Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
“Al mojo” means “in sauce” and it may refer to different herbs and spices, but in Mexico it has always been a mix of olive oil, butter, a hint of lime, salt and pepper, and tons of chopped garlic... click on image for more
When you first look at a bowl of sopa de fideo, it might seem like any other chicken noodle soup, just with tomato added to the broth; another difference, which gives this soup its very distinctive flavour, is that the dry pasta is browned in oil before adding liquid... click image for more
That was the Miss Manners’ opener to a Chicago Tribune reader’s question about whether to serve salad or soup first at a formal dinner [1]; she was, of course, referring to the appetizer, which would have probably been seafood, such as the afford mentioned oysters, or maybe shrimp... click on title for more
It is time to gather supplies for starting seed indoors and outdoors; I want to highlight two vegetables that are not easy to find at the store, and one herb ... click on image for more
There are as many versions of guacamole as there are cooks who prepare them, but these three are the most basic in Mexican cuisine ...click on image for more
My Slice of Mexico 