Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
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
November 20, 1910 marked the onset of the Mexican Revolution War. During the cruel battles, many women joined the ranks, carrying a pot and cooking whatever they could find. Because of these conditions, any one-pot preparation, or “de la olla”, became a favoured staple on the menu … Click on image for more
This is my version of Caldo Tlalpeño (Tlalpan Style Soup), a traditional recipe from Tlalpan, originally a small town which has become a borough of Mexico’s capital city. This is one of those wonderful concoctions that allow a lot of variation without losing a bit of flavour or authenticity … Click on image for more
Pozole is a true Mexican dish, with hominy corn being its main ingredient. There are many variations of pozole in different states around the country … Click on image for more
This soup is good enough "para levantar muertos" (“to raise the dead”), as they say, and certainly provides enough electrolytes and hydration to continue the celebration of Mexican Independence Day … Click on image for more
