Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Natilla is a creamy custard, originally brought from Spain during colonial times; the classic recipe was later adapted to the modern Zacatecan kitchen with a "tres leches" - "three-milk" approach, by using sweetened condensed milk, and evaporated milk, in addition to whole milk. Flavourings are usually added as toppings, such as in this case, with roasted pecans ... click on title for more
I am lucky enough to be the keeper of my mom's recipe notebooks; I was reviewing one of them, and a recipe for "Pastel de Zanahoria" - "Carrot Cake" caught my attention ... click on title for more
Carrot cake was not well known in Mexico until a few decades ago, just as Easter chocolate eggs and bunnies made their way into Mexican culture sometime in the 20th century, mainly from the USA. Nowadays, carrot cake is served year-round, but it feels particularly special during the Easter season ... click on title for more
Coricos are ring-shaped cookies made with corn flour, very traditional in some northern Mexican states. In small communities and rural settlements, homemade batches of these sweet treats are baked year-round, and especially for Catholic Holy week and Easter. In larger communities and cities, packages of coricos are omnipresent at supermarkets and corner store displays alike ... click on title for more
Empanaditas means "little patties", also the name of one of the most traditional sweet treats in the Mexican state of Sinaloa, and in particular, in the city of Los Mochis. Traditional countryside recipes call for beer amongst the ingredients for the dough ... click on title for more
My Slice of Mexico 