Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
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
In many Mexican homes, bistec molido (ground steak), is a frequent item on the menu rotation; the well-seasoned ground meat, and the crispy bread coating make this main dish everyone's favourite. Mashed potatoes or fresh sliced cucumber and tomatoes are the staple sides ... click on title for more
In my previous post, I have created a Spanish-Mexican fusion menu. My main course uses shoulder lamb chops, grilled medium, and served with Spanish-inspired green and red sauces, but with a Mexican twist ... click on title for more
As I have mentioned before, dishes which call for tomatoes, onions and fresh hot peppers are called "a la mexicana" - Mexican style; I have shared a few of recipes in this category, for example, Machaca a la mexicana - Mexican Style "Pounded" Beef, or Mexican Style Asparagus, and even salsa mexicana, better known as pico de gallo. These pork chops fall into that category, too, and with the addition of potatoes, they become a well balanced meal. I am also including a link to one of my desserts which, shaped as hearts, should be the perfect addition for a complete Valentine's Day menu ... click on title for more
"Asado" translates from Spanish as "roasted"; this dish probably got that denomination from being cooked traditionally over an open wood fire. Now also cooked over the stove, it could receive a promotion to stew, with its generous chunks of pork, in a rich red sauce (as the name indicates, by rojo). Several of Mexico's Northern states have their own versions; this recipe is based on the state of Durango's seasonings, which include a variety of dried red peppers, spices, and an acidic accent, traditionally achieved by adding orange juice or vinegar ... click on title for more
My Slice of Mexico 