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 casserole is a traditional choice for potluck and buffet parties in Mexico. During this holiday season, when many menus include roasted turkey, this casserole is also an ideal and delicious way to use up leftovers, and avoid waste ... click on title for more
Durango is a North-western Mexican state; most of the landscape in Durango is mountainous and densely forested, but there are also valleys and semi-desertic regions. A unique dish from this state is Gallinas Borrachas ("Tipsy" Hens) ... click on title for more
This recipe, which calls for both wine and grapes, comes from the state of Aguascalientes, where there is not only a vast wine production, but also a spread of table grape vineyards ... click on title for more
All the states in the Yucatan peninsula share common Mayan roots, so it is not surprising that their cuisines also share many traditional dishes, such as it is the case of Makum, a stew that is made with marinated meat, traditionally tightly wrapped in banana leaves and cooked in a clay pot for long times. In the state of Yucatan, the most elementary ingredients for makum are fish and annatto sauce, but in the neighbouring state of Quintana Roo, a unique regional version is prepared with pork and cabbage ... click on title for more
One of my earliest posts featured Tinga Poblana, a shredded beef dish emblematic of the Mexican state of Puebla. A more contemporary version, made with chicken, has become as popular as the traditional; while mostly preserving the seasonings of the beef rendition, since chicken breasts cook fast, preparation time is reduced significantly without sacrificing any of the rich flavour ... click on title for more
My Slice of Mexico 