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 definite upside of the mestizaje process during Spanish colonial times, was the rich new culture and fusion cuisine which have become the heart and true identity of Modern Mexico, as it may be aptly exemplified by a simple platter of tlacoyos, the most iconic pre- and post-Hispanic street food ... click on title for more
As I begin my fourth year as a blogger, I feel very grateful to all the kind readers who have followed my stories and recipes, offered comments, encouragement, and in many cases, their friendship. It is my great pleasure and honour to continue sharing My Slice of Mexico with you all ... click on title for more
Churros are traditionally made from a thick paste extruded through a pastry bag with a star-shaped tip, and then deep-fried. The resulting grooves on the churros add surface area, which makes the texture extra crispy and airy. My recipe for unfried churros starts with the same paste as traditional churros, but they are cooked in a waffle iron with very little to no oil. The waffle grid produces the same structural effect as the pastry bag tip. The final result is a treat with the full flavour and crispiness of traditional churros, without the extruding step, and minus the vat of oil ... click on title for more
In Mexico, a turkey dinner is a popular choice for a Christmas menu, especially in urban areas. For others, though, stew-like dishes are usually the norm, such as chicken in mole. Mole negro (Oaxaca Style Black Sauce) has a similar ingredient list as red mole, but chosen and prepared to impart a dark colour to the sauce: dark dry peppers, peanuts with their dark film on, and burnt tortilla, are some examples, as well as a good portion of chocolate. The resulting flavour profile is smoky, deep and slightly sweet ... click on title for more
The bean tamales pictured at the top of the post, put together as layered rolls, and steamed, wrapped in corn husks, are a traditional foodstuff to share at the end of the corn harvest in several farming regions of Central and Southern Mexico, from Tonatico and Tlahuac, to the state of Oaxaca ... click on title for more
