Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Pork in Morita Sauce is enjoyed all over Mexico, particularly in the states of Veracruz and Puebla. I prepared this dish as a request for lunch with a friend; I got to use some ingredients I had at hand, and it was a big hit all around ... click on title for more
The stars of my late fall harvest this year are sunchokes (Helianthus tuberosus) ... click on title for more
In Mexico, these sweet confections are called orejas and abanicos, which translate literally as "ears" and "fans" from Spanish. As many sweet breads, they came from Europe, and although some recipes have changed to adapt to Mexican ingredients and taste, in this case, the basic recipe is practically identical everywhere, requiring only two ingredients: puff pastry (pasta de hojaldre), and sugar ... click on title for more
The introduction of wheat and sugar by Spanish conquerors was the beginning of the long history of pan dulce (sweet bread) in Mexico ... click on title for more
The town of Mixquic, in the valley of Central Mexico, has preserved many features of its pre-Hispanic aquatic culture, and one of the dishes that has survived since then is mixmole, a fish stew in red or green sauce ... click on title for more
My Slice of Mexico 