Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
In my previous post, I shared a recipe for cherry topping, so naturally a recipe for cheesecake was needed. I was thinking of making a large New York style cheesecake, but then I thought of small cheesecakes in assorted flavours ... click on title for more
This mango ice cream brings back fond childhood memories of summer in Mexico; the recipe has very few ingredients, to feature the natural sweetness and flavour of fresh mango ... click on title for more
Huarache is a type of Mexican sandal, and also a Mexican dish, which got its name from its long and flat shape, resembling a shoe sole. The classic huarache is a corn dough (masa) patty filled with beans and topped with salsa, but there are many renditions, with different sizes, proportions, and toppings ... click on title for more
Rosa Mexicano is a restaurant chain founded by Josefina Howard, a Spanish-Cuban chef and entrepreneur, who lived in Mexico for twenty years, falling in love with the country, and its cuisine. Ms. Howard then moved to New York City, in the US, where she opened her first Rosa Mexicano restaurant in 1984, making culinary waves as the first upscale Mexican restaurant in New York. In National Harbor, Maryland, next to local attractions, a Rosa Mexicano restaurant may be seen as part of the landscape ... click on title for more
My all-time favourite ice cream flavour is black cherry. Back in the day, fresh cherries were expensive and really hard to find in Mexico, so traditional ice cream shops and parlours did not carry that flavour. However, there was a more contemporary family-owned chain called Helados Bing, which had a delicious black cherry choice on their ice cream flavours list. Now that I live in Canada, it is relatively easy to find black cherry ice cream, but making a batch at home is easy and the result is a delicious, all natural treat ... click on title for more
