Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Nowadays, there are many preparations in Mexico that are called “alambre”, which means “wire”; for some of these, the name might seem strange, but it makes sense for the original dish of cubed steak, bacon and vegetables, assembled on long metal skewers, which connotes the shape and constitution of a wire. Cooked on a charcoal grill, and served on the "wire” with tortillas on the side, it became a staple at taco restaurants … click on title for more
After using some of my garden kohlrabi for a simple raw preparation, I wanted a Mexican recipe calling for cooked kohlrabi, and I got a lot more than I had bargained for, with "Puchero de tres carnes" - Three Meat Stew, a traditional recipe from the Mexican state of Campeche. It was very involved to make, but the result was extraordinary, and I am also offering an alternative for a vegetarian puchero … click on title for more
This is a colourful preparation of fresh green jalapeño peppers, with lime juice and a pinch of salt. The resulting sauce has just the right level of tartness and a bright punch, and goes really well with grilled or pan-fried fish … click on title for more
Last fall, I placed a couple of bags of peeled and washed tomatillos (from my garden) in the freezer, so this year, I could prepare a batch or two of green sauce as soon as I could harvest fresh cilantro. I decided to honour this special combination by cooking one of my husband's favourite dishes … click on title for more
Manchamanteles is an elaborate dish with a mole-style sauce; its deep tone inspired its name, literally “tablecloth stainer.” I wanted to prepare this flavourful dish with chicken, but offer a meatless option to my vegetarian daughter, and improve the visual appeal at the table … click here for more
My Slice of Mexico 