Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Mother's Day is celebrated in Canada and many other countries today, on the second Sunday in May, for which we are again in lockdown here in Southern Ontario. A few years ago, I was writing my mom's biography, and realized I did not know a few basic facts about her favourite things. I made a short list and asked her; I am happy I got to learn these facts before her passing in November of 2019. Remembering her fondly today, here are her answers ... click on title for more
My favourite flower is the tulip, any colour, any variety. Tulips do not grow in Mexico, and one of the new things I got to do when I first came to Canada was to visit The Royal Botanical Gardens (Ontario, Canada), which feature a tulip theme every spring. In my garden, I just love how the different varieties of tulips start showing their colours, as the season progresses ... click on title for more
In Canada, Cinco de Mayo has been mostly promoted by bars and Mexican or Tex-Mex restaurants, but since last year, the COVID19 pandemic has forced social distancing and intermittent states of emergency, the latest of which is still in effect at least for most of the month of May in Ontario; that means that any celebrations will take place at home, and only with members of that household. In this post, I offer suggestions for a complete menu for a Cinco de Mayo celebration at home, including options for vegetarians ... click on title for more
In Mexico, "el lonch" is a term taken directly from the English word "lunch", but, at least in my day, it generally applied only to a packed meal eaten at school; a late-morning meal would otherwise be called almuerzo. The standard lonch back then, was a torta de jamón, the Mexican version of the ubiquitous ham sandwich, prepared with a crusty bun called telera; I preferred grilled cheese, and my all-time favourite was scrambled eggs with poblano pepper strips ... click on title for more
In another post, I shared the story and a recipe of pambazos, a chorizo and potato sandwich made with a bun of the same name, usually covered in a red sauce, then pan-fried. Pambacitos (diminutive of pambazo), as the name indicates, are smaller, and also somewhat different, because the dough is not baked, but directly deep-fried from raw, and then filled with chorizo with potatoes, or other preparations ... click on title for more
