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 Mexico, the basic salpicón recipe might look like a pico de gallo salsa fortified with shredded beef, but it is often doctored with other vegetables. Prepared as an individual portion in a bowl, its versatility makes it a balanced low-carb and high-protein meal ... click on title for more
In Mexico, jícamas are peeled and sliced into rounds, sticks or chunks, and eaten with lime juice, chili powder and salt, or as part of a chunky salad (pico de gallo) or a fruit cup (fruta picada.) Inspired by these preparations, I used my jícama in a refreshing slaw ... click on title for more
This Caesar salad is a simplified version of the 1920s classic; chopped lettuce, croutons, and a creamier dressing, gives it a closer resemblance to contemporary Caesar salads, with the added advantage of being prepared in no time ... click on title for more
Since sunchokes are tubers, they work well in dishes that call for potatoes. Sunchokes may cause bloating and other digestive discomforts, but cooking them in an acidic liquid helps prevent that ordeal. This pickled salad calls for potatoes cooked in vinegar and water, sounding like a perfect dish to substitute with some sunchokes ... 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 