Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Although not native to Mexico, peas have become a staple in the Mexican kitchen: the bright green pearls adorn Mexican rice and soups, get scrambled with eggs, or mixed in salads, as is the case of a simple bowl of peas and canned tuna fish ... click on title for more
I have bought several packets of new seed, as seen in the photo. Some are staple crops, while others are new to me, with strong Mexican connexions ... click on title for more
Camarones a la diabla - Deviled Shrimp, is a classic dish that may be found all around Mexico, with some variations from state to state. Following my previous post featuring a city in the state of Sinaloa, I chose a recipe from that state, which is also interesting for the use of extra condiments; vegan shrimp may be used instead of raw shrimp, catering to vegetarians, and people with shellfish allergies ... click on title for more
Around the turn of the century (and Millennium), a creative entrepreneur at the corner of Alfonso Reyes and Tamaulipas streets, in Mexico City’s neighbourhood of La Condesa, decided to give tortas (Mexican sandwiches) a unique twist, using chilaquiles (tortilla chips smothered in a Mexican sauce) as filling. Over the years, she added extra ingredients, such as breaded chicken cutlets, and nowadays, there are many stands and restaurants all around the city offering tortas de chilaquiles ... click on title for more
I have been reviewing regional recipes for tortas - the Mexican sandwich - and one that got my attention is from Guanajuato, specifically the city of León, called La Guacamaya, which is the Spanish name for macaws (Ara macao), a type of birds known for their colourful plumage and loud noises ... click on title for more
My Slice of Mexico 