Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
The other day at the supermarket, I spotted mangoes on sale; they looked beautiful, but could only be purchased by the case. I could not resist, so one case of mangoes made it home. I had initially planned to make mango jam, but the fruit was so sweet, we ate several fresh, and I decided to use less sugar and cook mango spread instead, keep some of the prettiest slices fresh, and make tarts ... click on title for more
Baking a batch of Epiphany bread with my traditional recipe, leaves four egg whites unused, so any of these recipes would be a great way to avoid them going to waste ... click on title for more
I harvested a bowl full of crabapples from my garden. Because the fruit was so small, it would have been hard to peel or core, and since I use no pesticides in my garden, a lot of it had mould or insect damage. The best solution in the kitchen was to discard damaged fruit, then clean and cook the rest into a jelly ... click on title for more
In Mexico, the basic salpicón recipe might look like a pico de gallo salsa fortified with shredded beef, but it is often doctored with other vegetables. Prepared as an individual portion in a bowl, its versatility makes it a balanced low-carb and high-protein meal ... click on title for more
In Mexico, jícamas are peeled and sliced into rounds, sticks or chunks, and eaten with lime juice, chili powder and salt, or as part of a chunky salad (pico de gallo) or a fruit cup (fruta picada.) Inspired by these preparations, I used my jícama in a refreshing slaw ... click on title for more
My Slice of Mexico 