Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
“Splash” is the direct translation of salpicón, a solid word and dish which came to the Americas directly from Spain. It is described in the Dictionary of the Royal Spanish Academy, and even mentioned in Cervantes’ “Don Quixote” … Click on image for more
Omnipresent on every platter at Mexican restaurants, or as a course of its own in traditional mid-day meals, this dish is a staple of Mexico's national cuisine … Click on image for more
A traditional recipe for patties from the state of Sonora in Northern Mexico, calls for a sweet concoction of pumpkin and sweet potato as filling … Click on image for more
Pan de muerto (literally, bread of the dead) is a sweet bread that is almost always included in Day of the Dead offerings, and traditionally eaten on November 2nd. It is fashioned in a round shape which may represent the natural and endless cycle of life and death, and decorated with small pieces of the same dough to symbolize bones and tears … Click on image for more
“Calabaza en tacha” a syrupy treat of winter squash (such as pumpkin) and spices, is a traditional dish for Day of the Dead offerings, and to enjoy at home during the season … Click on image for more
My Slice of Mexico 