Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
As I remember, in Mexico, longaniza was usually a fresh pork sausage, or cured for only a short time, and prepared with meat with a coarser grind than chorizo. For this recipe, either Mexican chorizo or longaniza may be used, whichever variety is the less cured … click on title for more
The imagery that conforms the coat of arms emblazoned on the central white band of the Mexican flag is quite complex and unique; it is also called "El escudo nacional" ("The national shield") and it appears as a seal on official government documents, such as passports, and on the back of all Mexican coins; the theme of an eagle standing on a paddle cactus plant comes from the legend of the foundation of Tenochtitlan, the capital of the Mexica civilization … click on title for more
On February 24, 1821, in the town of Iguala (currently in the Mexican state of Guerrero), Mexican military leader Agustín de Iturbide presented a plan declaring Mexico as an independent country, after almost a decade of cruel battles against the Spanish rule. Iturbide also commissioned the creation of a flag with diagonal bands in different colours, representing three principles, demanded as basic guarantees in his plan: Green – Independence, White – Religion, and Red – Unity … click on title for more
When albóndigas (Spanish meatballs) were brought to Mexico, they did not become wan, but acquired a rich local flavour, served in a tomato-based broth (caldillo) and often seasoned with fresh or dry peppers (such as jalapeño or chipotle), or cooked with vegetables, as in this recipe … click on title for more
Today, February 18, 2019, marks my blog’s First Anniversary! … click on title for more
My Slice of Mexico 