Huevos motuleños  – Weekend Brunch at Home

Huevos motuleños  – Weekend Brunch at Home

As a follow up to my previous two posts, featuring Yucatan Style Longaniza and Cochinita Pibil, this is one more recipe from the Mexican state of Yucatan: Huevos Motuleños.  Huevos means eggs, and Motuleños means "from Motul", a small city and a municipality in the Mexican state of Yucatan ... click on title for more

Chorizo vs Longaniza

Chorizo vs Longaniza

Longaniza is, like chorizo, a type of sausage brought from Spain to Mexico and its other colonies sometime in the sixteenth century.  Both were originally made from pork meat, cased in natural tripe, and seasoned with the addition of dry red peppers (Spanish versions were spiced up with black pepper) and vinegar (instead of wine, as in Spain).  However, there has always been several differences between these two sausages ... click on title for more

A Virtual Afternoon Tea – More Fresh Herbs

A Virtual Afternoon Tea – More Fresh Herbs

As the weather is turning cooler by the day in Southern Ontario, I am getting ready to clear annuals and weeds, prune perennials, and mulch the garden beds, in preparation for the winter months.  I am also harvesting as much of my herbs as I can, because even the perennials will eventually shed all their tops and go dormant.  I will share my techniques for preserving herbs in another post soon, but for this one, it was time to prep some tea and treats ... click on title for more

Coahuila Style Homemade Chorizo (with Vegan Option)

Coahuila Style Homemade Chorizo (with Vegan Option)

In Spain, chorizo is usually a fermented, cured, and smoked pork sausage, which may be sliced and eaten without cooking, traditionally seasoned with paprika and a blend of other spices.  Mexican chorizos are mostly fresh, or partially cured, and need to be cooked before eating. For Northern Mexico recipes, and most specifically for those from the state of Coahuila, the defining seasonings are ancho peppers and cumin; my mom used them as the basis for her chorizo recipe, and always kept it lean by omitting lard from the ingredient list.  I am following all her teachings for this recipe, and by omitting the lard, I was also able to develop a vegan option ... click on title for more