Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Achiote (annatto) is a traditional flavouring for many dishes from the Yucatan peninsula. In addition to cochinita pibil (pork), tikinxic (fish) and pibipollo (large chicken tamale), chicken is also cooked in annatto sauce, traditionally wrapped in banana leaves and cooked in an underground oven (pib), aptly called pollo pibil. Modern versions of this dish are prepared on the stove, or as in this case, without the banana leaves, in a slow cooker ... click on title for more
Papatzules are a traditional and very popular dish in the Mexican state of Yucatan. The preparation is similar to a basic enchilada, but the ingredients make this dish unique: the sauce is made from ground pumpkin seed and epazote, and hard-boiled eggs serve as stuffing. Using some ingredients from my garden, I prepared my own version of papatzules … click on title for more
Pork in Morita Sauce is enjoyed all over Mexico, particularly in the states of Veracruz and Puebla. I prepared this dish as a request for lunch with a friend; I got to use some ingredients I had at hand, and it was a big hit all around ... click on title for more
The town of Mixquic, in the valley of Central Mexico, has preserved many features of its pre-Hispanic aquatic culture, and one of the dishes that has survived since then is mixmole, a fish stew in red or green sauce ... click on title for more
Pasilla peppers are a staple in Mexican cuisine. These smoky and flavourful peppers are useful as the main ingredient in sauces, cut into strips and crisped to top soups, as well as in more elaborate dishes such as red mole (mole rojo) and "tablecloth stainer" (manchamanteles). In this recipe, the unique combination of pasilla peppers with tomatillos, results in a wonderfully rich and dark sauce, bringing simple "steak and potatoes" to another level ... click on title for more
My Slice of Mexico 