I Need a Recipe: Mexican "Jello"

I will give you a couple of recipes in Spanish (sorry, but too long to translate), maybe he can help you translate. I think the easiest one may be the "Rompope" (eggnog) one. Good luck!
Gelatina de Frutas
Ingredientes:
3 Piezas de kiwi rebanado
6 Piezas de ciruelas cortadas en medias lunas
1 3/4 de leche
1 Pizca de bicarbonato de sodio
45 gms. de grenetina
1 Taza de agua
400 gm. de Azúcar
2 Cucharaditas de esencia de vainilla
Procedimiento:
Hidrate la grenetina en 1 taza de agua. Reserve.
En una cacerola hierva la leche con el bicarbonato; al soltar el hervor agregue el azúcar y deje en el fuego hasta que vuelva a hervir. Retire del fuego y agregue la grenetina hidratada, moviendo constantemente hasta que se disuelva por completo. Añada la vainilla.
Humedezca un molde, vierta la gelatina y refrigere hasta que cuaje. Desmolde y decore con las frutas.
NOTA: Puede sustituir la esencia de vainilla por el sabor de su preferencia, y las frutas, por alguna de temporada.

Gelatina de Rompope

Ingredientes:
1 taza de rompope
2 cucharadas soperas de grenetina en polvo
1 taza de azúcar
2 tazas de fresas
Procedimiento:
Disuelva la grenetina en 1/2 taza de agua fría.
Hierva el azúcar en 4 tazas de agua y agregue la grenetina disuelta. Mezcle bien. Cuando se deshaga, retire del fuego, deje enfriar un poco y añada el rompope. Mezcle.
Vacíe en un molde y refrigere. Cuando cuaje, bañe las paredes exteriores del molde con agua caliente para que se afloje la gelatina. Voltéela sobre un platón. Adorne con fresas y espolvoree con azúcar.

Do you have any Mexican markets near you? I ask because we used to have a Mexican nanny, and we would go shopping in the Mexican markets together. The exact jello you are describing is sold there in boxes, just like American jello. And then from there you can just add whatever kind of fruit you like. Our nanny would add a can of fruit cocktail, but there may be other tricks I'm unaware of. You can also ask at the Mexican market; they have always been super helpful to me when I've asked for help in making something authentic.

Dang it, now I'm craving Mexican jello!

ETA: Okay, saw the response below - what I'm talking about isn't flan. It's more like coconut jello (but not pudding, actual jello). Although flan is great too. Okay, I'm off to the Mexican market. Enchiladas for dinner it is!

YUM!!! Here are 3 of mine. But since your hubby is Mexican, why not ask your in-laws or whoever makes it for him for the recipe??

Recipe 1
2 can(s) evaporated milk
2 can(s) regular milk, use evaporated milk cans for measure
2 can(s) condensed milk
6 pkg knorr unflavored gelatine
3 Tbsp pure vanilla extract
In a small bowl add 1 1/2 cups of hot water, add the envelopes of gelatine and mix well. Set aside.
Mix remaining ingredients in a sauce pot and put on medium heat, stirring constantly just prior to boiling. Now spoon in gelatine mix, (it will be pretty firm)and stir constantly for about 5 minutes and move away from stove. Let it cool down, but do mix once in a while. Once cool mix one final time, and pour into your mold. Refrigerate until Jello is nice and firm.

Recipe #2
5 different flavors of Jell-O, each 3 oz. pkt size shopping list
1 pkt of unflavored gelatin shopping list
1/2 cup water shopping list
1 can of evaporated milk shopping list
1 can of condensed milk shopping list
whipped cream or topping if desired shopping list
Prepare each of five Jell-O packages per package direction and pour into 5 separate trays or pans and chill in fridge until set.
These will later be cut into one inch cubes
Make the Jell-O binder by dissolving the plain unflavored gelatin into
water .
When set ,blend in both types of canned milk.
Into 2 serving bowls place in the set Jell-O cubes
Pour and divide in the milk mixture and carefully stir into both bowls of Jell-O cubes.
Chill to set and Jell-O cubes are bound in the milk mixture .
Serve as desired with whipped cream or whipped topping

Recipe 3
1 qt hot water
1 oz gelatin (unflavored)
1 lb cream cheese (softened)
14 ozs sweetened condensed milk
1 pt half-and-half
fruit (canned, drained optional)
Bring water to boil in medium saucepan.
Place cream cheese, half and half, and condensed milk in a blender and blend at low speed until smoothe.
Add geletin to boiling water and stir to dissolve. Remove any solids left behind.
Pour geletin/water into 9x13 baking dish. Add cheese mixture and fruit, and stir until well blended.
Refrigerate for at least 6 hours.

I think you're talking about this recipe with both milk and almond extract and often times the canned fruit cocktail is added on top right before serving...

http://www.food.com/recipe/almond-jello-111884

I read the title and pictured a jello mold with an enchilada floating in it! haha!

I know exactly what you're referring to. Recipe #1 from Angeles T is the closest that I can tell. I will ask my mom later today and came back to write the recipe. It's great that you're going our of your way to learn Andrew some of your husband's traditional foods.

Okay, from what I was able to find, it's just called gelatina, and maybe this is the recipe??

http://www.cooks.com/rec/view/0,1813,151186-242192,00.html

try searching elsewhere for "gelatina" recipes.

Do you mean Flan? I think you do...although I have never seen it with fruit in it?

You should just Google a recipe for it.

I LOVE flan!!

~If nothing else, most Mexican restaurants (OK almost ALL Mexican restaurants) have Flan on the menu...you could always just go get some as 'Take-Out' and pass it off as your own??!!

It's Tembleque !!!!!!!!!!! it's yummy, I believe it's a Puerto Rican dessert..

also you can buy it in a box form like jello

Let me know if this is it

I'm thinking it's flan too. Unless they married Italians and it's panacotta.