Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Spending Christmas away from Mexico sometimes made me miss some of the things I used to do as a kid, such as eating turrones (nougat) and figuras de mazapán (marzipan shapes) ... click on title for more
In Mexico and other Latin American countries, recipes for Russian salad probably came in the early 1900s from Spain and even Russia itself; the classic recipe is a mixture of cooked and cubed potatoes and carrots with peas and mayonnaise, which goes great as a side for meat dishes, and with sandwiches. I have posted about this salad before, but in this post, I share all the details on how to prepare my mom's recipe, which with its extra ingredients, takes this salad to another level ... click on title for more
Longaniza is, like chorizo, a type of sausage brought from Spain to Mexico and its other colonies sometime in the sixteenth century. One of the characteristics that make longaniza great in saucy dishes, is that it keeps its shape much better than crumbly chorizo; I have shared a classic Mexican recipe for longaniza in green sauce in another post, and this one in red sauce is equally delicious ... click on title for more
In Mexico, guisados are, in general terms, any kind of stew or savoury preparation. They are versatile and may include meat, or vegetables, or as in this case, have both ... click on title for more
Colima is the capital city of the Mexican state with the same name; it is also known as "The City of the Palm Trees", which grow all around the state. Not surprisingly, coconut is one of the state's main crops, and in addition to coconut water, milk, oil, soap, and fibre for agricultural and industrial uses, the white flesh is enjoyed as nourishment, and as the main ingredient of delightful treats ... click on title for more
