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 my previous post, I have created a Spanish-Mexican fusion menu. My main course uses shoulder lamb chops, grilled medium, and served with Spanish-inspired green and red sauces, but with a Mexican twist ... click on title for more
Last month, while enjoying a memorable meal at a contemporary Spanish cuisine restaurant in Chicago, I could not help but find many similarities with some Mexican dishes; this should not come as a surprise, considering that in Mexico, the Spanish Colonial era lasted three hundred years. Back at home, I created a similar menu, but with fusion and traditional Mexican recipes ... click on title for more
Mixiote is the name of the film that is peeled off full-grown agave leaves (maguey), used to wrap food for steaming. Peeling mixiotes damages the plant, and in many cases, causes its death, so nowadays the traditional dish wrapped in actual maguey film is mostly found locally; conscious cooks elsewhere, use only eco-certified mixiotes, or substitute with parchment paper altogether, but the dish is still called mixiote ... click on title for more
Maybe one of the most surprising aspects of our family trip to Iceland, was a sense of familiarity during some of our outings … click on image for more
My Slice of Mexico 