Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
I thought the inclement late-spring weather was going to be lethal to my plants, but fortunately, although hot at times, summer proved to be kind, with sunny days alternating with generous rain, so the new-to-me crops in my garden have turned all right ... click on title for more
This year, just like last, due to the pandemic, Mexico’s Independence Day (September 16) public festivals, and government official re-enactments of the initial call for independence - "El Grito" - were cancelled, or broadcast last night. A nice plate of Restaurant Style Birria Tacos seems like an appropriate way to recreate the feeling of enjoying street food, but staying safe at home, while being patriotic, with Mexico's flag colours represented in the toppings of green cilantro leaves, white chopped onions, and red spicy salsa de chile de árbol ... click on title for more
Pasilla peppers are a staple in Mexican cuisine. These smoky and flavourful peppers are useful as the main ingredient in sauces, cut into strips and crisped to top soups, as well as in more elaborate dishes such as red mole (mole rojo) and "tablecloth stainer" (manchamanteles). In this recipe, the unique combination of pasilla peppers with tomatillos, results in a wonderfully rich and dark sauce, bringing simple "steak and potatoes" to another level ... click on title for more
In my garden, even though they are planted as contemporaries, tomatillos are always harvested behind regular tomatoes, so as my tomato plants are almost done, I just collected my first batch of tomatillos ... click on title for more
To celebrate my post #500, this being My Slice of Mexico, I wanted a festive watermelon theme, and a full-size version of sandía loca sure fits the bill ... click on title for more
