Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Another one of my new-to-me crops this year was salsola (Salsola komarovii), a potherb originally from Japan; it caught my attention in the seed catalogue because it looked a lot like the Mexican potherb known as romeritos (Suaeda spp), which grows mostly around the salty lake areas outside Mexico City … click on title for more
Last year, on November 8, I posted my recipe for Mexican Style Rice, which calls for chopped carrots and green peas as add-ins. The picture at the top of the post, however, features a plate with fresh chiltepín peppers instead of peas … click on title for more
Homegrown carrots are just the crunchiest, juiciest and most flavourful of all. Back in April, I started a patch of carrots with what I described as a "cornucopia of many varieties of carrot seed", with the conviction that this measure would increase germination success rates … click on title for more
All wheat-based bread in Mexico has a clear Spanish or French influence, and this particular one can be traced to Spanish recipes, but some families have been baking this bread in the Mexican state of Oaxaca for several generations. Pan de yema translates as “yolk bread”, an apt name since a batch contains several eggs and a few extra yolks, giving them their characteristic flaky texture and slightly yellow tone … click on title for more
Pibipollo is a popular dish in the Mexican Southern states of Yucatan and Campeche, especially around the fast approaching Day of the Dead (November 2). It is made in a very similar way as a meat pie, but the dough is corn-based … click on title for more
