Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Although in recent decades the city of Toluca itself has become highly industrialized, nearby small towns still carry on the traditions of quality chorizo making in the valley of Toluca. Green chorizo is a variety unique to this region ... click on title for more
The name “Marquesote” is the augmentative form of the noble title of Marqués, translating as “the big Marquis”, and the cake of this name is said to have been named in Oaxaca after Hernán Cortés, the Marquis of the Valley of Oaxaca ... click on title for more
“Noche de Rábanos” (Radish Night), is celebrated on December 23 in the Mexican state of Oaxaca. Local artisans carve radishes and other Flora into true master pieces. Inspired by this festival, I decided to create my own radish art ... click on title for more
November 20, 2020 marks 110 years since the onset of the Mexican Revolution War. Food and diet were influenced during these violent times; any dish that could be prepared and served from one pot (de la olla), or easily transported, became an asset when improvised cooking had to make use of whatever was available, and could get interrupted by hailing fire without notice. Tacos acorazados hit the bill ... click on title for more
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
