Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Right now I am enjoying looking at my Filius Blue pepper plants, with their pretty flowers and unique royal blue/purple peppers ... click on title for more
This edible bouquet is not made of cut-up fruit, like the ones people send or gratefully receive as get-well-soon gifts, but of blooms from my backyard … click on title for more
I needed recipes other than jam to take advantage of my black currant bumper crop. A compote is by definition “a dessert of fruit cooked in syrup” and it is as simple to make as it sounds; making a small batch is not a burden even in the hot summer season because cooking times are short and, unlike with jam, there are no worries with compote about acidity, pectin levels or gelling, since it is supposed to be somewhat runny, like a sauce … click on title for more
Green, white and red are Mexico’s national colours, but another one that well defines Mexican culture is pink, specifically a shade known as rosa mexicano (Mexican pink, sometimes called Mexican rose.) The name was coined in 1949 by renown author, fashion designer and painter Ramón Valdiosera … click on title for more
The inspiration for this recipe was a seared fish tostada I enjoyed during my recent trip to Mexico. My version was very similar to the original, but I thought the fresh crunch from the raw veggies I used was very pleasant, and the visual appeal from the variety of colours and shapes was a big bonus … click on title for more
