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 term "chiles toreados" refers to a technique that people use in Mexico to make hot peppers even spicier; then, they may be eaten raw, added to salsas and stews, or as they now appear in many Mexican or Tex-Mex restaurants, prepared as a side dish, lightly grilled or fried, and seasoned, sometimes with knob onions ... click on title for more
This year, just like last, due to the pandemic, Mexico’s Independence Day (September 16) public festivals, and government official re-enactments of the initial call for independence - "El Grito" - were cancelled, or broadcast last night. A nice plate of Restaurant Style Birria Tacos seems like an appropriate way to recreate the feeling of enjoying street food, but staying safe at home, while being patriotic, with Mexico's flag colours represented in the toppings of green cilantro leaves, white chopped onions, and red spicy salsa de chile de árbol ... click on title for more
In Mexico, "Ante" is a layered cake soaked with syrup or other liquids (such as wine or sweetened milk), and filled and covered with different preparations, ranging from fruit- or nut-based pastes, to custard and raisins ... click on title for more
The name “Marquesote” is the augmentative form of the noble title of Marqués, translating as “the big Marquis”, and the cake of this name is said to have been named in Oaxaca after Hernán Cortés, the Marquis of the Valley of Oaxaca ... click on title for more
In Mexico, many salads are dressed with a simple vinaigrette, and often times, just with lime juice and salt. I love a good Basic French vinaigrette, but to pair with my garden greens, I have modified the recipe with a Mexican touch ... click on title for more
My Slice of Mexico 