I have already posted a traditional recipe for pozole verde, but for this batch, I used ingredients at hand for a quicker, simpler version ... click on title for more
Quick Green Hominy Soup
Torta de Macal – Malanga Cake
Malanga is an edible corm, similar to eddo (satoimo) and taro; while the last two are originally from Asia, malanga is native to South America and naturalized in the Yucatan peninsula, Mexico, where it is known as macal. One recipe for macal from that region is torta de macal, a sweet creamy cake; since I had some eddo (satoimo) from my garden, I simply used them instead ... click on title for more
Remembering the Dearly Departed
In Christianity, November 1 is the day of celebration of the feast of All Saints, and November 2 is All Souls' Day, specific for remembering and praying for those who had passed away but were still in the process of purification, known in Mexico as Day of the Dead ... click on title for more
Basic Horseradish Sauce
As I mentioned in my previous post, I grow horseradish in my backyard. I had not shared any background about it, or recipes using it, because it is completely alien to Mexican cuisine. However, since I have posted photos of my plants, beaming with white blooms, several times, I figured it was time to write a little about this flavourful root ... click on title for more
Six on Saturday – Fall Harvest
The last of the nice weather - here in Southern Ontario - must be used wisely, letting the last crops mature for as long as possible, but being careful to harvest, bring indoors, or replant at the right times, before the first hard frost arrives. Here are six crops that were wrapped up in my backyard this month ... click title for more
My Slice of Mexico 