Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
West African ingredients and recipes have become part of the regional cuisine in the township of Yanga, and of all of the modern state of Veracruz. In particular, this one-pot rice and seafood dish ... click on title for more
Chicago's neighbourhood of Pielsen is named after the city of Plzeň in the Czech Republic. Until the 1950s, it remained mostly inhabited by European immigrants, but gentrification and new infrastructure in the Near West Side displaced many Mexican families, which then moved to Pilsen. Nowadays, Pielsen is a vibrant neighbourhood with schools, Mexican grocers, restaurants and bakeries, as well as parks, a community centre, and the renowned National Museum of Mexican Art ... click on title for more
Traditional discadas were cooked on a plow disc, and included a variety of meats, fresh or cured. Onions, tomatoes and hot peppers, particularly jalapeños, were brought from the fields for the disc. More contemporary recipes may be prepared on a propane bbq, or indoors, in an iron skillet or pan, and have added cold cuts, such as ham, and hotdog sausages, and other vegetables and aromatics. Pouring some beer in towards the end of the cooking process was probably introduced by a sassy cook who was drinking by the side of the disc, noticing the dish getting too dry, which works well and also helps to scrape all the good charred bits at the bottom of the pan ... click on title for more
My previous posts about the Mexican legend of the Rabbit on the Moon, and my garden herbs, made me think of this recipe for rabbit in a spicy sauce of pasilla peppers and tomatillos, which also works well with turkey, or as in this case, with chicken ... click on title for more
The origins of "Frijol con Puerco" - Beans with Pork, shed some light on the true social role of Afro-Yucatecans during colonial times ... click here for more
My Slice of Mexico 