After years in the Mexican food wilderness, things are starting to turn in New York. Tequila bars are popping up all over, and we’re discovering authentic Mexican cooking that goes light years beyond tacos and tortas. Chef Julieta Ballesteros is at the forefront of this wave. Her elegant Chelsea spot Crema is known for sophisticated Mexican preparations, inspired by the chef’s native Monterrey, Mexico. Crema’s bar has also generated plenty of buzz(es), serving up creative margaritas along with classic micheladas and mojitos. This time of year, a creamy Mexican eggnog enters the rotation. According to author Karen Hursh Graber, rompope dates back to the early 1600s and the Convento de Santa Clara in Puebla. The drink was adapted from the European-style milk drinks brought over by the Spanish. The recipe below is creamy, refreshing, and a big step up from ordinary eggnog.
Rompope 1 can condensed milk 1 tbs vanilla 6 egg yolks 1/4 cup heavy cream A pinch cinnamon A pinch nutmeg Rum
Combine egg, milk, vanilla, and cream in a pitcher. Add rum to taste (a little more than 1/4 cup or so). Divide into 4-6 servings, top each with a sprinkling of cinnamon and nutmeg. Enjoy!