Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
The fall weather stayed pleasantly mild for quite a while this year here in Southern Ontario, so the shelling bean vines were very prolific. I used some of the shelling beans in this recipe for pork in green sauce, just in time to enjoy during the cold season ... click on title for more
I had some Mexican tarragon (yautli) leftover from my previous post, so I thought using it in a marinade for chicken breasts would be delicious. This is a contemporary recipe, but still has the Mexican touch from the spicy chili powder, lime juice and Mexican tarragon ... click on title for more
I had a jar of green sauce left in the cupboard, and in the freezer, I found a bag of my homemade pressed pork cracklings (chicharrón prensado). The most popular way to cook chicharrón prensado is in a red guajillo pepper sauce, but it is equally delicious in a green sauce, especially with some add-ins, like potatoes, or melting cheese ... click on title for more
This dish is prepared in Northern Mexico year-round regardless of the weather, but it is particularly comforting and nourishing on a very cold day ... click on title for more
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
My Slice of Mexico 