Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Breaded pork cutlets, or tonkatsu, in Japanese, and milanesas de puerco, in Spanish, are a delicious way to celebrate Mexico's Olympic men's football bronze medal, and acknowledge Japan's role as host and final rival in the field ... click on title for more
Mole Amarillo presents a characteristic shade of yellow, which may range from mustardy ochre to dark orange, depending on the types and proportions of dried peppers (chiles) used. Spices, type of meat and other ingredients are added according to ancient, regional or more contemporary traditions ... click on title for more
In the Mexican state of Puebla, cemitas are savoury buns made with a little more yeast than usual white bread; before baking, they are brushed with a sweetened slurry together with a sprinkle of sesame seed. This technique produces a very fluffy crumb inside, and a golden colour and extra crispiness on the outside ... click on title for more
Asian heritage is considered the fourth root of Mexican heritage, along with its native, European, and African roots. Nowadays, there are important Asian communities in several Mexican states, which has influenced local cuisine. One ingredient that has entered Mexican kitchens in the last decades is soy sauce, used in stews and other dishes as a condiment for added umami (yummy flavour), but also as the main component of sauces ... click on title for more
I started sowing seed indoors, back in February, and I am happy to report seminal success for the season to come, as well as my first spring harvest ... click on title for more
