Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
In my previous post, I shared my recipe for birote-style extra-crusty buns, so the natural progression was to prepare tortas ahogadas, a classic Mexican sandwich invented -just like birotes - in Guadalajara, the capital city of the Mexican state of Jalisco … click on title for more
These buns are perfect to enjoy with a salad or a soup, use for tortas (Mexican sandwiches) or, particularly, to sop up a delicious Mexican sauce ... click on title for more
Birotes salados are crusty buns with no flavourings or aromatics (other than salt in some cases), but with a unique chewy crumb, which are said to be possible to bake exclusively in the Mexican state of Jalisco and, even more specifically, the region around its capital city, Guadalajara … click on title for more
I started longing to get some fresh produce from my garden, but just by looking out of my backdoor at the austere scene in my backyard, it became quite clear that it would not be the case today. I was encouraged at the supermarket, though, when I saw plump tomatoes grown in Canada … click on title for more
Tejuino is a corn-dough-based beverage, with additions of piloncillo, lime juice, and water, left to ferment for a couple of days to obtain a tangy flavour … click on title for more
