Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
As the weather is turning cooler by the day in Southern Ontario, I am getting ready to clear annuals and weeds, prune perennials, and mulch the garden beds, in preparation for the winter months. I am also harvesting as much of my herbs as I can, because even the perennials will eventually shed all their tops and go dormant. I will share my techniques for preserving herbs in another post soon, but for this one, it was time to prep some tea and treats ... click on title for more
To enjoy with a cup of my Mexican Basil tisane, nothing like a delicious Mexican Garibaldi, a buttery upside-down cupcake, coated with apricot jam and white nonpareil sprinkles … click on title for more
In addition to the popular beer, there is a mountain, as well as a river, an American hamlet and a Mexican city and municipality, all called Tecate … click on title for more
The picture above features a chamomile and pot marigold infusion and a sweet snack. The herbal ingredients in my infusion are not native to Mexico, but there is an ancient tradition of herbal preparations in the country, and nowadays, all kinds of teas (true and herbal) are available and well established in the Mexican pantry … click on title for more
Tejuino is a corn-dough-based beverage, with additions of piloncillo, lime juice, and water, left to ferment for a couple of days to obtain a tangy flavour … click on title for more
