The tangy sweetness of the dressing and oranges goes marvellously with the peppery and crisp components of the watercress … click on title for more
Watercress – An Old World Quelite
My New Seeds Have Arrived!
In cold-winter regions, every gardener goes through the process of feeling tired of being confined indoors, “growing vicariously” through reviews of gardening sites and seed catalogues, and planning the next season. Many make the promise to “just look, not buy any more seeds this year”, only to give in to the exciting new varieties, or items that have been on the wish list for too long … click on title for more
Torrejas – A Sweet Indulgence for Carnival
Many countries celebrate Carnival and enjoy one form or another of "Fat Tuesday" rich foods right before the beginning of the Christian season of Lent; Mexico is no exception … click on title for more
Mexican Sausage in Green Sauce with Paddle Cacti
As I remember, in Mexico, longaniza was usually a fresh pork sausage, or cured for only a short time, and prepared with meat with a coarser grind than chorizo. For this recipe, either Mexican chorizo or longaniza may be used, whichever variety is the less cured … click on title for more
The Legend behind Mexico’s Coat of Arms
The imagery that conforms the coat of arms emblazoned on the central white band of the Mexican flag is quite complex and unique; it is also called "El escudo nacional" ("The national shield") and it appears as a seal on official government documents, such as passports, and on the back of all Mexican coins; the theme of an eagle standing on a paddle cactus plant comes from the legend of the foundation of Tenochtitlan, the capital of the Mexica civilization … click on title for more
My Slice of Mexico 