Although all the ingredients in this recipe originally came from the Old World, Mexican cooks adopted them and embraced their use while creating this and other dishes of their own … click on title for more
Baked Cheese with Oregano
Earth Strike and Canada Post
The gathering I attended was not too large, but I was given an informative brochure by the Canadian Union of Postal Workers … click on title for more
A Sweet Post
To wrap-up Mexico's "patriotic month" of September, I am sharing some pictures of traditional Mexican sweets, known as "dulces típicos", literally translated as "typical sweets", in the sense of being characteristic of Mexico … click on title for more
FOTD – Amaranth
The Greek roots of the word Amaranth mean "unfading flower", due to its resistance to inclement weather and pests. The Nahuatl name is huāuhtli and it was cultivated in pre-Hispanic Mexico for its seeds, consumed in beverages (similar to atole), as a substitute of corn (where this crop was hard to cultivate), and even as part of a ceremonial treat … click on title for more
Huauzontle Patties – Tortitas de huauzontle
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
My Slice of Mexico 