Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Any and as many vegetables may be used in this soup, but the one that must always be included is cabbage, cut into wedges, not chopped, so it remains slightly crisp, but still cooked enough to infuse its delicious sweetness and flavour into the broth … click on title for more
This soup amalgamates several truly Mexican ingredients (corn, beans, tomatoes and peppers) while adding the richness of herbs and dairy products, brought from Spain during colonial times … click on title for more
When albóndigas (Spanish meatballs) were brought to Mexico, they did not become wan, but acquired a rich local flavour, served in a tomato-based broth (caldillo) and often seasoned with fresh or dry peppers (such as jalapeño or chipotle), or cooked with vegetables, as in this recipe … click on title for more
Leek and potato soup is often regarded as a thick and smooth soup, sometimes with the addition of cream. In Mexico, the traditional recipe is chunky and in a clear broth … click on image for more
December always seems to be a very busy month, with lots of special cooking, planning and counting down to holidays and the end of the year; for those hectic days, a simple soup - hearty enough to be a complete meal - is always welcome … Click on image for more
