October 12, 2017
As people across the country celebrate Hispanic Heritage Month from Sept. 15 to Oct. 15 with traditional food, music, festivals and more, Mexican TV host Ana Patricia Gámez celebrates with her family’s long-held traditions: Eating homemade ice cream cake and donning Mexico’s traditional china poblana dress!
“Hispanic Heritage Month has always been an important time for me. It’s a very patriotic month in Mexico as we celebrate our Independence Day. As a school girl, I would anxiously wait to participate in the parade,” Ana Patricia said. “At night, my family and I would go down to the city square and partake in the famous cry of independence ritual. The crowd chants ‘¡Viva!’ to Hidalgo’s famous words revolting against the Spanish rule, reenacting the start of the Mexican War of Independence.”
“The china poblana is one of the traditional outfits that best represents my country. There are many of them and although the one I have is specifically for the state of Puebla, it is very popular and often worn to celebrate Mexico’s Independence Day,” Ana Patricia explained. “I want my daughter, Giulietta, to be proud of her roots and to be interested in learning the great history of Mexico, its food, culture and music.”
“My oldest sister is the best cook out of all of us. Whenever we were celebrating someone’s birthday and money was tight, she would make this famous ice cream cake. Apart from being delicious, it is budget friendly and easy to make. Whenever I want to reminisce on old times and treat my family to something sweet, I make it for them!”
And as for this year’s Hispanic Heritage Month celebration, Ana Patricia has already done her shopping at—where else!—Target: “It’s incredible that Target has everything I need for any occasion or celebration, from décor to ingredients!”
Want to whip up Ana Patricia’s ice cream cake as a celebratory treat? She was kind enough to share the recipe with us, below!
Latin American Ice Cream Cake
What You’ll Need:
What You’ll Do:
Combine the condensed milk, table cream and evaporated milk in a blender. Add lime juice and combine.
Pour a layer of the milk-lime mixture into a 9-by-13-inch baking dish.
Dip the Maria cookies into the fruit juice and place on top of the milk layer, covering the milk.
Add a layer of strawberries.
Continue the process two more times.
Freeze the dessert until firmly frozen, one to two hours.
Click here to read this story in Spanish.
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