A deliciously moist, sweet and spicy sugar skull cake inspired by Mexican Hot Chocolate
I LOVE tequila I LOVE margaritas, and I LOVE hibiscus. So this one is win-win-win.
I could eat this by the ton. So fresh and delicious! The combination of palm heart and oyster mushroom gives it that “meaty” texture that you get in a seafood Ceviche, without the bad carma, mercury, lead, and PCBs.
Almost like a dark and stormy but even better on a hot thirsty day, because it has tequila in it, instead of Rum!
This is the first time I ever used cactus in a recipe, and I LOVE it! I hope you will too.