Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
The word gordita means “chubby”, a very appropriate name for this dough patty, since it is formed into a nice, round shape, often stuffed generously. It is safe to say that every region in Mexico has its own gordita recipes; in Northern Mexico, it is traditional to grill plain corn masa patties, which are then opened and stuffed with a variety of dishes or stews, called guisados ... click on title for more
I have already posted a traditional recipe for pozole verde, but for this batch, I used ingredients at hand for a quicker, simpler version ... click on title for more
Malanga is an edible corm, similar to eddo (satoimo) and taro; while the last two are originally from Asia, malanga is native to South America and naturalized in the Yucatan peninsula, Mexico, where it is known as macal. One recipe for macal from that region is torta de macal, a sweet creamy cake; since I had some eddo (satoimo) from my garden, I simply used them instead ... click on title for more
In Christianity, November 1 is the day of celebration of the feast of All Saints, and November 2 is All Souls' Day, specific for remembering and praying for those who had passed away but were still in the process of purification, known in Mexico as Day of the Dead ... click on title for more
As I mentioned in my previous post, I grow horseradish in my backyard. I had not shared any background about it, or recipes using it, because it is completely alien to Mexican cuisine. However, since I have posted photos of my plants, beaming with white blooms, several times, I figured it was time to write a little about this flavourful root ... click on title for more
My Slice of Mexico 