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A Mexican Sukkot Menu

A Mexican Sukkot Menu

A festive and fun meal everyone will enjoy.


And the cooking just keeps on coming! In order to maintain the joyous aspect of the holiday it sometimes helps to make the food not just festive but fun as well. Here is a Mexican-themed Sukkot meal that everyone from young to old will enjoy! For more Sukkot recipes, please visit


1-1/2 cups cornmeal
2-1/2 cups non-dairy creamer
2 cups flour
1 tablespoon baking powder
2/3 cup sugar
2 eggs
½ cup oil (I use canola)
1 (4 ounce) can chopped fire-roasted green chilies (optional)

Preheat oven to 400 degrees. In a small bowl, combine the cornmeal and the non-dairy creamer and let it sit for 5 minutes. Grease a 9x13-inch baking pan. In a larger bowl, whisk together the flour, baking powder and sugar. Stir in the cornmeal mixture, eggs and oil and mix just until smooth. Add green chilies if you like it spicy. Pour batter into prepared pan. Bake for 30 to 35 minutes. Best served warm.

Chicken or Beef Fajitas

¼ cup olive oil
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon red chili pepper flakes
2 pounds beef strips or chicken strips
1 red onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 orange pepper, sliced

Combine olive oil, lime juice, garlic and chili pepper in a plastic container or strong Ziploc bag. Add meat or chicken and marinate, refrigerated for at least 1 hour and up to 4 hours. In a wok or large skillet over high heat sauté the meat or chicken (pour it into the pan with the marinade). When meat is done, add onions and peppers and continue to fry until peppers are soft. Serve inside tortillas topped with guacamole.

Jicama Sticks

From my friend Laura Weinman

2 jicamas, cut into match sticks
2 teaspoons chili powder
2 teaspoons lime juice
½ teaspoon salt
½ teaspoon sugar

Combine spices and lime juice and mix into jicama. Very cute if served standing inside a cup.

Mexican Wedding Cookies

1 cup margarine, at room temperature
½ cup powdered sugar
1 teaspoon vanilla
1-3/4 cup flour
1 cup toasted pecans, chopped very small or ground in a food processor

Preheat oven to 300 degrees. Grease cookie sheets or line with parchment paper. Cream margarine and sugar together. Beat in vanilla and slowly add flour and then pecans. Shape dough into balls and roll in additional powder sugar. Bake for about ½ hour. Cool slightly and roll in more powdered sugar. Finish cooling on wire racks.

September 29, 2009

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Visitor Comments: 5

(5) Renée, November 10, 2009 10:12 PM

I think you missed the point.

Tammy, the cornbread recipe uses 2 1/2 cups soy milk and feeds several people. Do you really think a tablespoon of soy milk or dairy free margarine is going to do you any lasting harm? You said yourself foods we may percieve as unhealthy aren't so bad if eaten "in moderation." But kashrus is soemthing else. I'm sure Mrs. Braverma is as aware as you and I that trans fats are unhealthy. You miss the point entirely when you suggest that it would be better to use real dairy in a meat meal! G-d forbid! My point can be summed up as follows: Is unfermented soy milk unhealthy? In large quantities, perhaps. Is milk in a meat meal spiritually destructive? In any quatities, YES (emphatically).

(4) Tammy, October 14, 2009 6:59 PM

Soy milk is not good eats

Studies have shown that unfermented soy is very unhealthy. Margarine is even worse. Look it up. It's just easier to use real milk and real butter and eat in moderation.

(3) Jennifer, October 8, 2009 1:58 AM

Too much non-dairy creamer...

I have to agree with the previous comment. I generally like Ms Braverman's recipes, and I loooove cornbread, but this is 2009, and you can't just throw non-dairy creamer into everything without worrying about the health - slash - environmental - other potential repercussions. Not to mention not liking the taste of non-dairy creamer. I sometimes add a tin of corn to cornbread and use the liquid from the tin, mixed with water, to moisten it, but that wouldn't give enough for this recipe. For the previous poster, soy milk would probably work - that's how my mother makes it. :-)

(2) Gila, October 7, 2009 2:47 PM

It should. You can usually use soy/rice/almond milk in place of the non-diary creamer.

(1) Anonymous, October 6, 2009 1:21 PM

Will the cornbread work with soy milk? I gave up on the plastic non-dairy stuff.

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