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 inspiration for this recipe was the delicious main course I enjoyed at “Azul Condesa” restaurant. My starting points were: 1) “EL Pascal Huasteco” – the name of the dish on the menu. 2) The Mexican state of Hidalgo – listed as the place where the dish originated. 3) Ricardo Muñoz Zurita – the restaurant’s chef, who is an advocate for the diffusion of authentic, sometimes less-known, Mexican food, including pipianes … click on title for more
This dessert is simple but the combination of flavours is really delicious, and the colours both from the jello and the carrots are sure to brighten up the day. Also in this post: a nomination for the Mystery Blogger Award and recipes for Cinco de Mayo … click on title for more
This soup amalgamates several truly Mexican ingredients (corn, beans, tomatoes and peppers) while adding the richness of herbs and dairy products, brought from Spain during colonial times … click on title for more
On February 24, 1821, in the town of Iguala (currently in the Mexican state of Guerrero), Mexican military leader Agustín de Iturbide presented a plan declaring Mexico as an independent country, after almost a decade of cruel battles against the Spanish rule. Iturbide also commissioned the creation of a flag with diagonal bands in different colours, representing three principles, demanded as basic guarantees in his plan: Green – Independence, White – Religion, and Red – Unity … click on title for more
Tabasco has been identified as the cradle of the Olmec civilization, the most ancient in the Americas; important edibles are native to the region, such as: cacao, sweet potatoes, and achiote, as well as several species of peppers, both spicy and sweet … Click on image for more
