What defines distinctively Mexican-Jewish foods is an ongoing conversation for Margaret E. Boyle, a Latin American studies professor and the co-author of “Sabor Judío: The Jewish Mexican Cookbook.” But when it comes to Manischewitz paletas, she says “there’s something so interesting about the fusion between an iconically Jewish beverage like Manischewitz and an iconically Mexican dessert like the paleta — where you see the fusion in a way that's really legible to people. I don't think it's the only example, but it's definitely a clear marriage.”

Growing up in Los Angeles in a Mexican-American family, paletas in flavors like strawberry, lime, coconut — and yes, Manischewitz — were made by her aunt Evelyn and enjoyed year round. And on Passover, the Manischewitz paletas made an appearance for dessert at Seders for 30 or 40 people at her grandparents’ home where her grandfather always showed off his collection of Haggadahs. 

In Margaret’s book, which she co-authored with Ilan Stavans, the duo writes: “After trying it, you will never think of Manischewitz the same way again. In fact, you will realize how much the Yiddish-speaking immigrants settling in Calle Jesús María — or, for that matter, in New York’s Lower East Side — in the 1920s truly missed.”

Reprinted with permission from “Sabor Judío: The Jewish Mexican Cookbook.” Find more recipes from Mexican-Jewish families and try Margaret’s family recipe for Mexican chocolate babka.