Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Two very popular street foods in Mexico are corn on the cob and esquites (from the Nahuatl form izquitl - roasted young corn.) In pre-Hispanic times, esquite was probably eaten with dry hot peppers and salt and, after the Spanish conquest, lime juice was added to the seasonings. Nowadays, it is very common to top esquites with mayonnaise, shredded cheese and a variety of spicy ingredients … click on title for more
Homegrown carrots are just the crunchiest, juiciest and most flavourful of all. Back in April, I started a patch of carrots with what I described as a "cornucopia of many varieties of carrot seed", with the conviction that this measure would increase germination success rates … click on title for more
I am currently away in Mexico, so I have scheduled several new posts to get published in my absence. Since I just shared a new recipe for Swiss chard, I thought of re-posting this one for quesadillas; it calls for Swiss chard and also serves as a comparison between the beginning of the harvest (June in my area) and the end, in the fall (shown in the previous post) … click on title for more
Although all the ingredients in this recipe originally came from the Old World, Mexican cooks adopted them and embraced their use while creating this and other dishes of their own … click on title for more
An enchilada is a tortilla in/with chile (pepper); whereas most enchiladas are dipped or covered in the sauce, this rendition from the Mexican state of San Luis Potosi features an ancho pepper paste mixed with the dough (masa) even before forming the tortillas … click on title for more
