Monthly Archives: December 2017

It’s National Concha Day!

Conchas from Mi Pueblo Supermarket!

…well, almost…

I was scrolling through Instagram last week when I spotted a post from Raggedy Tiff about a gathering on December 8th for National Concha Day.  This was right after I found out I was hosting my annual cookie exchange party ON National Cookie Day so I was interested in finding out more about National Concha Day!  (Oh…and I know there’s a list of these national food days somewhere too and I plan to find it soon!)

What I found out in my research was that Jessica Resendiz of Raggedy Tiff, Alicia Becerra of Alicia’s Delicias and Karina Jimenez of Viva Los Cupcakes – all in California – had created a petition back in July to establish a National Concha Day on December 8th!  After gathering 5,000 signatures, the petition would then be sent to Governor Jerry Brown and 8 senators to request this special date become reality.

But wait a minute…maybe I should explain what a concha is and why this is important before going any further!  Also called pan dulce, a concha is Mexican sweet bread.  It is recognizable by its large shell-like shape.  In fact, concha means “shell,” and the top of the bread has a sugar shell pattern on it.  This bread has a “light” sweetness to it…much different than a donut or other pastry.  Buying a bag full of these conchas from Mi Pueblo Supermarket’s extensive bakery in Homewood is always a treat because they look so beautiful in the bag!  I generally select every color they have too.  Grab a cafecito and you have a delish breakfast or late brunch on a Saturday or Sunday, although traditionally a concha is eaten with a cup of hot chocolate!

Of course, having a National Concha Day would not be just about the bread…it’s more about a recognition of Mexican culture and traditions.  I’ve seen artists online who use the concha as an art form, creating earrings, necklaces and bracelets with this iconic bread on them.  I’ve also seen my share of t-shirts with funny slogans on them like “Let your conchas be your guide” and “don’t be self conchas!”  I may need to order one of those!  The concha is just such a mainstay in the Mexican culture and was influenced by the French, even the French occupation ended with the Battle of Puebla, better known as Cinco de Mayo.

As the petition states…”The creation of a National Concha Day would be a fun and exciting way to honor the Mexican pastry and its culture. Such a day would not only bring smiles to people’s faces, but also create cultural awareness of our customs and traditions.”  Plus…they are delicious!!!

I signed the petition today and they are so close to getting those 5,000 signatures!  If you’ve enjoyed a concha and love them and feel so inclined, hop on over to (click here) and add your name to the petition.  Maybe this time next year it will be official and we’ll be saying a la Oprah…”you get a concha, you get a concha…everybody gets a concha!”  Meanwhile, tomorrow I’ll be having coffee and a concha and celebrating!

The pretty pink concha set against my Mexican Christmas tree this evening!

Feta, Corn and Black Bean Salsa – Always A Crowd Favorite!

Ingredients for my feta, corn and black bean salsa! Super easy!

Every year for my annual cookie exchange extravaganza, I serve up margaritas and a little Mexican food for my guests.  A few years ago though, I wanted to add a little something extra for everyone to nibble on.  I went through recipes I had collected over the years and found a recipe card I had picked up somewhere for a feta, corn and black bean salsa.  Of course, the “salsa” part got my attention with the Mexican food theme I had going on but what really got me was “feta!”  I LOVE me some feta cheese!!!

The first time I served it, I don’t think I had much left over to enjoy for myself later!  I took that as a good sign.  So the next year I doubled the recipe and was still lucky to have some left over!  It has become a crowd favorite, for sure…just like my mother’s homemade salsa always is each year.  She brought two large jars of that salsa over last night and it was ALL gone by the time we finished exchanging cookies last night!  (Click here to read about her salsa and get the recipe!)

The best part of this feta, corn and black bean salsa recipe is how easy it is to put together.  You just mix it all together, chill for 4 hours, and you’ve ready to serve!

Ingredients include:

  • 2 cans low sodium black beans (rinse and drain)
  • 2 cans of sweet corn (rinse and drain)
  • 1 cup (8 oz) of Feta Cheese
  • 1/4 cup of green onions, chopped (or you can use purple onion)
  • 1/2 cup of sugar (or you can use a substitute like Truvia which equals about 1/3 cup)
  • 1/4 teaspoon garlic powder
  • 1/4 cup olive oil
  • 1/2 cup apple cider vinegar

Each time I finish making this salsa, I fill up a small bowl and just savor the flavors.  After it has refrigerated for a few hours though, the flavors really get absorbed into the corn, black beans and feta.  It goes great with those scoop corn chips!  This is the perfect easy recipe to take and share with friends!  I promise your crowd will like it as much as my crowd!  Buen provecho!

Feta, corn and black ben salsa!