Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
It has been a few very interesting weeks for me; my husband had to go to Sweden for work and ... yes, I tagged along again! Soon after coming back, we both fell ill with Covid, and all that explains both the lack of recent posts, and the lacklustre state of my backyard: Weeds reigning free! ... click on title for more
Coincidentally, a few days before my trip to Chicago, one of my daughters was visiting us at home in Ontario, Canada, and she mentioned a type of sandwich using plantain instead of bread, that was trending on social media, called Jibarito. We created our own at home, with a Mexican twist ... click on title for more
I have left the appetizer from my fusion menu last, because I think it was the best part ... click on title for more
Continuing with my fusion menu inspired by a meal at a Spanish restaurant, the potato dish from the original meal was patatas bravas, a classic of Spanish tapas (snacks) that features a spicy sauce on fried potatoes; the idea of spicy potatoes immediately made me think of papas zamoranas, a classic street food snack in the Mexican state of Michoacán, named after the city of Zamora ... click on title for more
In a recent post, I have created a Spanish-Mexican fusion menu, inspired by a meal at a contemporary Spanish restaurant. One of the original restaurant sides was Zanahorias a la Sidra, heirloom roasted carrots, with apple cider reduction and using the carrot tops in a chimichurri sauce; I followed the recipe closely for my menu, but offering options for larger carrots and, if carrot tops are not available, just staying with parsley, for a classic chimichurri ... click on title for more
