Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
King Oyster mushrooms have thick, meaty white stems which, along with their punch of umami taste, makes them ideal as a wonderful alternative to steak in many vegetarian recipes, such as these mouth-watering tacos ... click on title for more
In Mexican cuisine, the term "ahogado" (drowned, in English) refers to a foodstuff served immersed in a liquid, such as salsa or a thick broth. Tacos ahogados are always prepared with corn tortillas and then fried until crispy, but different regional recipes call for specific fillings, toppings and "drowning" liquids, such as these Mexico City style tacos, filled with potatoes and drowned in green salsa ... click on title for more
Coricos are ring-shaped cookies made with corn flour, very traditional in some northern Mexican states. In small communities and rural settlements, homemade batches of these sweet treats are baked year-round, and especially for Catholic Holy week and Easter. In larger communities and cities, packages of coricos are omnipresent at supermarkets and corner store displays alike ... click on title for more
There are many different versions of octopus cocktail in Mexico; continuing with the Sinaloa state theme, my rendition includes fresh vegetables, and a concoction of tomato and cooking liquid from the octopus ... click on title for more
Los Mochis is a city in the Northern part of the state of Sinaloa; ideally located next to the port of Topolobampo, and at the starting point of the railway connecting to mountainous Northern regions, the city offers a manifold selection of attractions, as well as restaurants; local specialties are served every day, such as pulpo a la plancha - octopus on the griddle ... click on title for more
My Slice of Mexico 