Part of the secret of success in life is to eat what you like and let the food fight it out inside.                                                                                                                                                    ~Mark Twain

Mexico’s traditional cuisine is the first ethnic cuisine in the world to be recognized by UNESCO on its list of Intangible Cultural Heritage of Humanity.The organization announced the honor following a presentation of Mexico’s traditional dishes by acclaimed Chef Enrique Farjeat, accompanied by other renowned Mexican chefs and regional cuisine cooks.(source:PREVUE http://www.prevueonline.net/blog/themes/food-drink/unesco-awards-mexican-cuisine-cultural-heritage-status)

Traditional Mexican food needs a lot more attention.So, I decided to dedicate at least two posts on this delectable cuisine. Apart from Margaritas,Micheladas and palomas,horchata, tamarindo and Jamaica being some of the more popular drink flavors.Tascalatezol, Tepache, Rompope, Pulque need mention as beverages. Among other Mexican foods Black Beans with rice,Elote,Ceviche,Fideo,Guacamole,Pambazo,Salsa,Tortilla,Totopos,Birria,Burrito,Chalupa,Enchilada,Gringas,
Romeritos,Taco are famous world wide. Cajeta,Churros,Dulce de Leche,Camotes Enmielado (Candied Sweet Potatoes),Rich Orange Flan,Mexican-Spiced Fudge Brownies  are mouth lingering famous deserts to finish with.Let's see how to make a chocoflan.

Ingredients

Cake

1jar (12.25 oz) caramel topping,1box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix,1cup water,1/2cup vegetable oil,3 eggs.

Flan

1can (14 oz) sweetened condensed milk (not evaporated)

,1

cup milk,4 eggs

Directions

• 1

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with butter. Pour 1/4 cup of the caramel topping in bottom of pan. Refrigerate remaining caramel topping for serving.

• 2

• In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.

• 3

• In blender, place flan ingredients. Cover; blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.)

• 4

• Cover cake pan with foil. Place in large roasting pan; add 1 inch of hot water to roasting pan.

• 5

• Bake about 1 hour or until toothpick inserted in cake comes out clean. Remove cake pan from water bath to cooling rack; remove foil. Cool completely, at least 1 hour.

• 6

• Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Cut chocoflan into slices; serve with remaining caramel topping. Store in refrigerator.http://www.bettycrocker.com/courtesey