Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
I would like to take this opportunity to wish everyone who kindly reads my posts, and their loved ones, the best time ever; whether celebrating Hanukkah, Christmas, or Kwanzaa, already celebrated a major holiday, or observe none, please receive my most sincere wishes for love, happiness and, especially during these trying times, peace and lots [...]
This casserole is a traditional choice for potluck and buffet parties in Mexico. During this holiday season, when many menus include roasted turkey, this casserole is also an ideal and delicious way to use up leftovers, and avoid waste ... click on title for more
In my previous post, I featured a potted poinsettia that came free as a supermarket bonus. Another freebie obtained the same way a couple of years ago, was a set of oven-safe glass containers. I was a little puzzled by the design, which reminded me of modern Mexican glass kitchenware, especially the ramekins ... click on title for more
The poinsettia plant (Euphorbia pulcherrima) is native to Mexico’s Central and Southern regions, where it was domesticated in pre-Hispanic times, often used to dye textiles and was treasured as a tribute to gods, such as Tonantzin (Our Lady, Our Mother). Last year around this time, I got a large pot with three poinsettias as a rebate at the supermarket, and they are still alive and well ... click on title for more
"Vuelve a la vida" , translated from Spanish as "back to life", or "reviving", is a seafood cocktail, so flavourful and loaded with nutrients, that promises to energize any tired (or hung over) eater with a happy disposition. Its place of origin is somewhat litigious, since it may be found not only at restaurants in the Mexican states of Campeche and Veracruz, where the cocktail is presented in thick, large goblets, but also as far South as the streets of Venezuela, sold in jars for portability. However, The recipe I am sharing in this post, comes indisputably from Veracruz, where locals add a secret ingredient to their sauce (hint: it's orange and bubbly) ... click on title for more
My Slice of Mexico 