Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Last month, while in Mexico, I had a chance to attend a bridal shower. In addition to a delicious dinner, we enjoyed a beautiful treat table, featuring all sorts of savoury snacks, fruit based sweets and a large selection of mini cakes and pastries, including a creamy lime layered cup … click on title for more
I did not want to miss the opportunity to share some pics I took during my recent trip to Mexico, of the interesting offerings in honour of the departed, in preparation for the Day of the Dead (today, November 2) … click on title for more
Although all the ingredients in this recipe originally came from the Old World, Mexican cooks adopted them and embraced their use while creating this and other dishes of their own … click on title for more
There are many regional variations of pozole (hominy soup), depending on the different meats, seasonings and toppings available around the country. In the Mexican state of Guerrero, pozole verde (green hominy soup) is the favourite version. The protein of choice for this recipe is traditionally chicken and, as in the case of other pozoles, all three national colours are still represented by topping with lettuce (green), onion (white) and radishes (red) … click on title for more
Burrita is the female form of “little donkey” in Spanish. As a dish, it is assembled with wheat flour tortillas, and then grilled, just like its male counterpart (burrito), but the filling is very different; moreover, burritas are usually folded, not rolled. Burritos are originally from Northern Mexico, while these burritas are popular in Mexico City (Ciudad de México, abbreviated CDMX) … click on title for more
