Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Sweet tamales are not as well known outside of Mexico as their savoury counterparts, but they are equally tasty, and easier to assemble, because the flavourings are usually mixed in with the corn paste. The classic flavour is cinnamon & raisin, often coloured pink; another popular flavour is pineapple ... click on title for more
In preparation for next week’s Día de la Candelaria, I am sharing some of my recipes for tamales, Central Mexico style, wrapped in corn husks. In this post, three savoury classics: chicken in green sauce (verdes), chicken in red mole (rojos) and hot pepper strips with cheese (rajas con queso) ... click on title for more
In Mexico, the traditional way to cook meatballs in general, is by preparing ground meat with egg and bread, similar to a mix for meatloaf, and then dropping the raw meatballs directly in caldillo, a brothy tomato-based sauce. From there, they may be finished as a soup with vegetables or, as in this case, with the iconic chipotle peppers, in a thickened caldillo ... click on title for more
This tortilla soup is perfect as a first course, or on its own as a hearty lunch. Prepping takes time, but once all the elements are ready, it is just a matter of keeping the broth hot, and fixing a fresh bowl of this emblematic soup takes only seconds ... click on title for more
Churros are traditionally made from a thick paste extruded through a pastry bag with a star-shaped tip, and then deep-fried. The resulting grooves on the churros add surface area, which makes the texture extra crispy and airy. My recipe for unfried churros starts with the same paste as traditional churros, but they are cooked in a waffle iron with very little to no oil. The waffle grid produces the same structural effect as the pastry bag tip. The final result is a treat with the full flavour and crispiness of traditional churros, without the extruding step, and minus the vat of oil ... click on title for more
My Slice of Mexico 