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 is a very elegant-looking dish, and yet, incredibly easy to prepare; the only ingredient that might be hard to find outside Mexico is pickled carricillo peppers, known as chiles gűeros (blond peppers). I served with slices of pork roast, but boiled chicken or turkey might be used instead, and this recipe also works great with grilled fish … click on title for more
This post was written inspired by my backyard harvest; although far from perfect (see for example, my previous post), I feel grateful to be able to enjoy products from the fertile soil and my gardening work, and it makes me proud to feature my veggies when I cook. That made me think of Carne Asada a la Tampiqueña, created with the same sentiment, to represent the richness and spirit of La Huasteca region, in Mexico …
Deshebrada, meaning “shredded” in Spanish, is the short name for a stew (guisado) very popular in Mexico’s Northern states, especially Chihuahua. Because the region is famous for its cattle, it is implied that this dish is made with beef … click on title for more
Although many Mexican recipes include garlic, I could not find any recipe at all (pipián or otherwise) calling for garlic scapes; the bright green colour they provide, though, made them an irresistible addition to this recipe … click on title for more
Papatzules are a traditional and very popular dish in the Mexican state of Yucatan. They are similar to a basic enchilada, but the ingredients make this preparation unique: the sauce is made from ground pumpkin seed and epazote, and hard-boiled eggs serve as stuffing. It was a natural progression to use the garlic scape with pumpkin seed paste from my previous post to prepare my own version of papatzules … click on title for more
My Slice of Mexico 