Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Another restaurant I had the chance to visit in Culiacan with my sister and brother in-law was “La Pitahaya Redonda”. This is a curious name, but it probably comes from the widespread interpretation of the etymology of the word “Sinaloa” by Eustaquio Buelna, a historian and politician born in Mocorito, Sinaloa in the mid 1800s … click on title for more
My recipe is based on a simple Sinaloa style, citrus marinade; I used the spatchcock technique to achieve a charred but not dry exterior, and a fully cooked interior. Also, since I tested the recipe a few weeks ago when it was still very cold outdoors, I have adapted the cooking directions to use the broiler in my oven, indoors … click on title for more
Mexican toppings go so well on pizza! I wonder if it is because of the original Mexican contribution to pizza, the sine qua non tomato … click on title for more
This plate may be the main course for a Mother’s Day brunch, along with a glass of orange juice, starting with fruit and some sweet breads, served with coffee or tea … click on title for more.
May is Asian Heritage month in Canada and Asian-American and Pacific-Islander Heritage month in the US and, since 2019 is a pig year according to the Chinese Zodiac, I am sharing my grandma's recipe for Ham Oniguiri … click on title for more
