Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
My recipe is based on a simple Sinaloa style, citrus marinade; I used the spatchcock technique to achieve a charred but not dry exterior, and a fully cooked interior. Also, since I tested the recipe a few weeks ago when it was still very cold outdoors, I have adapted the cooking directions to use the broiler in my oven, indoors … click on title for more
This plate may be the main course for a Mother’s Day brunch, along with a glass of orange juice, starting with fruit and some sweet breads, served with coffee or tea … click on title for more.
Was it the meat, sourced from local sheep farms? The way the white spear wood was re-purposed for the cookout? Or the artisanal tortillas, handmade and served piping hot from the comal? I think all these factors were equally important, and made me think of our Culiacan style treat as an “eco-taco” … click on title for more
Bananas and plantain are main crops in Southern Mexico, especially in the state of Tabasco, where this recipe was created … click on title for more
Exactly one year ago, I posted a recipe for fish filets in garlic sauce; the original recipe, as I had mentioned, was created for shrimp, but since I am allergic to crustaceans, fish has always been a great option for me. Another delicious option with the same sauce is potatoes, usually small varieties that may be eaten with the skin on … click on title for more
