Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
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
A rustic and simple dish, this salsa is very interesting because all the ingredients could have been on a Mexican menu well before the arrival of European explorers or conquerors ... click on tittle for more
Six garden ornamentals that may be added to the dinner plate ... click on title for more
This recipe uses the old-fashioned way to make a creamy soup, using a flour and butter roux as thickener, and milk instead of cream); topping with dry toasted croutons keeps the fat content low, as well ... click on title for more
My Slice of Mexico 