Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
For this Candlemas on February 2, and continuing with the Northern Style theme, I am sharing this recipe for red tamales, which are traditionally filled with pork in a guajillo sauce, and wrapped in corn husks ... click on title for more
My recipe for Epiphany Bread (Rosca de Reyes) is very traditional, made with dry yeast, extra egg yolks for richness and colour, and orange flavourings … click on image for more
My daughters and I take turns choosing a theme for our Christmas décor and menu, and this year it was my turn. I decided to go for a retro 1970s theme, which was easy to plan, since I grew up in that decade! ... click on title for more
A major pilgrimage to the Basilica of the Virgin of Guadalupe occurs every year during the first days of the month of December, when people travel long distances, often by foot, hoping to arrive on time for the celebration of the Virgin's feast day, on December 12. Outside the Basilica, and many other churches in Mexico, there is always a plethora of stands selling religious items, as well as, of course, all sorts of food and refreshments, such as Marranitos (piggies) ... click on tittle for more
In recent years, many variations on pan de muerto, the traditional bread for Mexico's Day of the Dead,have been created, such as stuffing with sweet fillings, or adding flavourings like chocolate or mole, which also change the colour to brown. Another innovation, which has been trending for almost a decade now, is to add black edible agents, either to the dough, or to coat after baking. Activated charcoal or food colouring are popular choices, but the original method is to use dry corn husks (called totomoxtle , form totomochtli in Nahuatl) ... click on title for more
My Slice of Mexico 