This is another recipe from the Mexican state of Tlaxcala, this time a staple side dish, perfect to have at hand when preparing a menu with a saucy main course in mind, such as a mole or a stew ... click on title for more
Tlaxcala Style White Rice
Category: Side Dish
Fried “Chiles Toreados” with Onions
The term "chiles toreados" refers to a technique that people use in Mexico to make hot peppers even spicier; then, they may be eaten raw, added to salsas and stews, or as they now appear in many Mexican or Tex-Mex restaurants, prepared as a side dish, lightly grilled or fried, and seasoned, sometimes with knob onions ... click on title for more
Sweet carrot salad
Currently living in Canada, we usually go to Toronto and spend Easter with my in-laws, who are originally from Cyprus, so we would have a Greek-style Easter Sunday lunch. However, because of COVID19, this is the second year we will stay home; I have chosen lamb, or roasted turkey, but without the stuffing, serving instead with garlicky baby potatoes and this sweet carrot salad ... click on title for more
FFF – Mexican Style Rice Fun Fact
Last year, on November 8, I posted my recipe for Mexican Style Rice, which calls for chopped carrots and green peas as add-ins. The picture at the top of the post, however, features a plate with fresh chiltepín peppers instead of peas … click on title for more
Poblano Strips with Cream – Rajas con Crema
This is a Mexican classic that seems to be included in every tacos de guisado menu. Prepping the poblano peppers is somewhat laborious, but absolutely necessary; their flavour becomes rich and complex once roasted, and their texture is smooth after peeling … click on title for more
My Slice of Mexico 