Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
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
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
