Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Specifically as a hot beverage, pre-Hispanic atole was originally nixtamalized corn dough (masa) dissolved in water and sweetened with honey or agave syrup; sometimes flavouring agents such as fruit, chiles or cocoa were also used. After the Spanish conquest, atole became another product of culinary fusion, with cinnamon, exotic fruits, and often milk, being added to the mix … click on title for more
The approximate midwinter day falls sometime at the beginning of February. Many cultures have celebrated festivals dedicated to astronomical phenomena and their associated meteorological consequences around this date … click on title for more
I would like to finish this red mole series with a few suggestions on how to doctor any mole paste, to compensate for lacking or overwhelming flavours. I am also sharing a recipe for red mole enchiladas, a nice idea for a flavourful Sunday brunch … click on title for more
It is a good idea to closely follow a recipe for the first attempt of making mole from scratch, to learn the techniques and basic steps, and then modify it for the second and subsequent batches, according to personal taste and availability of ingredients … click on title for more
From the many kinds of mōlli (simply meaning "sauce", in Nahuatl language) that were ground in pre-Hispanic metates (stone grinders) to the Baroque recipes developed during colonial times in convents and homes around Puebla, Oaxaca and Mexico City, today’s mole rojo (red mole) is identified as a National dish in Mexico and recognized as the most representative mole around the world … click on title for more
My Slice of Mexico 