Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
This year, I have prepared an offering at home, here in Southern Ontario, inspired by traditions from Central Mexico, specifically San Andres Míxquic, a community located in the Mexico City borough of Tláhuac ... click on title for more
Cempasúchil (Tagetes erecta) is an annual plant, originally native to Mexico, known in English as Mexican marigold, Aztec marigold, or wrongly, African marigold. Used as the traditional flor de muertos (flower of the dead) in Mexico, cempasúchil is extensively found adorning tombs, and in offerings for All Saints Day, and Day of the Dead (November 1 and 2). In my garden, cempasúchil was one of the new-to-me backyard crops this year; back in September, the plants showed a precocious blooming peak, and I wondered if there would be any flowers left by early November ... click on title for more
Pan de muerto (literally, bread of the dead) is sweet bread that is almost always included in Day of the Dead offerings, and traditionally eaten on November 2nd, observed in Mexico as El día de los fieles difuntos, or Día de los muertos (Day of the Faithful Departed, or Day of the Dead.) In previous years, I have shared two types of this bread: the best-known version, a round bread decorated on top with dough bones and tears, and coated with sugar; the second is known as Pan de yema, a type of egg bread topped with sesame seed, from the Mexican state of Oaxaca, which is baked all year round, but decorated in a very special way for the Day of the Dead. This year, I have tried making Golletes, a less-known but very traditional Day of the Dead bread recipe, prepared mainly in Central Mexico. Golletes are more compact compared to the other two types; they are shaped as rings, and coated with granulated sugar coloured in a bright shade of pink ... click on title for more
Since today is Canadian Thanksgiving Monday, I decided to report back on my experience cooking with Maritime summer savoury, an herb that I mentioned in a previous post, naturalized in the Canadian Atlantic provinces from European summer savoury ... click on title for more
In the USA, and recently in Canada, National Taco Day is celebrated on October 4; that is the date I have adopted in my blog to take the opportunity to make a list of my posts with a taco theme during the year. For 2021, I have, once again, an interesting selection of tacos ... click on title for more
My Slice of Mexico 