Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Burrita is the female form of “little donkey” in Spanish. As a dish, it is assembled with wheat flour tortillas, and then grilled, just like its male counterpart (burrito), but the filling is very different; moreover, burritas are usually folded, not rolled. Burritos are originally from Northern Mexico, while these burritas are popular in Mexico City (Ciudad de México, abbreviated CDMX) … click on title for more
In this recipe, squash flowers are just briefly cooked and wrapped in a plain corn tortilla, to feature their delicate flavour … click on title for more
The inspiration for this recipe was a seared fish tostada I enjoyed during my recent trip to Mexico. My version was very similar to the original, but I thought the fresh crunch from the raw veggies I used was very pleasant, and the visual appeal from the variety of colours and shapes was a big bonus … click on title for more
The species Cucurbita pepo includes several edible winter and summer squash varieties; archeological evidence in Mesoamerica, and specifically in Mexico, shows that varieties of C. pepo were probably first domesticated there, and have been grown for the past 8,000 to 10,000 years. The blossoms are bright yellow/orange,and attract pollinators, but are also pursued for human consumption … click on title for more
These tasty corn dough (masa) preparations are shaped like, and named after, the chalupa, a small boat that, in Mexico, has served as water taxi, produce transport, or floating food stand, for centuries … click on title for more
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
