Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
This is a colourful preparation of fresh green jalapeño peppers, with lime juice and a pinch of salt. The resulting sauce has just the right level of tartness and a bright punch, and goes really well with grilled or pan-fried fish … click on title for more
Continuing with my theme on the beautiful Mexican state of Veracruz, this post is about "La Bamba", the most famous example of the region's musical style of "el son jarocho", which combines Spanish, indigenous, and African/Caribbean musical elements … click on title for more
Jalapeño peppers have become very well known around the World, but this pepper was originally cultivated in the Mexican state of Veracruz, and more specifically, it was named after the demonym of its capital city, Jalapa. I always grow two plants of standard jalapeño pepper in my garden; this year, they are already blooming and developing fruit … click on title for more
In an informal context, salsa macha translates as “brave sauce”, and applies here in the sense that it is extremely strong and spicy; it would probably also raise a challenge of only those being machos/machas themselves, or “brave to the extreme” being able to eat it. However, a nice feature of this recipe is that levels of spiciness, smokiness, sweetness, etc. may be controlled by choosing different peppers … click on title for more
During a brief visit to Toronto, I was able to purchase a few Mexican items, including dried hot peppers (chiles secos). I replenished my supply of pasilla peppers, which I had almost used up for a recent recipe; I also found packets of chiles “Costeño” and morita … click on title for more
My Slice of Mexico 