Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
In this post, I am sharing my recipe for the second course of my Quick Menu at home, a BBQ sandwich; to list only cupboard items, and to offer a vegetarian option for the Christian Lenten season, I used canned young green jackfruit instead of cooked, shredded beef … click on title for more
In my previous post, I talked about a quick menu at a restaurant in Mexico, consisting of a bowl of comforting bean soup, and a BBQ sandwich, and how it would be easy to adapt and reproduce at home, with non-perishable ingredients and pantry staples. In this post, I am sharing my recipe for the first course … click on title for more
In the midst of the pandemic, I am longing for shopping for lots of fresh ingredients for my posts, but in the meantime, I have been thinking of a few helpful recipes that can be cooked with canned and non-perishable items, and staples already in the pantry … click on title for more
A very traditional dish to serve during both the Lenten and the Advent/Christmas seasons in Mexico is called “Revoltijo”, which literally translates as “jumble.” It might be a somewhat labour-intensive process to prepare each of the individual components, but then - as its name indicates - it is just a matter of adding everything to the pot, for a delicious jumble of textures and flavours … click on title for more
Since I am allergic to shrimp, I needed to develop a recipe of tasty vegetarian patties, a key item in "Revoltijo", a traditional dish for the Lenten season … click on title for more
My Slice of Mexico 