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 Mexico, many salads are dressed with a simple vinaigrette, and often times, just with lime juice and salt. I love a good Basic French vinaigrette, but to pair with my garden greens, I have modified the recipe with a Mexican touch ... click on title for more
It is always very interesting to see how traditional dishes transform as new ingredients are introduced. Moussaka is a Greek and Cypriot dish that is very well known around the world; the traditional versions only comprised layers of eggplant and ground lamb or pork, but since tomatoes and potatoes arrived to Europe from Mexico and Peru, respectively, they have become a common part of the recipe. This post shows the fusion of recipes from my Mexican/Japanese mom, my Cypriot mother in-law and my own, and it is a tri-generational effort, because one of my daughters helped with the cooking, and also styled and photographed the plated presentation, as shown above ... click on title for more
It is always a fun surprise to snap a photo of my backyard harvest, and then see how different it looks from similar pictures taken on the same day, from one year to another ... click on title for more
In the Mexican state of Puebla, cemitas are savoury buns made with a little more yeast than usual white bread; before baking, they are brushed with a sweetened slurry together with a sprinkle of sesame seed. This technique produces a very fluffy crumb inside, and a golden colour and extra crispiness on the outside ... click on title for more
Probably the best well-known chipotle peppers are the ones pickled in a spicy sauce (adobo), usually out of a can. On the other hand, sweet chipotle peppers are more often homemade, and instead of adobo, they are cooked in a sweet sauce with onions ... click on title for more
