One of the rewards of walking up and down long aisles at food trade shows is that you sometimes come across something totally unexpected. That was the case with Paktli Snacks, made from puffed ancient grains that are gluten-free (photos #1 through #4). Our review is below, but first, some background.

The Aztec culture revered amaranth, a grain that thrives in hot temperatures and is largely resistant to drought. It was thus both tasty and reliable; crops were less likely to fail. It was a staple food along with beans, corn, and squash [source].

The Aztec name for amaranth was paktli, which means joy in the Nahuatl language. In prehispanic times, in addition to being a diet staple, amaranth was also used as currency and for ceremonial purposes.
 
 
THE AZTECS & AMARANTH

In the Aztec diet, amaranth, a native Mexican cereal grain, was second only to corn (another native cereal grain) in importance.

Every part of the plant is edible, but the Aztecs most valued the tiny seeds, which are even smaller than quinoa seeds. Like quinoa, amaranth is packed with essential amino acids. It also has twice the iron content of wheat.

As with corn, amaranth grains were toasted and eaten whole, boiled into porridge, or ground into flour to make tortillas and tamales.

During the holy month of Panquetzaliztli (analogous to December), toasted amaranth grains were mixed with honey into a dough called tzoalli, which in turn was shaped into idols of Huitzilopochtli, the sun and war god, and other deities.

The idols were paraded through the streets and displayed in the temple before being “sacrificed”; priests broke the candy statues into tiny pieces and distributed them among the crowd.
 
 
FROM IDOLS TO ALEGRÍAS

In Spanish, alegría is the word for joy—i.e., the Spanish word for paktli.

In Mexico, puffed amaranth is mixed with honey or sugar and served like a Rice Krispie treat. It’s a specialty of the town of Santiago Tulyehualco in the Xochimilco borough of Mexico City. It’s been known as alegría since the 16th century [source].

In September 2016, the treats from Santiago Tulyehualco were officially declared Patrimonio Cultural Intangible de la Ciudad de México (an intangible part of the cultural heritage of Mexico City).

Alegrías have become the most popular way of consuming amaranth. The amaranth grains are puffed in a hot pan without oil, then mixed with honey or sugar syrup. Pepitas (pumpkin seeds), nuts, and dried fruits are popular additions.

Rectangular bars and rounds are typical shapes (photo #5).
 
 
PAKTLI PUFFED ANCIENT GRAIN SNACKS

Paktli Foods’ puffed grain snacks are inspired by Mexican alegrías. In addition to amaranth, millet and quinoa are added to the snacks.

The grains are mixed with high-quality organic ingredients including chocolate, dried fruits, and nuts. The result is an all-natural, tasty, gluten-free, and may we add fun, snack.

The use of sugar is sparing; i.e., the snacks are not particularly sweet (just sweet enough), with 8g added sugars. They have 4g of protein. They are a delicious, healthier accompaniment to coffee, tea, and cola, instead of that cookie or candy bar.

Disks of 2-1/2 inches in diameter are made in:

 
In addition to the disks, there are bags of smaller, bite-size snacks.

Are you ready to take a bite of the modern version of an ancient snack?

Head to PaktliFoods.com.
 
 
> Check out the different types of grains.

[1] Milk chocolate puffed grain snack (photos #1, #2, #3, and #4 © Paktli Foods).

[2] Dark chocolate snack with dried cranberries and cashews.

[3] The puffed grain snacks are individually wrapped.

[4] The 55% cacao snack with dried blueberries and cacao nibs (in our book, 55% cacao is “dark milk chocolate”).

[5] Mexican alegrias (photo Alejandro Linares Garcia | Wikipedia).

[1] Tea excitement: 24 different varieties (both photos © Adagio Teas).

[2] Inside the book-style gift box are windows holding the different teas, one for each day from December 1st through December 24th.

We typically don’t begin to write about holiday gifts until November 1st, just after Halloween. But this tea advent calendar from Adagio can sell out. So if you know a tea lover who’d like one, you may want to order one now.

The advent calendars are available with tea bags or loose tea. They are given before December 1st so the recipient can count down the days to Christmas with a treat each day.

