Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
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
In Mexico, the most popular hot drink to enjoy during the holiday season, after a busy day out, or at a Posada, is ponche navideño (Christmas punch) …
The word “chocolate” might evoke images of candy bars and desserts to many people, but in Mexico, it will most likely first bring to mind a mug filled to the brim with a steamy and foamy elixir … Click on image for more
Since I was looking for recipes featuring ginger with Canadian and Mexican elements, it did not take me long to think of Canada Dry™ ginger ale, the first reference to Canada I ever had as a child in Mexico. The Ginger Limeade pictured above, is my take on a homemade Canada-Dry-like beverage, with added Mexican flavours … Click on image for more
