Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Papatzules are a traditional and very popular dish in the Mexican state of Yucatan. The preparation is similar to a basic enchilada, but the ingredients make this dish unique: the sauce is made from ground pumpkin seed and epazote, and hard-boiled eggs serve as stuffing. Using some ingredients from my garden, I prepared my own version of papatzules … click on title for more
It is always very interesting to see how traditional dishes transform as new ingredients are introduced. Moussaka is a Greek and Cypriot dish that is very well known around the world; the traditional versions only comprised layers of eggplant and ground lamb or pork, but since tomatoes and potatoes arrived to Europe from Mexico and Peru, respectively, they have become a common part of the recipe. This post shows the fusion of recipes from my Mexican/Japanese mom, my Cypriot mother in-law and my own, and it is a tri-generational effort, because one of my daughters helped with the cooking, and also styled and photographed the plated presentation, as shown above ... click on title for more
Continuing with Asian Heritage month, I decided to try making Taco Rice, a Tex-Mex-Okinawan fusion recipe originated in Japan. I mostly followed the model of the original Tex-Mex-Oki dish, but substituted some ingredients for a Mexican twist ... click on title for more
I have received a couple of comments related to a series in honour of my late mom, from people who have lived in the Mexican state of Coahuila, more specifically, in Agujita, my mom's birthplace. One of them lamented that the posts were not written in Spanish, so I decided to translate the three-part series. ... click on title for more
This is a fable of what not to do when choosing seed for planting, exemplified by my experience with purple corn last year … click on title for more
My Slice of Mexico 