Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
I grow hardneck garlic in my backyard, noble varieties that give an extra crop at the end of spring: garlic scapes. These pointy buds are removed young, before they bloom, to encourage the bulbs underground to grow bigger … click on title for more
This is the third and last recipe using my backyard harvest of last week; after a healthy veggie omelette and a refreshing and colourful beverage, a dessert recipe was in order … click on title for more
I had a few leaves of aka shiso (red perilla) and a bunch of chamomile flowers from a recent harvest in my backyard. Also, there were several limes in the fridge so, when life gives you limes and herbs, make ice tea limeade! Aka shiso ice tea is a Japanese beverage, usually prepared with lemon juice, but I used lime juice and agave syrup to give it a Mexican feeling (and use what I had at hand), and chamomile to take full advantage of my harvest; all that turned out to complement the flavours very well … click on title for more
Omelettes are very popular worldwide, and Mexico is no exception; omeletes are served for breakfast or brunch, and the fillings go from cosmopolitan ham, mushroom and onions, to indigenous nopales (cactus) and quelites (pot herbs). I prepared this omelette using garden veggies harvested from my backyard … click on title for more
The eclectic still life pictured above shows my backyard harvest of June 7, 2019. It reflects the beauty of a backyard garden, with a delicious variety of produce at different stages, depending on the crop … click on title for more
My Slice of Mexico 