Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
In Mexico, "Ante" is a layered cake soaked with syrup or other liquids (such as wine or sweetened milk), and filled and covered with different preparations, ranging from fruit- or nut-based pastes, to custard and raisins ... click on title for more
The name “Marquesote” is the augmentative form of the noble title of Marqués, translating as “the big Marquis”, and the cake of this name is said to have been named in Oaxaca after Hernán Cortés, the Marquis of the Valley of Oaxaca ... click on title for more
Mole Amarillo presents a characteristic shade of yellow, which may range from mustardy ochre to dark orange, depending on the types and proportions of dried peppers (chiles) used. Spices, type of meat and other ingredients are added according to ancient, regional or more contemporary traditions ... click on title for more
I just ordered and received a selection of five dry chiles, sourced directly from the Mexican state of Oaxaca by a Canadian company based in Montréal ... click on title for more
My garden has been buzzing with activity for the last two (sunny) days: squirrels, bunnies, birds, and bugs big and small, are all over scavenging, digging, hunting or simply, eating. In this post, I have tried to identify a few of the flying insects, from photos I took yesterday ... click on title for more
My Slice of Mexico 