Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
It has become a trend to make full-size cakes that look exactly like snack-size treats, from French fries to chocolate bars and more. For my church's annual Christmas sale, I thought of creating a giant Gansito™, a snack consisting of a chocolate covered vanilla cake, filled with strawberry jam and cream ... click on title for more
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
My Slice of Mexico 