Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Spring is definitely in the air, even literally, with pollinators being spotted buzzing all over my garden. Small plants, bushes and trees are turning green, and starting to show their colours ... click on title for more
In my backyard garden, asparagus often are the first crop of the spring season, and I can think of several ways to cook this year's first bunch ... click on title for more
Bananas and plantain are main crops in Southern Mexico, especially in the state of Tabasco, where this recipe was created … click on title for more
The traditional Mexican sweets limones rellenos, which are tender lime rinds stuffed with coconut sweet (cocada), are a great way to use leftover lime rinds, and the limed-infused syrup left behind from cooking the rinds may be used to sweeten other desserts, including Easter treats ... click on title for more
Macarons are a French confection, a very trendy treat that can be flavoured in lots of different ways; I chose lime and coconut, a classic combination in Mexican cuisine. It is hard to make perfect macarons, especially on a first try; along the recipe, I provide corrected final directions, but showing mistakes and caused effects. The printable recipe takes all this into account, and it is completely edited, to reflect corrections for much improved results ... click on title for more
My Slice of Mexico 