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 classic aged Christmas fruitcake is kept moist by brushing rum or brandy all around the baked cake every day, for about one month. Some people do not like the texture of this cake, others cannot tolerate alcohol, and forgetting to bake the cake soon enough for it to be ready for Christmas might be a problem, as well. This version is light both in colour and texture, and is completely alcohol-free, so there is no waiting time after baking ... click on title for more
Apple pie is such a delightful dessert, that it may be found in many countries around the world. For this recipe, I used two batches of my Basic Pie Crust Dough, one cup of my Apple Filling, and fresh apples ... click on title for more
In Mexico, zucchini cake and squares have been favoured sweet bakes for decades, to take advantage of the often vast summer squash supply. These squares may be served directly from the pan for a casual snack, or trimmed and cut into perfect squares with precision, then served plain, or decorated ... click on title for more
Although the Spanish word jamoncillo means "little ham", this is a type of sweet made with milk, and has nothing to do with meat. The way to prepare jamoncillo de leche is similar to making milk caramel, just cooking for longer times to achieve a thicker, manageable paste ... click on title for more
Coyota is a type of wheat pastry created in Northern Mexico; there is some consensus that the pastries were named after the young dark-skinned women (coyotas) who used to sell them on the streets of Seris, a municipality that now is part of Hermosillo, the capital city of the Mexican state of Sonora. Coyotas are formed with two discs of wheat dough, pressed together to contain a sweet filling in between ... click on title for more
My Slice of Mexico 