Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
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
In Mexico, zucchini cake and squares have been favoured sweet bakes for decades, to take advantage of the often vast summer squash supply. These squares may be served directly from the pan for a casual snack, or trimmed and cut into perfect squares with precision, then served plain, or decorated ... click on title for more
A great delight during the summer season, is taking advantage of fresh produce, either from the backyard garden or the market ... click on title for more
Neither a watermelon nor a pumpkin, and four more Mexican crops ... click on title for more
Although the Spanish word jamoncillo means "little ham", this is a type of sweet made with milk, and has nothing to do with meat. The way to prepare jamoncillo de leche is similar to making milk caramel, just cooking for longer times to achieve a thicker, manageable paste ... click on title for more
My Slice of Mexico 