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
Chicharrón prensado is made from the bits left behind after frying large batches of pork meat and rinds (such as carnitas or chicharrón). The leftover bits are collected from the bottom of the pot, and pressed into perforated moulds, to compact the bits of meat, fat and skin into a block, and squeeze some of the melted fat out. In Mexico and some parts of the USA, it is possible to buy chicharrón prensado, but I have never seen it here in Canada ... 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
Chicharrón is a type of food originated in Spain, and from there, it became traditional also in many of its former colonies, including Mexico, some Central and South American countries, as well as The Philippines (chicharon). Preparation of chicharrón usually involves cooking pieces of fatty meat and/or skin until they are very crisp, mostly pork, although there are some variations with mutton, beef, chicken, and even dried sheets of wheat dough. Recipes for chicharrón vary greatly from country to country, and even from region to region within one country, as is the case in Mexico ... 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
My Slice of Mexico 