Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
The technique used for these patties is known as capeado, which means “coated” or “under a layer.” The accustomed way to serve them is drenched in a sauce; the most popular is red mole, but caldillo (made with tomatoes) and my choice of cooked green sauce (made with tomatillos) are also very tasy … click on title for more
Huauzontle (Chenopodium nuttalliae) was amongst the new-to-me crops to try this year in my backyard garden. Huauzontle is a tall plant native to Mexico, grown for its edible seed heads, which develop from inflorescences such as the one pictured at the top of this post. Its leaves are also edible, and turn bright red in the fall, which has given this herb the name of Red Aztec Spinach ... click on title for more
Last night, Mexican president Andrés Manuel López Obrador (AMLO) delivered his first "grito de independencia" ("cry for Independence"), to commemorate the onset of the Mexican war for Independence, on the first hours of September 16, 1810 … click on title for more
This dessert came to Mexico from Spain during colonial times, with the introduction of dairy products from farm animals such as cows and goats, all new to the land. In Mexico, flan is always crust-less; ubiquitous on restaurant menus, whether high-end or family businesses, it has remained popular since colonial times ... click on title for more
This weekend, Mexicans will be commemorating the onset of the Mexican Independence War; traditionally, the president himself comes out to one of the balconies of the National Palace to re-enact the cry for independence, known as “El grito.” Celebrations follow and they most definitely include food … click on title for more
My Slice of Mexico 