Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
A few weeks ago, I had mentioned that forsythias were blooming in my garden, indicating that it was time to sow my spring crops, in particular, carrots (click here to visit my post from April 25 2019.) Well, fast-forward to present time and, on the last day of May, I have spotted several rows of [...]
Horseradish (Armoracia rusticana) Canada, in spring Beautiful flowers showing Delicious root grows Cee's FOTD. May 29 2019
Any and as many vegetables may be used in this soup, but the one that must always be included is cabbage, cut into wedges, not chopped, so it remains slightly crisp, but still cooked enough to infuse its delicious sweetness and flavour into the broth … click on title for more
Traditionally machaca is meat that has been sundried, cooked and pounded into small pieces, and is often sold packaged for a long shelf life. To prepare it at home when dried machaca is not available, fresh meat may be cooked first, shredded, and then allowed to partially dry by frying in a pan, while being pounded … click on title for more
Another restaurant I had the chance to visit in Culiacan with my sister and brother in-law was “La Pitahaya Redonda”. This is a curious name, but it probably comes from the widespread interpretation of the etymology of the word “Sinaloa” by Eustaquio Buelna, a historian and politician born in Mocorito, Sinaloa in the mid 1800s … click on title for more
My Slice of Mexico 