Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
As I remember, in Mexico, longaniza was usually a fresh pork sausage, or cured for only a short time, and prepared with meat with a coarser grind than chorizo. For this recipe, either Mexican chorizo or longaniza may be used, whichever variety is the less cured … click on title for more
When albóndigas (Spanish meatballs) were brought to Mexico, they did not become wan, but acquired a rich local flavour, served in a tomato-based broth (caldillo) and often seasoned with fresh or dry peppers (such as jalapeño or chipotle), or cooked with vegetables, as in this recipe … click on title for more
In Mexico, stewing in tomato sauce is a popular technique to cook zucchini, and when green beans and corn kernels are added, the dish becomes a complete meal … click on title for more
I would like to finish this red mole series with a few suggestions on how to doctor any mole paste, to compensate for lacking or overwhelming flavours. I am also sharing a recipe for red mole enchiladas, a nice idea for a flavourful Sunday brunch … click on title for more
It is a good idea to closely follow a recipe for the first attempt of making mole from scratch, to learn the techniques and basic steps, and then modify it for the second and subsequent batches, according to personal taste and availability of ingredients … click on title for more
My Slice of Mexico 