Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
This morning, I went to check on my plants in the backyard and had to dart back to the kitchen to get a container for these deliciously fresh and pesticide free raspberries, which just seem to have appeared on the canes overnight … click on image for more
Chefs who are also vegetable gardeners, often advice to design a meal starting with the produce at hand, and build the menu around that, instead of seeing vegetables as the sidekick on the dinner plate … click on image for more
In recent years, purslane has been identified as the highest plant source of Omega-3, and many other nutrients such as vitamins and riboflavin, as well as fiber and dietary minerals. In Mexico, it has remained well established as a key ingredient in traditional dishes … click on image for more
There are so many Mexican dishes that call for epazote (almost as many as the ones calling for cilantro), that I realized just how stellar herbs can be in defining a dish ... click on image for more
I always thought onions arrived in the Americas from the Old World, but since they were sold in Mexican (Aztec) ancient markets, and have a Nahuatl name, it is probably fair to assume that many recipes for salsa, guacamole, and stews from pre-Hispanic times already had onions on their ingredient lists ... click on image for more
My Slice of Mexico 