Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
This sandwich originated in Spain, at first simply consisting of grilled veal placed at the centre of a partially halved crusty bun. Some stories attribute the name to a guy called Pepito (a common nickname for José) … click on image for more
What is the very first thing you do in the New Year? Is it watching a dropping ball, as in New York City? Kiss your loved ones, sing or hug? Pop the bubbly open and share a toast? For many people in Mexico, except for the dropping ball, all of the above, but not until everyone has emptied the glass flutes prepared for each person, with exactly twelve grapes … click on image for more
New Year's Eve planning is still nebulous, but will probably be a quiet evening for my husband and myself (and dog), since my daughters are now at the stage of going out with their friends. When I was a kid, my family celebrated New Year's Eve the Japanese way, with an udon noodle soup dinner; once I reached the stage of partying out with friends, a formal Mexican menu, like the one in this post, could be expected … click on image for more
As the mistletoe has been hung, and the Christmas punch has been prepared, my family is still trying to fulfill commitments and finish some chores - at home, work, with final exams and/or volunteering - before gathering in Toronto for Christmas. I will not be bringing my laptop, so I will have minimal WI-FI exposure for a few days … click on image for more
The poinsettia plant (Euphoria pulcherrima) is native to Mexico's Central and Southern regions, where it grows as a perennial that may reach eight to ten feet in height. It was domesticated in pre-Hispanic times, and later on, started to appear in Franciscan Nativity processions during Spanish rule, as the plant’s specialized top leaves, called bracts, naturally turned bright red in the month of December … click on image for more
My Slice of Mexico 