Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Planting just a bunch of big evergreens in a city might have seemed like a fine landscaping design a few decades ago, when there were lots of room around, but now it would be inconceivable; the future risks of damage and injury would be just too great to dismiss … click on title for more
American football has been played in Mexico since the 1920s; over the decades, it has not only remained popular, but grown into one of the top sports, both played and followed nationwide. Not surprisingly, watching NFL games on TV is also a very social activity in Mexico, and for Super Bowl Sunday, either a parrillada (BBQ) or a feast of carnitas y chicharrón (fried pork meat and rinds) is a must … click on title for more
Specifically as a hot beverage, pre-Hispanic atole was originally nixtamalized corn dough (masa) dissolved in water and sweetened with honey or agave syrup; sometimes flavouring agents such as fruit, chiles or cocoa were also used. After the Spanish conquest, atole became another product of culinary fusion, with cinnamon, exotic fruits, and often milk, being added to the mix … click on title for more
The approximate midwinter day falls sometime at the beginning of February. Many cultures have celebrated festivals dedicated to astronomical phenomena and their associated meteorological consequences around this date … click on title for more
I would like to finish this red mole series with a few suggestions on how to doctor any mole paste, to compensate for lacking or overwhelming flavours. I am also sharing a recipe for red mole enchiladas, a nice idea for a flavourful Sunday brunch … click on title for more
My Slice of Mexico 