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