Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
While traditionally served as a stew, my version of this comforting dish starts with a bed of paddle cactus strips and sauce, and is finished with crispy side ribs piled up on top, for a more contemporary presentation. Using store-bought sauces and cactus strips is convenient, but homemade versions may be prepared while cooking the meat ... click on title for more
It has become a trend to make full-size cakes that look exactly like snack-size treats, from French fries to chocolate bars and more. For my church's annual Christmas sale, I thought of creating a giant Gansito™, a snack consisting of a chocolate covered vanilla cake, filled with strawberry jam and cream ... click on title for more
Empanada is a generic name for patties, usually a disk of dough that is stuffed and folded in half before cooking. They may be made both wheat or corn flour, and cooked on the grill, baked, or fried. I got my recipe for fried wheat-based empanadas from my mom many years ago, and for this batch, I chose two classic Mexican fillings ... click on title for more
In recent years, many variations on pan de muerto, the traditional bread for Mexico's Day of the Dead,have been created, such as stuffing with sweet fillings, or adding flavourings like chocolate or mole, which also change the colour to brown. Another innovation, which has been trending for almost a decade now, is to add black edible agents, either to the dough, or to coat after baking. Activated charcoal or food colouring are popular choices, but the original method is to use dry corn husks (called totomoxtle , form totomochtli in Nahuatl) ... click on title for more
This easy apple cake is the perfect fall bake, to take advantage of the plentiful fruit offerings at markets and grocery stores ... click on title for more
My Slice of Mexico 