Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
The term "chiles toreados" refers to a technique that people use in Mexico to make hot peppers even spicier; then, they may be eaten raw, added to salsas and stews, or as they now appear in many Mexican or Tex-Mex restaurants, prepared as a side dish, lightly grilled or fried, and seasoned, sometimes with knob onions ... click on title for more
In the USA, and recently in Canada, National Taco Day is celebrated on October 4; that is the date I have adopted in my blog to take the opportunity to make a list of my posts with a taco theme during the year. For 2021, I have, once again, an interesting selection of tacos ... click on title for more
I thought the inclement late-spring weather was going to be lethal to my plants, but fortunately, although hot at times, summer proved to be kind, with sunny days alternating with generous rain, so the new-to-me crops in my garden have turned all right ... click on title for more
Pasilla peppers are a staple in Mexican cuisine. These smoky and flavourful peppers are useful as the main ingredient in sauces, cut into strips and crisped to top soups, as well as in more elaborate dishes such as red mole (mole rojo) and "tablecloth stainer" (manchamanteles). In this recipe, the unique combination of pasilla peppers with tomatillos, results in a wonderfully rich and dark sauce, bringing simple "steak and potatoes" to another level ... click on title for more
In my garden, even though they are planted as contemporaries, tomatillos are always harvested behind regular tomatoes, so as my tomato plants are almost done, I just collected my first batch of tomatillos ... click on title for more
My Slice of Mexico 