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 very traditional dish in all of the Yucatan peninsula (Campeche, Yucatan and Quintana Roo.) Although "pan" means bread, the plate is assembled with a tower of corn tortillas, alternating with fish filling, black bean paste, and tomato sauce. Cazón is the Spanish name for a number of edible small species of shark, although other white-fleshed fish may be used in this recipe ... click on title for more
The word garnacha has several uses in the Spanish language. In Mexico, it has become a generic name for any sort of street food, especially if it is fried, and usually corn dough based; however, the original garnacha, still very traditional in Southern states and along the Gulf of Mexico, is a fried corn dough disc topped with different ingredients, depending on the region. The state of Chiapas has a diminutive version of its own ... click on title for more
Kibis con queso de bola are a tasty allegory of the amalgamation of Lebanese, Dutch and Mexican history, from an emblematic Lebanese dish and a classic Dutch cheese, introduced by foreigners attracted to the Yucatan peninsula by the henequén trade ... click on title for more
This is a great weekday menu solution using ground meat; a brothy stew that may be served as a soup, yet comforting and hearty enough to be a meal ... click on title for more
After all the excitement of the holidays, people are going back to their routines; work, school, and weeknight rituals are the norm. In the kitchen, ground meat (or ground meatless substitute) is a freezer staple that frequently mollifies the cooking-time stress, and saves the day when transformed into tasty stews, sandwich fillings, or as in this case, meatballs ... click on title for more
My Slice of Mexico 