Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
At the end of the growing season, a bumper crop of snap beans might seem overwhelming, but processing for freezing is a quick solution that provides nourishment during the winter months ... click on title for more
This dish is very quick to prepare, using canned tuna, and taking advantage of available produce, including tomatoes, garlic, bay leaves and radishes, in addition to pickled peppers ... click on title for more
I have mentioned and used pickled chiles güeros, but this is my first attempt at pickling them at home. For this, this year I tried growing Hungarian Hot Wax peppers in my backyard, a variety I thought might work well substituting carricillos, since it is used extensively for pickling, also characterized for an elongated shape, and usually harvested while still green, or light yellow ... click on title for more
As the summer is coming to an end here in Southern Ontario, Canada, my main growing season is also wrapping up in the backyard, and the bounty of the harvest is at its peak. Here are six crops that are being earnestly used or preserved in my kitchen ... click on title for more
Poblano peppers are now available all year in many supermarkets in Mexico, and even other countries, but in the olden days, it was a highly anticipated seasonal vegetable for the month of September; coinciding with this month's many national festivities, the dark green peppers would be (and still are) featured in dishes such as rajas con crema (poblano strips and cream), the emblematic chiles en nogada (stuffed poblanos in walnut sauce), and this classic cream of poblano ... click on title for more
My Slice of Mexico 