The teas selected for the 2022 calendar are a combination of popular favorites as well as limited-edition holiday blends.

 
Each calendar contains 24 individual servings, with enough tea to make an eight-ounce pot each day.

The teas contain no added sugar and are gluten-free, dairy-free, nut-free, and vegan-friendly.

At $34, Adagio Teas’ Advent Calendar is an affordable and festive way to mark the Days of Advent with a delicious daily cup.

Get your advent calendar(s) at Adagio.com.
 
 
> The history of the Advent calendar.

> The history of tea.

> The history of tea bags.

> The different types of tea: a tea glossary.

Ready for some food fun? How about purple potato pizza? We have two recipes, one a grandma pizza with bacon and pesto, the second a Sicilian-style pizza with prosciutto.

September is National Potato Month, August 19th is National Potato Day, and February 22nd is National Cook A Sweet Potato Day.

There are 11 pizza holidays! Here’s the full list.

> The history of pizza.

> Forty different types of pizza.
 
 
RECIPE #1: PURPLE POTATO GRANDMA PIZZA

If you don’t have garlic oil, it’s easy to make. Since the potatoes need to soak for two hours, use the time to infuse regular olive oil; the instructions are below.
 
Ingredients

 
Preparation

1. SOAK the potatoes in a bowl of cold water for 2 hours.

2. PREHEAT the oven to 500°-550°F. Lightly coat the pan with olive oil. Push the dough out to the corners of the pan. Carefully dimple the dough using your fingertips.

3. ALLOW the dough to rise for approximately one hour. Dimple the dough again, degassing it, and place the pan into your oven. Par bake the crust until it’s slightly golden brown, approximately 5-7 minutes.

4. REMOVE the crust from the oven and carefully spread 2 tablespoons of extra virgin olive oil on the bottom of the crust. Top the pizza with sliced mozzarella leaving a 1/4 inch border.

5. PLACE the sliced potatoes evenly atop the pizza then add the bacon.

6. RETURN the pan to the oven. Cook until golden brown; the total bake time ranges between 10-18 minutes.

7. REMOVE the pizza from the oven and cut it into nine squares. Add the pesto, feta cheese, rosemary, romano cheese, and garlic oil drizzle. Serve and enjoy!

To Make Garlic-Infused Olive Oil

Add 1 cup of everyday olive oil to a saucepan, along with two peeled garlic cloves. Simmer for 15 minutes.

If you like roasted garlic flavor, cook another 5 minutes or until the garlic is gold3en brown.

Keep the infused oil for up to 2 weeks in the fridge, no longer per food safety guidelines.
 
 
RECIPE #2: SICILIAN PURPLE POTATO PIZZA

A Sicilian pizza is a deep dish pie. This recipe, from Colavita, uses a focaccia recipe for the dough.

But even though it’s a thick crust, says Colavita, the dough is light and airy—and delicious.

Colavita also notes: “A digital scale is imperative for bread and pizza making. It’s a small investment, and we highly recommend it.”
 
Ingredients For The Dough

 
Ingredients For The Pizza

 
Preparation

1. MAKE the dough. Pour the water into a medium bowl. Add the active dry yeast (and poolish—see the note below or starter, if using) to the water and stir vigorously. Allow it to rest for 5 minutes. The mixture will become foamy.

2. ADD the flour, semolina, sugar, and salt to the bowl of a stand mixer. Mix to blend all the ingredients. Pour in the yeast mixture and the 3 tablespoons of olive oil.

3. MIX on low speed for 8-10 minutes, scraping down the sides of the bowl if necessary.

4. OIL a large bowl with a little olive oil. Place the dough into the bowl, cover with plastic wrap and allow to rise at room temperature for 1.5-2 hours.

5. BRUSH the pan with olive oil. After 2 hours, punch the dough down (this is called degassing) and place the dough in the prepared pan, stretching it gently with your fingertips to take the shape of the pan. Drizzle 1 tablespoon of olive oil over the top of the dough, smoothing it over the surface with your hands. Cover with plastic wrap and allow it to rest for 30 minutes.
Assemble and bake the pizza

6. PREHEAT the oven to 450°F. Remove the plastic wrap from the dough. Scatter the potatoes over the top of the dough. It’s best if you place them in a single layer so they cook completely.

