Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Inspired by the theme of tlaxcalli (pre-Hispanic name of corn tortillas) and Tlaxcala (place of corn tortillas), the smallest state in Mexico, I went on a quest to find blue corn flour to make a batch of tortillas at home ... click on title for more
In the Mexican state of Baja California Sur, there are short harvesting seasons of abalone in late spring and during the month of July; fresh abalone is shucked, cleaned, and tenderized before eaten raw, or cooked in seafood platters and dishes, such as Beach Cocktail - Coctel playero ... click on title for more
Although coconuts are not native to Mexico, but were brought after the Spanish conquest, they quickly became endemic to coastal regions, and nowadays there are many ways to cook with them. Curiously, Puebla is an inland central state with relatively cool weather, so coconuts are not cultivated there, but these sweets have been around for many years, with the recipe mostly unchanged; people in Puebla still make them commercially or at home, for the sheer pleasure of tasting their “doraditas” – “goldies” ... click on title for more
One of my earliest posts featured Tinga Poblana, a shredded beef dish emblematic of the Mexican state of Puebla. A more contemporary version, made with chicken, has become as popular as the traditional; while mostly preserving the seasonings of the beef rendition, since chicken breasts cook fast, preparation time is reduced significantly without sacrificing any of the rich flavour ... click on title for more
This potherb soup is an excellent vegan soup, and very nutritious. Green hot peppers, such as serranos or jalapeños, may be offered at the table, or omitted for a completely mild, yet flavourful meal ... click on title for more
My Slice of Mexico 