Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Last week there was a mega garage sale at my church; in the hopes of clearing some space in my house, I donated some stuff, but of course, items from other people's donations found their way to my kitchen. The first two items I have tried were a stoneware bowl, for mixing a batch of my banana and apple quick bread, and instead of pouring the batter into a large mould, I used a pan for six mini wreaths ... click on title for more
A molcajete is a Mexican mortar carved from volcanic rock, that comes with a pestle of the same material, called tejolote. Molcajetes have been used in Mexico since pre-Hispanic times, and authentic pieces continue to be carved by hand from a single block of volcanic rock. Once at home, a brand new molcajete must be providently cured, but then it will be ready to use for many years ... click on title for more
To prepare buñuelos de molde (from a mould), a metal mould is dipped in a lose batter; the batter coats the mould and gets released from it when immersed in hot oil, rendering a pretty shape ... click on title for more
In my previous post, I featured a potted poinsettia that came free as a supermarket bonus. Another freebie obtained the same way a couple of years ago, was a set of oven-safe glass containers. I was a little puzzled by the design, which reminded me of modern Mexican glass kitchenware, especially the ramekins ... click on title for more
Other than using raw ingredients, charring is probably the most ancient method to prepare ingredients for a salsa, and this recipe calls for a very short list of ingredients ... click on title for more
My Slice of Mexico 