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Jun 12, 2007 12:01 AM

what is a gelatina?

some sort of a Mexican dessert--is it just jello? or more....

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  1. Gelatina is the spanish word for gelatin and is used to describe Jello gelatin or any form of gelantinous (spelling?) product or substance.

    1. Latin-style gelatin is also, IMO, decidely more rubbery and less flavorful than what we are used to (not that Jell-O here is so great). The ones made with milk are sometimes more palatable, and even more so if topped with ronpope/rompope (bottled eggnog w/alcohol). This is a popular practice in Mexico, but I don't know if it's done in other countries.

      1. Toodie Jane, take a look at the link below. You'll find a lot of current information (and photos) about gelatina in Mexico.


        5 Replies
        1. re: cristina


          thank you for this wonderful link. How have I not seen it before?! I'm fascinated by the foods of Mexico (NAMES for my favorite pan dulces?!) and I'll be burning the midnite oil a this site, I'm sure.

          Again, many thanks. Meanwhile, I'll keep my eye out for gelatinas.


          1. re: cristina

            Really, thanks. I haven't seen any plain gelatin in my local Mexican markets. I'm into this fruit gelatin thing lately and looking for the least expensive source. Did see flavored gelatins, but they looked very, uh, brightly colored so I passed. I'll check out the flavors next time though. They were 89 cents for a bag.

            Great article.

            1. re: rworange

              I've tried the Mexican gelatina mixes that are sold at Met Food in Jackson Heights. Nothing much to rave about there. I suppose it's all in the presentation, and these gelatins are meant to be prepared using other ingredients besides plain old water. I tried the pineapple and also a mango flavored one, and both were quite bland. Would not buy again. I've had better results with Jello-O brand gelatins. By the way, does anyone have the recipe for the berry flavored gelatin dessert that is prepared using evaporated milk? Haven't had that since I was a kid, and would love to have it again!

              1. re: sandrina

                Can you describe it more? What type of berry jello ... blackberry or strawberry ... or did it matter?

                1. re: rworange

                  rworange, I believe it was strawberry. I also remember the colors of the powders being very neon bright, and thought twice about a possible higher sugar content than other gelatins. Then I realized that if Jello brand had also been packaged similarly in a clear plastic package, it too would have that same appearance. Nonetheless, I did think about comparing package nutrition labels before my purchase. Unfortunately the Jello brand was located in another aisle at Met, and I was too lazy to go look for it. Ultimately, a sugary taste was not an issue for me because as I mentioned earlier, I found the prepared gelatin bland and lacking in strawberry flavor. I would describe it more as a hint of flavor instead. The same applied to the pineapple. Now, I did not purchase this gelatin for any special preparation. I served it straight up upon congealing.

          2. Here's an ingredient list from one of the street stands selling gelatinas in Salinas, CA.

            1. Its important to distinguish between the bags of "convenience" gelatine you find in the market (they are just as bad as Jello) and the Mexican "artisinal" gelatine making tradition where gelatines are made from fresh, natural ingredients including unflavored gelatine powder.

              Among the traditional flavors I like most:

              Jerez (Sherry)
              Rompope (Eggnog Liquer)
              Nuez (Pecan & Tres Leches)
              Cajeta (Goat Milke Caramel)