Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Refried beans and shredded chicken are two of the best known ingredients for filling or topping crisped tortillas, called tostadas. In this recipe, potatoes are used as an excellent topping alternative ... click on title for more
I just got my new seed order for five new-to-me crops ... click on title for more
I have been growing edibles in my backyard in Southern Ontario for ten years. This post features six that have enhanced my Mexican recipes throughout that decade ... click on title for more
In Yucatan, many families have a strong tradition of eating specific dishes on each day of the week, and Mondays are known as the day for a bowl of beans with pork. Although it takes a long time to cook, this dish is easy to make, involving only short periods of active time; it is understandable why cooks would choose to make it on Mondays, to ease their way into the week, but that makes it also a great choice for a satisfying and comforting meal, any day of the week ... click on title for more
Nowadays, Día de la Candelaria celebrations in Mexico still involve church services for the blessing of candles and figurines representing baby Jesus for many people, but for the majority, it is mostly about the corn offering, namely, tamales. The variety of tamales from Yucatan includes a wide range of fillings, sauces and toppings, as well as dough preparation, different shapes, sizes and cooking methods; one of the best known nationwide is called torteados - patted - because the corn base is prepared to a thick consistency that may be applied to the wrap by patting, instead of spreading ... click on title for more
My Slice of Mexico 