Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
A molcajete is a Mexican mortar carved from volcanic rock, that comes with a pestle of the same material, called tejolote. Molcajetes have been used in Mexico since pre-Hispanic times, and authentic pieces continue to be carved by hand from a single block of volcanic rock. Once at home, a brand new molcajete must be providently cured, but then it will be ready to use for many years ... click on title for more
November 20, 1910 marked the onset of the Mexican Revolution War. One of the most iconic structures in Mexico City is El Monumento a la Revolución - the Monument to the Mexican Revolution ... click on title for more
Empanada is a generic name for patties, usually a disk of dough that is stuffed and folded in half before cooking. They may be made both wheat or corn flour, and cooked on the grill, baked, or fried. I got my recipe for fried wheat-based empanadas from my mom many years ago, and for this batch, I chose two classic Mexican fillings ... click on title for more
In many Mexican homes, bistec molido (ground steak), is a frequent item on the menu rotation; the well-seasoned ground meat, and the crispy bread coating make this main dish everyone's favourite. Mashed potatoes or fresh sliced cucumber and tomatoes are the staple sides ... click on title for more
In recent years, many variations on pan de muerto, the traditional bread for Mexico's Day of the Dead,have been created, such as stuffing with sweet fillings, or adding flavourings like chocolate or mole, which also change the colour to brown. Another innovation, which has been trending for almost a decade now, is to add black edible agents, either to the dough, or to coat after baking. Activated charcoal or food colouring are popular choices, but the original method is to use dry corn husks (called totomoxtle , form totomochtli in Nahuatl) ... click on title for more
My Slice of Mexico 