Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
From the many kinds of mōlli (simply meaning "sauce", in Nahuatl language) that were ground in pre-Hispanic metates (stone grinders) to the Baroque recipes developed during colonial times in convents and homes around Puebla, Oaxaca and Mexico City, today’s mole rojo (red mole) is identified as a National dish in Mexico and recognized as the most representative mole around the world … click on title for more
This sandwich originated in Spain, at first simply consisting of grilled veal placed at the centre of a partially halved crusty bun. Some stories attribute the name to a guy called Pepito (a common nickname for José) … click on image for more
What is the very first thing you do in the New Year? Is it watching a dropping ball, as in New York City? Kiss your loved ones, sing or hug? Pop the bubbly open and share a toast? For many people in Mexico, except for the dropping ball, all of the above, but not until everyone has emptied the glass flutes prepared for each person, with exactly twelve grapes … click on image for more
The poinsettia plant (Euphoria pulcherrima) is native to Mexico's Central and Southern regions, where it grows as a perennial that may reach eight to ten feet in height. It was domesticated in pre-Hispanic times, and later on, started to appear in Franciscan Nativity processions during Spanish rule, as the plant’s specialized top leaves, called bracts, naturally turned bright red in the month of December … click on image for more
In Mexico, the most popular hot drink to enjoy during the holiday season, after a busy day out, or at a Posada, is ponche navideño (Christmas punch) …
My Slice of Mexico 