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 wanted to use some of my garden basil, and while looking for recipes of Mexican dishes with basil on the ingredient list, it was not surprising to find one from the state of Baja California, where basil is grown, thriving along with crops of olives and grapes. This is a very tasty recipe for meatloaf, which I moulded in the shape of a ring; topped with sautéed onions and herbs, it looks elaborate, but it is very easy to prepare … click on title for more
Last year, I shared a story about Sinaloa Style Chicken, which is a well known dish in Mexico, and also in the United States, from chains such as Pollo Loco™ and Pollo Feliz™. That time the weather was still cold, so I broiled the chicken in the oven; a few weeks ago, we were enjoying beautiful weather, and I had a bunch of green multiplier onions begging to be grilled, so those were the perfect conditions to revisit the spatchcocked chicken, but this time, cooked outdoors … click on title for more
After using some of my garden kohlrabi for a simple raw preparation, I wanted a Mexican recipe calling for cooked kohlrabi, and I got a lot more than I had bargained for, with "Puchero de tres carnes" - Three Meat Stew, a traditional recipe from the Mexican state of Campeche. It was very involved to make, but the result was extraordinary, and I am also offering an alternative for a vegetarian puchero … click on title for more
This is a colourful preparation of fresh green jalapeño peppers, with lime juice and a pinch of salt. The resulting sauce has just the right level of tartness and a bright punch, and goes really well with grilled or pan-fried fish … click on title for more
In an informal context, salsa macha translates as “brave sauce”, and applies here in the sense that it is extremely strong and spicy; it would probably also raise a challenge of only those being machos/machas themselves, or “brave to the extreme” being able to eat it. However, a nice feature of this recipe is that levels of spiciness, smokiness, sweetness, etc. may be controlled by choosing different peppers … click on title for more
My Slice of Mexico 