Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
This tortilla soup is perfect as a first course, or on its own as a hearty lunch. Prepping takes time, but once all the elements are ready, it is just a matter of keeping the broth hot, and fixing a fresh bowl of this emblematic soup takes only seconds ... click on title for more
In past years, during the month of September, I have shared recipes for white and green pozole. To complete the theme of pozoles featuring Mexico's national colours, this time I wanted to share a recipe for a red pozole. The best known is probably Pozole Rojo from the state of Jalisco but, since my last post was centred around Puebla, I decided to make Elopozole, a recipe from that state. This soup also features a red broth, but with an extraneous turn from classic pozoles because it calls for fresh corn (elote) instead of hominy ... click on title for more
In my previous post, I talked about a quick menu at a restaurant in Mexico, consisting of a bowl of comforting bean soup, and a BBQ sandwich, and how it would be easy to adapt and reproduce at home, with non-perishable ingredients and pantry staples. In this post, I am sharing my recipe for the first course … click on title for more
The inspiration for this recipe was the use of Worcestershire sauce as a seasoning. In the original recipe from the Mexican state of Zacatecas, cream and chopped ham are also on the ingredient list but, since I wanted to highlight the vegetarian Worcestershire sauce from my last post, I omitted them, to transform the dish into a fully vegan-approved soup … click on title for more
There are many regional variations of pozole (hominy soup), depending on the different meats, seasonings and toppings available around the country. In the Mexican state of Guerrero, pozole verde (green hominy soup) is the favourite version. The protein of choice for this recipe is traditionally chicken and, as in the case of other pozoles, all three national colours are still represented by topping with lettuce (green), onion (white) and radishes (red) … click on title for more
