Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
I am currently away in Mexico, so I have scheduled several new posts to get published in my absence. Since I just shared a new recipe for Swiss chard, I thought of re-posting this one for quesadillas; it calls for Swiss chard and also serves as a comparison between the beginning of the harvest (June in my area) and the end, in the fall (shown in the previous post) … click on title for more
I think Swiss chard is an under-appreciated vegetable; often called to be used “instead of spinach”, it has got a bad reputation because its flavour is stronger and a tad bitter. In the garden, however, it is more resilient than spinach, and has a much longer growing season, even thriving through the hot summer months, as long as some shade is provided. Since I had a good supply of tomatillos and a beautiful harvest of Swiss chard at hand, I decided to prepare them together in a traditional Mexican stew … click on title for more
I am going away on a trip to Mexico soon, so I had to process all this produce right away … click on title for more
To wrap-up Mexico's "patriotic month" of September, I am sharing some pictures of traditional Mexican sweets, known as "dulces típicos", literally translated as "typical sweets", in the sense of being characteristic of Mexico … click on title for more
The Greek roots of the word Amaranth mean "unfading flower", due to its resistance to inclement weather and pests. The Nahuatl name is huāuhtli and it was cultivated in pre-Hispanic Mexico for its seeds, consumed in beverages (similar to atole), as a substitute of corn (where this crop was hard to cultivate), and even as part of a ceremonial treat … click on title for more
My Slice of Mexico 