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 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
"La cazuela voladora" (The Flying Clay Pot) is a bubbly preparation in which tequila and a variety of citrus flavours conflate, popular in all of the Mexican state of Jalisco. During my visit to the town of San Pedro Tlaquepaque, I saw a giant version of it at one of the local restaurants, and I decided to give it a try back home in Canada, in a more manageable size … click on title for more
I had a few leaves of aka shiso (red perilla) and a bunch of chamomile flowers from a recent harvest in my backyard. Also, there were several limes in the fridge so, when life gives you limes and herbs, make ice tea limeade! Aka shiso ice tea is a Japanese beverage, usually prepared with lemon juice, but I used lime juice and agave syrup to give it a Mexican feeling (and use what I had at hand), and chamomile to take full advantage of my harvest; all that turned out to complement the flavours very well … click on title for more
Specifically as a hot beverage, pre-Hispanic atole was originally nixtamalized corn dough (masa) dissolved in water and sweetened with honey or agave syrup; sometimes flavouring agents such as fruit, chiles or cocoa were also used. After the Spanish conquest, atole became another product of culinary fusion, with cinnamon, exotic fruits, and often milk, being added to the mix … click on title for more
