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Tu Vez Latino Culinary Academy: Torrejas


Welcome to the Tu Vez Latino Culinary Academy! We are determined to teach Latino men how to feed themselves without having to go to a drive-through. Will it be an old family recipe? A delicious cocktail? A trade secret? Stay tuned to find out!

We Latinos take our food seriously. Perhaps, way too seriously. The Spanish are even worse than we are, what with them being the “Madre Patria” or whatever. I was once at a very Ethhhpañol restaurant with some of my family in Miami. When the waiter brought around the dessert menu, one of my cousins asked what torrejas were. My godmother explained that they were like Spanish French toast. The waiter became extremely indignant and lectured us all for 10 minutes on how we were wrong and ignorant for saying such a thing. Well, guess what? Torrejas are very much like French toast, but with a Latin vibe. Every country has its own variation on the classic torreja, but here is the one my grandmother used to make. If you see that waiter, tell him to get over himself.

Torrejas

1 loaf Cuban, French, or Italian bread

4 eggs, beaten like midget luchador

1 can evaporated milk, to make the cholesterol even higher than it already is

1 tsp vanilla extract

1 tsp cinnamon

1 cup of sugar

1/2 stick of butter

Cut the bread into inch thick slices. If you need to use a ruler, you can but you will look dumb. Mix together the milk, vanilla, cinnamon, sugar, and eggs in a bowl. Dip the pieces of bread in the eggy mixture, but don’t let it get too soggy. Heat the butter until it’s melted and then pan fry the slices until they are golden on each side. You can serve it with maple syrup, but the traditional way is with an almibar or simple syrup. You simply boil one cup of water with one cup of sugar, stirring until the sugar melts. Then let it cool in the fridge, and pour it on as if diabetes didn’t exist.

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