7. PLACE the prosciutto on top of the potatoes, distributing the pieces evenly. Drizzle another tablespoon of olive oil over the top and sprinkle with the rosemary, sea salt, and freshly ground black pepper.

8. PLACE the pizza in the oven and bake for 20 minutes, rotating the pan halfway through the baking process. Remove from the oven, slice, and serve.
 
Making A Poolish

Poolish, also called biga, is a pre-ferment that makes baked goods soft, fragrant and aromatic.

[1] Recipe #1: A purple potato pizza, grandma-style (photo © Potato Goodness).

[2] Purple potatoes, originally from Peru, are now grown in the U.S. There are different varieties, some more purple than others (photo © Mona Makela | iStock Photo).

[3] Bacon is always a welcome ingredient (photo © iGourmet).

[4] Basil pesto provides a flavorful garnish for purple potato pizzas (photo © Looby | iStock Photo).

[5] Recipe #2: Sicilian-style purple potato pizza on a focaccia crust (photo © Colavita Recipes).

[6] Instead of bacon (in recipe #1), recipe #2 uses prosciutto.

[7] Fresh herbs are a delicious layer of flavor. Like the basil on a Margherita pizza, add them when the pizza comes out of the oven (photo © Burpee).

To make a poolish: In a medium glass or plastic container, combine 50g warm (80°F) water, 50g flour, and 1/8 teaspoon active dry yeast. Stir until the mixture resembles a batter. Cover loosely and allow to rest for 12 hours. After 12 hours, the mixture should be bubbly and ready to use.

Food Trivia: “Poolish” comes from the old English “polish.” It’s a type of leavening process that originated in Poland, where it initially was used in pastry production; its first mention dates to 1840. As its use spread throughout Europe it became common in bread and became prevalent in French making. Today it is used worldwide. Here’s more about it and other pre-fermentation techniques.
 
 

[1] A NEFT martini with just a splash of vermouth (all photos © NEFT Vodka).

[2] For Valentine’s Day, Christmas, or other festive event, a bird’s eye chile brightens the glass of NEFT, neat. Because the chile isn’t cut, its flavor and heat don’t infuse into the vodka.

[3] NEFT is made from an ancient strain of non-GMO rye.

[4] The pure water comes from the Rhaetian Alps in Austria.

What are we sipping on October 4th, National Vodka Day? NEFT Vodka!

NEFT is an elegant, ultra-premium vodka that we first wrote about in May.

NEFT vodka is crafted to stand on its own, to be appreciated solely for its taste, with no need for mixers. Just because it is un-aged and colorless doesn’t mean NEFT can’t be sipped straight!

If you’re looking for a “sipping vodka,” treat yourself to a bottle (or a barrel, if you will—photos #1 and #2—the story of the barrel is here).

Room temperature is the ideal way to sip ​NEFT neat, to maximize your enjoyment of its aromatic and flavor complexities.

It can be sipped on the rocks as well, but see the next section before you add ice.

NEFT is made from only Alpine spring water and ancient non-GMO rye grains.

Pueblo Bonito Resorts in Cabo San Lucas, a resort city on the southern tip of Mexico’s Baja California peninsula, is known for its beaches, water-based activities and nightlife—and for the area’s famous Cabo Arch, a rock formation that erupts from the sea.

The resort is also known for its tacos, which are always on the menu. Two of their most popular recipes are below: Baja Shrimp Tacos, and Ribeye & Shrimp Tacos, a “surf and turf” approach. The recipes, which are just in time for National Taco Day, October 4th, follow.

But first, some taco trivia:

The name derives from the “tacos” of gunpowder that miners used to blast through rock during the silver mining era in 18th-century Mexico.

The humble Mexican miner’s meal has become an internationally beloved food, with an abundance of styles and varieties with fillings that range from traditional to gourmet to creative (corned beef and cabbage tacos, sashimi tacos, etc.).

