Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
I have adapted the following recipe to use sweetened shredded coconut; if shredding and drying from fresh coconuts, or if using unsweetened shredded coconut, simply double the amount of water and sugar … click on title for more
Tamarind (Tamarindus indica) is a leguminous tree native to tropical Africa. The tree's pod-like fruit contains a brown, edible pulp used in many cuisines around the world, and it was introduced in Mexico sometime in the sixteenth century during Spanish colonial times … click on title for more
In a recent post, I included a link to an Elvis Presley video from the movie “Fun in Acapulco” (1963). That made me think of the only time I have ever been in that Mexican port … click on title for more
In my previous post, I shared my recipe for birote-style extra-crusty buns, so the natural progression was to prepare tortas ahogadas, a classic Mexican sandwich invented -just like birotes - in Guadalajara, the capital city of the Mexican state of Jalisco … click on title for more
These buns are perfect to enjoy with a salad or a soup, use for tortas (Mexican sandwiches) or, particularly, to sop up a delicious Mexican sauce ... click on title for more
