Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
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
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
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
This dish comes from the Mexican state of Oaxaca, although it was most likely based upon a Spanish recipe introduced during colonial times, since hardly any of the ingredients are native to Mexico. I saw that the recipe called for smoked pork chops and pineapple, amongst a large list of ingredients, which worked perfectly with the smoked ham and broth I prepared in my previous post with leftovers from Canadian Thanksgiving, along with some pineapple slices from the same meal ... click on title for more
As I mentioned in a previous post, this year I prepared a baked ham meal for Canadian Thanksgiving. The ham was a nice bone-in piece, so there was a good amount of meat leftover on the bones, and flavour that could be imparted to some broth ... click on title for more
My Slice of Mexico 