Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
I had some Mexican tarragon (yautli) leftover from my previous post, so I thought using it in a marinade for chicken breasts would be delicious. This is a contemporary recipe, but still has the Mexican touch from the spicy chili powder, lime juice and Mexican tarragon ... click on title for more
A few years back, I prepared a full Day of the Dead offering, including cempasúchil, and in another year, I only made a small offering with basic elements. This year, I did not grow cempasúchil in my garden, but this week my Mexican tarragon plants were at their blooming peak, so I decided to use them in this year's offering ... click on title for more
I harvested a bowl full of crabapples from my garden. Because the fruit was so small, it would have been hard to peel or core, and since I use no pesticides in my garden, a lot of it had mould or insect damage. The best solution in the kitchen was to discard damaged fruit, then clean and cook the rest into a jelly ... click on title for more
Crabapples were originally wild in their native North American and Euro Asian regions, but nowadays they are cultivated all around the world as ornamentals and for their edible fruit ... click on title for more
As I mentioned in my previous post, I tasted beef tongue tacos for the first time, not in Mexico, but at a Mexican taquería in Leamington, Ontario, in Canada. The experience was positive, so I decided to buy the cut at a Mexican butcher's store, and try to cook it at home ... click on title for more
My Slice of Mexico 