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 have received a couple of comments related to a series in honour of my late mom, from people who have lived in the Mexican state of Coahuila, more specifically, in Agujita, my mom's birthplace. One of them lamented that the posts were not written in Spanish, so I decided to translate the three-part series … click on title for more
During a trip to Mexico City last year, I had a chance to drop by its Chinatown with two of my high school friends. From my childhood, I remembered it as just a short strip of small Chinese restaurants and a couple of stores, on a dirty dead-end street, so I was very pleasantly surprised to see that now it was clean, closed to motor vehicles (at least on that Sunday afternoon), and even had its own entrance iron gate … click on title for more
In my garden, I have a young Stella (Prunus avium), a great variety of cherry tree for the small backyard: it grows slowly, does not need cross-pollination, and the beautiful blooms produce sweet dark fruit … click on title for more
In the midst of the pandemic, I am longing for shopping for lots of fresh ingredients for my posts, but in the meantime, I have been thinking of a few helpful recipes that can be cooked with canned and non-perishable items, and staples already in the pantry … click on title for more
I needed recipes other than jam to take advantage of my black currant bumper crop. A compote is by definition “a dessert of fruit cooked in syrup” and it is as simple to make as it sounds; making a small batch is not a burden even in the hot summer season because cooking times are short and, unlike with jam, there are no worries with compote about acidity, pectin levels or gelling, since it is supposed to be somewhat runny, like a sauce … click on title for more
My Slice of Mexico 