Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
That was the Miss Manners’ opener to a Chicago Tribune reader’s question about whether to serve salad or soup first at a formal dinner [1]; she was, of course, referring to the appetizer, which would have probably been seafood, such as the afford mentioned oysters, or maybe shrimp... click on image for more
It is time to gather supplies for starting seed indoors and outdoors; I want to highlight two vegetables that are not easy to find at the store, and one herb ... click on image for more
There are as many versions of guacamole as there are cooks who prepare them, but these three are the most basic in Mexican cuisine ...click on image for more
The spicy sauce (without tomato) on the left, has a nice contrast next to the milder (with tomato and onion) on the right, both in terms of colour, and flavour... click on image for more
Parsnips are one of those vegetables that I like from my garden, but never had an interest in buying from the supermarket... click on image for more
My Slice of Mexico 