Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Mexican pipián is defined as any dish composed by cooked meat smothered in a very rich sauce, thickened with ground seeds. While I was visiting Mexico City this spring, I enjoyed a delicious meal at Azul Condesa restaurant, where they had a Pipián Festival … click on title for more
A few weeks ago, I had mentioned that forsythias were blooming in my garden, indicating that it was time to sow my spring crops, in particular, carrots (click here to visit my post from April 25 2019.) Well, fast-forward to present time and, on the last day of May, I have spotted several rows of [...]
Horseradish (Armoracia rusticana) Canada, in spring Beautiful flowers showing Delicious root grows Cee's FOTD. May 29 2019
Any and as many vegetables may be used in this soup, but the one that must always be included is cabbage, cut into wedges, not chopped, so it remains slightly crisp, but still cooked enough to infuse its delicious sweetness and flavour into the broth … click on title for more
Traditionally machaca is meat that has been sundried, cooked and pounded into small pieces, and is often sold packaged for a long shelf life. To prepare it at home when dried machaca is not available, fresh meat may be cooked first, shredded, and then allowed to partially dry by frying in a pan, while being pounded … click on title for more
My Slice of Mexico 