Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
After preparing Yucatan style longaniza in my previous post, I wanted to continue the theme with what is probably the best well-known dish from that region: Cochinita pibil. This delicious preparation becomes the classic delight of tacos de cochinita by simply shredding some onto warm tortillas and topping with red onion and habanero spicy condiment ... click on title for more
I was shuffling through photos from my last trip to Mexico City (2019), and I found a couple from Mercado Roma, a market in la colonia Roma – la Roma neighbourhood. By free association of ideas, they brought to mind a series of reflections on apparently unrelated topics … click on title for more
Homemade tacos al pastor can be as tasty as the ones from a spinning vertical grill, either made with the traditional pork meat, or with jackfruit for a vegan option … click on title for more
Last year, on November 8, I posted my recipe for Mexican Style Rice, which calls for chopped carrots and green peas as add-ins. The picture at the top of the post, however, features a plate with fresh chiltepín peppers instead of peas … click on title for more
This post was written inspired by my backyard harvest; although far from perfect (see for example, my previous post), I feel grateful to be able to enjoy products from the fertile soil and my gardening work, and it makes me proud to feature my veggies when I cook. That made me think of Carne Asada a la Tampiqueña, created with the same sentiment, to represent the richness and spirit of La Huasteca region, in Mexico …
