Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Our family is not much into going to crowded restaurants, so we usually stay home for Mother's Day, and I get to pick a special meal prepared by them, or we order take out. This year, I am thinking of a Mother’s Day tea, and since I just learned that May is Asian Heritage month in Canada, I am thinking of including a Japanese touch to honour my background ... click on image for more
Fresh garden asparagus are a great way to enhance the bright green colour of cilantro, and tame its strong flavour. The soup has a thick consistency without the addition of cream, and it can be made vegan by choosing veggie broth. It is garnished with tortilla chips, so it is gluten free. Dairy and gluten free, vegan, pretty, and gourmet; what else could be possibly asked from a soup? ... click on image for more
The earliest spring blooms in my backyard are the daffodils and grape hyacinths. Tulip buds are forming, and the forsythia is in full bloom, so “it’s time to sow the carrots”, says an old farmer’s advice ... click on image for more
When I started planning my posts about Cinco de Mayo, I thought my summary and conclusion would be that this holiday was overstated and that, if celebrated at all, it should go beyond mixing a few Margaritas. After actually writing and posting about it, though, I have learned a lot of the background history in [...]
For May 5th (Cinco de Mayo), I am preparing a full menu featuring recipes from places that had an important role in this episode of Mexican History ... click on image for more
My Slice of Mexico 