Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Freezing rain is formed by cold raindrops that freeze upon contacting the ground or any other surfaces, forming a thin layer of ice, as seen above on a cherry branch, in a photo from this morning, taken in my garden in Southern Ontario ... click on tittle for more
In the Mexican state of Tlaxcala, in the municipalities of Nanacamilpa and Españita, there is El Santuario de las luciérnagas- The Firefly Sanctuary, where thousands of fireflies arrive in the summer months. Tlaxcala is the smallest state in Mexico, located in the Central region of the country; in spite of its size, Tlaxcala also has many other attractive features, rich in culture and culinary delights ... click on title for more
Quelite is a generic name in Mexico, from the Nahuatl quilitl – edible green; a close translation to English would be “potherb”. Originally, the name referred just to native plants, such as huauzontle, epazote and quintoniles (pigweed); during and after colonial times, new edible greens brought from Spain and around the world have been making the list, such as purslane, radish leaf, watercress, and lamb's quarters ... click on title for more
I spotted a rabbit hole in my garden, at the root of a tree; it looked so proper and cute, framed with yarrow and a few volunteer violets, and I immediately thought of the beloved Beatrix Potter's story "The Tale of Peter Rabbit" ... click on title for more
In spite of the cold weather, I have harvested some perennial chives, and horseradish root, as well as a few parsnips and sunchokes that were left behind last fall, to overwinter in the ground ... click on title for more
My Slice of Mexico 