Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Mi mamá hubiera cumplido 93 años este mes; el año pasado, un poco después de su muerte, compartí algunas historias y recetas de su infancia en el pueblito minero de Agujita, en el estado de Coahuila, México. Para continuar celebrando su vida en este el mes de su cumpleaños, quisiera compartir otra historia y receta ... click on title for more
My mom would have turned 93 years old this month; last year, shortly after her passing, I shared three stories and recipes from her childhood in the small mining town of Agujita, in the Mexican state of Coahuila. To continue celebrating her life during her birthday month, I would like to share one more story and recipe. As a child, I heard these and many other anecdotes, sitting with my mom in her kitchen, which filled my imagination with picturesque scenes of Mexico (and other countries) and inspired me to always strive to move forward, and never stop learning ... click on title for more
In past years, during the month of September, I have shared recipes for white and green pozole. To complete the theme of pozoles featuring Mexico's national colours, this time I wanted to share a recipe for a red pozole. The best known is probably Pozole Rojo from the state of Jalisco but, since my last post was centred around Puebla, I decided to make Elopozole, a recipe from that state. This soup also features a red broth, but with an extraneous turn from classic pozoles because it calls for fresh corn (elote) instead of hominy ... click on title for more
One of the best known types of Mexican ceramic is Talavera, based on techniques from the Spanish town of the same name, Talavera de la Reina, in Castile. Last year, while at Mexico City's airport. I bought the jar with lid pictured at the top of this post, as well as a lovely plate. At that point, I was convinced I was acquiring authentic Talavera pieces ... click on title for more
The Mexican state of Puebla has one of the richest cuisines in the country, recognized for iconic dishes such as mole Poblano (Puebla Style red mole), or chiles en nogada (stuffed poblano peppers in walnut sauce), particularly popular during the month of September, to commemorate Mexico's Independence. There are also many sweet preparations, and the traditional treat to bring back home after a visit to Puebla, is a box of flavoured sweet potato treats ... click on title for more
