive search on Google and then following a link to Diario de Yucatán, I found a little bit about the obscure past of the Marquesitas, a very rent article on the origins of this.

http://www.yucatan.com.mx/noticia.asp?cx=17$1310030000$3299351

Following is a attempt of a translation:

(Note of Tuesday 30 of May of 2006) The marquesita, in ice cream cradle.

It was born to confront the fall of the sales at the time of cold. In a very cold season in 1945, the ice creams stopped selling. And not to die of hunger, Vicente Mena Muñoz, heir of traditional "Polito Ice cream", invented a product with rolled {ice cream} wafer: marquesita, stuffed with ball cheese {edam}, manchego or cajeta {caramel}. “My father prepared the ice cream wafers like my grandfather, Leopoldo Mena Bonilla, had taught him. In the search of a product that helped to the economic situation, because the sale of ice creams fell too much as a result of the cold, it ocurred him to coil the rolled wafer and to put meat and other things. Nevertheless, that product did not stuck”, remembers Vicente Mena Heredia, Polito Ice cream owner. “When looking for a tasty combination, he added to the rolled wafer several products, among them daysi cheese and other types of cheese. The combination of the rolled wafer with the ball cheese was the best one. “The marquesita name arose as a result that the word has a good ring and because the product had cheese”, it continues. “When people left mass at the temple of Santiago, they crowded to buy marquesitas”. With the passage of the years, his father lost his sight and stoped making the marquesitas. “But people requested the marquesitas to us and as they insisted we continued to prepare this product”, he mentions.

“When people asked to me, I told them that I did not like to prepare the marquesitas because they burned my hands.

“The rolled wafer of the marquesita is different from the one from the ice cream. It has milk, vanilla and a little almond, to give a rich flavor”, assures Mr. Mena Heredia. One of the problems is that his father did not register the invention of the marquesita and, as the product got great acceptance, other people began to prepare this treat, but not with the same flavor. “They can prepare them, but don´t use the name Polito”, he warns.

Thus the “marquesitas” arose in the yucatecan capital, those crunchy waffers stuffed with ball cheese or manchego, that also have cajeta, and that pleases much particularly to the children. In "Polito Ice creams", the marquesitas are sold to 12 and 16 pesos, the special one. - Claudia Ivonne Sierra Medina

The Polito Ice Cream parlor is located at Parque de Santiago, on the north side of the church.
You're the best!!
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Old 01-21-2007   #25 (permalink)
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Posts: 376
Jesus / marquesita

Hola Jesus,
Do you still have this story in Spanish? I would like to send it to a friend in Zihuatanejo

Thankx, eugene




Quote:
Originally Posted by Jesus
After and exhaustive search on Google and then following a link to Diario de Yucatán, I found a little bit about the obscure past of the Marquesitas, a very rent article on the origins of this.

http://www.yucatan.com.mx/noticia.asp?cx=17$1310030000$3299351

Following is a attempt of a translation:

(Note of Tuesday 30 of May of 2006) The marquesita, in ice cream cradle.

It was born to confront the fall of the sales at the time of cold. In a very cold season in 1945, the ice creams stopped selling. And not to die of hunger, Vicente Mena Muñoz, heir of traditional "Polito Ice cream", invented a product with rolled {ice cream} wafer: marquesita, stuffed with ball cheese {edam}, manchego or cajeta {caramel}. “My father prepared the ice cream wafers like my grandfather, Leopoldo Mena Bonilla, had taught him. In the search of a product that helped to the economic situation, because the sale of ice creams fell too much as a result of the cold, it ocurred him to coil the rolled wafer and to put meat and other things. Nevertheless, that product did not stuck”, remembers Vicente Mena Heredia, Polito Ice cream owner. “When looking for a tasty combination, he added to the rolled wafer several products, among them daysi cheese and other types of cheese. The combination of the rolled wafer with the ball cheese was the best one. “The marquesita name arose as a result that the word has a good ring and because the product had cheese”, it continues. “When people left mass at the temple of Santiago, they crowded to buy marquesitas”. With the passage of the years, his father lost his sight and stoped making the marquesitas. “But people requested the marquesitas to us and as they insisted we continued to prepare this product”, he mentions.

“When people asked to me, I told them that I did not like to prepare the marquesitas because they burned my hands.

“The rolled wafer of the marquesita is different from the one from the ice cream. It has milk, vanilla and a little almond, to give a rich flavor”, assures Mr. Mena Heredia. One of the problems is that his father did not register the invention of the marquesita and, as the product got great acceptance, other people began to prepare this treat, but not with the same flavor. “They can prepare them, but don´t use the name Polito”, he warns.

Thus the “marquesitas” arose in the yucatecan capital, those crunchy waffers stuffed with ball cheese or manchego, that also have cajeta, and that pleases much particularly to the children. In "Polito Ice creams", the marquesitas are sold to 12 and 16 pesos, the special one. - Claudia Ivonne Sierra Medina

The Polito Ice Cream parlor is located at Parque de Santiago, on the north side of the church.
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Old 01-21-2007   #26 (permalink)
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If Jesus doesn't, I do.
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Old 01-21-2007   #27 (permalink)
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Thank You JAH,

Thank You JAH,


eugene@team2stool.com
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Old 08-07-2011   #28 (permalink)
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Pretty sneaky, sis.
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Old 08-09-2011   #29 (permalink)
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