In addition to National Taco Day, October 4th, taco holidays include National Fish Taco Day on January 25th, National Crunchy Taco Day on March 21st, and Día del Taco (Day of the Taco) in Mexico, on March 31st. Not to mention, Taco Tuesday every week!

> Here’s the history of tacos.

> Here are 20+ delicious taco recipes in addition to the two below.

Buen provecho! (That’s Spanish for bon appétit.)
 
 
RECIPE #1: BAJA SHRIMP TACOS

A classic Baja-style taco is made with a fish fillet, either deep-fried or grilled. They are most often topped with cabbage, radishes, and a creamy white sauce.

This recipe, from the resort’s Peninsula Restaurant, uses shrimp instead of fish and tops it with creamy coleslaw instead of cabbage and white sauce. But the coleslaw has the same basic ingredients as the white sauce: sour cream, and mayonnaise.

We grilled the shrimp instead of frying them, as the recipe directs.
 
Ingredients For 6 Tacos

For The Shrimp

 
For The Coleslaw

 
For Serving

 
Preparation

1. MAKE the coleslaw: Mix the red and green cabbage with the mayonnaise and sour cream. Season to taste. Refrigerate for 15 minutes.

2. PREPARE the shrimp batter: Sift together the flour, onion salt, chipotle, and black pepper. Mix together the eggs and sparkling water in a separate bowl, then add the dry ingredients and mix until the batter is thoroughly incorporated. Refrigerate for 5 minutes.

3. DIP the shrimp into the cornstarch and let the excess drip off, then coat the shrimp with the batter. Heat the oil and fry the shrimp until lightly golden. Place them on several paper towels to absorb excess oil.

4. ASSEMBLE the tacos: Place two shrimp in each tortilla and top with coleslaw, cherry tomatoes, cilantro, and onion. Finish with a squeeze of fresh lime juice squeezed. Serve with salt, as desired.
 
 
RECIPE #2: SURF & TURF TACOS (RIB EYE & SHRIMP)

This recipe, from the Quivira Steakhouse, is a “surf and turf” taco with grilled steak and shrimp, a cheese crust on the tortillas, and pineapple and jalapeño mignonette sauce.
 
Ingredients For 3 Tacos

 
For The Mignonette Sauce

 
Preparation

1. DICE the pineapple and red onion into small cubes.

2. Dice the jalapeño into small cubes after first removing the pith and seeds.

3. MIX the pineapple, onion, and jalapeño in a bowl, then add the apple vinegar and olive oil. Season to taste and set aside.

4. RUB the rib eye with olive oil and salt and pepper to taste. Cook the steak on the grill to the desired doneness, then remove it from the heat and let it rest for 5 minutes. Slice the steak into small strips.

5. CLEAN and butterfly the shrimp. Add the olive oil, salt, and pepper to taste, then grill for 6 minutes (or until thoroughly cooked).

6. HEAT the tortillas in a pan or on a griddle. Add the Monterrey Jack cheese and flip. Let the cheese brown, making a cheese crust. The cheese is only on one side of the tortilla. On the opposite side…

7. ADD a few pieces of sliced rib eye and 1 shrimp to each taco. Add some onion, cilantro, and a few slices of avocado. Add the mignonette to taste, or serve it in a separate ramekin to pass.

[1] Tacos galore, at Pueblo Bonita Resorts in Cabo San Lucas, Mexico (photos #1, #2, #3, and #__ © Pueblo Bonito Resorts).

[2] A tasty taco trio.

[3] Ribeye tacos.

[4] Cilantro and lime juice add zip to just about all Mexican recipes (photo © Lindsay Moe | Unsplash).

[5] Boneless raw ribeye steak. Chuck eye steak is almost as tender and has the same delicious beefy flavor as ribeye, but it’s more budget-friendly (photo © Good Eggs).

[6] Jumbo shrimp, ready for “surf and turf” tacos.

[7] You can use canned pineapple, but fresh pineapple will add zingy acidity to the mignonette sauce (photo © The Fruit Company).