Pan de Muerto – Day of the Dead Bread

Pan de Muerto – Day of the Dead Bread

Pan de muerto (literally, bread of the dead) is a sweet bread that is almost always included in Day of the Dead offerings, and traditionally eaten on November 2nd. It is fashioned in a round shape which may represent the natural and endless cycle of life and death, and decorated with small pieces of the same dough to symbolize bones and tears … Click on image for more

Two spicy recipes from Yucatan

Two spicy recipes from Yucatan

In the Mexican state of Yucatán, sweet peppers, moderately hot such as xcatik, or extra spicy habaneros, are frequently served with the regional food, either by themselves, or as part of sauces and quick pickles. Habaneros have an impressive range of 100 000 to 300 000 Scoville units, so I decided that including Filius Blue peppers instead of habaneros in the following two recipes, should be much more tamed in comparison … click on title for more

Swiss Chard Quesadillas

Swiss Chard Quesadillas

I am currently away in Mexico, so I have scheduled several new posts to get published in my absence. Since I just shared a new recipe for Swiss chard, I thought of re-posting this one for quesadillas; it calls for Swiss chard and also serves as a comparison between the beginning of the harvest (June in my area) and the end, in the fall (shown in the previous post) … click on title for more

Swiss Chard – A Misunderstood Garden Favourite

Swiss Chard – A Misunderstood Garden Favourite

I think Swiss chard is an under-appreciated vegetable; often called to be used “instead of spinach”, it has got a bad reputation because its flavour is stronger and a tad bitter. In the garden, however, it is more resilient than spinach, and has a much longer growing season, even thriving through the hot summer months, as long as some shade is provided. Since I had a good supply of tomatillos and a beautiful harvest of Swiss chard at hand, I decided to prepare them together in a traditional Mexican stew … click on title for more