Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Bananas and plantain are main crops in Southern Mexico, especially in the state of Tabasco, where this recipe was created … click on title for more
Stuffed poblano peppers are a classic dish in Mexican cuisine, but this particular recipe is unique because the peppers are prepared in a quick pickle and served cold, not baked or fried; using tuna salad as stuffing is a welcomed choice for the Lenten season … click on title for more
In Mexico, avocado halves are popular vessels for all sorts of salads and cocktails: pico de gallo, seafood, sausage, egg, and the humble yet delicious, tuna salad … click on title for more
On February 24, 1821, in the town of Iguala (currently in the Mexican state of Guerrero), Mexican military leader Agustín de Iturbide presented a plan declaring Mexico as an independent country, after almost a decade of cruel battles against the Spanish rule. Iturbide also commissioned the creation of a flag with diagonal bands in different colours, representing three principles, demanded as basic guarantees in his plan: Green – Independence, White – Religion, and Red – Unity … click on title for more
When I was reviewing recipes and stories for my pambazo sandwich post, I came across a version called Guajolote (a Mexican colloquial name for turkey; the bird, not the country). There are slightly different versions, mostly from the Mexican states of Querétaro, and its neighbour, Hidalgo ... Click on image for more
