Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
As I have mentioned before, one of the most characteristic seasonings of the Yucatan peninsula is recado rojo – red rub, which owes its bright colour to annatto seed. Yucatan style longaniza includes all the flavours of recado rojo, taking them to another level with the addition of guajillo peppers ... click on title for more
Longaniza is, like chorizo, a type of sausage brought from Spain to Mexico and its other colonies sometime in the sixteenth century. Both were originally made from pork meat, cased in natural tripe, and seasoned with the addition of dry red peppers (Spanish versions were spiced up with black pepper) and vinegar (instead of wine, as in Spain). However, there has always been several differences between these two sausages ... click on title for more
As the weather is turning cooler by the day in Southern Ontario, I am getting ready to clear annuals and weeds, prune perennials, and mulch the garden beds, in preparation for the winter months. I am also harvesting as much of my herbs as I can, because even the perennials will eventually shed all their tops and go dormant. I will share my techniques for preserving herbs in another post soon, but for this one, it was time to prep some tea and treats ... click on title for more
The balance between eggs and chorizo is perfect when scrambled, and toast or tortillas would be a good enough complement for a hearty breakfast any day; fixing them in an old-fashioned Coahuila Style Breakfast platter, though, brings them to a different level, worth of a traditional weekend breakfast or brunch, while an all-in-one wrap provides a more contemporary flavour ... click on title for more
In Spain, chorizo is usually a fermented, cured, and smoked pork sausage, which may be sliced and eaten without cooking, traditionally seasoned with paprika and a blend of other spices. Mexican chorizos are mostly fresh, or partially cured, and need to be cooked before eating. For Northern Mexico recipes, and most specifically for those from the state of Coahuila, the defining seasonings are ancho peppers and cumin; my mom used them as the basis for her chorizo recipe, and always kept it lean by omitting lard from the ingredient list. I am following all her teachings for this recipe, and by omitting the lard, I was also able to develop a vegan option ... click on title for more
