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 inspiration for this recipe was the delicious main course I enjoyed at “Azul Condesa” restaurant. My starting points were: 1) “EL Pascal Huasteco” – the name of the dish on the menu. 2) The Mexican state of Hidalgo – listed as the place where the dish originated. 3) Ricardo Muñoz Zurita – the restaurant’s chef, who is an advocate for the diffusion of authentic, sometimes less-known, Mexican food, including pipianes … click on title for more
Mexican pipián is defined as any dish composed by cooked meat smothered in a very rich sauce, thickened with ground seeds. While I was visiting Mexico City this spring, I enjoyed a delicious meal at Azul Condesa restaurant, where they had a Pipián Festival … click on title for more
My recipe is based on a simple Sinaloa style, citrus marinade; I used the spatchcock technique to achieve a charred but not dry exterior, and a fully cooked interior. Also, since I tested the recipe a few weeks ago when it was still very cold outdoors, I have adapted the cooking directions to use the broiler in my oven, indoors … click on title for more
Stuffed poblano peppers are a classic dish in Mexican cuisine, but this particular recipe is unique because the peppers are prepared in a quick pickle and served cold, not baked or fried; using tuna salad as stuffing is a welcomed choice for the Lenten season … click on title for more
These delicious cheesy potato patties (tortitas de papa con queso), can be prepared in no time, making them a nutritious choice frequently included on weekday menus … click on title for more
My Slice of Mexico 