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 traditional Mexican sweets limones rellenos, which are tender lime rinds stuffed with coconut sweet (cocada), are a great way to use leftover lime rinds, and the limed-infused syrup left behind from cooking the rinds may be used to sweeten other desserts, including Easter treats ... click on title for more
Macarons are a French confection, a very trendy treat that can be flavoured in lots of different ways; I chose lime and coconut, a classic combination in Mexican cuisine. It is hard to make perfect macarons, especially on a first try; along the recipe, I provide corrected final directions, but showing mistakes and caused effects. The printable recipe takes all this into account, and it is completely edited, to reflect corrections for much improved results ... 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
Continuing with more options for pan dulce (Mexican sweet bread) to bake with the homemade Danish dough from my last post, in addition to Danishes (spiral buns), European bakers introduced other well-known confections, such as tartaletas (small tarts), tecolotes (owls), rehiletes (pinwheels), and the two other classics in the Mexican bread basket I chose for this post, as seen in the photo above, moños (bowties) and cream horns, popularly known as cuernos de la abundancia (horns of plenty) ... click on title
Danish dough is a very versatile medium to create all sorts of pastries, both savoury and sweet. Although in Denmark this type of pastries are called Vienna Bread (wienerbrød), since Austrian bakers introduced them there in the 1840s, they became popular worldwide as Danish pastries. French and other European bakers established in Mexico, started creating these pastries a few decades later, and nowadays, pasta danesa (Danish dough) is used in several traditional types of pan dulce (Mexican sweet bread), such as the classic rollos (spirals or rolls) shown above, with a dollop of jam, or raisins ... click on title for more
My Slice of Mexico 