Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
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
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
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
At my local supermarkets, large bags of fresh green beans are available right now, so I got one. Since it was far too much to use at once, I blanched them, and froze all but 2 cups, which I prepared with a creamy chipotle sauce … click on title for more
The Spanish verb guisar means "to cook"; a mundane definition of guisado could then be " any dish made of edibles that are cooked." In Mexico, guisados are more specifically associated with any ingredients cooked in a sauce, which may be thick, broth-like, or even creamy … click on title for more
